Kenny's insides taste good to!

Following my previous blog about Kenny soup i bet you were wondering why i said to keep his insides? And what to serve with it? Well all will be revealed here!

After making Kenny soup you will have just his seeds left. Here is a recipe for spooky seeds;

Ingredients:

Kenny seeds - washed well so none of the blood (gooey pumpkin guts) remain
1tbsp sunflower seeds
1/2 tbsp sesame seeds
1tbsp of dried garlic flakes (add more or less according to your taste)

A few shakes of Knorr Aromat seasoning or 1/2tsp of Bouillon

Salt'n'Pepper

Olive oil

Cook it!

1. Thoroughly wash and dry the seeds, whilst the oven is pre-heating to 200degrees.
2. Put the seeds and dry ingredients in an oven proof dish or foil lined tray and mix. Then add a little oil until coated and mix again.
3. Roast for 10mins then stir, then another 10mins or until browned off nicely.
4. Enjoy warm or room temp as they are, or sprinkle over your Kenny soup. Also makes a nice salad sprinkle. (don't give to baby as salty and choking hazard)

What else to serve with Kenny soup??? Why, wicked wedges of course!

Wicked wedges......

Ingredients;

6 sweet potato's
Salt'n'Pepper
Olive oil

Cook it!

1. Wash and scrub the potato's well, then dry. Meanwhile oven is pre-heating to 220degree.
2. Dependant on hunger slice 4-5 of the potato's into 4 wedges each. Toss in oil and season them, place on a foiled baking sheet.
3. The other 1-2 potato's are for baby, these ones need peeling and cubing. Toss in some oil and put in an oven proof dish (small Le Cruset is perfect)
4. Put both in the oven for 30-40mins until nicely browned.
5. Mash or puree the baby's potatoes dependant on baby's age/eating habit's. Serve an appropriate sized portion and fridge/freeze the remainder.
6. Adult potatoes are ready to be served straight away.
7. Serve your family with your spooky feast and enjoy! Mmmm.........

I killed Kenny...then i ate him!

Don't worry Kenny was a pumpkin! Here is the recipe for Kenny soup...

Ingredients: 

1small pumpkin or 1/2 a medium pumpkin - DE-seeded and cubed (1" cubes)

2small onions - peeled and cut into 6wedges each

3fat garlic cloves - separated but not peeled or crushed

1pint/550ml of vegetable or chicken stock

Salt'n'Pepper (not the girl band)
Olive oil

And a mix of the following according to your own tastes;

1/2tsp of ginger powder

1/4tsp chili powder

(i used this one with a little shake of white pepper also)

or 1/2tsp of curry powder

or 1/2tsp of cinnamon

Instructions:

1. Pre-heat oven to 200-220 degrees (Gas 4-5)
2. De-seed and cube pumpkin, put the seeds to one side for later. Bin the skin. Peel and cutonions into six wedges each. Put veg in a roasting tin/tray (we used a large Le Cruset dish) add the garlic whole with its skin on. Mix so all is coated in the oil.
3. Roast for about 40mins until pumpkin is golden brown and soft to touch. Squeeze the garlic out of its skin and into the veg. Pour all veg into a large mixing bowl or saucepan.
4. Meanwhile (whilst near the end of roasting the veg) bring a large pan of your stock to the boil.
5. Pour the stock into the bowl of veg and puree to your desired consistency. (if to thick you can add plain water to thin it out, i added about another 250ml)                                                                 
6. Now add your chosen spices/flavour and season to taste. (You could also add a little soy or Worcester sauce if you like)
7. Heat through and serve with a sprinkle of your roasted seeds and sweet potato wedges (recipes to follow) Or just crusty bread if you like?
8. Don't forget the glass of vino!!!!

                                         ~ENJOY~

 This recipe makes 2adult portions and 1baby portion. For baby's portion you need to spoon out enough for 1 serving for them before you add any seasoning (NO salt for baby)

Quick, she's asleep!

Quickly squeezing in a blog whilst Fluffy is napping...

Well I've been busy! Being ill again! Had another bout of mastitis, also got eczema on my boobs and insomnia! I need to relax, switch off and have some time out.

This mummy business is no cup of tea i tell you. We've been getting broken nights galore! I can't shut my head up to nod off and when i finally do Fluffy decides its time to wake up and cry for an hour because her gums hurt and i won't give her comfort feeds constantly as it makes her sick. However i much prefer this than my old job, only one stressy little madam to deal with rather than a shop full!

Halloween is about a week away now, spooky! We've not planned anything as i feel Fluffy is to young to understand all the goings on. We will probley just take her for a walk around the shops so she can see all the colourful outfits etc...
We have been invited to Mamma McCann's spooky party for Fizz and her friends. But we have no way of getting there and home, we don't drive and as its a Sunday buses are out of the question :0( boo

Its 63 days until Christmas and 49 days until I'll be a quarter of a century old! This will be our first family Christmas, so excited :0) Been buying stuff throughout the year for peoples presents, just need to get into 'the bastard cupboard' and dig stuff out for it now!
Fluffy has her x-mas pud and Santa outfit's out ready to try on for the Christmas card photos i am doing for the family. Shes going to look super cute!

The family holiday to Bath is slowing dawning on us. I am OK about it now, I've relaxed. Going to pre-plan everything to pack etc... Travel cot is organised, just need to sort out the hire car now.

I've been making and baking at home. Made lots of yummy things for Fluffy's dinners and baked some dotty cupcakes for Mamma (i might share with Daddy Welch if he asks nicely)

Oh.... i hear her stirring... its been short and sweet, just like me! Ciao for now :0) xxx