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Informative Articles
Sometimes a dessert is just too divine to pass up on getting the recipe. This recipe for Terrific Tiramisu Dessert is one of them. A young woman named Shura showed up at an office party with this dreamy confection. It’s too indulgent to simply...
Big Daddy's Fruit Freezer
(NC)—Real men eat this yogurt! It's a truly fabulous frozen dessert or snack. So fast and easy that even your favourite I-hate-to-cook guy will like to make it, and so good that he'll want to make it every day. Makes one delicious man-size...
Party Appetizer Recipes – So Easy And So Affordable!
These are two of my favorite party appetizer recipes that I used to prepare in parties! They are quick, easy and the ingredients are available in any store. Note: Both party appetizer recipes yield 8 servings. Cocktail Kebabs Ingredients: 8...
Selection of Seafood Recipes – compliments of Café Hobson
Selection of Seafood Recipes – compliments of Café Hobson Salmon Pate 1 cup salmon, flaked 1 pkg. (8 oz.) cream cheese, room temperature 1 tablespoon fresh lemon juice 1 teaspoon prepared horseradish 1 teaspoon onion, grated 1/4 teaspoon salt 1/8...
The Remarkable Antioxidant Power Of Cranberries -- And Three No-cost Cranberry Recipes
With the holiday season just around the corner, cranberries will start to make their yearly appearance in Thanksgiving and other seasonal meals. Their tangy flavor and bright red color make them a favorite this time of year (it's also when they're...
Recipe: Warming Autumn Soup
1/2 pumpkin, cubed
1 carrot, sliced
2 sticks celery (celeriac), sliced
1 onion, chopped
1 potato, chopped
4 cloves garlic (minced)
salt
freshly ground black pepper
2 tbsp olive oil
2 tbsp fresh coriander or chives, chopped
1 litre vegetable stock (2 pints)
Heat the olive oil in a saucepan and fry the pumpkin, carrot, celery, onion and potato for 3-4 minutes. Add the garlic and fry for another 2 minutes. Add the stock, bring to the boil and simmer for 30 minutes or until vegetables are tender. Season to taste. Transer to a blender or food processor and process until smooth. Serve with freshly chopped coriander or chives.
Serving Tip: Serve the soup on Halloween - 31st October. The vegetables can be altered depending on the ingredients available. This soup is an ideal way of using up left over vegetables. For example, the celery could be replaced by one leek.
Pumpkin and Butternut Squash - The
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pumpkin is a variety of squash and is cooked in the same way as butternut squash. To prepare; cut in half, scoop out the seeds, peel or scoop out the flesh. Cut into cubes and boil, braise or roast in the oven with a little olive oil sprinkled on top. If the butternut squash is not too big, simply cut it in half and place in a preheated oven, 450F, skin side up and bake for 1 hour.
Pumpkins are often associated with Halloween. The are hollowed out and cut to resemble faces. A candle is placed inside to light them up and they are then used as decorations or for trick or treating.
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About the Author
Rona Hamilton is the writer and creator of Vegetarian Recipes Collection. To view
more warming soup recipes and vegetarian recipe ideas please visit
http://www.vegetarian-recipes-collection.com/index.html