Shrimp & Red Quinoa Casserole

Shrimp & Red Quinoa Casserole

Happy Monday guys! The recipe of the day is here – Shrimp & Red Quinoa Casserole, ready in 30 minutes, more or less, very filling and nutritious. This is the ultimate comfort dish for me and the fact that is so easy to prepare makes it perfect, especially on a gloomy and rainy day like today. Seriously, you can mix this goodness up in minutes. Oh, I forgot to mention, there are some chopped pancetta pieces hidden for extra flavour. What could be more comforting and tasty than succulent shrimp and pancetta in aromatic bowl with nutty red quinoa and a mix of vegetables. 🙂 Serve it on its own or with some delicious bread to dip in.

Shrimp & Red Quinoa Casserole

It may look like one of those slow cooked dishes that take a long long time to cook but this one is really quick to make. And it’s so heart-warming! I had it with lots of spicy sauce and it was just divine. It’s actually a lot like shrimp gumbo soup. I added red quinoa which went really well with the shrimp. Of course, you can use just regular quinoa. I only had red in my kitchen cupboard but to be honest I somehow prefer it to the regular. There is just a slight taste difference. The red one tastes nuttier and has hot more flavour, I think. But mixed with all the vegetables, shrimp and pancetta it all was bursting with flavour.

Here’s what you need for the Shrimp & Red Quinoa Casserole.

Shrimp & Red Quinoa Casserole
 
Prep time
Cook time
Total time
 
Serves: 35
Ingredients
  • 200g shrimp
  • 100g Pancetta, chopped
  • 150g red quinoa
  • ½ onion, chopped
  • 1 carrot, chopped
  • 1 red pepper, chopped
  • 2 celery stalks, chopped
  • 1tbsp paprika
  • 1tbsp Garam Masala
  • 2 bay leaves
  • 2tbsp olive oil
  • salt and pepper
  • sour cream to serve
  • fresh coriander to serve
Instructions
  1. Heat a pan with the olive oil and sweat the vegetables for a few minutes. Throw in the Pancetta pieces too. Add some water to cover them and simmer for about 15 minutes.
  2. Add the shrimp and quinoa. Season the casserole with the spices and leave on the hob for another 15 minutes. Add more water, if necessary.
  3. Remove from the hop and serve with some fresh coriander and some sour cream.

 

Shrimp & Red Quinoa Casserole

One of the most important part in this dish are the spices. I used paprika and Garam Masala. I really love the last one, it definitely makes such a different in flavor and make your taste buds warm and happy. 🙂 If you can’t find it in your local shop, you can simply mix it up. It’s a combination of cumin, coriander, cardamom, cloves, cinnamon, nutmeg and black pepper. It adds a heat to your dishes that is so necessary in the winter days. 🙂

Shrimp & Red Quinoa CasseroleTip: If you can handle the heat, I suggest, serve this lovely dish with some peppery hot sauce. I didn’t add any in the casserole because of the kids but I had lots of it in my own bowl. Finish it of with a bit of sour cream and fresh coriander leaves, if wished. 

Shrimp & Red Quinoa Casserole

Parsnip Pizzas

Parsnip Pizzas

Happy Tuesday guys! The recipe of the day is here – Parsnip Pizzas with Pancetta, Mozzarella & Parmesan Cheese!

Parsnip Pizzas

I would lie if I said these taste like regular pizzas but they definitely taste amazing. Yes, different but absolutely delicious. I came up with the idea as I had to get rid of my pack with parsnips that was in the fridge for a bit too long. And the last time I cooked parsnip no one was really keen so I had to be a bit more creative. Me, personally, I love parsnip no matter how I prepare it – mash or roast, but my family has a different opinion. So how do I make them eat parsnip? Well, make parsnip pizzas! 🙂 I was also thinking to make some arancini like balls with parsnip but went for the pizzas. Actually, I still have this idea in my plan, so next time my parsnips are staying to long in the fridge I’d probably make parsnip balls.

Parsnip Pizzas

The pizzas were really easy to make. All you have to do is to cook the parsnip first, mash it and together with a few more ingredients make small pizzas. You can add the topping you fancy (I used some Pancetta, cherry tomatoes and lots of cheese). For a healthier option, you can even go vegetarian, skip the Pancetta and throw in some more veggies. Oh, and if you haven’t got any Pancetta, simply use bacon, it’ll do the work. I love Pancetta but often use bacon too.

Parsnip Pizzas

So back to the pizza again…

As I said it tastes different but in a good way. The inside is simple parsnip mash but thanks to the egg and breadcrumb that hold together the pizza you can actually slice it. If you prefer, you can go for one bigger pizza. it’d be probably easier to make and will save you some time. No matter what you’d go for, you should definitely try these. You get pizza and you get veggies. It’s a win-win situation. 🙂

Here’s how to make these tasty Parsnip Pizzas.

Parsnip Pizzas
 
Prep time
Cook time
Total time
 
Serves: 25
Ingredients
  • 400g parsnips, cooked and mashed
  • 1 egg
  • 100g breadcrumbs
  • 100g Pancetta, chopped
  • 6-7 cherry tomatoes, sliced
  • 100g Mozzarella cheese, grated
  • 100g Parmesan cheese, grated
  • salt and pepper
Instructions
  1. Preheat the oven to 200°C.
  2. n a bowl, combine the parsnip, egg and breadcrumbs.
  3. Season with salt and pepper to taste and shape small pizzas.
  4. Place on a greased baking tray and cook in the oven for about 15 minutes.
  5. Take out from the oven and arrange the topping. Place back and leave for another 10 minutes.

 

Parsnip PizzasTip: Why not try with some sautéed mushrooms and onions next time? And may be some feta cheese? That sounds delicious to me! 🙂 Seriously, you can add whatever you’d like and as much as you’d like, just make sure you’d be able to eat them afterwards. 🙂

Parsnip Pizzas

Hope you enjoy these! Have a wonderful week and stay tuned for another simple but tasty recipe coming your way. 🙂

Wild Boar Burritos

Wild Boar Burritos

Happy Friday guys! The recipe of the day is Wild Boar Burritos! It is quick, easy and really really tasty. And if you, like me, have all the ingredients cooked in advance, or using leftovers :-), there's no actual cooking required, more of an assembling the burritos. 🙂 This is the perfect recipe for a lazy Friday night in front of the TV or this is what I'm dreaming of. 🙂 The only tricky part is the closing the tortilla but I'm sure there are quite a few tutorials out there so that won't be a problem. I myself, am a perfect wrapper thanks to my one year working in a Tex-Mex restaurant. Great times, but that's another story. Back to the burritos now...:-) Wild Boar Burritos I'm a big fan of all Mexican and Mexican inspired recipes. However, it's really important for all the ingredients to be super fresh. think most of them are so simple but so delicious. The Mexican is one of my favourite cuisine along with the Italian. It's actually hard to say which one is my favourite because I really like food and I love very different stuff too. Wild Boar Burritos Anyway, these burritos or wraps if you'd like were probably one of the tastiest I've made and that's because of the meat I used. We love wild boar and because I had some leftovers I decided to use it in the burritos. I didn't make a proper guacamole though, felt a bit lazy. 🙂 What I did was adding sliced avocado, coriander or cilantro and fresh lime juice. It was a lot like guacamole without the onions. Also, I haven't used any rice in this recipe but that didn't make the burritos less appetizing. On the contrary, I stuffed lots of fresh salad leaves inside for a fresh and crunchy flavour. I'm seriously drooling now. I believe I can eat these almost every other day. And with a pint of beer they make the perfect meal for the end of the week! 🙂 Wild Boar BurritosFor more Mexican inspired recipes check here: Kale & Jerk Shrimp Leftover Wraps Easy Steak Fajitas Spicy Shrimp, Avocado & Beans Crunchy Taco Style Fix Loaded Shrimp Salad Meatless Monday: Black Eyed Bean Vegetarian Burrito

Wild Boar Burritos

Here's what you need to make these Wild Boar Burritos.

Wild Boar Burritos
 
Prep time
Total time
 
Serves: 15
Ingredients
  • 3-4 flour tortillas
  • 300g wild boar, shredded
  • 200g pinto beans, cooked
  • 1 ripe avocado, sliced
  • 200g Monterey Jack, grated
  • 4tbsp sour cream
  • 1 lime, juice only
  • chopped coriander
  • salad leaves
Instructions
  1. Heat the tortillas for a minute or two ( I did that in the microwave) and start building up the burritos.
  2. Divide the ingredients equally between the 3 or 4 tortillas(I made 3 but they were quite big, so you can easily make 4).
  3. Add the beans and meat, sprinkle with the cheese and add the avocado slices. Sprinkle a few coriander leaves and add some lime juice.
  4. Finally, add a spoon of the sour cream and wrap up the burritos.

Wild Boar Burritos

 

Stuffed Celeriac

Stuffed Celeriac with Pork

Happy Thursday guys! The recipe of the day is Stuffed Celeriac with Pork. It’s incredible easy and delicious, perfect for the winter nights. And it only uses a few ingredients but lots of spices to make you feel warm. 🙂

Have you done your Christmas shopping yet or just starting out? Or maybe haven’t thought about it yet. I believe I’m done, hopefully. Not that I don’t enjoy it, Christmas is my favourite time of the year but all that choosing a gift that your loved ones will love and that’s within your budget, it’s quite stressful. I find it very stressful actually. Now that is over, I just hope everyone will be happy with their gifts from Santa. 🙂

Back to the recipe now. 🙂 I admit, I haven’t really used celeriac much, I’ve tried salads and soups with it but never stuffed it. It’s got really specific flavour, very aromatic and I think it really complemented the pork. I also added a generous amount of Parmesan cheese on top for a crispy cheesy finish. 🙂 Really good stuff, I definitely recommend it.

Stuffed Celeriac

To be honest though, my little one was not that keen on the celeriac. She didn’t mind the pork but I guess this specific flavour wasn’t really her type. 🙂 It seems that’s the case with lot’s of ingredients these days. She’s getting fussier by the day. I really hope that’s because of the age because I’m really running out of option what to prepare for her so she could happily eat it. Apart from the all time favourite chicken nuggets, chips and pizza. 🙂 These are always winners but I can’t offer them everyday. Anyway, I’m not giving up, I try various recipes everyday and try to convince her to at least have a bite. Do you have the same problem?:-)

And here’s what you need for the Stuffed Celeriac.

Ingredients:

  • 1 celeriac, cut in halves
  • 200g pork, diced
  • 1 small onion, chopped
  • 1 small carrot, chopped
  • 150g Parmesan cheese, grated
  • 1tsp Garam Masala
  • 2tsp paprika
  • 1tsp cumin
  • 1tsp thyme
  • a handful of fresh parsley, chopped
  • olive oil
  • salt to taste

Stuffed Celeriac

Preparation:

  1. Preheat the oven to 200°C. Drizzle the celeriac halves with some olive oil and place in the oven for about 30 minutes until soft.
  2. Remove from the oven and when cooled, scoop out the celeriac so you can stuff it with the pork. Chop the celeriac that was scooped out.
  3. Meanwhile, heat a pan with the olive oil and gently sweat the onions, celeriac and carrots for 5 minutes.
  4. Add the pork, season with the spices, mix well and leave to cook for about 15 minutes or until ready. Make sure to stir occasionally.
  5. Fill the celeriac halves with the pork mixture, sprinkle the Parmesan cheese and place in the oven for about 15 minutes so the cheese is crispy and golden.
  6. Remove from the oven and serve.

Enjoy!

Tip: Why not serve with some rice or quinoa?

Stuffed Celeriac

Quinoa & Beef Stuffed Peppers

Quinoa & Beef Stuffed Peppers

Happy Wednesday guys! The recipe of the day is quick and easy Stuffed Peppers with Quinoa and Beef.

It’s a delicious and very satisfying meal.  Stuffed peppers have become one of our family’s favourite recipes. It seems they are always popular no matter what you stuff them with. 🙂 I usually make them with beef, pork and rice but this time instead of the rice I used quinoa. There was definitely a difference in the taste. You know, how quinoa adds a but nuttiness to the food. Well, it made the peppers really tasty and healthy.

The recipe is really basic and requires only a few ingredients but the taste is amazing. I love this version but if you’re a vegetarian or simply prefer a lighter version, use quinoa only or check below for some yummy vegetarian Stuffed Peppers recipes. I particularly like the ones with the cheese. Cheese is always good, the more, the better 🙂 And not to mention, they’re actually quite light and healthy so if you watch your diet, this is a good option. Probably without the Parmesan cheese though 🙂

Quinoa & Beef Stuffed Peppers
Quinoa & Beef Stuffed Peppers

Here’s what you need for these quick and easy Stuffed Peppers.

Ingredients:

  • 5-6 peppers, cut in halves
  • 200g quinoa, cooked
  • 300g beef mince
  • 1 small carrot, chopped
  • 1 small onion, chopped
  • 2 garlic cloves, crushed
  • 1tsp cumin
  • 2tsp paprika
  • 1tsp black pepper
  • salt to taste
  • 1tbsp olive oil
  • Parmesan cheese for sprinkling
Quinoa & Beef Stuffed Peppers
Quinoa & Beef Stuffed Peppers

Preparation:

  1. Preheat the oven to 200°C.
  2. Heat a pan with the olive oil and gently sweat the onion, garlic and carrots for about 10 minutes. Add a tiny bit of water so they’re not frying.
  3. Add the beef mince and quinoa and season with the spices. Stir the mixture well and cook for about 20 minutes or until ready, stirring occasionally. If necessary, add more water.
  4. Grease a baking tray and arrange the peppers on top. Start filling them with the beef and quinoa mixture. Place in the oven and leave for about 20 minutes.
  5. Sprinkle some Parmesan cheese on top when serving.

Enjoy!

Quinoa & Beef Stuffed Peppers
Quinoa & Beef Stuffed Peppers

Tip: For more Stuffed Peppers recipes check here:

Bacon, Cheese & Eggs Stuffed Peppers

Stuffed Peppers with Minced Pork, Vegetables & Rice

Bacon & Orzo Stuffed Peppers with Mozzarella Cheese

Meatless Monday: Feta & Cheddar Cheese Stuffed Peppers

Why not improvise and mix things up a little bit? You can use some leftover rice or simply cheese and veggies. That’s what I like in making Stuffed Peppers. You can basically put whatever you’d like and it’ll still taste good. But the ingredients that always work are definitely cheese, bacon, beef, pork, rice and quinoa. I mean, I’ve tried these and I loved them all. But there are much more to try, right! 🙂

pork-stew

Slow Cook Pork Stew with Dumplings

Happy Wednesday all! I have a very comforting and heart-warming Pork Stew with Onion Seed Dumplings for you today! It’s exactly what we need in this weather 🙂 It’ll  definitely make you feel better and warmer. And the best part are the all butter dumpling that are so buttery and so good soaking all the juices from the stew. Oh, and the second best part is that you actually make the stew in a slow cooker, so it’s very simple and straightforward. Seriously, if you don’t won one of these already, you definitely need to get one. It just makes your life easier and your food tastier 🙂 All you need to do is to dump the ingredients in the slow cooker and just relax. Well, make sure to stir it from time to time though as it may burn (I know from experience).

pork-stew2
Pork Stew with Onion Seed Dumplings

It was the first time I used swede in a stew and to be honest, I was a bit sceptic about it, but as it happens most of the times, I loved it. I can’t believe I’ve neglected it and used it in salads mostly. Believe me, guys, it tastes amazing in stews, especially in a Slow Cooked Pork Stew 🙂 I’d describe the taste as a mixture of pumpkin and sweet potato.

pork-stew
Pork Stew with Onion Seed Dumplings

Oh, and a little info on a side, you might wonder what the yellowish colour is form? I didn’t use turmeric but I used a tiny bit of a seasoning I got from Spain. It turns out, it’s actually meant to add colour to the dishes, not really flavour. Well, it really added colour to the Pork Stew 🙂

I used lots of other spices and herbs so this is like an explosion of flavours – there’s cumin, bay leaves, paprika, black pepper and nutmeg. This definitely made the dish so warming and simply delicious.

So, let’s get to the butter dumplings now 🙂 I’m pretty sure, from now on, I’ll add these to all my stews. They turned out so soft and purely tasted like butter. And I loved the onion seeds I added all over them (I’ve never used onion seeds before but saw them in my local store and decided to give them a go). Isn’t it great when you discover new ingredients and use them in your recipes? 🙂

pork-stew3
Pork Stew with Onion Seed Dumplings

If you’d rather use beef, that is fine, depending on the cut though, it’ll much likely take more time to cook it. But doest it really matter when you use the slow cooker 🙂

When I think about it, fish would be good too 🙂 I know, there are many options, but I recommend trying this Pork Stew first. You won’t regret it, you might even love it 🙂

Check below for ingredients and instructions to make this easy Pork Stew with Onion Seed Dumplings.

Ingredients:

  • 500g pork, cut in chunks
  • 1 carrot, roughly cut
  • 1 swede, cut in pieces
  • 1 onion, chopped
  • 2 bay leaves
  • 1tsp cumin
  • 1tsp nutmeg
  • 1tsp paprika
  • 1tsp salt
  • 2tbsp sunflower oil

For the dumplings:

  • 150g flour
  • 1tsp baking powder
  • 1tsp salt
  • 125g cold butter
  • 2tbsp onion seed

Preparation:

  1. Simply combine all the stew ingredients in the slow cooker, add about 2 cups of water and cover. Cook for about 1 hour, stirring occasionally. If necessary, add more water.
  2. To make the dumplings – combine the ingredients with the cold butter and add some warm water in order to make a smooth dough. Shape up small balls and sprinkle onion seeds all over them.
  3. Add the dumplings to the stew and cook for another 40 minutes or until ready. Make sure to stir the stew so it won’t burn.
breakfast-cups2

Sausage & Feta Breakfast Cups

Happy Sunday all! If you still have not decided what to have for your breakfast you need to check this recipe out – Sausage, Eggs, Feta Cheese and Fresh Parsley all combined in one bite in these simple Breakfast Cups!

Plus today’s weather is perfect for a stay-in-bed breakfast, lunch and even dinner! Or if you simply would like to make your loved ones happy, this is the way(at least for our family). Kids absolutely love these and even ate  the ‘green stuff’ (parsley). Now I’m starting to realise that as long as it’s not on its own, spinach/parsley is ok. I mean, when making green muffins or these breakfast cups, there’s no problem eating it. If I offer it as a side, forget it. Feeding kids can be tricky but we need to find a way to feed them the right suff:-) If our family meals are left to my daughter to choose, the menu would be, chocolate, chocolate, chicken nuggets, chocolate and then chips. But on the good side, she loves fruit and veggies. And I’m sure every kid has a stage they like or dislike certain things.

Anyway, back on the recipe…

breakfast-cups4

I love making these small cups/bites because, first there’s no frying involved(I use a muffin tray) and then they just look so cool and appetizing(and they’re really tasty) and of course, the whole process is very simple. Dump everything in a bowl, pour into the muffin tray and leave the rest to the oven. Easy as that! And you can do all that while having your cuppa and watching your favourite Sunday show in bed. That sounds like a Sunday I’d like but the truth is this does not happen very often:-) Life with kids is busy, heh! I’m gonna have to wait till they’re grown ups and maybe one day they’ll make this recipe for me and serve it in my bed:-) That would be super cool! But the thing is I love cooking and making my family happy so I don’t mind, I even like it. Seriously, I’ve tried staying in bed and just doing nothing, but I guess I’m so used to the busy everyday life that I could not do it. I need to be in action, constantly:-) But that’s what busy mums do, I suppose. Who said it’s not a full-time job?

 

breakfast-cups

 

Really, there’s no excuse not to make these yummy cups.

Here’s what you need for them.

breakfast-cups9

Ingredients:

  • 6 eggs
  • 150g Feta cheese
  • 2-3 sausages, cooked(just choose the ones you like)
  • a bunch of fresh parsley, chopped
  • salt and pepper
  • butter for greasing

breakfast-cups3

Preparation:

  1. Preheat the oven to 200°C.
  2. In a bowl, combine all the ingredients.
  3. Grease a muffin tray with some butter.
  4. Pour the mixture into the muffin tray and cook in the oven for about 20 minutes or until ready.
  5. Make your cuppa ready, go back to bed, put your fav TV show on and Enjoy:-)

Tip: If you prefer a vegetarian option, simply skip the sausage!

breakfast-cups8

parmesan-meatballs6

Parmesan Cheese & Parsley Meatballs

Happy Thursday guys!

As the weather is getting colder and colder by the day we need some good comfort food to warm our souls! At least I need it:-) One of my most favourite comfort food are Meatballs. Now, there are different meatballs recipes which me and my family love but this one seems to be our favourite so far – Parmesan Meatballs. As you can tell, they’re very cheesy, very herby ( I love adding fresh herbs to all of my recipes, which by the way is getting really difficult as the snails in my garden feast on my herbs) and of course very meaty. I used half and half, beef and pork. I find it this way, the meatballs are not too dry or too greasy, they’re just perfect.

parmesan-meatballs3

The only part I was not too keen on was the cooking. I do not like frying but luckily, it wasn’t long before they were cooked so it was all good. Actually, I think the prep time is longer than the actual cooking. Not that it takes long, the recipe is very simple, quick and easy to make. And the result is delicious meatballs – crispy on the outside, soft and cheesy on the inside.

Throw some roast veggies in the oven or a salad (potato salad goes really well with them) and have a bon apetit!

parmesan-meatballs2

Here are the ingredients you need to make this recipe.

Ingredients:

  • 500g/1lb mince meat(50/50 pork and beef)
  • 1 onion, chopped
  • 1 egg
  • 150g/5oz Parmesan cheese, cut into small cubes
  • 3tbsp golden breadcrumbs
  • 1tsp black pepper
  • 1tsp cumin
  • salt
  • a bunch of fresh parsley, chopped
  • sunflower oil for frying

parmesan-meatballs3

Preparation:

  1. In a bowl, combine the meat, onion, parsley(add as much as you’d like), breadcrumbs and seasoning. Mix well and refrigerate for 20 minutes.
  2. Combine the Parmesan cubes with the mixture and start making the meatballs.
  3. Cook in a heated pan with some sunflower oil, turning them constantly for about 15 minutes, or until they’re done. It really depends on how big you’re gonna make them and whether you use gas or electricity. Either way, they’re ready when they turn golden. To be on the safe side, cut the first on in half and check whether it’s cooked. If it’s done, finish it and continue cooking the rest of them!:-)

Enjoy!

parmesan-meatballs4Tip: Here are other Meatballs Recipes you can try:

Sweet Potato & Crispy Pancetta Soup

Mummy’s Fast & Easy

Happy rainy Thursday guys!

Here’s a great soup recipe to warm up your eyes and senses – Sweet Potato & Crispy Pancetta!
This is one of the best fall/winter warmer recipes I tried, it’s so sweet and comforting.
And the crispy pancetta just goes perfectly with the sweet and creamy soup. At one point, I wished I had more pancetta(I absolutely love it).
The soup is extremely easy to make and budget friendly(the most expensive ingredient is the pancetta).
Here’s what you need.

Mummy’s Fast & Easy
Ingredients:
  • 4 sweet potatoes, roughly cut in chunks
  • 2 carrots, roughly cut in chunks
  • 1 onion, cut in half
  • 2 garlic cloves, peeled
  • crispy pancetta pieces(I topped the soup with 4-5 small pieces crispy pancetta, which definitely was not enough for me!)
  • 3tbsp olive oil
  • salt and pepper
  • double cream for drizzling

Mummy’s Fast & Easy

Preparation:
  1. Place all the vegetables in a pot and cover with water. Add a pinch of salt. Simmer until the vegetables are soft enough so you can blend them. If necessary, add more water.
  2. Season with salt, pepper and olive oil.
  3. When serving drizzle some double cream and arrange the crispy pancetta pieces on top. 

 Enjoy!

Tip: Why not try making pumpkin soup with some pancetta on top!

The Ultimate Pumpkin Soup

Mummy’s Fast & Easy

There’s nothing like nice hot coup on a cold day.
And because it’s the pumpkin season – what’s better than a creamy pumpkin and bacon soup.
I know some of you make it with bacon, others prefer just pumpkin seeds or cheese.
Well, I like mine with everything and that is why it’s the ultimate pumpkin soup for me.:)
Plus, this is the simplest soup recipe ever!
As you can tell from the pictures, I use pumpkin seeds, crispy bacon, cream and cheese(lots of it).
This is an absolute comfort food winner and a family favourite.
So make your loved ones happy and get cooking!

Here’s what you need.
Mummy’s Fast & Easy
Ingredients: 
  • 1 medium pumpkin, roughly cut in pieces
  • 2 carrots, sliced
  • 2 potatoes, cut into halves
  • 1 onion, cut in halves
  • 2 garlic cloves
  • double cream for drizzling
  • 4 bacon strips
  • shredded cheddar cheese 
  • pinch of salt
  • a handful of pumpkin seeds for decoration
Mummy’s Fast & Easy
Preparation:
  1. Place the veggies in a pot with salted water (as much as to cover the veggies) and bring to the boil. Cook for about 30 minutes or until they are nice and soft so you can blend them.
  2. Put the pot aside and let the veggies cool down for a while.
  3. Work them with a hand blender. If the mixture is too thick add some hot water while the soup is still hot.
  4. Cook the bacon in a frying pan until it is crispy. Cut into small pieces to garnish the soup with it. 
  5. To serve – drizzle some cream, fold in the cheese(as much as you like), add the crispy bacon pieces and the pumpkin seeds for additional pumpkin flavour.:)
Enjoy!

Mummy’s Fast & Easy


Tip: Serve with some tasty bread to dip in.