It is hard to believe that February has slipped by without me sending a newsletter. The weather has been really great here, enough rain to keep things going and not too hot. However, there is a definite autumnal feel at the moment, very good for walking Miss Molly. Due to her scavenging habits she has gained 7 kg in the last year, her new name is Podge, and she is undergoing a lifestyle change
This edition of the newsletter covers a selection of recipe contributions
Thanks to Lisa Bridson, for her version of Guacamole. Lisa assures me it just isnt the same without coriander. So, blend together 1 avocado, ½ chopped tomato, coriander, lemon or lime juice and salt and pepper
Thank you, Rachel deHaas for sharing this.
“Pumpkin is one of my favourite foods and cooking/baking is my favourite hobby, so I thought I would share a curried pumpkin soup recipe that I absolutely love”.
Curried pumpkin soup
3 tbs olive oil
2 onions, chopped
4 cloves garlic, chopped
1-2 tbsp curry powder (depending on preferences)
1 pottle tomato paste
1 regular (or 2 smallish sized) pumpkins cut into approx 2-3 cm cubes
6-8 cups chicken broth/stock (or until all pumpkin is covered)
½ cup coconut cream
Salt and pepper
Kumara is an optional extra
- Heat oil in a large pot. Wait until oil is hot before adding in onion and cook for 5 minutes. Add curry powder and stir to combine.
- Stir in tomato paste
- Add pumpkin and stock and bring to boil, then turn down the heat and simmer for 15 minutes or until vegetables are very soft (mashable).
- Use a stick blender is easiest to puree the mixture, otherwise in parts in a blender. Stir in coconut cream and season with salt and pepper to taste. Serve with fresh herbs and thick wholegrain toast (optional)
During a recent visit to a friend in Wellington to view the fabulous textiles he imports from Turkey, I was treated to his version of a Mediterranean breakfast. One of the dishes which I only sampled out of politeness, was a green bean salad.
It tasted so great I am passing this on.
Flat Beans with Olive Oil
500g flat green beans
50 ml extra virgin olive oil
1 small onion, chopped finely
1 garlic clove, finely chopped
2 tomatoes, diced
1 tbsp crushed tomato
1 ½ cups water
First, wash the beans, trim both ends and shave along the sides with a knife. In a large pot place the onion and olive oil, cook for 3-4 minutes. Add the beans, garlic, salt, tomatoes and crushed tomato. Pour in 1 cup of water. Leave the lid half open and cook 35-40 minutes. Add another half cup of water midway through.
Let cool for half an hour, then place in a service plate. Pour in a little more extra virgin olive oil. Let cool in the fridge. This dish is served cold as a side dish
I have access to a high quality organic based range of supplements, as well as a protein powder which includes all 9 essential amino acids.
If you would like more information on these products please let me know.
All for now