Newsletter – May 2010

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

  1. Heat oil in a large pot. When oil is hot add onion and cook for 5 minutes. Add curry powder and stir to combine.
  2. Stir in tomato paste
  3. 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)
  4. 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)

Ingredients:
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

  1. Peel and dice all vegetables into small pieces (1/2cm). Carrot is best done on a coarse grater in blender
  2. Soak all vegetables in a large bowl in salt water for at least 2 hours. Overnight is preferable.
  3. Thoroughly drain vegetables ready to add to mixture
  4. In a large pot, mix all dry ingredients and add ½ cup vinegar to stir into a paste.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Brussell Sprouts

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