Recipes

Easy ‘n Scrumptious Festive Feast

Even a novice cook can whip up this 3-course festive feast that takes only 2 hours to prepare!

The dishes may be simple, but they are super-scrumptious – we promise. Try out our Savoury Pumpkin Soup, healthy Stir-fry Broccoli and Carrots, and Swedish Meatballs that everyone loves!

You will need an oven, skillet and another frying pan. The ingredients here serve a family of 4.

Savoury Pumpkin Soup

  • 1 (approx 2kg) whole butternut pumpkin, chopped into large pieces with seeds and skin removed
  • 1 brown onion, peeled and halved)
  • Sea salt and pepper, to season
  • 2 tbsp olive oil
  • 4 cups vegetable stock
  • 1/2 cup cream (or milk)
  • Sour cream, to serve
  • 1 baking tray, with parchment paper

Stir-fry Broccoli and Carrots

  • 1 head of broccoli, cut into bite-size pieces
  • 1 medium carrot, cut into bite-size pieces
  • 1 egg tofu, sliced
  • 3 garlic cloves, minced
  • 1 tbsp oyster sauce
  • Dash of sugar and pepper
  • 1/4 cup water
  • 2 tbsp olive oil

Swedish Meatballs (without sauce)

  • 2 tbsp olive oil, divided
  • 1 onion, diced
  • 1 pound ground beef
  • 1 pound ground pork
  • 1/2 cup Panko (Japanese breadcrumbs)
  • 2 large egg yolks
  • 1/4 tsp ground allspice
  • 1/4 tsp salt and freshly ground black pepper, to taste

Directions

As the soup takes more time to prep, we will start by cooking that first, followed by the meatballs, and then the vegetable dish.

Savoury Pumpkin Soup

1. Preheat oven to 180 degrees Celsius and line a baking tray with greaseproof paper.
2. Place the chopped pumpkin and onion onto the baking tray.
3. Season with sea salt, pepper, plus a drizzle of olive oil.
4. Roast in the oven for about 40 minutes or until the pumpkin is soft.
(Meanwhile, you can go prep the other dishes!)

5. Place the cooked pumpkin into a cooking pot and allow to cool slightly.
6. Use hand-blender to blend smooth for 30 seconds.
7. Add half of the vegetable stock (2 cups) and blend further 20 seconds.
8. Repeat with the remaining 2 cups of vegetable stock.
9. Add the cream and turn on the stove to heat for 2 minutes until boiling.
10. Serve hot with sour cream if preferred.

Swedish Meatballs

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add onion, and cook, stirring frequently for about 2 minutes, until the onion turn translucent.
2. In a large bowl, combine ground beef, ground pork, Panko, egg yolks, allspice and the cooked onion. Season with salt and pepper to taste. Using a wooden spoon or clean hands, stir until well combined.
3. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 24 meatballs.
4. Add remaining 1 tbsp olive oil to the skillet. Add meatballs, in batches, and cook until all sides are browned, about 4-5 minutes. Transfer to a paper towel-lined plate.
5. Garnish with parsley and serve.
6. Use hand-blender to blend smooth for 30 seconds.
7. Add half of the vegetable stock (2 cups) and blend further 20 seconds.
8. Repeat with the remaining 2 cups of vegetable stock.
9. Add the cream and turn on the stove to heat for 2 minutes until boiling.
10. Serve hot with sour cream if preferred.

Stir-fry Broccoli and Carrots

1. Get your ingredients ready: Cut the broccoli and carrot into bite-sized pieces, slice the egg tofu, and mince the garlic.
2. Heat up a pan with olive oil and add the minced garlic, stir till fragrant, then add the vegetables.
3. Stir-fry for a couple of minutes before pouring in the 1/4 cup of water. Leave to simmer for about a minute.
4. Add 2 tbsp oyster sauce and mix to form a lovely gravy.
5. Just before serving, add a dash of sugar and pepper to balance out the saltiness of the oyster sauce. Once it has combined with the gravy, switch off the stove, and serve.

Got any delicious recipes to share? Send it in to mynicehome@mailbox.hdb.gov.sg or post it on our Facebook page today!

By Yilin Wan and Nicholas Yau
December 7, 2017


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