Sweet Potato, Butternut Squash & Chorizo Chowder

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It was Blowin’ a Hoolie here today (very windy) & that just calls for something warm and home comforting.  This was a tasty quick option in my kitchen tonight and certainly hit the spot.

 

Makes 2 portions

150g Butternut Squash – chopped into cubes

150g Sweet Potato – chopped into cubes

1 onion – chopped finely

60g Chorizo – sliced

1 garlic clove – minced

1/2 tsp nutmeg

1/2 tsp dried sage

Salt & pepper to taste

Handful of chopped carrots, sweetcorn and peas (I used frozen)

300ml chicken stock

50ml cream

150g Spinach

 

  1. Heat some low fat spray oil in a pan and fry the chorizo for a few minutes, remove with a slotted spoon and drain on a kitchen towel.
  2. Add to the pot the onion, garlic, sage & nutmeg and fry until onions are softened.
  3. Add the sweet potato, butternut squash and vegetables and stir until coated.
  4. Add the chicken stock with seasoning and bring to the boil, then simmer for about 15 minutes or until squash and potato are cooked.
  5. Remove lid, add back to the pan the chorizo and spinach and stir in the cream allow spinach to wilt for a few minutes, stir through. Serve.

You could also sprinkle some nuts over for a more nutritious serving.

 

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Vegetable Quiche

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I love quiche and with this little magic crisper plate of mine I just had to give it a try. Amazing results in just 16 minutes with a lovely crusty bottom. I also got my creativity on and designed little patterns with the vegetables…….I just love playing around with food…lol!

1 x roll of puff pastry  (shop bought)

2 eggs

2 large spoonfuls of ricotta cheese

1 large spoonful of parmesan cheese

1 tsp nutmeg

pinch salt

handful of grated Mozzarella cheese

1 tsp oregano

1 courgette

1 red pepper, green pepper

1 carrot

1 red onion

tsp olive oil

 

  1. Roll out pastry and place onto preheated crisper plate. (or tart tin)
  2. Mix together, eggs, all cheeses, nutmeg, salt, oregano in a bowl
  3. Slice courgette and carrot lengthways and wide, slice onion finely and peppers into circle shapes.
  4. Spoon cheese mixture into the pastry tin or plate evenly
  5. Sprinkle the red onion evenly over, place the pepper circles into mix.
  6. Roll up your courgettes and carrots and place into the cheese mix to decorate evenly.
  7. Glaze with olive oil on top of vegetables
  8.  Cook on Dynamic Crisp setting for 16 minutes or in an oven at 190 deg for 45 minutes
  9. Serve…..yummy!

 

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