Melissa’s Soup Toppings you’ll love

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  As a self-confessed soup lover, I am always looking for ways to add extra flavour, crunch and excitement to my soup. So here are 5 ways you can spruce up yours: 1. Halloumi Croutons:   not technically “croutons” as there’s no bread involved but these are delicious cubes of crispy fried halloumi. Simply chop, fry in a little butter or oil & cook to your desired crispiness.  Get the recipe. 2. Make a fridge raid herby drizzle:  Whizz up any herbs or left over salad leaves you’ve got that need some love with some olive oil, vinegar or lemon juice & a little salt in a blender & drizzle on.  Try this recipe. 3. Roast some veggies:  Depending on what soup you’re making, you might like to roast a little of what you’re using for ultimate texture & flavour on top. I love roasting kale or any discarded cauliflower leaves for extra crunch.  Try this. 4. A drizzle of olive oil/yoghurt/kefir:  I love adding extra swirls to my soups and particularly

Melissa’s 10 Recipes to use up your leftover Pumpkin

Melissa Hemsley Pumpkin Recipes

Hello, Melissa here!

Every year after Halloween around 12.8 million pumpkins go to waste so let’s embrace the delicious veg & find ways to keep enjoying them all season long (Pumpkins are in season October-February/March). So if you’ve found yourself with lots of squash & pumpkins and aren’t sure what to do with them then here are a few of my favourite Autumnal recipes for loving your leftovers and making your meals and money go further. Feel free to swap all the squash in these recipes for pumpkin!

And if you’re feeling even more inspired to use your Pumpkins then why not try grating them into hearty Lasagnes & delicious Gratins. For seasonal breakfasts, try pumpkin porridge or grate it and simmer with apples and cinnamon for a lovely porridge topping or with yoghurt. Roast it and scoop out the tender flesh when it cools slightly before turning into pumpkin puree which you can then freeze or make pumpkin pies or tarts- delicious! And don’t forget about the seeds- wash & dry them then roast for 15 mins in 200c with lots of salt & vinegar or your favourite spices and eat as a snack or in salads or on top of soups or roasted pumpkin hummus. The possibilities are endless!

I’ve shared a few recipes below from my cookbook Eat Green too, so if you’ve got that then look out for my Pumpkin & Sage Risotto, HasselBack Squash, Roasted Squash with Mojo Verde, Squash & Lentil Curry and my Autumnal Spiced Squash & Kale Salad.

Click here to get all 10 recipes and more tips.

And for more ways to waste less & save money head to my website www.melissahemsley.com and keep up to date with me on Instagram @melissa.hemsley

Love Melissa x



source https://hemsleyandhemsley.com/melissas-10-recipes-to-use-up-your-leftover-pumpkin/

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