When I made the butternut squash and cauliflower soup from Hugh Fearnley-Whittingstall’s More Veg, the other day, I made enough for four portions. I ate one and stuck the other three portions in the freezer. At the time of eating the soup, I had thought that it would be improved with some cheese and pasta, so when I defrosted two portions, I did just that. Whilst the water was heating for the pasta, I preheated the oven to 200 C, defrosted the soup and then cooked the soup on a lowish heat for it to thicken a little whilst the pasta cooked. Towards the end of the pasta / soup cooking time, I grated a generous amount of cheddar and melted most of it into the soup (leaving some to sprinkle on top of the pasta before it went in the oven). I then mixed the pasta and the cheesy soup together before sticking it into a suitable sized dish and sprinkling the remaining cheese on top and sticking it into the oven for roughly 15 minutes. By the way, I used two portions of soup for pasta for three people but if you’re making this, guesstimate how much you need of everything depending on how many people, appetite etc.
So, what was it like? It was quite nice, it wasn’t an ooey-gooey macaroni but it was probably a bit better for you than that.
Cor, cooking cakes is a tough call for my family, as they have a very narrow range of cakes that they actually like and they all contradict each other. Anyway, it was S’s birthday, she only likes chocolate cake but other people in the family actively don’t like chocolate cake, so when I do make chocolate cake I try not to make it too chocolate-y. So I made the chocolate marble cake from Paul Hollywood’s How to Bake. And it was okay, I added a chocolate–icing sugar topping to make it a bit more birthday cake like and that was the most chocolate-y bit about it, the actual cake was not that chocolate-y, so much so, the chocolate cake eating birthday girl didn’t really like it, whereas the chocolate-cakephobes did. I haven’t had that much luck with birthday cakes this year.