The Pool is a site that hosts content for busy ladies through out the day.
Based in the UK, I’ve just discovered it and it really is a one stop site for arts, culture, beauty tips, cooking, and interviews with some of the most influential and inspiring women in the world.
Go see for yourself it’s an excellent site!
Soup weather! I said IT’S SOUP WEATHER!
I get excited when I make soup; there’s something so nourishing and comforting about a big ol’ pot of soup on the go on the stove.
This one is so good! It ticks all the boxes: rich, filling, sweet, spicy, makes the house smell divine!
Drooling yet? Let’s get on with it then…
Butternut Coconut Curry Soup
1/2 cup diced Yellow Onion
2 tablespoons Olive Oil
2 tablespoons Curry Powder
1/4 cup Brown Sugar
1 teaspoon Cayenne Powder (optional)
4 cups cooked Butternut Squash
Salt & Pepper
2 cups Light Coconut Milk (about 1 1/2 cans)
4-6 cups Vegetable Stock or Chicken Stock
2+ cups Water
In a large pot with a lid, sautee the onions in the olive oil, over medium heat, until translucent. (About 2 minutes)
Add the curry powder, brown sugar, and cayenne powder. Stir to toast the spices for about 30 seconds.
Add the cooked butternut squash and toss with the oniony spices.
Salt & Pepper to taste.
Add the coconut milk and the stock. Stir well to combine.
Reduce heat to a simmer and cover with the lid.
Simmer for 20-30 minutes.
After cook time, blend until smooth with a stick blender, add water to thin if it’s too thick for your taste.
Taste and adjust seasonings to your liking.
Serve hot with a nice crusty baguette!
Note: I roasted my Butternut in the oven on 400f/200c for about 20 minutes the previous day and stored in the fridge until it was soup time.
From the new album 25, out 20 Nov.
It’s a quick and easy tart that’s ready in less than 30 minutes. I served it with caramel drizzle and a scoop of vanilla ice cream.
Asian Pear & Apple Tart
Preheat oven to 375 degrees
1 Asian Pear (aka: Japanese Apple/Pear)
1 Golden Delicious Apple
1 tablespoon Flour
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1 tablespoon Lemon Juice
Zest of 1 Lemon
1 10 inch Pie Crust (store bought or homemade)
Egg Wash (1 Egg + 1 tablespoon Water)
1 tablespoon Sugar
Peel, core and slice the asian pear and apple into very thin slices. Place the sliced fruit into a large bowl.
Sprinkle the lemon juice and zest, flour, cinnamon and nutmeg, over the fruit and mix well.
Roll out the pie dough into a 10 inch circle and place it onto a parchment paper covered baking sheet.
Arrange the fruit slices into a few layers leaving about an inch of border around the pie crust.
Fold the crust up and pleat it over the fruit. Brush on the egg wash and sprinkle the crust with sugar.
Bake for 25-30 minutes, or until crust is golden brown.
Note the fruit will be tender but still a bit crisp.
At last I can turn my oven back on! Muffins are an easy way to get you warmed up for the baking season!
Banana Crunch Muffins
Preheat oven to 375 degrees.
Line muffin tin with paper liners and set aside.
1 1/2 cup Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1/2 teaspoon Salt
1/3 cup Butter (melted)
3 Bananas (mashed)
3/4 cup Sugar
1 Egg
In a large bowl mix together the flour baking soda, baking powder and salt. Set aside.
Melt the butter in the microwave and set aside to cool slightly.
In another bowl combine the bananas, sugar, egg. Now add the butter and mix well.
Add the banana mixture to the flour mixture and stir until just combined.
Spoon the batter into the muffin cups then make your crunchy topping.
For the crunchy topping:
1/3 cup Brown Sugar
Pinch Salt
2 tablespoons Flour
1/4 teaspoon Ground Cinnamon
1 tablespoon Butter (cold)
In a small bowl mix together brown sugar, flour, pinch of salt, cinnamon.
Mix in the cold butter with your fingers. I like to pinch off small pieces and mash them in until the mixture resembles coarse crumbs. You can also use a fork to cut in the butter.
Sprinkle the mixture over the muffins.
Bake for 18 to 20 minutes or until a toothpick inserted in the middle comes out clean.
A few great links to check out for the weekend. Happy Friday!
How to self-promote when you’re shy.
How to accept a compliment. (How to be a grownup)
Discover the secrets of French cool-girl style.
Brunch nachos? Do tell Pioneer Woman!
What’s your daydream job?
We’ve all been pronouncing Voldermort’s name WRONG all this time!
In other (more important) HP news, Hufflepuff House won the house cup! And JKR has this to say about it!
I’ve told you about Château de Gudanes before. It’s a historic monument was designed by Parisian architect Ange-Jacques Gabriel, famous for his neoclassical, architectural symmetry, including the Le Petit Trianon and Place de la Concorde. Sadly it was left to ruin until 2013 an Australian moved in and committed themselves to restoring this architectural gem.
Last weekend they hosted a wedding at the house and you have to go check out the photos! They are so lovely.
Happy Friday everyone!
Kathleen Rear 