Roasted Garlic Butternut Squash Soup

Spring may be upon us and with it some gloriously sunny days. However, being British and therefore brought up to talk about the weather, there have also been a few blustery downpours. The sun, in April, not yet having had its chance to warm up our part of the planet, means there’s quite a chill in the air, when it’s hidden by clouds. Enter my Roasted Garlic Butternut Squash Soup, perfect for warming you through, whether you’re chilly, or soaked through from a sudden downpour – April showers and all that!

FF Roasted Garlic Butternut Squash Soup
Roasted Garlic Butternut Squash Soup deliciously satisfying.

Quite honestly, this soup is so utterly delicious, it’s flavours intensified by roasting the butternut squash first, I am happy to make it all year round. Or at least when butternut squash is in season.

I am really working on trying to eat seasonally. We did belong to a veg box scheme, but what with my health and body dictating what I am able to do during the day, too much was being wasted. On that subject I am, at present, propped up in bed, with my neck in spasm, due to a few violent seizures (see Living With Seizures).

Please don’t think I am writing this for you to feel sorry for me, nothing could be further from the truth. I just believe in honesty. In our Instagram shiny perfect world, it can lead to people feeling inadequate or broken. Real life can be messy. Health problems, relationship difficulties, family problems, financial issues. There’s a whole host of stuff that goes on ‘behind the scenes’ – I am generalising. Hubby and I are happy, but we have to deal with a lot, together.

FF Roasted Garlic Butternut Squash Soup
Roasted Garlic Butternut Squash Soup incredibly tasty and filling.

A good meal like this Roasted Garlic Butternut Squash Soup can feel like a warm hug, against the harsh realities, life sometimes throws at us. I can’t even remember exactly when I made this soup – about 2 weeks ago I think! Yet I haven’t had the opportunity to write it up until today.

Sorry.

This the most amazingly easy soup to make and the flavour is outta this world good. Who knew butternut squash could have so much more flavour, just by roasting it? Oh and the garlic, which is left unpeeled whilst it roasts, turns into sweet little cloves of utter heaven. Roasted garlic is about as far away from the heat and pungency of raw garlic, as it is possible to be. Together these two ingredients make this utterly scrumptious Roasted Garlic Butternut Squash Soup.

Recipe: Roasted Garlic Butternut Squash Soup serves 4-6 people

1 Butternut Squash

2 Garlic Cloves

1 Onion

2tbsp Olive Oil

1 Vegetable or Chicken Stock Cube

Sea salt and freshly ground black pepper

Optional – Parsely and Double Cream to serve

Method: Preheat the oven to 209C/185C fan, gas mark 6

  • Using a vegetable peeler, remove the skin from the butternut squash.
  • Cut the squash in half and then cut the bottom half in half again so that the seeds can be scooped out.
FF Roasted Garlic Butternut Squash Soup
Butternut squash is such a beautiful colour.
  • Cut the butternut squash into 2.5cm/1″ chunks
  • Place the chunks of butternut squash onto a baking tray along with the 2 garlic cloves.
  • Pour over 1tbsp of olive oil and using clean hands toss the chunks so that they have a covering of oil.
  • Add a small sprinkle of sea salt (1/2tsp) and a good grinding of black pepper.
FF Roasted Garlic Butternut Squash Soup
The butternut squash chunks almost fill they baking tray.
  • Place the baking tray into the oven and allow to roast for 25 minutes.
  • Whilst the squash and garlic are roasting, peel and finely chop the onion.
  • In a large saucepan add the other tablespoon of olive oil and the chopped onion. Sauté over a medium heat until the onion is softened and translucent. Leave to one side.
  • The butternut squash is roasted once it has become tender.
  • Once cooked remove the baking tray from the oven.
FF Roasted Garlic Butternut Squash Soup
After roasting you can see how much the butternut squash has shrunk.
  • The butternut squash has reduced inside and that means – concentrated flavour!
  • Place the saucepan containing the sautéed onion back over a medium heat.
  • Squeeze the garlic cloves out of their skin and add to the saucepan.
  • Add the roasted butternut squash to the pan,
  • Cover with 1.5 litres of hot water from the kettle.
  • Crumble in the stock cube.
  • Bring to a simmer and cook for a further 10 minutes, uncovered.
  • Remove the pan from the heat and blend using an immersion blender. Alternatively allow the soup to cool a little and blend, in batches, using a blender. Once blended add the soup back to the saucepan.
  • Check for seasoning and adjust as necessary.
  • If the soup is too thick add a little extra hot water until the desired consistency is reached.
FF Roasted Garlic Butternut Squash Soup
Roasted Garlic Butternut Squash Soup just add crusty bread!

I like to serve this soup with a little swirl of cream and some Parsely to garnish. A nice thick slice of my Crunchy Seeded Bread would turn this Roasted Garlic Butternut Squash Soup into a substantial meal. I love dunking bread into soup, do you?

To store, cool the soup completely and portion into airtight containers or zip lock freezer bags. It will keep in the fridge for 4 days or the freezer for up to one month. In fact next time I make this Roasted Garlic Butternut Squash Soup I am going to double up on the quantities. It only takes a little longer to peel and chop an extra squash and onion. Whilst the oven is on, it makes sense to pop in two baking trays. That way I will have lunch or a quick dinner, bolstered with some bread and cheese, for the days when I simply am not up to cooking.

Sounds like a plan 😉

If you have enjoyed this Roasted Garlic Butternut Squash Soup here are some other delicious soup recipes:

Roast Chicken Noodle Soup

FF Roast Chicken Noodle Soup
Roast Chicken Noodle Soup great for using up leftovers.

Leek and Potato Soup

FF Leek and Potato Soup
Leek and Potato Soup velvety comfort.

Carrot Soup

FF Carrot Soup
Carrot Soup served with crumbled Stliton cheese.

Do you sometimes need a warm hug?

What is your go to comforting food?

Thank you for taking time to leave a comment. I really enjoy reading them and hearing about your baking/cooking adventures. Likewise it’s been fantastic to see so many of you posting your makes and bakes on Twitter and Instagram. If you tag me in I’ll be sure to retweet or give you a shoutout.

Wherever you are and whatever you are making I wish you all the very best and hope that you know you are loved and treasured – see Important Stuff.

Sammie xx

@sammiefeasting Twitter/Instagram/Pinterest

This Roasted Garlic Butternut Squash Soup has been entered into the No Croutons Required Link Up hosted by Jac at Tinned Tomatoes.

 

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Cheesy Vegetable Pasta Bake

Hi, is everyone fed up with the clouds? Yep, me too. I love Autumn, but endless days of rain, with no blue sky occasionally peeking through, well to be honest, it just makes me want to snuggle up with a good film and a big bowl of this Cheesy Vegetable Pasta Bake.

 

Cheesy Vegetable Pasta Bake the perfect make ahead meal. www.feastingisfun.com
Cheesy Vegetable Pasta Bake the perfect make ahead meal. www.feastingisfun.com

 

This dish came about because I was too lazy to get any meat out of the freezer!! True our freezer is in our garage, with no internal interconnecting door and it was raining. Convinced?? Anyway enough of my laziness, what resulted was an incredibly fabulous dish.

We are a meat eating family, although I do make a little meat go a long way. It is very rare however, that I deliberately leave meat or fish out of a dish. Big mistake!!! No one in our family, or my chief taste tester, missed the meat in this Cheesy Vegetable Pasta Bake. In fact they enjoyed a meat free meal.

I was so pleased. Firstly, I had created a great meal that everyone enjoyed – always my main aim. Secondly, I now have a great vegetarian dish in my repertoire.

Cheesy Vegetable Pasta Bake all your veggies in a tasty tomato sauce then smothered in a delicious cheese sauce. www.frastingisfun.com
Cheesy Vegetable Pasta Bake all your veggies in a tasty tomato sauce then smothered in a delicious cheese sauce. www.feastingisfun.com

 

Meat is usually the most expensive component in a meal, so, without compromising flavour, this is a fantastic, budget friendly dish. Perfect for a mid week meal. In fact why not double up on the ingredients and make this for a new mum, family or friends returning from holiday, or simply to freeze for up to 3 months. Being meat free more people can enjoy this dish.

Recipe : Cheesy Vegetable Pasta Bake Serves 6 people generously

1tbsp Olive Oil

1 x Leek

1 x Celery Stick finely diced

2 x Large Carrots finely diced

6-8 Mushrooms White Button or Chestnut sliced thinly

3 Cloves of Garlic – crushed

4 x 400g Cans Chopped Tomatoes

1/4tsp Freshly Grated Nutmeg

1tsp Dried Mixed Herbs

Salt and Pepper to taste

500g/1lb Dried Pasta – I used Penne

Cheese Sauce see Bacon Cheese Pasta Bake – Cheese Sauce

50g/2oz Finely Grated Cheese for topping

Note : If making this dish for vegetarians, ensure you use vegetarian cheese.

Method :

Cut the very dark green top and root from the leek. Slice the leek in half, lengthways and rinse thoroughly under a cold running tap. This ensures any sand or dirt trapped between the layers in the leek is washed away. Pat the leek dry with a clean cloth. Slice the leeks into 1/2 inch dice.

Pour the oil into a pan and heat up over a medium heat. Add the leeks to the pan.

 

Sauté the chopped leek until tender.
Sauté the chopped leek until tender.
Add the rest of the chopped vegetables and sauté for 5 minutes.
Add the rest of the chopped vegetables and sauté for 5 minutes.

 

Add the garlic and stir for 30 seconds. Then pour in the tinned tomatoes.

Add all of the tinned chopped tomatoes.
Add all of the tinned chopped tomatoes.

 

Add the nutmeg and dried herbs. Bring to a simmer and cook with a lid almost covering for 1 1/2 hours.

Whilst the vegetable sauce is cooking make the Cheese Sauce.

Once the vegetable sauce has cooked remove from the heat.

Cook your chosen pasta according to the package instructions, less 3 minutes. The pasta will continue to cook in the oven.

Drain the pasta and tip into the vegetable sauce. Mix the pasta and vegetable sauce together.

Cheesy Vegetable Pasta Bake, pour the pasta/vegetable mix into a baking dish.
Cheesy Vegetable Pasta Bake, pour the pasta/vegetable mix into a baking dish.
Cheesy Vegetable Pasta Bake, smother in cheese sauce and finish with a sprinkling of finely grated cheese.
Cheesy Vegetable Pasta Bake, smother in cheese sauce and finish with a sprinkling of finely grated cheese.

 

You can bake the pasta dish in a medium oven (180C/165C fan) straight away, for approx. 1hour, until golden and bubbling.

Or you can cover the Cheesy Vegetable Pasta Bake once cooled, in cling film and refridgerate for up to 3 days. If freezing, cool, wrap the entire dish in cling film and then aluminium foil.

Cheesy Vegetable Pasta Bake a perfectly, portable meal. www.feastingisfun.com
Cheesy Vegetable Pasta Bake a perfectly, portable meal. www.feastingisfun.com

 

You can certainly switch up the veggies to whatever you have on hand. In fact this dish is a great way to use up small amounts of vegetables sitting in the fridge, before your next grocery shop!

Perfect served just as it is, or you can stretch it further by serving with some crusty bread and salad. Either way this Cheesy Vegetable Pasta Bake is sure to become a favourite in your home.

Would you miss the meat in a pasta dish such as this?

You may also like these Tomato Thyme Garlic Focaccia Bread

Garlic and Rosemary Focaccia Bread

delicious, easy, bread recipes to make alongside the Cheesy Vegetable Pasta Bake.

Sammie x

 

 

 

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Carrot Soup

Hello and thanks for popping by. Autumn is most definitely here and with it the very changeable weather. One minute blue skies and warming sunshine only to vanish, in a flash of lightening, to deep grey clouds, swirling winds and cold, drenching rain. Autumnal weather has all the consistency of a teenager’s mood swings!!! One thing that is guareented to brighten the dreariest day is this vibrant orange, Carrot Soup by my very talented and beautiful friend Liz over at Teta Lizza’s Kitchen.

Carrot Soup warming and comforting www.feastingisfun.com
Carrot Soup warming and comforting www.feastingisfun.com

 

Liz and I ‘met’ over on Twitter. We were both newbies to both the blogging and Tweeting world and I guess we found a kindred spirit in each other. If you haven’t visited Liz’s Kitchen at Teta Lizza, pop over, her site is warm, welcoming and bursting with delicious recipes.

So we live on seperate continents. That hasn’t stopped us from having a giggle, realising that we are very alike in some ways and supporting each other as we both continue our journey in the ‘blogosphere’!

Carrot Soup beautiful, good for you and delicious www.feastingisfun.com
Carrot Soup beautiful, good for you and delicious www.feastingisfun.com

 

Forever I will be thankful to Liz for making and posting this Carrot Soup. The subtle hint of ginger gently warms you through as you consume this delicious soup. The beautiful sweetness of the carrots contrasts with the sharp, salty, Stilton, crumbled into the middle. Liz uses Parsley to garnish her soup and that too would be delicious, as would a swirl of cream, dollop of creme fraiche…. the garnishing possibilities are endless. It must be said, though, that without garnish, this soup is entirely delicious on it’s own. Accompanied by nothing more than a good, thick, slice of bread, for dunking and mopping!

Carrot Soup garnish with Stilton cheese www.feastingisfun.com
Carrot Soup garnish with Stilton cheese www.feastingisfun.com

 

Recipe : Serves four portions of Carrot Soup

1tbsp Olive Oil

1 Medium Onion diced

450g/1lb Carrots – peeled and medium diced

1 Large Potato – baking sized, peeled and medium diced

1tsp Fresh Grated Ginger

1 litre/Approx 2pints Water

1 Vegetable Stock Cube – if not making vegetarian version, a chicken stock cube is fine

Salt and Freshly Ground Pepper to season

Stilton Cheese to garnish – optional

Method :

Pour the Olive Oil into a heavy based pan, over a medium heat.

Add the diced onions and a small sprinkle (1/4tsp) of salt. Sautée the onions until soft and translucent – adding the salt will help stop them browning.

Add the carrots and potatoes to the softened onions.
Add the carrots and potatoes to the softened onions.

 

Stir the vegetables over a medium/low heat for a minute.

Grate 1tsp of fresh ginger and add to the pan.
Grate 1tsp of fresh ginger and add to the pan.
Add the water and stock cube to the vegetables.
Add the water and stock cube to the vegetables.

 

Add a good grinding of black pepper. I wouldn’t add any additional salt at this stage as the stock cube contains salt.

Bring the soup to a boil, then reduce the heat and allow the soup, covered with a lid, to simmer for half an hour.

Once the soup has finished cooking move the pan off of the heat.

Purée using a hand held blender.
Purée using a hand held blender.
Carrot Soup have a final taste and adjust the seasoning if necessary.
Carrot Soup have a final taste and adjust the seasoning if necessary.

 

Serve the Carrot Soup ladled into warmed bowls and garnished with some crumbled Stilton Cheese and thick slices of homemade bread.

Carrot Soup with delicious homemade bread for dunking!
Carrot Soup with delicious homemade bread for dunking!

 

This Carrot Soup warms you right through. Perfect for lunch after a long walk, admiring the changing colours of the season and kicking through the fallen leaves.

What are your favourite Autumn activities?

You may also like this Crunchy Seeded Bread to make and enjoy with this delicious soup.

Sammie x

 

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Tomato Thyme Garlic Focaccia Bread

Hello lovelies, I have been a baking bread. Not any ole squishy, white, sandwich loaf – oh no – Tomato Thyme Garlic Focaccia Bread.

Delicious Tomato Thyme Garlic Focaccia Bread.
Delicious Tomato Thyme Garlic Focaccia Bread.

 

I honestly can’t begin to tell you just how yummy this bread is. It truly is proof that the sum of the parts is greater than the whole. Tomato Thyme Garlic Focaccia Bread is taking bites of bread and then experiencing your taste buds explode with all the flavours,  in your mouth.

Tomato Thyme Garlic Focaccia Bread.
Tomato Thyme Garlic Focaccia Bread.

 

This Focaccia is perfect with pasta (we had it with Lasagne, perfect for mopping up tomato and cheese sauce). I also think it would be great to take on a picnic, served with some good cheddar and a glass of something cold!

I made enough for 2 loaves, so just halve the recipe if only one Focaccia is needed – as the tomatoes won’t freeze well. Alternatively make two and leave the tomatoes off of the loaf you intend to freeze. Double wrap in cling film and the bread will last 3 months in the freezer!

Tomato Thyme Garlic Focaccia.
Tomato Thyme Garlic Focaccia.

 

We love any kind of bread with our meals, especially if it has garlic added. This hit the spot big time and Snugs, who can be a little but careful when it comes to ‘different foods’ loved this!! I guess you could even add some shards of sharp cheddar before baking? Might have to try that!!!!

Recipe :

500g/1lb 2oz Strong White Bread Flour

1 x 7g Sachet Fast Action Dried Yeast

1tsp Maldon Sea Salt (3/4tsp if using free flowing)

2tbsp Extra Virgin Olive Oil, plus extra for drizzling.

Approx 300-350ml lukewarm water.

16-20 Cherry Tomatoes – halved (half the amount for one Focaccia)

2tbsp Fresh Thyme Leaves (half the amount for one Focaccia)

4 Cloves of Garlic (half the amount for one Focaccia)

Method : Using bread maker or stand mixer with dough hook attached.

Place 300ml of water into the bowl of your mixer.

Add the yeast and then the flour.

Add 2tbsp Extra Virgin Olive Oil

Now add the salt.

Set the bread maker to the mix/prove cycle.

If the dough seems dry add extra water 20mls at a time until the dough has a smooth elasticity, while being mixed. If the dough is too dry either machine will be clunking!

With a stand mixer mix on medium speed until the dough is soft and elastic. Using Olive oil on your hands to stop the dough sticking, roll the dough into a tight ball, place back into the mixer bowl, cover with cling film and leave to double in size.

Using either method, once the first prove is finished, knock back, restarting the mixing on the bread machine and removing the cling and mix for a further 10 minutes.

Oil 2 x 20cmx20cm (8″ x 8″) square tins.

Tip the knocked back dough into one of the oiled pans.
Tip the knocked back dough into one of the oiled pans.
Place half the dough into each pan.
Place half the dough into each pan.
Using your fingers spread the Focaccia dough so it covers the base of the pan evenly. Drizzle a little Olive oil over.
Using your fingers spread the Focaccia dough so it covers the base of the pan evenly. Drizzle a little Olive oil over.
Add the cherry tomato halves.
Add the cherry tomato halves.
Sprinkle the thyme and garlic over the top and give your dough a final drizzle with Olive oil.
Sprinkle the thyme and garlic over the top and give your dough a final drizzle with Olive oil.

 

Cover and leave to double in size. Whilst proving preheat your oven to 220C/200C fan.

When your dough is doubled in size place in the preheated oven for 25-30 minutes.

Breathe deeply. Mmm, that smell coming out of the oven is your Tomato Thyme Garlic Focaccia Bread. Enjoy, it smells amazing!

 

Remove your Tomato Thyme Garlic Focaccia Bread from the oven when it is golden all over.
Remove your Tomato Thyme Garlic Focaccia Bread from the oven when it is golden all over.
Remove the Tomato Thyme Garlic Focaccia Bread from the pan and cool on a rack, if not eating straight away!!
Remove the Tomato Thyme Garlic Focaccia Bread from the pan and cool on a rack, if not eating straight away!!

 

I cut my Focaccia into squares, what do you do?

This recipe is so easy and the taste is amazing. Let me know if you make this bread? I love to read your comments.

You may also like Sundried Tomato Olive Focaccia Bread

The perfect food for feasting and sharing.

Sammie x

 

 

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Fresh Summer Vegetable Bake

Summer is well and truly here and with it an abundance of gorgeous summer fruit and vegetables. I’ve just joined a veg box scheme – which means I get a lovely box of fresh fruit and veg delivered to my door every Monday. First delivery is tomorrow, so I’m excited to see what recipes I can come up with! To get in the mood I decided to make a Fresh Summer Vegetable Bake!

Fresh Summer Vegetable Bake - with a tasty Garlic, Thyme and Lemon Sauce.
Fresh Summer Vegetable Bake – with a tasty Garlic, Thyme and Lemon Sauce.

 

This may sound odd, but generally as a family we don’t like dry meals. So a sauce or gravy is essential! For this Fresh Summer Vegetable Bake I made a delicious sauce using garlic, lemon, thyme and Olive oil. This was poured over the beautifully arranged veggies and WOW – even Snugs, our youngest daughter loved it!! Now she’s not exactly picky, especially compared to others the same age, however, let’s say her taste buds aren’t as accepting as the rest of our family. So for her to love this dish, well I knew I was onto a winner!

Fresh Summer Vegetable Bake - topped off with a generous grating of Parmesan.
Fresh Summer Vegetable Bake – topped off with a generous grating of Parmesan.

 

I used tomatoes, aubergines and green courgettes, but any squashes, potatoes, really any summer veg that you have an abundance of would work. Again the quantities I have given are for 4 adults, you could easily bulk this dish up with potatoes to make it go further, or even eat it as a main dish. The possibilities are endless!!

Fresh Summer Vegetable Bake - the thyme, garlic and lemon mix with the vegetable juices to create a sumptuous sauce.
Fresh Summer Vegetable Bake – the thyme, garlic and lemon mix with the vegetable juices to create a sumptuous sauce.

 

I’m excited to see what manner of unusual varieties of fruit and vegetables arrive in my veg box. I used to grow quite a few veggies with my lovely hubby’s help, one of the reasons being the ability to grow odd shaped squash or heirloom tomatoes. Most supermarkets only stock a scant supply of these during the summer months. Farmers Markets, however, are a treasure trove of different crops. I highly recommend, if you are able, to visit one. The experience itself is remarkable, with many stall holders happily sharing taste teasers of their wares. I’m waffling again……

Recipe : Serves 4 Adults as a Side

2 Medium Courgettes/Zucchini

2 Medium Aubergines/Egg Plant

6 Large Tomatoes

Juice of 2 Medium Lemons

Equal quantity of Olive oil (as lemons)

1 Clove Garlic – Crushed

Approx 1tbsp Fresh Thyme Leaves

Freshly Ground Black Pepper

1tsp Sea Salt

50g/2oz Parmesan Cheese – finely grated

Method : Preheat the oven to 190C/175C fan

Firstly to make the sauce.

Place the lemon juice, oil, garlic, thyme, salt and a good grinding of pepper into a jug. Whisk until combined.

The sauce will emulsify - give a quick whisk again prior to pouring over the vegetables.
The sauce will emulsify – give a quick whisk again prior to pouring over the vegetables.

 

Next prepare all your vegetables by slicing them to the same thickness – approx 1cm/ 1/2″.

Arrange the round slices, on their side in the baking dish.
Arrange the round slices, on their side in the baking dish.
Continue packing the veggies tightly, they will shrink slightly on cooking.
Continue packing the veggies tightly, they will shrink slightly on cooking.
Pack the dish full. It looks soo pretty!
Pack the dish full. It looks soo pretty!
Pour the sauce evenly over the vegetables....
Pour the sauce evenly over the vegetables….
The lemon juice not only makes the sauce taste delicious, it also stops the aubergines from turning brown.
The lemon juice not only makes the sauce taste delicious, it also stops the aubergines from turning brown.

 

Now you can grate over the Parmesan.

Your Fresh Summer Vegetable Bake is now ready for the oven.
Your Fresh Summer Vegetable Bake is now ready for the oven.

 

Bake for 1 – 1 1/4 hours, until the vegetables are tender. Then remove from oven.

Mmm delicious - Fresh Summer Vegetable Bake.
Mmm delicious – Fresh Summer Vegetable Bake.

 

This light vegetable dish is perfect to accompany a Roast Chicken, baked fish – if the oven’s on let it do all the cooking!!!

I’d love to know if you are part of a veg box scheme, grow your own or enjoy Farmers Markets?

Sammie x

 

 

 

 

 

 

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Lemon Garlic Vegetable Orzo

Hi, have I got the easiest, tastiest, make ahead side dish for you?? Oh yes I have! Lemon Garlic Vegetable Orzo – this dish does not disappoint – it is delicious.

Soooo delicious - Lemon Garlic Vegetable Orzo - the perfect Pasta side dish.
Soooo delicious – Lemon Garlic Vegetable Orzo – the perfect Pasta side dish.

 

Although I’ve said this is a side dish (& vegetarian), it also makes a fab light lunch. A few shavings of Parmesan would add extra oomph for lunch, served alongside some crusty, crunchy bread.

I’m getting hungry!!!!

Lemon Garlic Vegetable Orzo - perfect served at room temp!
Lemon Garlic Vegetable Orzo – perfect served at room temp!

I’ve used red onion, peas, sweetcorn and red bell pepper in this dish – but feel free to switch up the veggies (celery is good) with whatever you have on hand. All I would say is the Lemon Garlic Vegetable Orzo is best served at room temp, or even warmed – BUT NOT COLD!!! No matter how much lemon/oil you add, when served fridge cold the Orzo clumps together and not in a good way!!!! So there you go, an easy recipe that doesn’t take up any room in your fridge, or require any last minute fiddling. Yay!! We like easy!

Sooo easy, sooo delish - what's not to love - Lemon Garlic Vegetable Orzo
Sooo easy, sooo delish – what’s not to love – Lemon Garlic Vegetable Orzo

 

Recipe : Lemon Garlic Vegetable Orzo serves 6-8 as a side dish.

500g/1lb Packet Dried Orzo

Juice of 1 Large Lemon

1 x Small Red Onion

150ml/5fl oz Extra Virgin Olive Oil

2 x Garlic Cloves – crushed

200g/7oz Frozen Peas

Medium Can Sweetcorn

Fresh Basil

Salt and Pepper to taste

Method :

Put a large pan of water on to heat up for the Orzo.

Place the lemon juice and finely diced red onion into a large bowl. Add a pinch of salt and mix together. Leaving the onion in the lemon juice will remove the acrid taste!

Once the water in the pan is boiling add salt and then the Orzo. Cook according to the packet instructions – taking care not to overcook or the Orzo will simply clump together!!

Whilst the Orzo is cooking gently heat the Olive Oil and garlic together, for approx 2 minutes on a medium heat so the garlic infuses the oil and is lightly cooked. Pour the garlicky oil over the onions and lemon juice.

Lemon Garlic Onions and Oil - add salt and pepper.
Lemon Garlic Onions and Oil – add salt and pepper.

 

Drain the Orzo as soon as it is cooked and pour straight into the bowl. Using a large slotted spoon immediately toss the Orzo in the oil/lemon juice – this will stop the Orzo from sticking together.

Place the frozen peas (I used petit pois) in the bowl and mix in with the hot Orzo.

Add the sweetcorn (drained) and the diced, red, bell pepper. Mix together and taste for seasoning – add salt/freshly ground pepper as necessary.

Take a handful of Basil leaves, roughly chop and sprinkle over.

Cover with cling film and serve at room temp.

Voila!!! 10 minute side dish - Lemon Garlic Vegetable Orzo - delish xx
Voila!!! 10 minute side dish – Lemon Garlic Vegetable Orzo – delish xx

 

This side goes fabulously with fish – Salmon especially, Chicken and Pork. It makes a fab alternative to roast potatoes and hot veggies for a Summer roast and completely seals the deal as part of a buffet. With very little effort. Gotta love that?!

Enjoy feasting on this scrumptious dish and may we have many sunny days ahead to spend with friends and family, having fun round the BBQ!

With hidden ‘Super-Soakers’ primed for action if it gets too hot – or boring!!!!

What do you look forward to now the days are longer and the sunshine is out??

Sammie x

 

 

 

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