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Tip of the day
If your child bursts into tears when told they're not well enough for school - they really aren't! stealthsquiggle
Quote of the week
David Cameron on whether The Thick of It accurately represents the Conservative publicity machine: "I love The Thick of It. V funny... but only true about the other lot (not)."
Recipe of the week
penguinmum's creamy fish pie: smoky, seasonal fish in a creamy white sauce with grated, rather than mashed, tatties on top - a meal of the highest comfort-food order.
Print recipe Pumpkin and sweetcorn soup from MamaG |
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Ingredients1lb 8oz (700g) pumpkin or butternut squash, peeled, de-seeded and chopped into 1 inch (2.5cm) dice1 tin sweetcorn 1oz (25g) butter 1 medium onion, peeled and finely chopped 10 fl oz (275ml) whole milk 1¼ pints (725ml) vegetable stock Salt & pepper |
Handy HintYou can substitute butternut squash for the pumpkin. Stir in some red lentils (I use half a cup) when adding milk and stock to make a thicker, more filling soup. Nice with a swirl of creme fraiche when serving, but not essential Leave out the salt and freeze in batches for babies - lovely with a bit of mashed potato/a slice of bread torn in, for them. |
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MethodMelt the butter, add the chopped onion and fry gently for about eight minutes.Add the pumpkin and sweetcorn, season well and give it a stir to coat with the melted butter, then put lid on and let the veg sweat for about 10 mins. Add the milk and stock and simmer for 20 minutes. When it's ready, give it a whizz (quite nice to leave a bit of texture) and you have a lovely warming soup. | |||||||||||||||||||
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