Bonfire Night and an Early Supper, warming soup and a spicy pudding

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Here we are in November, I cant quite believe it, this year has gone so quickly. With October gone and with it  Halloween,  my daughters birthday and my sons birthday (yes I should have planned it better – or maybe I should have just planned it!)  but never the less BONFIRE NIGHT  is almost here.

I always have to give special thought to bonfire night supper as we tend to head off quite early to see fireworks and the bonfire and the children are always so hungry.

So at around 4pm on Saturday 3rd November we shall gather with friends for bonfire night and and eat an early supper. On Bonfire night I like warming food, home made soup, this year it will be  Carrot and Butternut Squash Soup and home made bread followed by some Spicy Apple Crunch, which I hope everyone will enjoy. Once eaten we shall all head off to be warmed by the fire and entranced by the fireworks. So here are two recipes for you to enjoy . . 

Bonfire Night and an Early Supper, warming soup and a spicy pudding . . recipes for you

Carrot and Butternut Squash Soup

      You will need

  • 3lbs / 1.5kg carrots peeled and chopped
  • 2lbs / 1kg sweet potatoes peeled and chopped
  • 1lb / 500g potatoes peeled and chopped
  • 1 med onion
  • 1 tsp vegetable bullion
  • Zest and juice of one orange
  • 1 litre of water
  • Oil
  • salt and pepper to taste
  1. Place the oil, chopped carrots, sweet potatoes, potatoes and onions in a pan and sauté for 5 minutes.
  2. Add the water and your vegetable bullion to the pot and allow to simmer gently for 20 – 30 minutes until the vegetables are soft
  3. Add the zest and orange juice and simmer for a further 5 – 10 minutes
  4. Once the vegetables are softened, your soup is ready, place in a liquidizer and make your soup smooth and thick, add seasoning to taste
  5. Serve with homemade crusty  bread

Spicy Apple Crunch 

What you will need:

  • 6 large apples peeled and chopped (I used one for each person plus a bit extra!)
  • Orange Juice
  • Sugar
  • 2 teaspoons of Cinnamon
  • 2 teasoons Ginger
  • 2 Cloves

For the Crunch topping

  • 4oz (120g) Flour
  • 4oz (120g) Butter
  • 2oz (60g) Light Brown Sugar
  • 2oz (60g) Rolled Oats
  • 1oz (30g) Flaked Almonds
  • 1 teaspoon cinnamon
  1. First of all make your crunch topping. . . Into a bowl add the flour and butter and rub the butter into the flour until you have a mix that resembles bread crumbs.
  2. Now add the sugar, cinnamon, oats and almonds and stir to mix all your ingredients
  3. Spred onto a baking tray and place in the oven 180 deg C / 350 deg F/ Gas mark 4 for 10 – 15 mins until golden brown
  4. Take out of the oven and allow to cool slightly you wil have a crumble, which you can break into peices
  5. Whilst your crunch topping is in the oven peel apples and chop roughly place in a pan with sufficient orange juice to cover the bottom of the pan. Use what ever apples you have available if using cooking apples then add sugar, cinnamon and cloves to taste, if using dessert / eating apples you may not want to add any sugar
  6. Cook until the apples are soft ( approx 10 minutes) the cook time will depend on your apples
  7. Serve your apples into individual dishes and place the crunch on top

After the bonfire and  fireworks we shall be heading back to our friends house to warm up by the Aga and I have no doubt good coffee and good company.

For more recipes for such as bonfire cake and toffee apples have a quick peek at

a tip for Bonfire Night . . . jam jars are great for serving the Spicy Apple Crunch in . .

What ever you do this bonfire night stay safe and have fun, thank you for reading

Take care

Katie x


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