I'm sure that by now you know how much I love soup in the winter months. I have been going back through all the recipes I have collected over the years and ones from my mum's recipe folder.
I love that this recipe calls for the vegies to be roasted first. It is a lovely thick and creamy soup and one that is really easy to make. This is a great one for making for sunday lunch.
INGREDIENTS:
1 large carrot - peeled and roughly chopped
2 medium or 1 very large parsnip - peeled and roughly chopped
about 350g or half a butternut pumpkin - peeled and chopped
1 tablespoon good olive oil ( I use a light tasting one)
1 tablespoon butter
1 brown onion - chopped
1 - 2 cloves fresh garlic (depending on your preference)
4 cups good chicken stock
1/3 cup cream
extra cream to serve
sea salt and cracked black pepper to taste
METHOD:
Preheat oven to 180C.
Place pumpkin, parsnip and carrot in a roasting dish and drizzle with the oil. Lightly season with some sea salt and fresh cracked black pepper. Cover with some foil and roast for approx 40 minutes or until cooked. Take foil off and roast for a further 10 - 15 minutes or until browning up in colour. Remove from oven.
Place butter in a large stockpot and heat on stove. Add the onions and garlic and cook over a medium heat until just soft. Add the roasted vegies and stock. Continue cooking until soup mixture boils then reduce heat till it is just simmering. Cook for about 20 minutes and then remove from stove.
Allow to cool down slightly and then add the cream. Puree soup using either a bamix (hand held blender) or a blender. Make sure you do not fill the blender too high, but rather do it in several batches.
Serve with some lovely crusty bread or rolls. You can always make croutons instead if you prefer and drizzle a little cream around each serving bowl with a little sprig of parsley on top.
Sunday, July 11, 2010
Saturday, July 10, 2010
Raisin and Walnut Fudge Squares Recipe
This delightful recipe is definitely not one for the dieters but it is delicious. It is a great one to serve with coffee after a dinner party.
I actually got this recipe when over in the UK. I got talking to the owner of a wonderful little coffee shop where it was served and she actually was good enough to give me the recipe. Thank you so much Diana for allowing me to share it here.
INGREDIENTS:
125g butter (do not use margarine)
1/2 cup sugar
1/2 cup plain flour
2 eggs - well beaten
1/3 cup seedless raisins
2/3 cup chopped walnuts
50g unsweetened chocolate
1 teaspoon vanilla essence
METHOD:
Preheat oven to 170C
Beat butter until light and creamy. Gradually add the sugar making sure to beat well after each addition.
Melt chocolate in a small bowl over a saucepan of boiling simmering water. Or use double boiler saucepan. When melted, add to the creamed mix. Mix together and then add the well beaten eggs and mix until combined.
Sift flour and stir through the creamed mixture until just combined. Do not overbeat.
Lastly, add the vanilla, raisins and walnuts and stir through.
Pour into a slice baking pan that has been lightly greased and lined with baking paper.
Bake for approx 30 minutes or until cooked through.
Let cool before turning out. When cool cut into squares.
I actually got this recipe when over in the UK. I got talking to the owner of a wonderful little coffee shop where it was served and she actually was good enough to give me the recipe. Thank you so much Diana for allowing me to share it here.
INGREDIENTS:
125g butter (do not use margarine)
1/2 cup sugar
1/2 cup plain flour
2 eggs - well beaten
1/3 cup seedless raisins
2/3 cup chopped walnuts
50g unsweetened chocolate
1 teaspoon vanilla essence
METHOD:
Preheat oven to 170C
Beat butter until light and creamy. Gradually add the sugar making sure to beat well after each addition.
Melt chocolate in a small bowl over a saucepan of boiling simmering water. Or use double boiler saucepan. When melted, add to the creamed mix. Mix together and then add the well beaten eggs and mix until combined.
Sift flour and stir through the creamed mixture until just combined. Do not overbeat.
Lastly, add the vanilla, raisins and walnuts and stir through.
Pour into a slice baking pan that has been lightly greased and lined with baking paper.
Bake for approx 30 minutes or until cooked through.
Let cool before turning out. When cool cut into squares.
Peanut Butter Muffins
These little muffins are really delicious and so easy to make. The kids and the grownups will love them. I cannot remember who gave me this recipe but thank you for it and I hope you get to see it on my recipe site.
INGREDIENTS:
3 tablespoons butter or 1/4 cup
2/3 cup sugar
1/4 cup peanut butter
2 eggs
1 cup SR flour
good pinch salt
1/3 cup milk
METHOD:
Preheat oven to 170C
Cream butter and peanut butter together. Add the sugar and beat lightly. Add the eggs, one at a time and beat lightly till combined.
Sift the flour twice with the salt. Add flour and the milk, alternatively and mix well after each addition.
Place patty papers into a 12 place muffin tin and fill each one about 2/3 full.
Bake approx 30 minutes or until cooked.
You may like to add some chopped peanuts on top of the muffins before you bake or top with a small amount of vanilla cream icing when cool with a few chopped nuts sprinkled on top.
INGREDIENTS:
3 tablespoons butter or 1/4 cup
2/3 cup sugar
1/4 cup peanut butter
2 eggs
1 cup SR flour
good pinch salt
1/3 cup milk
METHOD:
Preheat oven to 170C
Cream butter and peanut butter together. Add the sugar and beat lightly. Add the eggs, one at a time and beat lightly till combined.
Sift the flour twice with the salt. Add flour and the milk, alternatively and mix well after each addition.
Place patty papers into a 12 place muffin tin and fill each one about 2/3 full.
Bake approx 30 minutes or until cooked.
You may like to add some chopped peanuts on top of the muffins before you bake or top with a small amount of vanilla cream icing when cool with a few chopped nuts sprinkled on top.
Thursday, July 8, 2010
Pickled Cucumber Recipe
When I was in the states, I noticed how everyone seemed to love pickles. I found a lot of them to be too sour for my taste but then I was given this recipe of how to make your own using Dill Pickles, which are just small cucumbers. I have tried this and it is just so much better than the bottled sweet gherkins that we get in the supermarket. Trying to find the best sized cucumbers to make it was a bit of a challenge so I just use normal small cucumbers.
INGREDIENTS:
10 medium cucumbers
8 cups sugar
5 teaspoons salt
4 cups spiced vinegar (or pickling vinegar)
METHOD:
Cover whole cucumbers with boiling water and allow to stand overnight.
Drain off water and repeat again until the 5th day.
On the 5th day, drain the water off and slice cucumbers into 1/2 inch or 1.3 cm pieces.
Combine sugar, salt and vinegar in a saucepan and bring to the boil. Pour over cucumbers and let stand for 2 days.
On the 3rd day, bring to the boil and seal in hot sterilised jars.
To sterilise jars, place in large pot and cover with hot water. Bring to the boil and let stand in the boiling water for about 5 minutes. Remove and dry thoroughly and pour the pickles into the hot jars and seal.
INGREDIENTS:
10 medium cucumbers
8 cups sugar
5 teaspoons salt
4 cups spiced vinegar (or pickling vinegar)
METHOD:
Cover whole cucumbers with boiling water and allow to stand overnight.
Drain off water and repeat again until the 5th day.
On the 5th day, drain the water off and slice cucumbers into 1/2 inch or 1.3 cm pieces.
Combine sugar, salt and vinegar in a saucepan and bring to the boil. Pour over cucumbers and let stand for 2 days.
On the 3rd day, bring to the boil and seal in hot sterilised jars.
To sterilise jars, place in large pot and cover with hot water. Bring to the boil and let stand in the boiling water for about 5 minutes. Remove and dry thoroughly and pour the pickles into the hot jars and seal.
Tomato Soup Recipe
When winter comes around one ofmy favourite things is homemade soup. I am one of those cooks who often just throws in whatever I think will make a great soup. I also love collecting recipes from friends and family members who have a favourite one to pass on.
I found this recipe in my mums recipe book and I think she got it from an italian lady who used to share recipes with her. I have adapted it slightly to suit me. It is just so much nicer than any you can get out of a tin or packet and I am sure you will love it as much as I do once you have made it.
INGREDIENTS:
1 large brown onion - peeled and chopped
1 tablespoon olive oil ( I use a light tasting one)
1 clove fresh garlic - crushed
1 bottle of italian tomato pasta sauce ( I use the 700ml size)
1 litre chicken stock
4 very ripe tomatoes - chopped (Can halve cherry or grape tomatoes instead. About 1 punnet)
1 cup small pasta shells (optional)
METHOD:
Heat oil in large pan and saute onions and garlic for 3 - 4 minutes. Add fresh tomatoes and cook for 5 minutes.
Add the bottled tomato sauce, chicken stock and pasta shells. Bring to the boil and then reduce heat and cook for a further 25 - 30 minutes or until pasta is tender. Season with sea salt and freshly ground black pepper to taste.
I like to place some tasty cheese on top of some toast slices and brown under the grill to serve with the soup.
I found this recipe in my mums recipe book and I think she got it from an italian lady who used to share recipes with her. I have adapted it slightly to suit me. It is just so much nicer than any you can get out of a tin or packet and I am sure you will love it as much as I do once you have made it.
INGREDIENTS:
1 large brown onion - peeled and chopped
1 tablespoon olive oil ( I use a light tasting one)
1 clove fresh garlic - crushed
1 bottle of italian tomato pasta sauce ( I use the 700ml size)
1 litre chicken stock
4 very ripe tomatoes - chopped (Can halve cherry or grape tomatoes instead. About 1 punnet)
1 cup small pasta shells (optional)
METHOD:
Heat oil in large pan and saute onions and garlic for 3 - 4 minutes. Add fresh tomatoes and cook for 5 minutes.
Add the bottled tomato sauce, chicken stock and pasta shells. Bring to the boil and then reduce heat and cook for a further 25 - 30 minutes or until pasta is tender. Season with sea salt and freshly ground black pepper to taste.
I like to place some tasty cheese on top of some toast slices and brown under the grill to serve with the soup.
Sunday, May 30, 2010
Diabetic Chocolate Mousse Recipe
I have to admit to loving anything that has chocolate in it and now that I know it is good for you, in moderation, I am always looking for new recipes that feature it.
My sister Mandy makes delicious chocolate mousse but as it is loaded with chocolate and cream, not suitable for diabetics. This recipe is by no means as delicious as hers but it is better than the diet ones you find in the refrigerator section of the supermarket.
I got this recipe off a girlfriend of mine who made it with sugar. I have made it with splenda and also half sugar and half splenda. You can adapt it to suit yourself.
Make sure that the evaporated milk is really chilled before whipping or else it will not whip up properly.
INGREDIENTS:
1 sachet of gelatine (10g)
2 tablespoons good cocoa powder
375ml can reduced fat evaporated milk (I use Carnation Light)
1/2 cup water (125ml)
1/4 cup sugar
1/4 cup slenda
1 teaspoon vanilla essence
METHOD:
Mix gelatine and cocoa together in a small bowl or jug. Slowly add the cold water to this and stir until a thin paste.
Heat in the microwave until the gelatine melts. Do not boil.
Pour chilled milk into a large mixing bowl and beat on high speed of electric mixer until really thick.
Add sugar, splenda, hot cocoa mix and vanilla essence. Beat all together until well combined.
Pour into indivdual dishes and put in the refigerator until set.
This will make 12 small serves. Each one is approx 200KJ and around 1.4g fat.
My sister Mandy makes delicious chocolate mousse but as it is loaded with chocolate and cream, not suitable for diabetics. This recipe is by no means as delicious as hers but it is better than the diet ones you find in the refrigerator section of the supermarket.
I got this recipe off a girlfriend of mine who made it with sugar. I have made it with splenda and also half sugar and half splenda. You can adapt it to suit yourself.
Make sure that the evaporated milk is really chilled before whipping or else it will not whip up properly.
INGREDIENTS:
1 sachet of gelatine (10g)
2 tablespoons good cocoa powder
375ml can reduced fat evaporated milk (I use Carnation Light)
1/2 cup water (125ml)
1/4 cup sugar
1/4 cup slenda
1 teaspoon vanilla essence
METHOD:
Mix gelatine and cocoa together in a small bowl or jug. Slowly add the cold water to this and stir until a thin paste.
Heat in the microwave until the gelatine melts. Do not boil.
Pour chilled milk into a large mixing bowl and beat on high speed of electric mixer until really thick.
Add sugar, splenda, hot cocoa mix and vanilla essence. Beat all together until well combined.
Pour into indivdual dishes and put in the refigerator until set.
This will make 12 small serves. Each one is approx 200KJ and around 1.4g fat.
Monday, May 17, 2010
Chocolate Self Saucing Pudding Recipe
Whenever we were having guests over for dinner we would always ask mum to make her yummy self saucing chocolate pudding.
This has always been a family favourite and one that is great for those cooler winter months. It is such an easy recipe to make and I know it will be one that your family will ask for again and again.
I always serve mine up hot and usually place a scoop of vanilla ice cream on top or some whipped cream in a bowl on the table for those who want it slightly richer.
INGREDIENTS:
1 cup SR flour ( I use organic)
1/2 cup fresh milk (can use hi lo)
60g butter
3/4 cup sugar (either white or brown)
2 tablespoons cocoa powder
1/2 teaspoon vanilla essence
extra 2/3 cup sugar
extra 1 1/2 tablespoons cocoa powder
2 cups boiling water
METHOD:
Preheat oven to 180C.
Grease an ovenproof round casserole dish that will hold 6 cups.
Heat butter with the milk in a small saucepan on top of the stove until the butter is starting to melt. Turn off heat but leave on stove until the butter is melted. Remove and let cool for 2 minutes.
Pour milk mix into a medium size mixing bowl. Add sifted flour and cocoa, then vanilla essence and sugar. Mix thoroughly either with a wooden spoon or an electric mixer.
Pour into the casserole dish.
Combine extra sugar and cocoa and mix through so there are no lumps in the cocoa.
Spoon over the top of the pudding mixture and then gently pour over the boiling water.
Bake for 30 - 40 minutes.
Serve hot.
This has always been a family favourite and one that is great for those cooler winter months. It is such an easy recipe to make and I know it will be one that your family will ask for again and again.
I always serve mine up hot and usually place a scoop of vanilla ice cream on top or some whipped cream in a bowl on the table for those who want it slightly richer.
INGREDIENTS:
1 cup SR flour ( I use organic)
1/2 cup fresh milk (can use hi lo)
60g butter
3/4 cup sugar (either white or brown)
2 tablespoons cocoa powder
1/2 teaspoon vanilla essence
extra 2/3 cup sugar
extra 1 1/2 tablespoons cocoa powder
2 cups boiling water
METHOD:
Preheat oven to 180C.
Grease an ovenproof round casserole dish that will hold 6 cups.
Heat butter with the milk in a small saucepan on top of the stove until the butter is starting to melt. Turn off heat but leave on stove until the butter is melted. Remove and let cool for 2 minutes.
Pour milk mix into a medium size mixing bowl. Add sifted flour and cocoa, then vanilla essence and sugar. Mix thoroughly either with a wooden spoon or an electric mixer.
Pour into the casserole dish.
Combine extra sugar and cocoa and mix through so there are no lumps in the cocoa.
Spoon over the top of the pudding mixture and then gently pour over the boiling water.
Bake for 30 - 40 minutes.
Serve hot.
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