Kitchen Matters... And Recipies...

 Here is the promised Pumpkin Soup recipe that

I have just made and eaten for dinner.

The recipe is actually - 'Curried Pumpkin Soup

with Coconut Cream'.

I had a big Crown Pumpkin (above)

but it's also delicious made with the smaller

Butternut Pumpkins.

 I hate the hard job of peeling pumpkins so the easy

way is to roast them either cut into large 

pieces... Or whole (above) then when cool peel and

scoop out the seeds. Roasting the pumpkin

also gives a rich orange colour and

intensifies the favour.

 Here is the end result, a little cream stirred through

and some chopped parsley.

The Recipe

Aprox 3-4kg pumpkin . Bake 170deg C until soft.

In a large pot quickly fry 2 chopped onions,

as much garlic as liked, in 2 tabs olive

oil, stirring for 1-2 minutes.  Add spices -

1-2 tabs vegetable stock powder

1 teasp tumeric

1 tab ground cumin

1 tab ground corriander

1 tab garam masala

2 teasp curry powder

Cook stirring another minute.

Add pumpkin and 8-10 cups water

or less if you want it thicker.

Simmer till tender.

Take off heat, add 1x400gr can 

of coconut cream, more water if needed.

Can mash for a chunky soup or

blend for a creamier result.

 Remember my tomato plants... Well I am still

picking tomatoes. The plants are dying off

but another week and all the little green tomatoes

will be ripe and ready to pick. I have enjoyed

growing them and eating the tomatoes

on my lunch time salads.

 Another thing I have been doing is cooking up

fresh beetroot. It's much nicer than the

cans which I have been buying lately coz

I've been lazy. This is my mother's recipe-

Cook fresh beetroot till tender. Leave

to cool a little then squeeze each beetroot

gently and the skin will pop off (I wear gloves).

Cut into slices or chunks.

Brine - 1/2 cup dark brown sugar

1&1/4 cups vinegar (I use cider vinegar)

1 teasp ground cinnamon

8 whole cloves

8 whole all spice

Heat till sugar is dissolved, add cooked 

beetroot and bring to boil.

Pour into container or jar.

Adjust brine ingredients to the needed amount

to fill your container. It keeps in the

fridge for ever or can seal jars

and preserve. My father used to grow

rows and rows of beetroot in his garden,

my mother bottled it into rows and rows

of jars in her cupboard.

Lately all the magazines have had recipies for

Aubergines or Eggplant.  Here is one I have tried.

Roasted Aubergine with Red Onions,Yoghurt and Lemon

4 small aubergines

150ml olive oil

3 red onions finely sliced

1 teasp ground cumin

1 teasp sumac

4 tabs Greek-style yoghurt

1 medium lemon

1/4 preserved lemon finely chopped

(I used lemon zest)

parsley for garnish

Cut each aubergine in 1/2, score surface

in criss-cross pattern. Brush with
oil, season with salt and pepper.

Place in roasting dish, bake 200deg C

for 8-10 minutes until golden & soft.

Heat remaining oil in heavy pan, add

onion, cook till soft & starting to brown, 

add cumin and sumac, cook 2 minutes.

Make a sauce - pour yoghurt into bowl

add lemon juice and zest.

Transfer aubergines to serving dish

spoon sauce over. Pile onion on top

then a little lemon zest and parsley to  garnish.

Serve as a starter or part of a whole meal.