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Books & Spoons Recipe for PEPPERED VEGETABLE SOUP WITH BUTTERNUT SQUASH

25/11/2017

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So let the saga continue... 
The other half of the butternut squash that was roasted last week with all the nutty, cheesy goodness, well, I had a plan to that as well. 
This smooth, tasty vegetable soup has taken so many forms over the years in my kitchen, but in and all of them, it is a fast favorite, that I even crave for at times. 
It has the full flavor of all the veggies, it has the kick from the peppered cream cheese, and it has the depth of the flavor from the chili pepper, just be aware, if you purée the chili pepper with the rest of the ingredient, it will be HOT. So, if you are not prepared for that, boil the chili whole with the rest of the vegetables, and then remove it before you purée the soup and add the cream cheese. 
I added some chopped, roasted pine nuts with thyme on top of the soup, and served with wholewheat, oven fresh scones. 
I hope you enjoy the soup, the season, and the holidays upon us. Till next time,
~ Cheers!

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PEPPERY VEGETABLE SOUP
​WITH ROASTED BUTTERNUT SQUSH

  • 1 BAKED POTATO, PEELED AND DICED
  • 1 SWEET POTATO, PEELED AND DICED
  • 1/2 ROASTED BUTTERNUT SQUASH, PEELED AND DICED
  • 4 MEDIUM SIZE CARROTS, PEELED AND DICED
  • ONE BUNCH OF SPRING ONIONS, CHOPPED
  • 2 SHALLOTS, PEELED AND CHOPPED
  • 1 CHINESE GARLIC
  • 1 CHILI PEPPER
  • 1 LITER / 2 PINTS OF VEGETABLE BROTH
  • 50 G/ 2 OZ OF PEPPERED CREAM CHEESE
  • ROASTED PINE NUTS AND THYME FOR THE SERVING
  1. Prepare all the vegetables as directed and
  2. Set in a stainless steel pot
  3. Cover the vegetables with the vegetable stock and set to boil
  4. When the vegetables are done and tender, remove the chili pepper if so desired
  5. If there is over one pint (half a liter) liquid reminding in the pot, pour it away
  6. Take a stick mixer and puree the ingredients until smooth
  7. Add the peppered cream cheese and puree the cheese in the soup
  8. Ready to be served
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Books & Spoons Recipe for CHEESY ROASTED BUTTERNUT SQUASH

19/11/2017

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The same day I came home with this beauty I saw on the social media someone posting about having a roasted butternut squash for dinner, and from the conversation that came from the picture she posted, it was obvious everyone had their favorite way to prepare it with their own favorites with the filling. 
​This filling is my favorite of all that I have tried. It is a meat-free recipe, and in my opinion, roasting one half of these per person is more than enough for a filling meal, you don't really need anything else. 
Yes, it takes a bit longer in the oven, but when it is snowing and sleeting outside, it might be lovely to have the extra warmth around from the oven. Especially if you live in a building that was built in 1904 like I do.
This is really quick to prepare before setting it in the oven, so it is one of those set it and forget it type of meals. I didn't use cranberries, but that is something you could add to the filling if you want to. I had the filling in the oven with the squash, adding the cheese for the last 20 minutes in the oven. If you want, you can cut the bottom a bit so it will stay upright, if you want that security but I didn't have any problems with that. I set aluminum foil on the cookie sheet before setting the squash on it, just for ease of clean up afterward in case of any spilling. If you have the other half extra, roast it on the side with the skin up, with little oil and salt and pepper on it, and use it on soup later on. 
So here is my cheesy butternut squash recipe, I hope you enjoy it. Until next time
~ Cheers!
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CHEESY ROASTED BUTTERNUT SQUASH 

  • 1 Butternut squash, halved and seeded
  • Olive oil, salt+pepper
  • 1/2 cup of Pecans, chopped
  • 1/2 cup of Feta cheese, crumbles
  • 1 TBSP of honey
  • 1 cup of shredded Mozzarella + Cheddar mix
  1. Set the oven on 170 C/350 F
  2. Prepare the squash by cutting it half lengthwise and removing the seeds with a spoon
  3. Rub olive oil into the squash and drizzle with salt and pepper, set on the cookie sheet
  4. Mix the chopped pecans and crumbled feta cheese together and set on the squash
  5. Drizzle the honey on top of the filling mix
  6. Put the filled squash into the oven and let it roast for 40 minutes 
  7. Add the shredded cheese on top of the squash, and let it roast for 20 minutes or until the squash is done. 
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Books & Spoons Recipe for BEETROOT CASSEROLE WITH COCONUT CREAM

12/11/2017

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This dish is an idea that came to me early this autumn and I have been tweaking it for a couple of months now and I'm so excited to share it with you because it was just delicious. 
The different flavors of the dish do well together, and  I have to say I'm really happy with the results. This is a great side dish, I served it on the side of fish, breaded and fried plaice. In the breading of the fish, I had a touch of chili pepper powder giving it a bit of a kick. 
But the beetroot casserole works as a main dish as well and will be a filling and satisfying meal as it is with a good salad on the side, for example, arugula because of the strong flavor it has. 

The casserole does take a considerate time in the oven, but I thought it was worth it. And the first hour when the vegetables are in the oven by themselves, you can spend with your family, or read, as I did. After the coconut cream mix went on the top of the veggies for the last thirty minutes, I prepared the rest of the meal. 
The timing went really well, I love that the beetroots are not soggy, but were done and still had a bit bite into them. Just perfectly as I liked them to be. I used three different colors of beets, but if you have only red ones available, you can certainly use just them, the color of the casserole might be a bit more pink in that case.  
I used coconut cream instead of milk and there is a difference in the consistency of the product. The cream is thicker, not liquid like milk, and thus it was the perfect product to use in a casserole when I wanted to have the casserole consistency in 30 minutes. 
This dish is really quite delicious. I hope you enjoy it and have a great upcoming week!
Til next time,
~ Cheers!
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BEETROOT CASSEROLE WITH COCONUT CREAM

​(Makes a side dish that serves 4 people)
  • 4 Medium sized beetroots in different colors, peeled and diced small
  • 2 shallots, peeled and chopped
  • 1 Chinese garlic, peeled and chopped fine
  • 1 bunch of spring onions, thinly sliced
  • 1 TBSP Olive Oil
  • 1/4 tsp dried thyme
  • 1/4 tsp dried rosemary
  • salt + pepper
CREAM MIX:
  • 1 tetra of coconut cream ca 400 ml / 14 fl oz
  • 30 g / 1 oz peppered cream cheese
  • 1 cup of shredded mozzarella/cheddar cheese mix
  1. Heat the oven to 170C / 350 F
  2. Prepare all the vegetables as directed
  3. Toss the vegetables together with the olive oil
  4. Add the dried herbs and salt and pepper, mix well
  5. Set the vegetable mix in a dutch oven or casserole dish and into the hot oven for one (1) hour
  6. Mix the peppered cream cheese with the coconut cream using a whip.
  7. Add the shredded cheese and mix well
  8. Take the casserole from the oven and carefully (not to burn yourself) spread the coconut cream mixture on top of the vegetables. 
  9. Set back into the oven for thirty (30) minutes.
  10. Cover the casserole with aluminum foil (or lid of the dutch oven) if the color is getting to be too dark
  11. Take off from the oven and let it sit for 5-10 minutes before serving.
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Books & Spoons Recipe for CHORIZO & POTATO CASSEROLE

3/11/2017

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When the frost set into the ground, I love to heat the oven and bake desserts, make casseroles, slow roast veggies and meat, you name it.
​The aroma that comes from the food in the oven, there is something about that scent that just makes feel all warm and fuzzy inside. I love it! 
Growing up sausages and potatoes where a big favorite to us kids. So I consider them comfort food for me, but these days they get a bit more refined flavors combined with them.  
Here are some of my favorite flavors all put in a pan together, letting them make harmony in the oven over time. The stronger the flavor of the sausage and cheese you choose to use
, the deeper the taste of the casserole. I combined sweet potatoes and baking potatoes but you could use just baking potatoes if you will. Instead of the tomato slices and vegetable broth, you can use tomato juice as the liquid. 
So, there are many options once again, all bringing the deliciousness to your dinner table the way you like it the best. I hope you enjoy it!
​Till next time
~ Cheers!
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Chorizo & potato casserole

  • 400 g of sausage in small cubes (chorizo or bratwurst)
  • A dash of olive oil
  • 1 onion, chopped
  • 4 garlic cloves, crushed
  • 1 Bell pepper, sliced
  • 1 bunch of spring onion, chopped
  • A dash of olive oil
  • 2 large baking potatoes, peeled and sliced
  • 1 large sweet potato, peeled and sliced
  • 3 large tomatoes, sliced
  • 1 teaspoon of dried rosemary
  • 1 teaspoon of dried thyme
  • 100 g crumbles of blue cheese
  • sea salt
  • Approx. 4 dl vegetable broth  
  1. Heat the oven to 180 C / 350 F degrees. 
  2. Prepare the sausages and vegetables as directed.
  3. Fry the peppers, onion, spring onion, and garlic in the olive oil until they are a bit brown. 
  4. Add the sausage to the pan and fry until brown
  5. Place on the casserole pan and sprinkle with half of the blue cheese
  6. Place the slices of potatoes, the sweet potatoes, and the tomatoes on top of the sausage mix 
  7. Sprinkle the dried herbs and salt.
  8. Springle with the rest of the blue cheese.
  9. Pour the vegetable broth on top of the ingredient and set in the oven
  10. Bake in the oven until the potatoes are done. The time depends on the thickness of your slices, from 45 to 60 minutes.
  11. Cover the casserole if necessary with a baking sheet or aluminum foil.
  12. Serve with a salad on the side.
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