Butternut squash, potato & sweet potato soup

eh.... do I need to say more?

peel, chop & boil until it gets soft with enough water that it will have a "soupy" consistency, rather than a "mashy" one

add salt, pepper, butter and herbs to your liking

serve & eat!

(sorry not photo this time!
let your imagination run wild!)

Ingredients from my ecological basket of F&V from Finca Tres Peñas

Banana muffins

Ingredients:
1 1/2 cups of self-raising flour (saves you having to buy baking powder & soda)
1/2 teaspoon salt
(*) 3-4 ripe bananas, mashed
3/4 cup brown sugar (it adds a different -nicer- flavour & crunchiness than white sugar)
1 egg
1/3 cup butter, melted

Preheat the over at 250-300 degrees
Melt the butter in a saucepan
Peal & mash the bananas
Add all the ingredients, except the flower & mix well
Add the flour & mix well
Pour the mixture into the containers - I love these silicone ones, non sticky, easy to wash & store!
Bake for 15-20 minutes depending on the size of the containers

This recipe made 8 small muffins + a second batch with 2 more medium ones still baking as I write!

Mmmm, banana muffins for breakfast, anyone?


(*) ingredient included my home-delivered ecological basket

Pilau rice

Sliced carrot into very thin sticks.
Melt butter in the pan and fried the dry rice on it, adding the carrot sticks.
Before the rice starts to burn, add the chicken stock (see chicken stock sort-of-recipe).

The rice should be ready when the stock is consumed.

Serve as a base ingredient of your favourite stir-fry meat or fish. In  this case, I used strips of pork.

A tornado of flavours, from breakfast till... duck!

Savoury breakfast: Polish bread, toasted, butter & white matue cheddar & brie... yummie!

Lunch:
Tornado (or whatever that's called) of duck
Red pesto pasta (the twirley one)
Baby carrots

Glass of red - optional (Canti Sangiovese / Merlot)

Dessert: kiwi, mandarines & blueberries with greek yoghurt


13-June-2010