I went to Wagamama for the first time recently and really liked the Chilli Chicken Ramen that I ordered. Although I thought it could do with more zing. So I thought to try and cook it, and cook it better (I hear voices telling me to take my head out of the clouds). Is there no end to my illusions of grandeur? Anyways, with the blizzard going on here, something hot and soupy would hit the spot just right. My digestive juices are doing somersaults as we speak.
I’ve never ever liked eating butternut squash soup, even though I’ve never tried it. Then once when we were out for lunch, my mom ordered butternut squash soup. I thought, “Gross“. She insisted I tried some (practically forced a spoonful down my throat) and whaddya know? I liked it! I just had to make it myself so I could have some anytime I wanted. And this is the easiest soup recipe ever. Plus, it’s great for a cold winter’s day when you’re freezing your butt off!
1 tbsp olive oil
1 tbsp Lurpak butter
1 butternut squash, cut into chunks
1 onion diced
2 cloves of garlic chopped (as a garlic-lover, I used about 5 or 6)
1 cube chicken stock
1 litre water
Salt and pepper to taste
Fry garlic and onion in olive oil and butter until light brown.
Add squash into pot and fry until slightly cooked.
Add water, chicken stock, salt and pepper and boil on low fire until squash is well-cooked.
Blend the soup with a hand blender.
Serve soup with buttered bread! (I love bread with butter)
I once visited Moscow a while back and simply loved the food there. My favourite was the blini (Russian pancake) with homemade gooseberry jam. Thanks to my friend’s grandmother, I learned how to make the jam. Russian jam is slightly more liquidy than the normal jam you get in the store. You can thicken the consistency by adjusting the amount of water used and the cooking duration. Because the original recipe used 1 kg of sugar to 1 kg of fruit, I had to make some changes because it was far too sweet for me. This is the easiest method I know for making jam, and you can substitute any berries you like. Bear in mind some berries like blackberries are more sour and you might need more sugar.
400g strawberries (remove leaves)
50g natural cane sugar (add more if you like it sweeter)
1/2 cup water
Wash the strawberries and blueberries and put into a pot with the water.
Place on low to medium fire, add in the sugar and stir continuously. The mixture will become more watery because of the juice from the berries.
Keep an eye on the pot, as the mixture may boil over. Lower heat if necessary.
Leave on low fire for 20 minutes, occasionally stirring.
When it looks jammy, leave to cool and keep refrigerated. Great with pancakes and french toast!
Note: If you like it runnier or sweeter, add more water or sugar. If you like it thicker, leave it on low fire for longer. It’s a very adaptable recipe to suit your taste. Who knew making jam would be so easy!