The other day we had a huge brunch and needed something light and easy for dinner. Since it was a relatively cool night I decided to make soup.
I picked up a soup base, something I'd never seen at the shops before. It was $5 and only had stock, herbs and spices, nothing added. It made my job so much easier and I'm excited to see what other flavors there are to try.
I was super happy with the result, see the recipe below.
Moroccan Pumpkin Soup
1/2 white onion, diced
1/2 red onion, diced
2 cloves of garlic, crushed
1 liter of Campbell's Real Soup Base Moroccan Flavour
1 tin of coconut milk
1/2 kent pumpkin, peeled and cubed (800g)
1 medium sized sweet potato, peeled and cubed
Place all the ingredients (not garnish) into your Tefal Soup & Co Plus Blender. Press P1 for a creamy soup. Soup will be ready to eat in 25 mins!
If you don't have a soup maker, brown the onions and garlic with a bit of butter or coconut oil until translucent. Add the pumpkin and sweet potato. Cook for a 3-5 minutes and than add all the wet ingredients. Simmer until all the vegetables are tender, then blend to your desired consistency in a blender or using a hand held blitz.
Spoon some coconut milk over the top, sprinkle with fried shallots and coriander.
Coconut milk (or sour cream if you prefer)
Fresh chopped coriander
I've finally created my new favorite side dish!! I was scrambling to find something to serve alongside some beautiful Tasmania salmon I got from the fish monger. I blanched some broccolini and then decided to make homemade sweet potato mash at the last minute. My parents are staying with us in Melbourne for the month, and since they are such outstanding cooks, I always feel the need to impress their tastebuds daily with my dishes.
Since I'd never made sweet potato mash before, I looked online for inspo and the closest thing I came to was a recipe I found here.
Salty + Sweet Potato Mash
1 LARGE sweet potato (2 lbs/1 kilo)
Parmesan cheese, shaved
Balsamic glaze (reduction), store bought unless you want to make you own
Peel the sweet potato and cut into similar size pieces. Boil in a pot of salted water for 10 minutes or until tender. Drain in a colander.
Place the cooked sweet potato in a dry saucepan. Toss the cooked sweet potato in the saucepan over a low heat until excess moisture evaporates, then remove from the heat.
Mash the potatoes with a wood spoon or a potato masher. Once you have your desired texture, add the butter and oil. Season with salt and pepper as needed.
Scoop the potatoes into your serving dish and top with shaved parmesan. Drizzle with the balsamic vinegar glaze. Serve.
I was too full from brunch the other day and decided to whip something up to take the lingering edge off when the midday "hangry" started to find me. I didn't want lunch, just something light, easy and refreshing on a hot summer day. I threw this delicious mini snack salad together for myself, but at the bottom of the page I modified it for two people.
Sumptuous Summer Salad, Serves 1
1/4 red Papaya (paw paw), cubed
Handful of fresh blueberries
1/2 Avocado, sliced
1 Lime wedge
Cut the paw paw open and remove the seeds with a spoon. Cut into wedges, carefully removing the skin and then dice to your desired size.
Cut the avocado in half, peel the skin away and then place it face down on a cutting board to cut (This makes it easier to cut very thin slices)
Throw all the ingredients into a bowl and squeeze the fresh lime wedge over the top.
Sumptuous Summer Salad , Serves 2
1 medium red Papaya, cubed
1 Punnent fresh blueberries
1 large Avocado, sliced
1/2 a Lime
For the Love of Food
I think eating well is a form of self-respect, and that's evident in my recipes.