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SUNDAY LUNCH
MENU
Butternut
squash and coconut soup with fresh baked bread
Roast Beef
Cabbage
Cut Green Beans
Double click the first picture to run a slide show
 | For Butternut Squash soup you will need this |
 | Brown the beef |
 | Prepare some vegetables |
 | chop an onion |
 | heat some olive oil and butter |
 | Fry the onions without browning |
 | Chop the squash in half |
 | Scrape out the pips |
 | Quarter it and peel it ( why are they so hard to peel ) |
 | Dice it |
 | Put it in with the onions and warm through |
 | Pound up a little fresh ginger to taste |
 | Add enough hot water to cover |
 | Simmer till tender |
 | Roast some tatties |
 | Bake some bread |
 | When the squash is tender whizz it up till smooth |
 | Chop off a lump of coconut cream to taste |
 | Add the pounded ginger and coconut cream |
 | Add some double cream |
 | Save the meat juices for gravy |
 | Let the meat rest for 10 minutes ( you would need a rest if you had been in a hot oven for an hour and a half ) |
 | Add some of the vegatable water and thicken the gravy |
 | Slice the beef |
 | Lay the table |
 | Dish up the soup |
 | Enjoy |
 | Me ready to enjoy |
 | main course |
 | main course without hands |
 | Mrs Phil ( Jan ) eats |
 | The dogs get a share too |
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