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Thursday, January 7, 2010. 2 oz butter (option: 2 tbs. Extra ****** Olive Oil). 1 medium onion, diced. 1 tsp cumin seeds. 1 1/2 lb. butternut squash. 7 oz parsnips (approx), diced. 7 oz potatoes (approx), diced. 3 chicken stock cubes blended with 900 mls hot water (option: vegetable stock). Salt, pepper, cream to serve (optional). In a large skillet heat cumin seeds on very low but be careful not to burn. Around a minute and keep them moving. Add olive oil and onion and saute until soft. 4 oz Caster Sugar.

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Hazeldene | hazeldene.blogspot.com Reviews

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Thursday, January 7, 2010. 2 oz butter (option: 2 tbs. Extra ****** Olive Oil). 1 medium onion, diced. 1 tsp cumin seeds. 1 1/2 lb. butternut squash. 7 oz parsnips (approx), diced. 7 oz potatoes (approx), diced. 3 chicken stock cubes blended with 900 mls hot water (option: vegetable stock). Salt, pepper, cream to serve (optional). In a large skillet heat cumin seeds on very low but be careful not to burn. Around a minute and keep them moving. Add olive oil and onion and saute until soft. 4 oz Caster Sugar.

<META> KEYWORDS

1 hazeldene

2 followers

3 blog archive

4 scrumptious squash soup

5 ingredients

6 posted by faith

7 1 comment

8 aunty alison's shortbread

9 keeping up appearances

10 2 comments

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Hazeldene | hazeldene.blogspot.com Reviews

https://hazeldene.blogspot.com

Thursday, January 7, 2010. 2 oz butter (option: 2 tbs. Extra ****** Olive Oil). 1 medium onion, diced. 1 tsp cumin seeds. 1 1/2 lb. butternut squash. 7 oz parsnips (approx), diced. 7 oz potatoes (approx), diced. 3 chicken stock cubes blended with 900 mls hot water (option: vegetable stock). Salt, pepper, cream to serve (optional). In a large skillet heat cumin seeds on very low but be careful not to burn. Around a minute and keep them moving. Add olive oil and onion and saute until soft. 4 oz Caster Sugar.

INTERNAL PAGES

hazeldene.blogspot.com

1

Hazeldene: December 2009

http://hazeldene.blogspot.com/2009_12_01_archive.html

My first try at blogging. Saturday, December 19, 2009. Here is the recipe for shortbread from my lovely Aunty Alison, a sweet Northern Irish lady who knows how to make some incredible shortbread! It is very simple and easy to make. IMPORTANT: never ever substitute margarine for the butter, the Scots don't know what margarine is and therefore, it will not work for this traditional late night biccy. 8 oz Butter (at room temperature). 4 oz Caster Sugar. 8 oz Plain Flour (sieved). 4 oz Corn Flour (sieved).

2

Hazeldene: Scrumptious Squash Soup

http://hazeldene.blogspot.com/2010/01/scrumptious-squash-soup.html

Thursday, January 7, 2010. 2 oz butter (option: 2 tbs. Extra Virgin Olive Oil). 1 medium onion, diced. 1 tsp cumin seeds. 1 1/2 lb. butternut squash. 7 oz parsnips (approx), diced. 7 oz potatoes (approx), diced. 3 chicken stock cubes blended with 900 mls hot water (option: vegetable stock). Salt, pepper, cream to serve (optional). In a large skillet heat cumin seeds on very low but be careful not to burn. Around a minute and keep them moving. Add olive oil and onion and saute until soft.

3

Hazeldene: My first try at blogging...

http://hazeldene.blogspot.com/2009/12/my-first-try-at-blogging.html

My first try at blogging. Saturday, December 19, 2009. My first try at blogging. I decided to start this blog to share some my recipes. I will be setting it up and hopefully have some of the recipes posted soon :). Subscribe to: Post Comments (Atom).

4

Hazeldene: January 2010

http://hazeldene.blogspot.com/2010_01_01_archive.html

Thursday, January 7, 2010. 2 oz butter (option: 2 tbs. Extra Virgin Olive Oil). 1 medium onion, diced. 1 tsp cumin seeds. 1 1/2 lb. butternut squash. 7 oz parsnips (approx), diced. 7 oz potatoes (approx), diced. 3 chicken stock cubes blended with 900 mls hot water (option: vegetable stock). Salt, pepper, cream to serve (optional). In a large skillet heat cumin seeds on very low but be careful not to burn. Around a minute and keep them moving. Add olive oil and onion and saute until soft.

5

Hazeldene: Aunty Alison's Shortbread

http://hazeldene.blogspot.com/2009/12/aunty-alisons-shortbread.html

My first try at blogging. Saturday, December 19, 2009. Here is the recipe for shortbread from my lovely Aunty Alison, a sweet Northern Irish lady who knows how to make some incredible shortbread! It is very simple and easy to make. IMPORTANT: never ever substitute margarine for the butter, the Scots don't know what margarine is and therefore, it will not work for this traditional late night biccy. 8 oz Butter (at room temperature). 4 oz Caster Sugar. 8 oz Plain Flour (sieved). 4 oz Corn Flour (sieved).

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Thursday, January 7, 2010. 2 oz butter (option: 2 tbs. Extra Virgin Olive Oil). 1 medium onion, diced. 1 tsp cumin seeds. 1 1/2 lb. butternut squash. 7 oz parsnips (approx), diced. 7 oz potatoes (approx), diced. 3 chicken stock cubes blended with 900 mls hot water (option: vegetable stock). Salt, pepper, cream to serve (optional). In a large skillet heat cumin seeds on very low but be careful not to burn. Around a minute and keep them moving. Add olive oil and onion and saute until soft. 4 oz Caster Sugar.

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