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A spicy butternut soup with grilled yellow pepper and pan-fried haloumi


Thursday, July 21, 2011

  Of all the ways to subdue this hardy squash, making a soup out of mashed butternuts  is my favoured application. Spiced up or seasoned simply, creamed or fortified with other vegetables; the versatile butternut soup in any incarnation is a soul-soothing addition to our supper table. During winter, I like to pep up our meals with ginger ...

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