Home » Wine & Dine » Recipes » Recipe Swap: Sunshine soup and no-bake chocolate cake
Recipes Wine & Dine

Recipe Swap: Sunshine soup and no-bake chocolate cake

Most of us have our go-to recipes, be it for a mid-week lunch, a dinner party pleaser or a sumptuous cake that Nigella Lawson would be proud of. In case you’re stuck in a food rut, however, here are some of our readers’ fail-safe recipes from around the world to add your repertoire. Bon appétit!

Lunch: Monika Baigrie, Poland

“As there’s so much good Asian food available here, I find myself cooking recipes from back home. I do experiment with local ingredients, but sometimes old foolproof recipes are simply the best ones.”

“One of my favourite recipes is this sunshine soup of butternut squash and carrots. It’s creamy, light, sweet and delicious. Get the kids to help you as it’s easy to prepare.”

Sunshine soupSunshine Soup: Serves 4

Ingredients

  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 2 tablespoons olive oil
  • 1.25kg butternut squash
  • 2-3 carrots, peeled and chopped
  • 1.2 litres chicken or vegetable stock
  • finely ground white pepper
  • crème fraîche and pumpkin seeds (optional garnish)

Directions

  1. Sauté onion and garlic in olive oil on a low heat for five minutes.
  2. Cut the top and bottom off the butternut squash, slice in half and scoop out the seeds with a spoon. Peel and chop butternut squash into small cubes. Add to the saucepan and sauté for further five minutes.
  3. Add the carrots and stock and bring to the boil. Reduce the heat and simmer for about 30 minutes or until vegetables are cooked, stirring occasionally. Season to taste.
  4. Using a blender, blitz the soup until smooth and creamy.
  5. Garnish with a dollop of crème fraîche and a sprinkle of pumpkin seeds and serve with crusty bread.

Hong KongDessert: Sally Turnbull, Scotland

“I am more of a baker than a cook and work part-time as a baker in a dessert parlour. I regularly make birthday cakes for friends. Most evenings, however, I cook at home. My husband and I like spicy food, but we have to tone down the heat for our children.”

“I love this cake dessert as it’s rich and creamy and you don’t need much of it. It was a hit at my son’s girlfriend’s house as her mum is a coeliac and it is gluten-free. It melts quickly in the Singapore heat, though, so keep it in the fridge until you’re going to serve it.”

No-Bake Chocolate Cake (gluten-free): Serves 10

Ingredients

  • 450g chocolate (good quality)
  • 100g marshmallows
  • 550ml whipping cream
  • 5-6 tablespoons brandy

Directions

  1. Line a round spring-form tin with clingfilm.
  2. In a bowl over a pan of simmering water, melt the chocolate.
  3. In another bowl over a separate pan of simmering water, melt the marshmallows with the brandy. This takes time, so keep stirring. Leave both to cool slightly.
  4. Whip the cream until thick and fold half of it into the chocolate. Now fold the melted marshmallows into the chocolate mix. Then gently add the rest of the cream and mix until combined.
  5. Pour into lined tin, cover surface with clingfilm. Refrigerate overnight.
  6. Remove from fridge just before serving. It’s great with fruit, nuts or ice cream.

 

Be Part of The Great Recipe Swap!

If you have a fail-safe recipe you’d like to submit for our next issue, please send the recipe, a photo of yourself, and a few words about your cooking style and the dish itself to beate.baldry@expatlivingsingapore.com. Thanks, Chef!

If we publish your recipe in our magazine, you’ll be adding a great cookbook or food-related book to your bookshelf. This month it’s 1001 One Pot, Casseroles, Soups and Stews – a good little cookbook for the rainy season!

 

Comments