I personally love the reds and pinks!
Tuesday, August 14, 2012
Sunday, August 12, 2012
Bidvest Unity Walk
I just completed the BIDVEST Charity walk with my daughter who is employed by SACD. Thumbs up to all for the great event in support of contributing towards wheelchairs.
The atmosphere was great! Young and old joined in and what makes this great is the fact that families and friends could join as guests.
It was well organised, from the refreshments and facilities along the route, to the streets being cordoned off, Marshalls and Police posted along the route. Everyone along the route provided the necessary moral support.
Worthy cause in support of providing wheelchairs to the less fortunate. For every 75 participants who completed the 10 kilometre walk 1 wheelchair will be donated. Well done Bidvest and employees from Cape Town, Johannesburg and Durban.
Worthy cause in support of providing wheelchairs to the less fortunate. For every 75 participants who completed the 10 kilometre walk 1 wheelchair will be donated. Well done Bidvest and employees from Cape Town, Johannesburg and Durban.
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| SACD |
Butternut Soup
I just have to share my two favourite butternut recipes. I added some of my own ingredients, and my family love it. I always add carrots and apples.
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| Creamy Butternut Soup |
Ingredients
2 tablespoons olive oil
1 1/2 pounds peeled and seeded butternut, cut into 1-inch chunks
1 large onion, cut into large dice
1 tablespoon butter
1 pinch sugar
3 large garlic cloves, thickly sliced
1 1/2 teaspoons cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon cayenne pepper
3 cups chicken broth, homemade or from a carton or can
1 1/2 cups cream (or whole milk)
Salt and freshly ground pepper, to taste
Garnish - store-bought apple chips
Method
1. Heat oil over medium-high temperature in a large, deep saute' pan until shimmering
2. Add butternut, then onion. Saute', stirring very little at first, then more frequently, until squash starts to turn golden brown - 7 to 8 minutes
3. Reduce heat to llow and add butter, sugar and garlic. Continue to saute' until all vegetables are rich, spotty caramel clour - about 10 minutes longer
4. Add cinnamon, ginger, cloves and cayenne pepper. Continue to saute' until fragrant - 3o seconds to 1 minute longer
5. Add broth. Bring to a simmer over medium - high heat. Reduce heat to low and simmer, partially covered, until squash is tender - about 10 minutes
6. Using an immersion blender or traditional blender, puree until smooth - 30 seconds to 1 minute (If using traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little cream, blend briefly, then add to the soup.)
7. Return to pan (or a soup pot; add enough cream so the mixture is soup like, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, serve and enjoy!
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| Butternut soup garnished with croutons and roasted pumpkin seeds |
Author: LauraKim
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