Cheesy roasted vegetable quiche (with video)

Crustless quiche recipe

 

Another Easter holiday has come and gone and I hope you had a lovely one! We managed to escape up the coast for a few days of beach bliss but it’s back to business now and the never ending lunch boxes, laundry and loaded inbox. (Take me back to the beach!) This is a wonderful, easy recipe if, like me, you are craving veggies and healthier meals after enjoying all of those Easter holiday treats! May I present my crustless roasted vegetable quiche.

 

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Minute steak with sun dried tomato butter and Teresa’s favourite quick fry veggies

Minute steak with sun dried tomato butter and pan fried vegetables.
Whoa, that recipe title is a bit of a mouthful! Fortunately the name is probably the most complicated part of this dish which is very quick and easy to prepare (ready in under thirty minutes), not to mention low carb. So we are ticking a lot of good boxes here today folks!

Creamy butternut soup

Creamy butternut soup with cinnamon.

I don’t think I could have chosen a better day to share this recipe. The rain is (finally) coming down in buckets outside as Cape Town gets pummelled by a monster storm and right now I can think of no better lunch than a steaming bowl of delicious soup. Preferably followed by a nap. Local schools have been closed for the day due to the storm so there is not much chance of the latter but I will settle for soup!

Aerial shot of butternut soup with cream.

I enjoy all kinds of soups, but I tend to favour the classics – for me nothing beats good old tomato soup or a creamy butternut soup. I have kept this recipe fairly simple with a touch of warming spice to complement the veggies. This is an easy soup to throw together and the best part is that you can make a big batch and freeze it, ready for those cold winter days.

For more soup inspiration please check out these recipes for french onion soup, mushroom soup with chevin and thyme toasts, and carrot and coriander soup. What is your favourite soup when the weather turns chilly?

Butternut soup with spices and cream.

Serving suggestion – top the soup with toasted flaked almonds, flat leaf parsley, a swirl of cream and some freshly ground black pepper. Add a few slices of toasted ciabatta and you are good to go!

Make ahead tip – make a batch of soup and freeze in single portions for soup anytime you feel like it.

 

CREAMY BUTTERNUT SOUP

  • Servings: 6 (Makes 6 cups)
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  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 onion, chopped
  • 8 baby leeks, sliced
  • 4 celery sticks (about 10cm), sliced
  • 500g peeled and cubed butternut
  • 2 medium potatoes, peeled and cubed
  • large pinch of sea salt flakes
  • ½ tsp turmeric
  • ½ tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 litre chicken or vegetable stock
  • 150ml cream
  • 2 tbsp sherry
  • cream / parsley / black pepper / flaked almonds to garnish (optional)
  • toasted ciabatta to serve (optional)

1.) Heat the olive oil and butter in a large pot over a low heat. Add the onion, leeks, celery, butternut and potatoes. Cover the pot and leave the vegetables to sweat for 10 minutes. Shake the pan regularly to prevent them from sticking to the bottom.

2.) Increase the heat to medium. Add the salt, turmeric, ginger and cinnamon and stir for a minute or two. Add the stock and stir well. Leave to simmer until the vegetables are tender, about 20-25 minutes.

3.) Set the pot aside to cool for a few minutes. Use a food processor or stick blender to puree the soup until smooth.

4.) Return the soup to the pot and stir in the cream and sherry. Heat through over a low heat. Check the seasoning and serve.

 

Two scrumptious side dishes: carrot salad and roasted cauliflower

I am keeping it simple this week with two good all-year-round side dish recipes that I hope you will love as much as I do. And by simple I mean easy – these dishes may not require much effort but they are not at all lacking in the flavour department!

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French onion soup (with video)

Bonjour! One the best things about the onset of Autumn and the chillier weather is that I get to eat soup all the time! Yes, I actually get rather excited about this. I try to make a couple of big batches of different flavours, and then freeze them in portions so that I always have some on hand for quick lunches. (If only I was that organised with all my meals!)

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Mushroom and chevin pithivier

In exactly one week my dearest younger sister will be boarding an airbus and making her way from Old Blighty down to Cape Town. It has been two and a half years since I last saw her and to say that I am excited could be the understatement of the year! The prospect of having the whole family together to celebrate Christmas fills me with glee and over the past few weeks I have been poring over my cookbooks looking for inspiration for the feast I will be preparing for everyone on Christmas Eve.

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Roasted Thai vegetable pie

If you’ve been onto my Facebook page recently you have probably heard about the competition I’m participating in. It’s week 1 of the Pick ‘n Pay Freshly Blogged challenge! 40 local food bloggers, including myself, were given a shopping list and a few days to create and photograph an original recipe using those ingredients. We were told that we could omit one of the ingredients on the list and add one of our own, as well as use ingredients from an “approved” pantry list which included standard items like olive oil, eggs, flour and the like.

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Carrot and coriander soup

If the weather where you are is anything like it is in Cape Town, then you’ve come to the right place! This recipe came about on a chilly Thursday afternoon – I was craving something warm, spiced, filling but not too heavy…in other words, a hearty home made soup! So I grabbed my chopping board and went about throwing some of my favourite flavours and ingredients into a pot and this was the result – my carrot and coriander soup.

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