Roasted Butternut Squash Soup with Curried Apple Chutney

23 Dec

Winter is in full bloom in Minnesota, although this dinner was cooked and eaten when it was still officially fall. My apologies for taking a full season to update this blog with a new post!

When the colder seasons make their appearance, I like nothing better than to turn on my oven and bask in the smells and warmth of baking warm comforting food and sharing it with friends.

Butternut Squash Soup

I got together with a few of my friends at the house of Kyle (the photographer of the professional looking photos on this post–thanks, Kyle!!), we had a lovely dinner and as always, fun conversation and a great time together.

We enjoyed the Bear’s Den (aka Kyle’s garage) and the great company. We had butternut squash soup with curried apple chutney (recipes posted below), potato leek soup with bacon jam (recipes will be posted at a later date), grilled cheese sandwiches, purple cabbage salad and brats with onion jam, topped off by apple crisp with ice cream and salted caramel sauce (recipe taken from the caramel here with sea salt added).

Purple cabbage salad

Purple cabbage salad

Laura loosening the sauerkraut lid

Laura loosening the sauerkraut lid

John got it open!

John got it open!

Apple Crisp with ice cream and salted caramel sauce

Apple Crisp with ice cream and salted caramel sauce

But back to the recipes…butternut squash is a favorite of mine. It’s fantastic cut up and roasted, is delicious roasted and mashed as a side dish and it makes a beautifully creamy soup. As a shortcut to prevent cutting off your own extremities, roast the squash first, then simply scoop the softened flesh out of peel, rather than struggling with cutting and peeling the slippery, solid whole squash.

Butternut Squash roasted

Cut the squash in half, scoop out the seeds, brush with melted butter, then salt and pepper and pop right into the oven.

onion and apple

While the squash is roasting, finely chop an onion and an apple (aren’t they just so pretty?)

apple and onion

Saute the chopped onions and apple along with some sliced fresh sage and salt and pepper in a large pan over medium heat.

Butternut Squash Soup 027

Once the squash is soft and fully roasted, scoop it out of the peel and add it to the soup pot along with the chicken stock and water and let it simmer.

Butternut Squash Soup 038

Once everything is soft and well cooked, blend it well. You can put it in your blender in batches – carefully so you don’t burn yourself or blow the top off your blender – or with an immersion/hand blender. I love my immersion blender as it makes tasks like this so easy! Mine has a plastic blender base, so I can use it with my enamel cookware without fear of damage to the pots.

Butternut Squash Soup 048

I served this soup with curried apple chutney (the one in the middle), which was a snap to mix up and let cook for a few hours on the back of the stove.

Onion Jam, Curried Apple Chutney and Bacon Jam

Onion Jam, Curried Apple Chutney and Bacon Jam

Curried Apple Chutney 006

Just add all the ingredients to the pan and cook. Really. It’s that easy.

Curried Apple Chutney 002

1-Curried Apple Chutney 013

Cook until the apples are soft and it’s all cooked into even more of a browny-beige color (if that is even possible).

1-Curried Apple Chutney 018

This recipe made three jars of this chutney and was an excellent addition to the soup.

1-Curried Apple Chutney 026

Roasted Butternut Squash Soup 
adapted from Chow

Ingredients
4 pounds whole butternut squash (about 2 medium), halved lengthwise and seeds removed
2 tablespoons unsalted butter (1/4 stick)
1 medium Granny Smith apple (about 8 ounces)
1/2 medium yellow onion
8 fresh sage leaves
2 1/2 cups low-sodium vegetable or chicken broth
2 1/2 cups water
1 1/2 teaspoons kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
1/3 cup heavy cream

Instructions
Heat the oven to 425°F/220°C and arrange a rack in the middle.

Line a baking sheet with aluminum foil. Place the squash pieces cut-side up on the baking sheet. Melt 1 tablespoon of the butter and brush all of it over the tops and insides of the squash halves. Season generously with salt and pepper. Roast until knife tender, about 50 minutes to 1 hour.

Meanwhile, peel, core, and cut the apple into medium dice. Cut the onion into medium dice. Melt the remaining tablespoon of butter in a large saucepan or Dutch oven over medium heat. Add the apple, onion, and sage, season with salt and pepper, and cook, stirring occasionally, until softened, about 7 minutes. Remove the pan from the heat and set aside.

When the squash is ready, set the baking sheet on a wire rack until the squash is cool enough to handle. Using a large spoon, scoop the flesh into the saucepan with the sautéed apples and onions; discard the skins.

Add the broth, water, and measured salt and pepper, stir to combine, and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally and breaking up any large pieces of squash, until the flavors meld, about 15 minutes. Remove the pan from the heat and stir in the cream.

Using a blender, purée the soup in batches until smooth, removing the small cap (the pour lid) from the blender lid and covering the space with a kitchen towel (this allows steam to escape and prevents the blender lid from popping off). Alternatively, use an immersion blender. Taste and season with salt and pepper as needed.

Curried Apple Chutney
recipe from West Coast Mama – adapted from the Well Preserved Cookbook

Ingredients
9 cups peeled, chopped and diced apple
2 cups finely chopped onion
2 cups golden raisins
2 cups brown sugar
1 1/2 cups cider vinegar
1 tablespoon mustard seeds
1 1/2 teaspoon salt
1 teaspoon dried chili flakes
1 teaspoon curry powder
1/2 teaspoon each of ground turmeric, cumin, coriander, cardamom and ginger

Instructions
Combine all the ingredients in a pot. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium and simmer for 1 to 1 1/2 hours or until thickened, stirring often. Stir almost constantly during the last 15 to 20 minutes of cooking time to prevent scorching.

Remove from heat. Ladle into jars and store in the fridge for up to 30 days. If you wish to be able to preserve them outside the refrigerator, you will need to follow the instructions below and learn about canning here.

If canning or preserving, then prepare the preserving jars.
Ladle the chutney into hot, sterilized jar leaving 1/2 inch head space. Wipe rims clean. Seal and process jars.

Quinoa Bowl

13 Oct

Quinoa bowl

During my recent birthday trip to visit my friend Karen, I was introduced to my new favorite dish, the Quinoa Bowl. Seriously, it’s so versatile and delicious and healthy and readily available. You can make it for lunch as a salad with what you have in your fridge. Or you can fancy it up and add some beautifully seasonal ingredients and make a completely different dish for a larger more satisfying meal.

ingredients

My version is a late summer/early autumn quinoa bowl. Here in Minnesota, everyone has zucchini (also called courgette) to spare, either from their garden or from the farmers market or even the grocery store. I can usually score a few from coworkers who have so many that they’ve run out of things to do with them and are so very happy to hand them out. They were first on the list.

zucchini

Butternut squash is a lovely ingredient that pairs with so many great fall flavors, which made it a slam dunk for this dish. Since it goes especially well with sage, I tossed the chopped up squash with sage, olive oil, salt and pepper and put it in the oven to roast.

butternut cubed

You have to be careful with cutting up the butternut squash, as you might risk life and limb. If you peel the skin first with a sturdy potato peeler, then the flesh is a whole lot more manageable.

peeling butternut

Because of my upbringing in Brazil, I have a hard time cooking meat without marinating it first. A simple marinade adds so much flavor to meat. For this chicken, I tossed the breast pieces with white wine vinegar, olive oil, salt, pepper, chopped sage and chopped garlic. It’s super easy in a zip top plastic bag – you toss everything in there, zip the top, mix it up a bit, let it sit for 30 minutes or so, then remove the chicken to the grill and toss the bag. No muss, no fuss. (not pretty, but also not messy)

chicken in a bag

While the squash was roasting and the chicken marinating, I began the quinoa. Rinse it first, then add to a saucepan – 1 cup of quinoa to 2 cups of water, a dash of salt and bring to a boil. (here are fool-proof cooking instructions from the folks at The Kitchn)

rinsing

The chicken and zucchini went on to the grill.

grilled chicken 2

I had half an onion in my fridge, so I drizzled that with olive oil and tossed those slices on the grill too. Have you ever had grilled onion? Oh boy! It’s a happy day when you can grill onions. They are sweet, smoky and a bit crunchy still. Yum!

grilling 2

If you look closely, you can see one of the perils of grilling veggies – they slip right through the grates and out of reach…sadly.

This was also a great excuse to try my new balsamic vinegar and olive oil, a gift from my dear friend Eddie, they are from a local Minneapolis store called Vinaigrette. They were amazing! The balsamic is so sweet, think and mellow that you could drink it straight from the bottle. Thanks Eddie!!

oil & balsamic

I poured a glug of balsamic in a bowl, added olive oil, a blurb of Dijon mustard, fresh ground pepper and salt with a few drops of water and whisked it until well combined.

vinaigrette

Now assemble. Quinoa on the bottom, then top with all the rest of the goodies – I used the roasted and grilled veggies, dried cranberries, chopped pecans, herbed goat cheese and grilled chicken, drizzled with the vinaigrette and garnished with fresh sage.

Quinoa bowl

Voila! My new favorite dish.

helping cats

Anddddddd proof that I’m a certified crazy cat lady! (Never fear, both Hattie and Mabel were swooped off the table 30 seconds after I took this photo)

Quinoa Bowl

Cooked quinoa (how to cook quinoa)
Grilled chicken
Roasted butternut squash
Grilled vegetables (zucchini, onions, or any others)
Dried cranberries
Pecans
Goat cheese

Vinaigrette
1 tablespoon balsamic vinegar
3 tablespoons olive oil
½ teaspoon Dijon mustard
Salt
Pepper
1 teaspoon water

Whisk all the above ingredients together in a bowl until they are all well combined. Drizzle over the top of your bowl for a lively punch of flavor.

Bonus dish: A few days later, I cooked a whole new meal with the leftovers – I chopped up chicken, some of the veggies, some kale and the quinoa, sauteed them until crispy and topped with a boiled egg.

quinoa hash 1

Voila! Quinoa hash!

Quinoa hash

Carrot-Zucchini Bread

19 Aug

Thank you Alice for the amazing tip on the easiest apple pie ever! I now have a packet of puff pastry in my freezer for those last minute dessert needs.

So we’ve explored quite a few fruit desserts recently, but how about a sweet vegetable bread?

1-Carrot Zucchini Bread with Ginger 055

Being the end of summer here in Minnesota everyone has an overabundance of zucchini from their gardens, so why not make bread with it?! This recipe from Leite’s Culinaria intrigued me because of the addition of carrots and candied ginger to a basic zucchini bread recipe. Yum!

Carrots & Zucchini

I grated the zucchini and carrots in my greatly loved, ancient but usable food processor.

grate!

They can very easily be grated with a hand grater as well. Just take care with your knuckles!

1-Carrot Zucchini Bread with Ginger 016

See, so pretty!

My friend and sous chef Karen measured out all the dry ingredients.

dry ingredients

We got to try the candied ginger, which was delicious and quite expensive. After a bit of poking around, I think I might try to make my own as it doesn’t look too difficult to do. David Lebovitz has a lovely recipe that I mean to try shortly.

candied ginger

I mixed the eggs in the mixer until they were frothy,

eggs

then added sugar, oil and vanilla. Once they were all well combined

eggs and sugar

I tossed in the shredded veggies and mixed those in as well.

1-Carrot Zucchini Bread with Ginger 039

At that point the dry ingredients were tossed in all at once and stirred together just until combined.

add dry to wet

While I was mixing and combining, Karen had gotten a loaf pan and a muffin pan all ready for the batter by greasing them with spray oil.

1-Carrot Zucchini Bread with Ginger 048

We filled the baking pans and into the oven they went.

symmetrical

Because the recipe gave baking directions for the loaf but not the muffins, I improvised and checked the muffins at 30 mins. They were perfectly done.

funfetti

They looked like party muffins with the green and orange flecks and then every once in a while there was a spicy chunk of candied ginger to liven things up.

The loaf baked for a full hour at 325°F/162°C.

Carrot Zucchini Bread with Ginger loaf

It was quite delicious plain, but slathered with butter is even better.

Carrot Zucchini Bread with Ginger

I experimented with the zucchini loaf and some sharp cheddar in trying to make a grilled cheese sandwich. It was quite tasty, but the slices of the bread should be very thin to allow the cheese to melt before the bread starts to burn.

Carrot Zucchini Bread grilled cheese

CARROT-ZUCCHINI BREAD RECIPE
via Leite’s Culinaria
Makes two loaves or 24 muffins

INGREDIENTS
Nonstick cooking spray
3 cups sifted unbleached all-purpose flour
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon kosher salt
1/2 cup minced candied ginger
3 large eggs
1 cup canola oil
1 3/4 cups sugar
2 teaspoons vanilla extract
1 cup carrots, peeled and grated
1 cup zucchini, grated

DIRECTIONS
1. Preheat the oven to 325°F (162°C). Coat two loaf pans with nonstick cooking spray or butter. You could also make them in two muffin tins.
2. Sift together the flour, ginger, cinnamon, baking soda, and baking powder in a medium bowl. Stir in the salt and candied ginger.
3. In a large bowl, whisk the eggs until light and foamy. Add the canola oil, sugar, and vanilla, whisking vigorously until the sugar dissolves. Whisk in the carrots and zucchini.
4. Add the flour mixture to the egg mixture all at once and stir with a wooden spoon just until blended. Divide the batter evenly between the pans.
5. Bake until the zucchini bread is well risen and firm to the touch and a toothpick inserted in the center comes out clean, about 1 hour for a loaf pan or 30 minutes for muffin tins. Let the zucchini bread cool in the pans on a rack for 10 minutes, then invert them and finish cooling them right side up on the rack. Of course, a thin slice for the cook while the loaves are warm isn’t out of the question.

Easiest Apple ‘Pie’

5 Aug

plated1

You know those nights where you think… oh mannnnnnnn.. I wish I had apple pie? (Especially after being tormented by DELICIOUS CAKE RECIPES. Thanks, B!)

Well, here you go, this is the world’s EASIEST substitute. We often have puff pastry sheets languishing in the freezer after some savoury pie, like the leek and chicken pie we made last week. Usually there are offcut pieces that you know will be difficult to use up.

All you need is an apple, a little butter, sugar, alongside some puff pastry offcuts, and you can make this pie like deliciousness.

ingredients

I pre-heated the oven, and then started by peeling, quartering, coring and slicing an apple. I went for a Granny Smith this time, but I am pretty sure I have used every type of apple over the years. Slice them a few milimetres thick… no idea what that is in inches, but thin-ish.
peelslice

I then started to assemble them. Lay your puff rectangles on some baking paper on a baking tray. Mine were around 2 inches by 5 inches, but you can have any offcut size and adapt your topping to suit.

Fan out the apple, this is half an apple on each piece of pastry. Then sprinkle with a scant teaspoon of sugar, and dot with a teaspoon and a half (or so) of butter.

fan_applesugar_butter

Then into the oven…. I baked these for 30 minutes, then while they were still warm, served with ice cream. Cream would work well also.

plated2

Voila… so simple. Also kind of impressive for so little work!

______________________________________________________

Easiest Apple ‘Pie’
ingredients (for two)

Two pieces of prepared puff pastry (around 2 inches by 5 inches)
1 apple, peeled, quartered, cored and sliced thinly
2 scant teaspoons of white sugar
3 teaspoons of butter

Preheat oven to 175C/350F.

Line a baking tray with baking paper and assemble the ‘pies’. Fan half an apple the length of each pastry base. Sprinkle the sugar over the apple, and then dot the butter the length of the apple.

Bake until pastry edges are golden, around thirty minutes.

Serve with cream or ice cream.

______________________________________________________

Chocolate Strawberry Nutella Cake

15 Jul

Mmmmmm, cake is a good direction in which to take this series of blog posts. I’m glad Alice posted that recipe for the Lemon Syrup Cake…I think she has just introduced me to my new favorite cake.

On the subject of rich cakes, how about this one??

Image

I spotted this cake on Pioneer Woman’s blog. I follow her on Facebook and she posted such a tantalizing photo that looked so interesting that I was compelled to try it. I’ve made it a few times now. That’s how you know it’s good.

The first time I made it, my friend Karen and I didn’t want to use strawberries, so we went ahead and swapped them out for cherries. It was a really good choice.

ramekins_cherry

Also, I thought it might be interesting to mix it up and make individual desserts, so we baked those in ramekins. Also a good choice as the cakes were a little gooey in the middle and altogether quite delicious.

The next time I made it was for my little friend’s birthday.

Image

I used strawberries as the original recipe suggests.

We melted the butter, added the cocoa and boiling water

Image

Isn’t that pretty??

Mixed together the dry ingredients, then poured the melted chocolate into the bowl while mixing it on low.

Image

Word to the wise…do as I say and not as I do. I spilled a significant amount of the hot chocolate mixture while attempting to pour it straight from the pan into the mixer.

After mixing together the liquid ingredients,

Image

pour it into the chocolate mixture and voila!

Image

Prepare the cake pans by lining them with rounds of baking paper and spraying them with non-stick cooking spray. Then pour the batter into the prepared pans and bake.

Image

Alternately, grease some ramekins and fill them 3/4 full of batter. This recipe would make at least 12 ramekins full of cake.

Image

Bake the cakes. When then are finished, let them cool before turning the large cake rounds out onto a cooling rack.

Image

Peel the parchment paper off the back of the cake before cooling on the rack.

The individual cakes don’t need turning out. You can build the cake right in the cute little baking dish.

Image

While the cakes are cooling, whisk up some whipping cream and confectioners sugar in the mixer.

Image

The whipped cream was quite a hit with the helpers.

Image

Image

Image

 

Here’s the fun part – building the cakes!

building the cake

First a layer of Nutella on the cake

Nutella

Topped with a nice dollop of whipped cream

whipped cream

Then add the berries

strawberries

Add the second cake and repeat.

For the individual cakes it’s even easier. Keep the cakes in their baking dishes, add the layer of Nutella

ramekins_Nutella

ramekins_covered

Yum!

Top with a generous dollop of whipped cream and the berries.

ramekins_final

Done! Now enjoy!

Chocolate Strawberry Nutella Cake
by the Pioneer Woman

Ingredients

FOR THE CAKE:
2 sticks butter
4 tablespoons cocoa powder
1 cup boiling water
2 cups flour
2 cups sugar
1/4 teaspoon salt
1/2 cup buttermilk
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla
1-1/2 cup Nutella

FOR THE FRUIT:
2 pints strawberries, hulled and sliced
1/4 cup sugar
1 teaspoon vanilla

FOR THE WHIPPED CREAM:
2 cups heavy cream
1/2 cup powdered sugar

Method:
Preheat the oven to 350 degrees. Line 2 round baking pans with parchment, then spray the parchment with baking spray.
In a medium saucepan, melt the butter. Add the cocoa and stir it until smooth. Pour in the boiling water, let the mixture bubble up for 20 seconds or so, then turn it off and set it aside.
In a measuring pitcher or bowl, mix together the buttermilk, baking soda, eggs, and vanilla. Set aside.
In a large mixing bowl, mix together the sugar, flour, and salt. Stir in the hot chocolate mixture, stirring gently until it’s halfway combined and less hot. Pour in the buttermilk mixture and continue stirring gently until the batter is all combined.
Pour the batter into the pans and bake them for 17-20 minute, until they’re just set. Remove them from the pans and set them aside to cool completely.
B’s option: For ramekin cakes, spray the ramekins with baking spray and fill them 3/4 full of batter. Bake for 15 minutes and check with a toothpick to see if the cake is fully baked.
Meanwhile, prepare the strawberries by stirring them with the sugar and the vanilla. Let them macerate for 15 minutes, then drain off the excess juice.
B’s option: I used the strawberries without any vanilla or sugar, however, I did macerate the cherries for that cake. The cherries would also be good soaked in an almond liqueur for more a grown up treat.
Whip the cream with the powdered sugar.
To assemble, turn one layer upside down on a serving platter. Spread half the Nutella all over the surface. Spread on half the whipped cream and top with half the strawberries. Place the other layer upside down on top and repeat with the rest of the Nutella, whipped cream, and strawberries. Keep chilled until serving. Cut with a serrated knife!
B’s option: For the ramekin cakes, leave them in the baking dish, spread them with a layer of Nutella, top with a dollop of whipped cream, then the fruit. Serve individually, with a spoon.

Happy Birthday!

Happy Birthday, Cambria. I hope your wish came true!!

Rich Lemon Syrup Cake

8 Jul

plated2

B posted her favourite go-to salmon meal. And I am not sure I have a go-to salmon recipe at all. I will have to try hers. It looked great.

I was reminded of this old go-to recipe by my friend Beth last week. I found it in our newspaper about fifteen years ago, when they re-printed the three most requested recipes (oh, remember the days before the internet?). I made it for my dad’s birthday and doubled the quantities, and mixed up my numbers, and managed to double double the butter. And IT WAS FANTASTIC. It is super rich, and seriously good, almost pudding like. I even made it for my brother’s 21st birthday cake, on a massive scale. I could barely lift it, and people loved it.

You will need…

ingredientsCakeingredients_syrup
For the cake: plain flour, baking powder, butter, caster sugar, milk, butter, lemon and eggs. And for the syrup, more lemon and sugar.

It is a simple method so I will list it in the recipe below, and the hardest part is creaming the butter, so if you have a KitchenAid you will be set.

______________________________________________________

Rich Lemon Syrup Cake
ingredients

cake:
250g (8oz) butter
1 1/4 cups caster sugar
grated rind of one lemon
3 tablespoons lemon juice
2 large eggs, lightly beaten
1 1/4 cups plain flour
1 teaspoon baking powder
1/3 cup of milk

syrup:
2 tablespoons lemon juice
grated rind 1 lemon
1/4 cup caster sugar

Preheat oven to 185 (365F) degrees, and grease a 20cm baking tin, and line the base with non-stick baking paper.

Cream the butter and sugar, until light and fluffy. Add the lemon rind and juice, and mix through. Slowly add in the beaten eggs. Whisk together the flour and baking powder, and stir in to the mix, alternately with the milk.

Pour into the tin and bake in the 185 degree oven for 10 minutes, then turn down the oven to 170 (338F) degrees and cook for a further 45 minutes. Leave to cool for 10 minutes.

Put the syrup ingredients in to a saucepan and warm until the sugar has melted. Poke a few holes over the top of the cake with a skewer, and then spoon the syrup over the top.

Leave to cool… supervised.

ronnie

______________________________________________________

plated3

plated4

Roasted Salmon

17 Jun

I’ve been traveling for work quite a bit recently. After weeks on end of eating fancy restaurant food, there’s nothing I love more than a tasty, simple home made dish. That lamb salad of Alice’s looked so very good! That will be on my menu as soon as I get home to my kitchen.

Salmon is one of my favorite, easy, go-to dishes for a quick weeknight meal. It’s a quick, easy way to get some good healthy protein that is heart-healthy and it’s quite versatile. I eat it year round, with warm grains in the winter and with or atop salad in the summer.

plated salmon

The easiest way to cook salmon is to top with your seasonings of choice, wrap it in aluminum foil and bake it.

squeeze of lemon

Lemon juice pairs very well with fish of any kind, so I always use lemon or sometimes lime juice.

Sprinkle it with salt and pepper…

salted and peppered

…and a nice layer of lemon slices atop for an extra lemony zing.

lemony goodness

Then wrap the foil around the fish

foil

Put it in the oven for 20-30 minutes and voila!

voila

I paired the roasted  salmon with a fresh spinach salad and a rice/lentil mixture that I had made.

summer dinner

It was so good! And the next day I had a large spinach salad with chunks of salmon, tossed with a balsamic vinaigrette. The leftover salmon would also be delicious mixed with cream cheese and spread on crackers or rye bread.

Roasted Salmon
Makes 2 servings

1 large salmon fillet
1 lemon
salt & pepper

Cut a lemon in half, slice a few slices for the top of the salmon and save half for squeezing over the top.

Place the salmon fillet on a piece of aluminum foil in a baking pan. Squeeze the reserved lemon over the top and add salt and pepper to taste.

Wrap the fish in the foil and place in the oven at 375 F for 15-20 minutes. After 15 minutes, you may want to check the fish, just open up the foil packet and flake it with a fork to see if it is cooked all the way through. If it flakes easily and the fish is opaque, then it’s done. If not, put it back in the oven for a few more minutes then check it again. My fillet was quite thin, so it didn’t take very long to roast. When it’s fully cooked, remove it from the foil and perch it atop a mound of rice or a salad and eat.

There are quite a few flavor options you can choose for seasoning your salmon. You can add fresh dill or tarragon, a fresh ginger/soy sauce/scallions mixture or you can try it with Dijon mustard and some honey or even chopped garlic, mustard and mayo. Get creative and enjoy it!

Follow

Get every new post delivered to your Inbox.

Join 66 other followers

%d bloggers like this: