Moroccan Pumpkin and Lentil Soup

1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, crushed
1 tablespoon Moroccan Seasoning
2 teaspoons Ground Cumin
6 cups vegetable stock
1 kg pumpkin, peeled and diced
1 large potato, peeled and diced
1 cup red lentils
Salt and pepper, to taste
Chives, finely sliced to garnish

Heat the oil in a large saucepan. Over medium heat add the onion and garlic and cook until onion is soft. Stir in the Moroccan seasoning and the ground cumin. Add the stock, pumpkin, potato and lentils. Bring to the boil and simmer for 30 minutes or until pumpkin is soft

Puree the soup until smooth. Season with salt and pepper.

Spoon the soup into bowls and garnigh with chives. Serve with crusty bread.

Glazed Lemon Biscuits

Lemony yumminess!!
Adapted from Martha Stewart. She calls them cookies, of course

• 2 cups plain flour (spooned and leveled)
• 1/2 teaspoon bicarb
  
• 1/2 teaspoon salt
• 1 tablespoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice
• 1/2 cup (113g, 1 stick) unsalted butter, room temperature
• 1 cup sugar
• 1 large egg
• 1 teaspoon pure vanilla extract

Lemon Glaze

• 2 cups icing sugar
• 2 tablespoons finely grated lemon zest
• 1/3 cup fresh lemon juice

1. Preheat oven to 180 degrees. In a medium bowl, whisk together flour, bicarb soda, salt, and lemon zest. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add egg, vanilla, and lemon juice and beat until combined. With mixer on low, beat in flour mixture.
2. Drop dough by heaping tablespoons, 2 cm apart, onto two baking sheets. Bake until edges are golden, 15 to 20 minutes, rotating sheets halfway through. Let cool 2 minutes on sheets, then transfer cookies to a wire rack to cool completely. Spread cookies with lemon glaze and let set, about 1 hour.

Lemon Glaze

In a medium bowl, whisk together 2 cups icing sugar, 2 tablespoons finely grated lemon zest, and 1/3 cup fresh lemon juice until smooth.