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- Squash <b>Recipes</b> From Riverford Portsmouth
- CWA Quick and Easy <b>Recipe</b>: Three Ingredient Fruit Cake
- <b>Recipe</b> of the Week: Squash soup | JOE.ie
- Halloween <b>Recipe</b>: Creamy pasta bake with beetroot & smoked ham
- King Prawn & Spring Onion Tempura with Wasabi, Tamari <b>...</b>
| Squash <b>Recipes</b> From Riverford Portsmouth Posted: 21 Oct 2013 02:55 AM PDT Squash Recipes From Riverford Portsmouth
Riverford Portsmouth gives advice on Squash storage, preparation and recipes
PreparationSquash all have tough skins, beneath which is a thick layer of flesh which encompasses a centre core containing large quantities of seeds. Using a large sharp knife slice off the top and bottom of the squash. This provides a secure base to begin paring away the tough outer skin. Pare this away carefully as close to the skin as possible (a good quality vegetable peeler helps). Once peeled, slice in half and scoop out the seeds with a spoon. You are then left with two halves which can be prepared as needed for the recipe. Easy ways to useDifferent varieties work better in different recipes. Butternut is great for risotto or soup and Kabacha, Red Onion and Crown Prince are particularly good for roasting. You can chop up other root veg from your box such as carrots, beetroot, parsnips and celeriac and roast with the squash (see over page for recipe). The seeds and inside trimmings from squash can be used in veg stock, giving a vibrant colour for use in a risotto or soup. Add squash trimmings to other stock ingredients, simmer in enough water to cover for about an hour and strain through a sieve. Keep in the fridge for a week or freeze for future use. Sumac Roasted Squash Salad with Feta, Mint & Yoghurt Dressing
Sumac is a zesty flavoured powder, made from the dried fruits of a Middle-Eastern shrub. Use a little lemon zest instead if you can't get hold of it. Ingredients:
Toss the squash in a baking dish with the sumac and olive oil and season. Roast at 180°C for about 25-30 mins until just tender. Make the dressing: Toast the cumin in a dry frying pan for 1 min and grind to a powder, then mix into the yoghurt and feta. Toss the salad leaves in a little olive oil to coat and spread over a serving platter. Scatter the squash on top. Drizzle over the yoghurt dressing and sprinkle over the pistachios and mint to serve. Squash Risotto (serves 4)Ingredients:
Sweat the squash cubes in olive oil in a large covered saucepan until tender (about half an hour). Season. Heat up the stock to simmering point in a pan. In a separate large, heavy-based pan, heat the oil, then add the onion and garlic, and cook gently for about 5 mins, until softened. Add the rice, stir until well coated and cook gently for a few mins more. Add the wine or vermouth and cook until absorbed by the rice. Now add the squash and stir gently for 2 mins. Add just enough of the simmering stock to cover the rice and stir well. Keep gradually adding stock, a ladleful at a time, stirring constantly. It's important to keep the rice at a gentle simmer and allow each addition of stock to be absorbed before adding more. After about 15-18 mins, when the rice is tender but still has a little bite, remove from the heat. The risotto should be a bit sloppy. Finally mix in the butter and the cheese and serve with more parmesan at the table. Thai-style chicken & squash curry (serves 4)Ingredients:
Heat the oil in a large flameproof pan. Add the onion and chicken and fry for a few mins, until the chicken is starting to brown and the onion is softening. Add the ginger and garlic and cook for a couple more mins. Add the curry paste, squash, coconut milk, stock, lime leaves and lemongrass stalks and stir to combine. Increase the heat, bring to the boil, reduce the heat and simmer for about 20-25 mins, until the chicken is cooked through and the squash is tender. Season to taste. Serve sprinkled with the coriander leaves. Roasted squash (serves 4)
Cut the squash in half lengthways. Peel and slice across into lengths about 1cm wide. Place the sliced onions on a shallow baking tray, lay the squash slices on the onions and sprinkle with olive oil. Bake in a medium hot oven (about 200°C) for about 30 mins or until the squash is just cooked. Sprinkle the garlic, chilli and rosemary over the squash and return to the oven for another 10 mins, until the garlic and chilli are cooked but not brown. For more details about your local Riverford delivery, contact Jim and Anna Harbridge on 01489 557208 or email jimharbridge@riverfordhomedelivery.co.uk. More information can be found here. Report this article as inappropriate You need to log in before you can do that! It's only a quick registration process to join the AMA network and completely free.  | ||
| CWA Quick and Easy <b>Recipe</b>: Three Ingredient Fruit Cake Posted: 21 Oct 2013 02:23 AM PDT CWA Quick and Easy Recipe: Three Ingredient Fruit Cake21/10/2013 , 8:23 PM by elk Kovaricek Ingredients Method Add SR flour and mix well. Bake in a lined 8 inch (20cm) square tin. Bake at 150 degrees Celsius for 1 hour. adelaide_evenings , broken_hill_evenings , eyre_evenings , north_and_west_sa_evenings , riverland_evenings , south_east_evenings | ||
| <b>Recipe</b> of the Week: Squash soup | JOE.ie Posted: 21 Oct 2013 02:12 AM PDT 3 hours ago  With the weather taking a turn for the worse, soup is always a popular choice. And why not try your hand at squash soup, a tasty meal that is well worth the effort.Squash Soup
ProPoints value of 11 per recipe 15 minutes to prepare, 1 hour 30 minutes to cook Serves 4 What you need:1 whole round acorn or onion squash weighing about 1.2 kg (2 lb 12 oz) or 4 baby ones Calorie controlled cooking spray 2 onions, chopped roughly 4 garlic cloves 3 celery sticks, chopped 2 leeks, trimmed and chopped roughly 2 carrots, peeled and chopped roughly 1.5 litres (2 ¾ pints) of vegetable stock made with 3 cubes 4 tbsp pumpkin seeds 4 tbsp low fat natural yogurt What to do:
Easy, nutritious and something different. For more delicious Weight Watchers meals, simply click here. Like the Weight Watchers Facebook page for lots more delicious recipes, tips, motivation and support.
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| Halloween <b>Recipe</b>: Creamy pasta bake with beetroot & smoked ham Posted: 21 Oct 2013 02:10 AM PDT by Lucy Miller 21st October 2013 09:44:54 Halloween is a matter of days away... this warming beetroot-based dish is sure to suffice on a spooky evening in.
Preparation time: 20 minutes Cooking time: 20 minutes You'll need: 375g dried pasta shapes, e.g. conchiglie, fusilli or penne 1 onion, finely chopped 50g unsalted butter 1 clove garlic, crushed 2 tbsp plain flour 450ml milk 150ml double cream (or use extra milk for a less rich option) 150g gruyere or mature cheddar, grated 200g piece smoked ham, torn into shreds Small bunch chives, snipped Salt & freshly ground black pepper 500g cooked beetroot (2 packs), cut into 1cm cubes What to do: 1. Preheat the oven to 180°C. 2. Cook pasta according to packet instructions. Drain and reserve. 3. Set a heavy based saucepan over a low heat, sweat the onion in the butter for 10-15 minutes until it starts to soften. Add the garlic and fry for a further minute before stirring through the flour. 4. Pour in milk and cream, and bring up to the boil, stirring constantly until thickened. Simmer steadily for 2-3 minutes to cook the flour. 5. Turn out the heat, stir through half the cheese, the ham and chives. Season to taste with salt and freshly ground black pepper. 6. Stir through the cooked pasta and beetroot and spoon into a baking dish. Scatter over the rest of the cheese and bake for about 20 mins golden brown and bubbling. 7. Serve immediately, accompanied by a green salad.    Halloween Recipe: Creamy pasta bake with beetroot & smoked ham Interview: Chris Hemsworth London Film Festival Review: 12 Years a Slave Film Review: Jackass Presents: Bad Grandpa Album review: Lorde - Pure Heroine Interview: Judi Dench Review: Ellie Goulding @ O2 Southampton Guildhall (12/10/2013) Recipe: Sweet Eve Strawberries Dipped in Melted Chocolate and Toasted Pistachio Nuts Student sex work study underway at Swansea University Charlotte Church: 'Women who say they are not feminist annoy me.' Album Review: Paul McCartney - New New Band of The Day: We The Wild Halloween Recipe: Creamy pasta bake with beetroot & smoked ham Recipe: Sweet Eve Strawberries Dipped in Melted Chocolate and Toasted Pistachio Nuts Student sex work study underway at Swansea University Charlotte Church: 'Women who say they are not feminist annoy me.' Chocolate Week Recipe: Our Ultimate Beetroot & Chocolate Cake Comment: The incoherent ramblings of a teetotaler Recipe: Viva Strawberry & Chocolate Ganache roulade The Girls' Network on teenage girls and the gender gap Goodbye Mark Darcy! 15 other fictional deaths that we still mourn today 7 out of 10 young people experience cyber bullying, says Ditch the Label | ||
| King Prawn & Spring Onion Tempura with Wasabi, Tamari <b>...</b> Posted: 21 Oct 2013 01:41 AM PDT  MondayOctober 21, 2013
Serves 4 Cooking Time: 10 minutes What You'll Need:
What To Do:
Recipe from www.thewasabicompany.co.uk For some ideas on what to cook this Halloween why not have a peek at our Pumpkin Recipes roundup. |
Many squash will store through the winter if kept warm and dry. Some people like to store them decoratively on their kitchen shelves.
Serves 4 as a side
Serves: 4
What we all need on a Monday morning, this yummy recipe for King Prawn and Spring Onion Tempura is both quick to make and incredibly satisfying. | You are subscribed to email updates from Google Alert - recipe To stop receiving these emails, you may unsubscribe now. | Email delivery powered by Google |
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