not_lar_croft
Silver Member
Been to Aldi this morning and have bought a butternut squash, some mixed peppers and some sweet potatoes - any ideas what I can make with them?
Veg from Aldi
- Thread starter not_lar_croft
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JosieDelonge
Full Member
I make a nice butternut squash and chilli soup!
Sweet potatos are nice mashed with normal potato, they add a nice taste.
Peppers can go in to anything! Stir frys, soups and bolognaise are all good.
Roasted sweet potato is really nice, so is butternut squash. Chop in to chunks, roast with some onion quarters and garlic. Then either blend in to a lovely soup, or have as a side to sausages or chicken.
I'm hungry now!
Sweet potatos are nice mashed with normal potato, they add a nice taste.
Peppers can go in to anything! Stir frys, soups and bolognaise are all good.
Roasted sweet potato is really nice, so is butternut squash. Chop in to chunks, roast with some onion quarters and garlic. Then either blend in to a lovely soup, or have as a side to sausages or chicken.
I'm hungry now!
soccermom
I AM A WEMITT x
I make a nice butternut squash and chilli soup!
QUOTE]
I like the sound of that, can you post the recipe please
not_lar_croft
Silver Member
veg is all in the oven roasting at the moment - gonna add it to some pasta and enjoy. Thanks for all your ideas.
Butternut squash is my favourite new thing since being on SW and I brought 8 last week from Aldi!
Someone at my class made BNS and sweet potato soup for the taster evening the other week, I think it was along the lines of 1 BNS chopped, some sweet potato chopped, 1 onion and some sweetcorn - chuck in a pan with some stock and some herbs and spices and simmer til all is cooked and then blitz. (Sorry it's not exact, I'm not a weigher and measurer when it comes to cooking, just bung it in and take it out when it looks cooked!)
Someone at my class made BNS and sweet potato soup for the taster evening the other week, I think it was along the lines of 1 BNS chopped, some sweet potato chopped, 1 onion and some sweetcorn - chuck in a pan with some stock and some herbs and spices and simmer til all is cooked and then blitz. (Sorry it's not exact, I'm not a weigher and measurer when it comes to cooking, just bung it in and take it out when it looks cooked!)
not_lar_croft
Silver Member
that sounds nice will have to go back to Aldi tmw and get another BNS!
JosieDelonge
Full Member
I make a nice butternut squash and chilli soup!
QUOTE]
I like the sound of that, can you post the recipe please
It's here - Butternut squash soup with chilli & crème fraîche recipe - Recipes - BBC Good Food
I haven't tried roasting it, I usually boil it in some chicken bovril stock. I don't use butter either! Or the creme fraiche, although I do like to stir some fat free yogurt through at the end to make it creamy!
I cut loads of veg into cubes, add Garlic, Herbs & Chillies and season to taste. Spray with oil and Roast them at 190 to 200 for about 25 minutes, turning occasionally. You should get some colour onto them but don't burn them.
Make up 2 pints of Stock (I use Chicken Bovril but use what you like). Add the cooked veg to a Saucepan with the stock. Bring to the boil and then simmer for about 10 minutes.
Take off of the heat and allow to stand for a further 10 minutes. Liquidise everything with a hand liquidiser. The longer you liquidise it the smoother the soup.
Once you have made this once or twice you will know how much Chilli or Herbs to use.
I usually make a very large amount and make the soup really thick. I then freeze the soup into Aluminium Containers. When I defrost the container for eating I then add a similar amount of water to thin it a bit. This saves loads of space in the freezer and is just as good.
Cheers - Phil
Make up 2 pints of Stock (I use Chicken Bovril but use what you like). Add the cooked veg to a Saucepan with the stock. Bring to the boil and then simmer for about 10 minutes.
Take off of the heat and allow to stand for a further 10 minutes. Liquidise everything with a hand liquidiser. The longer you liquidise it the smoother the soup.
Once you have made this once or twice you will know how much Chilli or Herbs to use.
I usually make a very large amount and make the soup really thick. I then freeze the soup into Aluminium Containers. When I defrost the container for eating I then add a similar amount of water to thin it a bit. This saves loads of space in the freezer and is just as good.
Cheers - Phil
trisha
likes to post
barefoot contessa on food channel made a fantastic butternut squash and sweet potato soup,
chop butternut squash and sweet potato (no need to peel, just wash potatoes put in roasting pan (she drizzled with oil but I spray with frylight and I also add some chilli flakes) roast .
when roasted blend with veg stock I use low salt stock
chop butternut squash and sweet potato (no need to peel, just wash potatoes put in roasting pan (she drizzled with oil but I spray with frylight and I also add some chilli flakes) roast .
when roasted blend with veg stock I use low salt stock
peggypig
Silver Member
Butternut Squash
I like it roasted with courgette,red onion, cherry toms, peppers any other beg you have i roast it weth dried thyme and rosemary and spray with frylight when nice and charred I add to boiled or veg rice and some chicken my favourite way.I never peel the squash the skin is good to eat/
I like it roasted with courgette,red onion, cherry toms, peppers any other beg you have i roast it weth dried thyme and rosemary and spray with frylight when nice and charred I add to boiled or veg rice and some chicken my favourite way.I never peel the squash the skin is good to eat/
custardlipstick
Addicted to Cheese
With the sweet potatoes, i make a homemade salsa (chopped toms with some peppers and spices - chilli depends on how hot you want it) then microwave/oven pots, half, make into a boat type shape, fill with salsa, top with cheese and grill = gorgeous!
