Hi everyone 23/05/2010
Looks like our stunning autumn is drawing to a close. Today is cool and gloomy and we are promised a tempest during the night. Seems winter is imminent
Recipes this edition are favourites from clients.
I will be away visiting friends in Queensland from Wednesday 9th June returning Friday 18th June. Orders for delivery 16th and 17th June will be placed before I leave so please advise any suspensions or alterations by Tuesday 8th.
From Rachel deHaas and one of her favourites
Curried Pumpkin Soup
3 tbsp olive oil
2 onions chopped
4 cloves garlic, chopped
1-2 tbsp curry powder (depending on preference)
1 pottle tomato paste
1 regular (or 2 small) sized pumpkins cut into approx 2-3 cm cubes
Kumara can be added if you have a surplus
6-8 cups chicken broth/stock (or until all pumpkin is covered)
½ cup coconut cream
Salt and pepper
- Heat oil in a large pot. When oil is hot add onion and cook for 5 minutes. Add curry powder and stir to combine.
- Stir in tomato paste
- Add pumpkin and stock and bring to the 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).
Choko and Carrot Piccalilli
(makes around 4 medium preserving jars worth)
3 large choko
20 pickling onions or 4 large brown onions
5 large carrots
6 large or 10 small gherkins
750ml – 1L white vinegar
¾ cup flour
1 cup white sugar
4 tablespoons mustard
2 teaspoon tumeric
- Peel and dice all vegetables into small pieces (1/2cm). Carrot is best done on a coarse grater in blender
- Soak all vegetables in a large bowl in salt water for at least 2 hours. Overnight is preferable.
- Thoroughly drain vegetables ready to add to mixture
- In a large pot, mix all dry ingredients and add ½ cup vinegar to stir into a paste.
- Put the pot with the paste over a med-high heat and stir continuously while adding all of the vinegar until this thickens into a sauce-like texture.
- Add vegetables and continue to stir to prevent sugar from sticking to the bottom of the pot while the vegetables heat through, this should take 10-15 mins.
- If this is looking too thick, add some more vinegar until it comes to the appropriate consistency – remember this will thicken a little once it cools.
- Spoon into jars with tight lids (or preserving jars) and store in cupboard.
This makes quite a strong flavoured piccalilli, and you can adjust vegetables to preference. Piccalilli is ready to eat immediately and goes great on sandwiches.
Whoever sent me this recipe thanks a million and
I know I should know but I am stumped so please advise me.
Shred finely and stir fry in either butter or oil for 1 minute. Add a small quantity of water and cook for another two minutes. After that I don’t have any more instructions but can imagine adding a little grated cheese.
All for now – regards – Lorraine