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Category: Recipes

Parmigiano Reggiano and Butternut Squash Soup Recipe

www.wineloversbox.co.uk – Autumn soup recipe

This awesome Parmigiano Reggiano and Butternut Squash Soup recipe is super easy to make, it’s filling and perfect for this time of year so enjoy x

Ingredients

150g Parmigiano Reggiano, with rind
25g butter
1 large onion, finely chopped
1 medium butternut squash, peeled, deseeded and chopped into chunks
900ml hot vegetable stock
150ml milk
Salt and freshly ground pepper, to season
4-6 slices French bread
Fresh parsley or thyme, chopped to garnish

Method

  • Reserve the rind from the Parmigiano Reggiano and cut it into chunks, then finely grate the cheese.
  • Melt the butter in a large saucepan, and gently fry the onion for about three minutes, until softened, but not browned. Add the butternut squash, vegetable stock, and Parmigiano-Reggiano rind. Heat until the mixture is just simmering, then turn the heat to low and cook gently for about 20 minutes, partially covered, until the vegetables are soft and tender.
  • Remove the rind from the saucepan, then transfer the soup to a blender or food processor and add most of the grated cheese, reserving about 25g (1oz) for garnishing. Blend the soup for 15-20 seconds, until completely smooth. Return it to the saucepan and add the milk. Stir thoroughly and reheat until piping hot. Taste and adjust the seasoning.

Tip: Enjoy this warming soup with a glass of Sauvignon blanc

One-Pot Aubergine & Mozzarella Bake

www.wineloversbox.co.uk - One-Pot Aubergine & Mozzarella Bake recipe

A great vegetarian one-pot recipe, perfect for a quick and easy mid-week meal this autumn.

  • Serves 4
  • Preparation time: 10 minutes
  • Cooking time:         20 minutes
  • Allergens:                Dairy, Gluten, Sulphites (dependent on white wine used)

Ingredients:

  • 1 jar of Opies Cocktail Onions, rinsed and drained
  • 2 large Aubergines, cut into 3cm slices
  • 5 tbsp Olive Oil
  • 3 Garlic Cloves, sliced
  • 1 tin Chopped Tomatoes
  • 100ml White Wine
  • 2tsp Dried Oregano
  • 1 Mozzarella Ball
  • 25g Parmesan Cheese
  • 75g Breadcrumbs
  • Chopped Herbs to garnish

Method

  1. Pre-heat the oven to 180°C.
  2. Take a large frying pan, add 1-2tbsp of the olive oil and cook the aubergines slices in batches over a high heat. Ensure the aubergines get nicely browned for maximum flavour.
  3. Transfer the aubergines to a snug oven dish, overlapping the slices.
  4. Add 1tbsp of olive oil to the frying pan and cook the cocktail onions until they start to brown. Add the sliced garlic and cook for 1 minute. Pour in the white wine, tinned tomatoes, dried oregano and season with salt and pepper. Spoon over the aubergines.
  5. Tear the mozzarella and place over the dish. Then sprinkle over the parmesan and finally scatter over the breadcrumbs.
  6. Bake for about 20 minutes until the cheese is hot and bubbling. Serve with crusty bread.

Tip: Ciabatta makes the best breadcrumbs, however, any thick crust bread will work well.

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Roasted Potatoes and Chestnuts with Parma Ham Recipe

wineloversbox.co.uk - autumn recipes

Here’s a simple yet rich recipe that celebrates the arrival of chestnut season, one of the true flavours of autumn. This warm and homey dish with chestnuts, roasted potatoes, and Parma Ham is the perfect choice for cold autumn weekends.

Ingredients

  • 700g potatoes
  • 400g chestnuts
  • 100g Parma Ham in strips
  • Some slices of Parma Ham
  • 1 small spring of rosemary, bay leaf
  • 1 clove of unpeeled garlic
  • Extra virgin olive oil
  • Salt
  • Pepper

Method

  • First, cook the chestnuts in boiling water with the bay leaf and a pinch of salt.
  • When they are ready, drain, peel and cut them.
  • Arrange the potatoes on a greased baking tin, add a clove of unpeeled garlic, the strips of Parma Ham and the rosemary.
  • Roast in the oven at 200ºC for 15 minutes.
  • Add the chestnuts and continue cooking for 10 more minutes. Season with salt and pepper.
  • To add the final touch, serve with slices of Parma Ham.

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