Saturday, 12 April 2014

Slow Cooker Butternut Pumpkin Soup


This recipe is just so good and so versatile. It requires little effort and is hearty enough to keep everyone satisfied. I took some for lunch the next day and it was wonderful!
Just don't forget to temper the greek yoghurt (instructions below) or it will curdle.



Tempered yoghurt



Ingredients:


  • 1 large or 2 medium sized butternut pumpkins
  • 1 red onion
  • 2 cups vegetable or chicken stock
  • 1 tub 0% fat greek yogurt (can be replaced with sour cream)
Method:

  1. Peel, de-seed and chop butternut pumpkin into 1-inch pieces. 
  2. Peel and chop onion into quarters.
  3. Add to slow cooker.
  4. Pour stock over top.
  5. Cover and set slow cooker to low setting.
  6. Leave for 8-12 hours (depending on your schedule, the pumpkin just needs to be soft.)
  7. Scoop out onion.
  8. Blitz the soup using a hand blender or just pour it into your blender.
To temper yoghurt:
  1. Add 1/2 teaspoon of hot pumpkin soup to yoghurt and stir. 
  2. Continue to do this for about 5 teaspoons. 
  3. Yoghurt can now be added to soup or stirred in. 

Tuesday, 1 April 2014

Design: What I've Been Up To In My Final Year Studying Fashion Design

I've been a bit lacking lately, and for that I'm sorry. It's my final year of uni, studying Bachelor of Fashion Design and well, things get pretty hectic.

I've also been involved with some awesome projects recently!

This semester's design brief is Bio-Dynamic. As soon as I heard that, a quote came instantly to mind;

"We are made of star-stuff."

Carl Sagan said this and it's always made me think. So I started compiling inspiration and ended up calling my collection "Micro/Macro: Organised Chaos", comparing natural patterns to orbital patterns.
Here's my moodboard:








I've also been doing a bit of trend research.
It's exciting because we get to do menswear for the first time and I'm actually more looking forward to that than the womenswear.
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