We spent our Valentine's eating in as having to watch the pennies. I made the table look a bit cheesy :)
And Phil left me a little note before he went to work :) This little board we always update with little messages.
And for dinner we had Sweetcorn fritters with Mango & Avocado salsa (I made it vegan and will post he recipe soon). For main we had butternut squash, sage and pine nut pasta and for dessert strawberries dipped in dairy free dark chocolate- yummy. Oh and lots of wine.
Butternut squash is one of my favourite things to use in soup so here is a nice warming soup that's so easy and doesn't have loads of ingredients.
Spicy Butternut Squash Soup (Vegan)
2 tbsp olive oil
1 butternut squash peeled, seeds removed and cut into chunks
1/2 large onion chopped
1 pint vegetable stock
1/2 tsp cayenne pepper
1.2 tsp paprika
3 tbsp dairy free cream ( I use alpro soya cream and it's great)
salt and pepper to taste
1. In a large pan heat the olive oil and place the onion and butternut squash in. Cook for about 5 minutes making sure to stir. Add the cayenne and paprika and coat the onion and squash.
2. Add the vegetable stock and simmer for 20 minutes until the squash is tender. Transfer to a blender and blend until smooth. Mean while heat another small pan with oil and fry the sage leaves until crispy- about 2-3 minutes. Then transfer to some kitchen paper to soak up the oil. Set aside.
3. Add back to the pan and add in the cream and salt and pepper to taste. Serve into bowls and sprinkle with the crispy sage.
One last thing before I go. Just want to wish my baby brother a Happy Birthday.
Here is his birthday cake I made
Here he is a few years back...
And here he is now, not so much a baby anymore.....
Happy Birthday Tom xx