Pumpkin Soup

Now that its getting cooler (and by cooler I mean its stopped reaching 35 degrees every day… it actually didn’t get about 29 the other day! Admittedly it was raining all day… but it still counts!!!), and we are on our way to winter it’s time to start thinking about warm wintery dishes (if we crank the air con we can pretend…).

I was recently given a lovely little home grown butter nut pumpkin with strict instructions that it must be made into a soup, so what better way to kick off the season than with a perfect winter warmer soup – Pumpkin soup!

Prep time – 10 mins, Cooking time – 1 hr, Serves 4

dsc_0460-01.jpeg

dsc_0457-01.jpeg

dsc_0454-01.jpeg

dsc_0453-01.jpeg

dsc_0450-01.jpeg

Pumpkin Soup

1 large butter nut pumpkin -halved lengthways

2 rashers of bacon

1 red onion – quartered

2 tbs minced garlic

3 cups chicken stock

Salt and pepper

1/2 tsp nutmeg

cream – to serve

  1. Preheat oven to 210ºC.
  2. Remove seeds from your pumpkin and brush with olive oil. You may wish to set some seeds aside roast with the pumpkin for a crunchy soup topping!
  3. Season pumpkin well with salt and pepper, and add a generous coating of nutmeg.
  4. Place your pumpkin cut side up on a prepared tray and inside the cavity left by the seeds place the bacon, onion and garlic.
  5. Bake for about an hour until the pumpkin is soft and golden brown.
  6. Using a large spoon, scoop your pumpkin, onion and garlic and bacon into a food processor and fill with chicken stock. Process until smooth
  7. Top with toasted pumpkin seeds, pepper and a drizzle of cream. If you like you can also serve with  yummy crusty bread on the side!
  8. Enjoy!

~A

dsc_0457-01-01.jpeg

Simple Fried Rice

I can remember when I was in primary school when we learned Indonesian we did a unit on food. The best part was the day the teacher made us nasi goreng which translates to fried rice.

It was delicious and has been a favourite to eat and make ever since that day.

Here is my simple fried rice recipe.

Prep time – 15 mins, Cooking time -20 mins, Serves 6

20160406-1003015134.jpg

20160406-1201617833.jpg

Simple Fried Rice

2 cups rice

1/2 cup frozen peas

2 carrots – finely diced

1/4 cabbage – finely sliced

200g chopped mushrooms

200g finely chopped chicken

100g finely chopped bacon

2 eggs

1 tbs minced garlic

1/4 cup soy sauce

1 tbs sugar

1tbs sesame oil

1tbs peanut oil

  1.  Rinse rice under cold water until water runs clear. Boil rice and when cooked rinse with cold water and set aside to drain.
  2. In a wok or large frying pan heat peanut oil over a high heat. When hot, fry up chicken, bacon and garlic until the chicken is no longer pink.
  3. Add to the meat all vegies and stirfry until the carrot is soft and the peas are hot.
  4. Add rice, mixing through well.
  5. In a small bowl mix the sesame oil, soy sauce and sugar. Add to the rice mixture and stir through well.
  6. Create a well in the centre of the rice mixture and crack both eggs into the centre. Stir eggs and when they are starting to solidify mix through the rice mixture.
  7. Rice is ready when the egg is cooked throughout the rice.
  8. Serve with crushed peanuts or chopped shallots or with nothing at all (the sooner it gets in your belly the better!)
  9. Enjoy 🙂

~A

img_20160407_203450.jpg