I am back in the capital and kinda not liking it already. Where are the fields?! And the water?! And the mountains?! AND THE DOG! Sigh. As nice as it is to be back in my own space and shall be nice to see all them there foreign classmates tomorrow, I miss my dog and horses and fields!
I’m afraid, my dear peoples, that this may mark the end of any luxurious baked treats and will be the beginning of student friendly and very cheap meals! For I am buying my own food now and can’t really afford so much to splash out on lovely lovely chocolate…
So this week the plan is chicken curry (Not from a jar obviously), maybe some cottage pie.. Also, I’m going to try and eat porridge again. I break out the porridge every few months with the best of intentions, but I just can’t get used to it. I’m thinking a nice teaspoon of vanilla sugar may help me out this time. Any suggestions? I would try it with strawberries but they’re a bit on the pricey side and quite addictive… mmmm strawberries. For any of you who are Irish- Don’t you just haaate how much fruit costs. Especially strawberries and watermelon… 3.99 for a watermelon today, 4.99 price tag on strawberries so put em back down! Sigh.
Right. Well on the note of cheap and nutritious: Butternut squash soup. It’s a steal at about 2 Euro a pot! Perhaps not the best day to put it up, what with it being warm and all, but never fear, the rain will return…
Roasted Butternut Squash Soup
You shall need about your person:1 plump and tasty Butternut squash 1 medium sized onion About 500mls or so of vegetable stock A drizzle of olive oil Salt & pepper to taste
Here we go:
Preheat your oven to 200º
Peel and chop your butternut squash. Butternut squash does not like to be peeled but you can overcome this by popping the offending item in your microwave for about 2 minutes on medium. It softens it up nicely. Then you can peel it pretty easily with a potato peeler. Cut it in half, scoop out the seeds, and chop it up into nice little chunks. Lob them all on a baking tray.
Next, peel and roughly chop your onion. Place it nicely on the baking tray. You don’t lob onions anywhere. Onions can make you cry…
Drizzle it with olive oil and fire it in the oven until it gets all lovely and tender. It needs to be soft. For me this takes about 40 minutes or so, but it depends on the size of your butternut squash pieces. I tend to pop in a few baking potatoes so as not to waste the electricity! (Lunch idea: Baked potato, ham & cheese/tuna and sweetcorn)
When its all nice and done, take out the tray, empty the whole lot into a nice big blender and whizz it round with about 500mls of vegetable stock. I like gloopy soup so I use a little less sometimes. Season to taste.
Voilà, you are done.
Beautiful and delicious orange soup. Crumble a little feta cheese on top and serve with fresh crusty ciabatta for optimum enjoyment levels.
I still don’t like Dublin today.