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Autumn's Here - October 2013

Posted by Susie Taylor on

What fantastic weather we have had but what a change now – autumn has definitely arrived. There are leaves blowing everywhere, and conkers galore.  I just love the autumn colours, and despite the fact the days are getting shorter cosying up in front of a roaring fire is heaven. Warming food is definitely on the agenda too so here are two very simple and delicious recipes inspired by the fact I happened to have the ingredients in my fridge today!

Squash is one of my favourite vegetables but they are also so lovely just as decoration.  I bought one last week which was a beautiful duck egg blue colour, a Crown Prince Squash, and had it just sitting on my kitchen table instead of a vase of flowers because it was so divine.  This recipe for Gem Squash with Tomatoes and Feta is well tried and tested and a real favourite - the squash I used today were from a fantastic farm shop I supply (www.wykhampark.co.uk) – local seasonal produce is hard to beat.

Oven Roasted Gem Squash with Tomatoes and Feta Cheese

Gem Squash

Fino Rosemary Olive Oil

Cherry Tomatoes

Feta Cheese

Cut the gem squash in half and scoop out the seeds.  Place the halved squash inside up in a baking tray and drizzle with Fino rosemary flavoured olive oil. Season with salt and pepper. Chop the cherry tomatoes into quarters and the feta in to small chunks and put the two (as many as fit) in the centre of each half.  Place in the oven at 180 and bake for about 20 mins until the squash is soft and juicy.  Eat with warm bread.

Morrocan Roasted Vegetable Soup

1 onion

300g each carrots, parsnips, butternut squash - cut into chunks

2 garlic cloves

1 tbsp ras al hanout

1 1/2 tbsp Fino olive oil

2 1/4 pints hot vegetable stock

Chop all the vegetables in to chunks and, along with the garlic, place in a roasting tray - season and sprinkle with ras al hanout then oven bake for 30 mins at 180. The smell of the ras al hanout is divine! When cooked transfer the vegetables to a large saucepan and add the stock - simmer for 5 mins.  Puree into a smooth soup and serve sprinkled with chopped herbs and black pepper.

I may well see a number of you over the course of the next 2 months now that the fair season is in full swing but don't forget all Fino products can be ordered online too -www.finooliveoil.co.uk - all orders are sent out by courier for next day delivery.  

Great for you and great for presents.


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