Pumpkin Soup with an Asian Twist

We’ve already shown you how to make some yummy Pumpkin Soup, but this recipe is a little different. This is a pumpkin soup with flavours from Asia thrown in as well – mum’s secret recipe.
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Ingredients
Potato
sweet potato
pumpkin
ginger
lemongrass stalks
coconut milk
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Method
1. Chop a potato, a piece of sweet potato, ginger, pumpkin and two lemongrass sticks and put into a pot with water to boil. Add salt and pepper to taste.
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2. Once the vegetables have gone soft puree the mixture by using a blender while slowly adding coconut milk.
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3. Top with roughly chopped coriander and serve.

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Good Food and Wine Show

Over the weekend we attended Brisbane’s Good Food and Wine Festival. A good part of the day was spent sampling food, tasting wine, beer, spirits, juices and more, or watching and participating in cooking demonstrations. There was a lot to see, eat and drink at the festival but here are some of our favourites from the day.
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Barilla Cooking Class – learnt to cook pasta in 20 minutes.
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Wine Tasting – bought a bottle of red
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Food Tasting – bought and sampled for free on the day
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Dad’s traditional ‘Steak n Veg’

This one is great if you need a bit of iron in your diet, and do not want to go to a lot of trouble – an old school comfort food – for two (or one with leftovers).
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Ingredients
Any veggies in the fridge.
2x rump steak
Gravox
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Method
1. Roast the veggies that you can and boil/microwave what you can.
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2. Cook the steak at the last minute (on the BBQ is best) when the veggies are nearly ready.
3. Make up some gravy (directions on the gravox packet) and pour over the top.
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Bon appetite!

The easiest chocolate cake ever

This is another of Grandma’s recipes. If you are ever in need of a chocolate cake and you don’t have much time this is the exact recipe you will need – Grandma’s chocolate cake.
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Ingredients
1 cup Self Raising flour
3/4 cup castor sugar
2 tablespoons of cocoa
2 tablespoons of butter (melted)
3/4 cup milk
1 egg
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Method
1. Turn oven on to 180 degrees celsius
2. Put all ingredients into a mixing bowl and beat for two minutes
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3. Place into an oil sprayed cake tin
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4. Place in oven and cook for 25mins or until cooked through
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5. Let cool and then cover with icing before serving.
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Chocolate Chip Muffins

Sometimes you just have a craving for a warm, chocolate chip muffin to go with your tea or coffee. We had that yearning over the weekend so we found a recipe (from Taste) and will now be indulging in muffins for the rest of the week.
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Ingredients

  • 1 cup plain flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon bicarbonate soda
  • 3/4 cup caster sugar
  • 1/2 cup chocolate chips, plus extra for topping
  • 1 cup milk
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1 teaspoon real vanilla extract

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Method

  • Preheat the oven to 200C and fill a muffin tray with paper cases.
  • Place the dry ingredients into a large bowl.
  • Pour all the liquid ingredients into a measuring jug and whisk together

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  • Mix both dry and wet ingredients together to make a runny batter. Spoon into prepared muffin cases.

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  • Cook for 20 minutes or until the muffins are risen and springy.

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Bolognese Ravioli

Italian cuisine is one that cannot be passed up. No matter what you have it is always so delicious. When we saw this idea in Jamie Oliver’s new cookbook we had to try it – we just put our own recipe together instead. It takes a while but if you have the time it is totally worth it.
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Ingredients
carrot
mushrooms
celery sticks
can of chopped tomatoes
tomato puree
basil
cherry tomatos
500g beef mince
onion
balsamic vinegar
butter
pasta dough (bought from pasta store or recipe for dough here)
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Method
1. Put carrot, mushrooms, celery and onion into a food processor and chop very finely.
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2. Place meat into a hot pot and cook while constantly mincing the meat further into smaller pieces
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3. Add the vegetables in and cook for a further 10 minutes while constantly stirring
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4. Add in the chopped tomatoes, tomato puree, salt, pepper and mixed herbs.
5. Let simmer for 45 mins while stirring every 5-10mins. Once the sauce is thick put in the fridge to cool.
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6. While the sauce is cooking roll out the dough super thin (1-2mm thick) and cut into pieces big enough for ravioli.
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7. Chop the cherry tomatoes in half and finely chop the fresh basil so it is ready to go for later.
8. Make the ravioli by placing a teaspoon of bolognese sauce onto one piece of pasta, wet the edges with water and then cover with another piece of pasta. Place onto baking paper and separate all of them so they don’t stick. Make as many as you need and then put the remaining sauce in the freezer for spaghetti or lasagne another time.
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9. Cook the ravioli in boiling hot water – they should only take 4mins to cook.
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10. While cooking the ravioli, in a separate pot place in a knob of butter, add in the cherry tomatoes and a teaspoon of balsamic vinegar. Continue stirring so the tomatoes don’t stick to the bottom. There should eventually become a nice sauce.
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11. Add the ravioli into a large pan and then the sauce on top. Sprinkle on the fresh basil and stir through.
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12. Serve with parmesan cheese and salad greens.
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Work lunches

It can be expensive to eat out every day when you’re at work so why not get one step ahead and bring in your own lunch? Whether you make it up the night before, bring in leftovers or have a few items at work to make up in the work kitchen here are some ideas that are super easy and super tasty.
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Salads – with rocket, spinach, quinoa, cherry tomatoes, avocado, roast pumpkin, cucumber and mint.
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Avo on toast – either keep to tradition and mash some avo onto toast or add some roast veggies, rocket and tomato as well.
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Leftovers – get too much takeaway last night or cooked up too much dinner? Bring it in for leftovers. Delicious.
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