Autumn Inspired

"Winter is an etching, spring a watercolor, summer an oil painting and autumn a mosaic of them all."   

~Stanley Horowitz

Each season is filled with its own unique splendour. As summer leaves us and autumn starts to set in we are surrounded with the beautiful warm colours of reds, oranges, yellows and browns.  

i love this bench

This recipe is a great one for those chilly autumn evenings and looks so yum too...

Roast pumpkin soup:

Makes about 1.25 litres (5 cups) of soup.

4 medium cloves garlic, unpeeled

1kg peeled, deseeded pumpkin

1 tablespoon (20ml) oil

1 large onion, finely chopped

1/2 teaspoon ground nutmeg

1 teaspoon ground cumin

Salt and pepper, to taste

1 litre (4 cups) vegetable or chicken stock

Cream, for serving

Ground nutmeg, for serving

Preheat oven to 190 degrees Celsius (170 degrees fan-forced).

Chop pumpkin into even-sized pieces (larger pieces will require a longer roasting time). Place pumpkin and unpeeled garlic cloves in a baking tray/dish, drizzle with three teaspoons of the oil and toss to coat with oil. ©

Bake for 20 minutes, then remove the garlic so that it doesn't overcook. Continue baking pumpkin until tender and cooked through. Keep an eye on the pumpkin to ensure it doesn't burn.

Heat remaining teaspoon of oil in large (at least 2.7 litre capacity) saucepan over medium heat. Add onion, nutmeg, cumin, salt and pepper. Cook, stirring, for one minute.

Add pumpkin and stock and bring to the boil. Reduce heat and simmer, uncovered, until onion is soft and stock has reduced, about 20 minutes. The more the stock reduces, the thicker the soup will be.

Peel roasted garlic and add to saucepan. We allow the soup to cool for about half an hour before pureeing in batches in a blender. Be careful if pureeing the soup while it is still very hot.

Serve the soup hot. Top with a drizzle of cream and a sprinkle of nutmeg, if desired.

Store soup in an airtight container in the refrigerator or freezer.

My beautiful friend Roxy embracing a bit of autumn sunshine...

                   

Easter Inspired

So this is my first blog for "inspired" and with Easter coming up this weekend it would only be logical to give you all some great easter ideas which I found whilst searching the subject.
These are great ideas for hosting an Easter party or just for some fun decoration.

And what would a party be without some Easter treats...

Easter egg caramel slice

Ingredients

         Melted butter, to grease

         200g plain chocolate biscuits

         80g butter, melted

         400g dark chocolate, coarsely chopped

         300ml thickened cream

         2 x 125g pkts Cadbury Caramello Easter Eggs, unwrapped

Method

.   Brush a 26 x 16cm (base measurement) slice pan with melted butter. Line the base and 2 long sides with non-stick baking paper, allowing the sides to overhang.

.   Process biscuits in a food processor until finely crushed. Add the butter and process until well combined. Press firmly over the base of the prepared pan. Cover with plastic wrap and place in the fridge for 30 minutes to chill.

.   Meanwhile, stir the chocolate and cream in a saucepan over medium-low heat for 5 minutes or until smooth. Set aside for 10 minutes to cool slightly.

.   Spread 125ml (1/2 cup) of the chocolate mixture over the biscuit base. Arrange the eggs over chocolate. Drizzle the remaining chocolate mixture over the eggs. Gently shake pan to coat. Cover with plastic wrap and place in the fridge for 4 hours or overnight until set. Cut into squares.

And you just gotta have hot cross buns.

Makes 16

What you will need

1 1/2 cups (375ml) warm milk           

2 tsp (7g/1 sachet) dried yeast

1/4 cup (55g) caster sugar

60g butter, melted

1 egg, lightly whisked

4 1/2 cups (675g) plain flour

1 tsp salt

3 tsp mixed spice

1 cup (170g) sultanas

1/4 cup (45g) currants

1/4 cup (50g) mixed peel

1/3 cup (80ml) cold water

1/2 cup (170g) apricot jam

How to...

 1.   Combine the milk, yeast and 1 tbs of sugar in a small bowl. Set aside in a warm, draught-free place for 10 minutes or until frothy.

2.    Combine the milk mixture, butter and egg in a jug and whisk to combine. Combine 4 cups (600g) of flour, salt, mixed spice and remaining sugar in a bowl. Add the sultanas, currants and mixed peel and stir to combine. Make a well in the centre. Pour in the milk mixture and use a wooden spoon to stir until just combined, then use your hands to bring the dough together.

 3.   Turn onto a lightly floured surface and knead for 10-15 minutes or until smooth and elastic. Place the dough in a bowl and cover with a damp tea towel and place in a warm, draught-free place for 1 hour or until dough doubles in size.

4.    Preheat oven to 200°C. Grease a 23cm square cake pan. Punch the dough down with your fist. Turn dough onto a lightly floured surface and knead for 2-3 minutes or until dough is smooth and elastic. Divide dough into 16 even pieces and shape each portion into a ball. Arrange dough portions, side by side, in the prepared pan. Set aside in a warm, draught-free place for 30 minutes or until dough has risen 2cm.

5.    Meanwhile, mix the remaining flour and water together in a small bowl until a smooth paste forms. Place in a small plastic bag and snip off the end. Pipe a continuous line down the centre of each row of buns, lengthways and widthways, to form crosses. Bake in preheated oven for 10 minutes. Reduce heat to 180°C and bake for a further 20 minutes or until golden and cooked through (buns are ready when they sound hollow when tapped on the base).

6.    Turn onto a wire rack. Place the jam in a small saucepan over high heat. Cook, stirring, for 2 minutes or until jam melts. Strain through a fine sieve. Brush hot jam over the buns. Serve warm with butter, or toasted.

Happy Easter!!!