Also, my appointment letter for tomorrow didn’t have that clause about being ready for a pre-operative medical which bodes well.
So you see, folks, mild drugs DO lead to harder drugs, lol, marijuanna to cigarettes. Seriously.
Here's a recipe for my favourite ever soup - roasted butternut squash with chilli and ginger. If you're not keen on chilli/ginger then fear not - it just adds a delicious warmth. The recipe is from Lorraine Pascale:
http://www.bbc.co.uk/food/programmes/b015fprp
1 medium butternut squash (about 800g), unpeeled, cut in half from top to bottom
1 clove of garlic, unpeeled and squashed
2 tbsp olive oil
Salt and pepper
50g butter
1 large onion, peeled and finely chopped
1 x 2cm piece of fresh ginger, peeled and grated
Pinch of dried chilli flakes or 1-2 fresh chillis seeded and finely chopped
900ml chicken or vegetable stock
Squeeze of lime juice
Serves 4
The recipe also calls for it to be served with a splash of coconut milk drizzled on the top and a sprinkle of coriander leaves, but I never bother. I also use frozen garlic, ginger and chilli as it is much easier!
- Preheat oven to 220 deg C. Put butternut squash halves on a baking tray with the garlic. Slash the squash with a knife and drizzle with 1 tbsp olive oil and season with salt and pepper. Roast for 30-35 mins until soft.
- While the squash is roasting heat the remaining 1 tbsp olive oil and the butter in a pan over a low heat, add onion and cook until soft (about 20 mins).
- When the squash is done, scoop out the flesh and add to the pan. Squeeze out the garlic from the skin and add to the pan.. Add the ginger, chilli and stock and bring to the boil.
- Blend the soup until smooth (might have to be done in batches). Once it has all been done, return to the pan and reheat. Add a squeeze of lime juice.
It sounds more complicated than it is! Hope you like it
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