A Quote by Rachel Khoo

I love a waffle but adding the sweet nutty flavour of the butternut squash makes the waffles so much more flavoursome. — © Rachel Khoo
I love a waffle but adding the sweet nutty flavour of the butternut squash makes the waffles so much more flavoursome.
Reminded of what a diet really is, I began eating more slowly, being more conscious of when I was full. I started to enjoy my buckwheat bread with goat cheese and pureed butternut-squash soup as a response to real hunger.
My go-to winter recipe is beef and butternut squash stew, cooked in the slow oven all day.
I find that vegetables like butternut squash, which I feel unexcited about as a side dish, I'm thrilled to eat in a soup.
Waffles. Im craving waffles." Bex rolled onto her side. "Tell your waffles hi for me.
The story of my life could be told in a series of waffle snapshots. I spent childhood weekends watching the lid of our Munsey waffle maker rise and fall as it chugged through a single square waffle at a time.
At Thanksgiving, my mom always makes too much food, especially one item, like 700 or 800 pounds of sweet potatoes. She's got to push it during the meal. "Did you get some sweet potatoes? There's sweet potatoes. They're hot. There's more in the oven, some more in the garage. The rest are at the Johnson's."
Tahini is fantastically versatile, its deep, nutty flavour a harmonious match with roasted vegetables, grilled oily fish or barbecued meat.
How do you know I wouldn't have just been happy with the truth? I don’t care if my father was a deadbeat named Butternut. It doesn't change anything right now.” “His name wasn't really Butternut, was it?” Gansey asked Adam in a low voice.
Sounded like a load of waffle to me." "There was some important stuff hidden in the waffle.
Sweet peas should smell. Half the point of growing sweet peas is to cut them for the house; they should fill a room with an almost painful olfactory inarticulateness. But most sweet peas smell of nothing. This does not stop them being beautiful, but they are like food with no flavour.
Canada is the essence of not being. Not English, not American, it is the mathematic of not being. And a subtle flavour - we're more like celery as a flavour.
I am a professional squash player, and I recently played badly - but as well as I could - in a professional squash tournament. A professional squash player might sound like someone who is in a food-tasting group, but it is a racquet sport.
Everyday I eat some soup. This is part of our culture - our mommies and grammies make it, and at any restaurant in Serbia, you can go in and find some soup. There might be minestrone, butternut squash, chicken noodle soup, tomato soup, mushroom soup, lamb soup. Whatever you can find, you can make a soup with that.
Home-made smoothies are a great way of satisfying a sweet tooth. Adding in things like frozen banana will make it taste super sweet and creamy.
I was raised by a black maid by the name of Ida Young and I probably talked to her more than anybody, so whatever is nutty about me was nutty about her, too, I think because I saw a lot more of her than I did of my parents.
When you're young, all the accidents, all the pain you take them, but at least you're very strong. In fact through time, it's just adding more and more pain, more and more loss and it makes you more fragile.
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