MIKE POWELL
743 Campari

> > If you like Escher and especially Dali, what do
> > you think of their (spiritual) ancestors the
> > Breughels and Bosch?
> Honestly, I am not familiar with them, so it sounds like maybe I should
> take a look!

Bear in mind we're talking 15th-16th century, so
the styles are way different from what you may be
used to, but their spirit lived on to infect the
likes of Dali - Bosch is sometimes called the
first Surrealist. By the way, I spelled the name
Bruegel wrong (the more famous painter is Pieter
Bruegel the Elder, the almost as fine one is his 
son Pieter Breughel the Younger. Spelling was
kind of fluid back then.

> > Pea Soup with Bacon
> > categories: French, starter
> > servings: 6 to 8
> Mmmmm, that sounds good!  :)

For a cold day it can't be beat. For a day
like today, lower 80s, something slightly
lighter would be in order, such as the 
following (if made with plain milk).

Butternut squash soup
categories: German, singaporean, starter
servings: 4

h - for Croutons
200 g old bread, 2 cm cubes
200 g softened butter
1 Tb chopped garlic
1 ts salt
1 ts pepper
10 g chopped parsley
h - for Soup
500 g chopped deseeded butternut squash
80 g chopped white onion
10 g chopped garlic
20 g chopped celery
200 ml fresh milk or whipping cream
400 ml chicken stock
2 sprigs Ffesh thyme
20 g unsalted butter
sugar to taste
salt tt
pepper tt
h - for garnish 
sunflower seeds
parsley
freshly cracked black pepper

For Croutons. Preheat the oven on Fan Mode to 
180C/350F.

Mix all ingredients except bread. Coat the 
bread with the garlic-butter mixture. Remember 
to stir the bread around to ensure that every 
bit is evenly coated.

Place the bread pieces on a tray and bake 
for 5 min.

Toss and rotate the tray, and bake for another 
2 to 3 min.

For Soup. Add butter to a lightly heated pot, 
then fry the celery and onion until soft. Add
garlic and squash and let cook until tender.

Add the whipped cream, chicken stock and thyme, 
then season with salt, pepper and sugar. Next, 
bring the ingredients to a boil.

Off heat, blend using a processor. Be very 
careful as you transfer the soup from pot to 
appliance - as the contents are very hot.

Strain soup before serving

Garnish soup with sunflower seeds, croutons, 
parsley and a pinch of black pepper.

bosch-home.com.sg, edited a bit
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