Michèle's Butternut Soup

  1. Steam butternut in microwave on Med High for 10—15min, until just softening.
  2. In large, heavy-bottom casserole dish, saute onions and garlic in olive oil, over low heat, until soft.
  3. Add butternut, turmeric, coriander, nutmeg, masala and Italian herbs to pan, fry 2—3 min.
  4. Add stock, orange juice and zest. Cook over low heat for 30 min, adding a little water at the end if necessary.
  5. Blend in food processor, or mash with potato masher, until smooth.
  6. Add cinnamon, stir in cream.
  7. Season to taste with salt and pepper.
  8. Garnish with a swirl of cream and some flat-leaf parsley, or orange zest.


  1. You could use vegetable stock for a totally vegetarian soup.
  2. You may need to add a little sugar at step 6, if the oranges and butternut are not sweet enough.
  3. Stork Cremendous works well in place of cream.
  4. I add very little salt (the stock is usually already salty enough).

Michèle's cheese bread

  1. Place the water and beer in a measuring jug and dissolve the honey.
  2. Add the yeast slowly, while stirring.
  3. Combine the flour and salt in large bowl. Make a hole in the centre.
  4. Add the liquid a little at a time, mixing first with a spoon and then with your hand.
  5. Knead for about 5minutes, until silky.
  6. Dust with semolina flour, cover bowl in glad wrap and stand inside the microwave oven to rise for about 30mins (until double in size).
  7. Knock the dough down, add about half the cheese and knead it in.
  8. Shape the dough into a loaf and place it in a greased loaf tin.
  9. Allow to rise again for 20—30mins.
  10. Place the remaining cheese on top, dust with paprika.
  11. Bake in pre-heated over at 200° for 25min / until done.


  1. You can leave out the beer and make up the liquid with more hot water.
  2. It is easiest to use only one hand for the kneading; this allows you to have one clean hand at all times.
  3. A nice variation is to add cumin seeds at stage 7.

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