Quick Recipes: How to make roasted blueberry cinnamon puree and cozy pasta parmesan soup

It’s the weekend and what better way to spend it than to make the best out of it.

Here are two quick three-course meals for that perfect get-together this weekend.

Roasted Blueberry Cinnamon Puree

Spice up mealtime for your baby with this. This puree is yummy, from the looks down to the taste and it’s nutritious too. It is suitable for 4+ months. Store in airtight container in a refrigerator for 4 days or in a freezer for 4 months. No excuses.

Ingredients

2 cups blueberry

1 tsp cinnamon powder

Method

Preheat the oven to 400 degrees F and line the baking sheet with parchment paper.

Sprinkle blueberries with cinnamon and place them on the baking sheet. Roast the blueberries for about 10 minutes, stirring halfway through.

Allow to cool, then process in a blender until it reaches your desired consistency. Add water to this puree if necessary and feel free to spice it up with nutmeg, cloves and ginger.

Serve.

Cozy Pasta Parmesan Soup

This pasta parmesan soup is overly delicious and requires only a few ingredient. You can cut back on having noodles soup with this perfect meal. And believe me when I say it is one meal that allows you experiment with your spices. It’s Souper-cozy!

Ingredients

3 cups macaroni

1 pc onion

6 pcs garlic

1 cup parmesan cheese

1 tsp black pepper

1 tsp salt

1 bunch parsley

8 tbsp butter

Method

Melt the butter in a large pot over medium heat until lightly browned.

Toss in the onions (chopped) and garlic (minced), and cook for 30 seconds or until fragrant. Add the pasta and about 2 litres of chicken broth then bring to boil over medium-high heat.

Stir occasionally and once the pasta is almost ready, add salt and pepper to taste. Stir in half of the parmesan (shredded) and simmer for a minute.

Serve with chopped parsley and remaining parmesan (shredded).

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