BUTTERNUT SQUASH, POTATO AND LEEK CREAM

I love this cream. It is delicious and easy to make. A wonderful cream that I am pretty sure everyone will enjoy. This time I will give it a different touch with coconut milk. Let’s get started.

Ingredients:

1 leek

2 potatoes

1 butternut squash

A pinch of fresh ginger, chopped

2 tablespoons extra virgin olive oil

1 bay leaf

½ teaspoon parsley

½ teaspoon thyme

½ teaspoon rosemary

½ teaspoon ground sage

Some water or chicken broth

½ cup coconut milk

Some salt to taste

Some freshly ground black pepper, to taste

The first thing you should do is preparing the vegetables. Clean the leek well. Cut it in slices. We are only interested in the green part. Wash and peel the potatoes and cut them in pieces. Peel the butternut squash and cut it in pieces too. Peel the ginger and chop it.

Then, heat the oil in a big pan and sauté the ginger and the leek. Three minutes later, add the potato and the butternut squash. Saute for a couple of minutes and then add the bay leaf and the spices and herbs. Cover the vegetables with the water or the broth. Bring to a boil and then lower the heat and let it cook till the vegetables are done. Remove the pan from the fire and blend the contents with the help of a handblender. Once blended, put the pan on the fire again. Add salt and pepper to taste. Add the coconut milk, stir and let it simmer for five minutes. Serve hot.

A delicious cream. Good for everyone. Enjoy!

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HAKE PAPILLOTE

Some fish for today. We should eat more fish. Hake is a very popular fish in Spain. It is considered one of the best in my country. I will cook it in a different way today. Papillote. Let’s cook.

Ingredients:

2 green onions

½ carrot

1 clove of garlic

¼ red pepper

¼ green pepper

1 pound hake

Some salt to taste

Some freshly ground black pepper, to taste

½ teaspoon parsley

½ teaspoon oregano

1 teaspoon Sherry vinegar

1 teaspoon extra virgin olive oil

First prepare the vegetables. They have to be finely cut. Carrots and peppers in julienne. Garlic and green onions chopped. Then prepare the hake. We want clean fillets  Remove the skins and bones from the hake. Once the fish is clean, put it on a piece of foil and add some salt and freshly ground black pepper to taste. On top of it, put the vegetables. Then add the parsley and the oregano. Finish it with the vinegar and the olive oil. Close the foil and take it to the oven, preheated to 350ºF. Bake it for about 25 minutes. After that time, remove from the oven and let it rest for five minutes. Open the foil and serve.

A wonderful papillote. Enjoy!

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