The flavour of a simple butternut soup can be completely transformed by a few ingredients and two different takes on pesto.
Both the Italian pesto cream and unusual Thai inspired coconut and sesame pesto enhance the flavour and texture and add a glamorous “soupçon” to the menu
Oh dear..
I could not possibly post such decadence straight after Lisa Raleigh’s healthy tips and so I decided to make a low fat, free range roast vegetable lasagne to sandwich between the good and the evil.
Burnt butter is so easy and simple, yielding both a subtle and robust flavour.
I love the combination of something sweet with burnt butter, (ok I actually like sugar with everything) and so I add butternut ravioli, or in this case Woolworth’s Pansotti.
This makes a perfect dinner party starter for 4 or light lunch for 2. It’s way too rich and almost bland to eat alone in large quantities and just wrong to eat with a side salad. You need to wrap your tongue around the velvety pasta and take in the nutty butter with no other distracting textures or tastes.
DELIZIOSO!
Potato soup, while hearty and delicious, is quite understated and simple and I felt the need to accessorise it for my first course of the year.
And so began a few days of trying out every possible soup accompaniment.
From pesto bruschetta to parmesan croutons, toasted nuts and seeds to herbed butters, I was unable to find (more…)
