Butternut Pumpkin Soup

Dear Pumpkin,

I love you so much!!

Sincerely,
Soup-ie

You love pumpkin soup?

I love'em!!

I wanted something comforting yesterday, and w/o doubting too much i made pumpkin soup for myself... and will make them more often start from today! it was a really satisfying light dinner which has brought me to a wonderful lala land and i danced with a pumpkin head, NIGHTMARE!! (*just kid)...hehe..

I Love You, Pumpkin!!


I love chunky soup with vegie bits, so I....

left some sauteed brown onion to be added in the soup, as well as some mushroom and zucchini...

I topped the soup with few of coriander leaves just because i think orange and green would be so matching... haaaa!

Butternut Pumpkin Soup

Serve 2-3 (depends on how much you love pumpkin soup)

Ingredients:

Half of medium Butternut Pumpkin (approx 1 kg on a halved pumpkin)

1 Brown Onion, diced

2 Garlic cloves, minced

2 cubes Vegetable Stock

1 tbsp Olive Oil

Dash of Pepper

Dash of Nutmeg

Water for boiling (you can adjust the water depends on how creamy you want your Pumpkin Soup to be)*

Mushroom slices (optional)

Zucchini slices (optional)

Coriander leaves for garnish (totally optional)

* i used roughly 750 ml water to simmer my pumpkin

Method:

• Peel off the pumpkin skin, cubed
• Bring water to boil
• Add in pumpkin in a hot boiling water, simmer until pumpkin has turned soft enough
• Set aside and cool down
• Dice brown onion and mince garlic
• Heat up oil in a pan, saute brown onion, garlic until soft, set aside (left some sauteed onion, if you like chunky soup)
• Transfer the chilled pumpkin cubes together with the sauteed onion and garlic to a food processor, adjust the water depends on your personal liking, blend to puree
• Transfer the pumpkin puree to a pot, boil on a medium low heat, add seasoning (vegetable cubes, pepper and nutmeg) to taste
• On the other hand, prepare the zucchini slices by boiling them (optional)
• Saute mushroom with the left sauteed brown onion until soft (optional)
• Add in cooked mushroom, zucchini slices to the pumpkin soup, mix (optional)
• Garnish with coriander leaves (optional)
• Serve warm

P.S : I am blogging at my working place * runnnnn.....*

Happy cooking!!

xoxo

A Grocery-Freak!

So happy when i saw two boxes of products that i have ordered just last Tuesday!!

Whoever that had brought in my parcel, Thanks!!

Pampered myself with some shopping!

Marshmallow???

Nooo... They are some organic gluten-free health products purchased from Gluten Free Shop!

And some Protein Shake from Herbalife... Not consuming for weight losing purposes, just to boost up some nutrition, I have had enough with DIET!! healthy is more important than anything... BUTT not too fat ...hehehe...

if i have no time for breakfast, i will had this shake with soya milk : )

I am a grocery-shopaholic!! especially health related products.. Bye 200++ bucks :(

And this is ONLY the complimentary gift that i will throw it away next morning. lol!!

Happy Shopping!!
xoxo

Avocado and Yoghurt Dip

This is L.O.V.E !! these combination are MAD LOVE!! I like avocado, i like yoghurt, i like the sour taste of lemon, i like the sharp taste from onion - to conclude, i LOVE everything in this dip!!

Avocado and Yogurt Dip
Make 2 Cup *approx*
Ingredients:
1 ripe Hass Avocado, peeled, mashed
1 tbsp Low-fat Natural Yoghurt (or Greek Yoghurt)
2 tbsp Lemon Juice
1/2 Red Onion, coarsely chopped
a stalk of Mint, finely chopped
Dash of dried Thyme
Salt and Pepper to taste

Just mix every ingredients in a bowl.... Alternatively, it can be blended with a blender or food processor to achieve a more creamy and finer paste....

I am just too lazy to wash everything later.... *Sinned*

Pair with fresh chopped vegetables, or toasted pita chips or anythingggg and anythingggggg that you think is delish....

Spot that roasted sweet potato wedges, they are so de-li-ci-o-us!!!

Cut any kind of potatoes you fancy into wedges or stick, generously well-mixed with olive oil, salt and pepper.... yes, that easy!

Heat up oven, go to shower, put on moisturiser, back after 45 minutes and dream will come trueeee !!!!!

And oh!! don't forget to cover the potato wedges with aluminium foil at the first 15 minutes, otherwise all gone black.. hehehe... *i don't take the responsibility for your burnt sweet potatoes* :p

Happy Cooking!!!
xoxo

"Meatless" Zucchini Pasta Bolognese

While i was doing my morning routines - reading any updated blog post from my favourite blogger, the "Zucchini Lasagna with Bistik Flavors" from Mochachocolata Rita attracted me so so so much!!

I am one of the healthy-junkies in this earth :p 

Inspiration come to mama... Ding!! Zucchini Pasta Bolognese!! 

Thinking of meat? hmm.. I am not really a big meat eater... 

 I decided to use tempeh as the substitution of minced meat, Deal!!! 

"Meatless" Zucchini Pasta Bolognese

Serve 2

Ingredients:

3 Zucchini

1/2 Red Onion (or White Onion)

400 gr of tinned Whole Peeled Tomatoes

1 tbsp Extra Virgin Olive Oil

1/2 block of Tempeh (from a packet of 250 gr)

Enough water to boil Zucchini Pasta

Grated Parmesan Cheese for garnish

Seasoning:

1 tsp Vegetable Stock 

1 tbsp Raw Sugar ( or adjust according to personal taste) - i like mine sweeter 

Dash of Black Pepper 

Dash of Nutmeg Powder *optional*

Method:

1. Zucchini Pasta

• Peel off the skin of Zucchini using a peeler
• Thinly slice Zucchini (i sliced as could as possible to imitate the form of fettuccine)
• Heat up pot of water, wait until it is boiled thoroughly, add in Zucchini
• Boil for 1 minute only*
• Drain excess water, set aside

*Avoid boiling too long as it will soften the Zucchini and causing it lacks of texture

2. Bolognese Sauce

• Mashed Tempeh with cleaned bare hand ( you can use a fork for hygiene issue)*
• Heat up non-stick frying pan with oil
• Saute Onion until slightly fragrant
• Pour in tinned Tomatoes, simmer in medium low heat for 3 minutes (or until it boils)
• Add in mashed Tempeh, and cook for further 3 minutes
• Add in all seasoning ingredients, taste - adjust as you like : )
• Turn off heat

* I don't mind using my bare hand as it will ended up in my own stomach, haha...

Arrange Zucchini Pasta on a clean plate and pour enough of Bolognese Sauce - as desired...

Sprinkle with grated Parmesan Cheese... a little bit won't break the scale!! : ) 

Finally, grab your fork and enjoy this vegetarian, gluten-free and guilt-free meal!!! 

Happy Cooking!!!

xoxo