Thanks for sharing this healthy low-fat Thai Pumpkin Soup recipe Rachael Minslow!
1kg Butternut pumpkin diced into 1-2cm cubes
1 brown onion finely chopped
2 cloves garlic finely chopped...
1 nub of ginger finely chopped or grated
2 tablespoons red curry paste
1 litre vegetable stock
1 tin Carnation coconut flavoured evaporated milk (if you can't find this, light coconut milk will be fine)
1 decent handful of coriander leaves, finely chopped (fresh or tubed, doesn't really matter)
Heat a large saucepan and spray with oil until well coated
Saute onion, garlic and ginger until soft
Add red curry paste and fry until fragrant
Add pumpkin and stir to ensure the curry paste is coating pumpkin
Add stock and stir well, bring to the boil, then reduce heat and simmer until pumpkin is soft
Add coriander and stir well
Add tin of carnation coconut flavoured evaporated milk and stir until well combined
Allow to cool for a short time, say, 20 minutes then blend in food processor until smooth and soup like.
Notes: can be kept in the fridge for about a week. If you're a mad mint fan like me, this also makes a nice addition to the coriander, about a tablespoon will do.
I made this carrot cake again on the weekend, and just had to repost as it is soooo delicious!
I made this delicious and easy Women's Weekly Carrot Cake yesterday for my grandma's birthday, it was the first carrot cake I've ever made and it went down with... many compliments! (Besides, anything you can put cream cheese frosting on is bound to be a hit!)
I found this in one of my mother's old Ausralian Women's Weekly recipe books which is almost as old as me, so no online link for this one!
Women's Weekly Carrot Cake with Orange Cream Cheese Frosting
1.5 cups castor sugar
2 cups grated carrot (approx 2 large carrots)
3/4 cup chopped walnuts
3/4 cup plain flour
3/4 cup self-raising flour
1.5 tspn mixed spice
Grease a 20cm ring pan, line base with paper, grease paper.
Cream butter & sugar in small bowl with electric mixer until light and fluffy; beat in eggs one at a time, beat until combined.
Transfer mixture to a larger bowl, stir in carrot and walnuts, then sifted dry ingredients. Spread into prepared pan. Bake in moderate oven for about 1 hour. Stand 5 minutes before turning onto wire rack to cool. Spread cold cake with frosting.
60g packaged cream cheese
30g soft butter
1 tspn grated orange rind
1.5 cups icing sugar
Beat cream cheese, butter and rind in small bowl with electric mixer until light and fluffy, gradually beat in sifted icing sugar, beat until smooth.
This cake will keep for 3 days, but no doubt it will all be gone well before then! Enjoy with a cup of tea
Great idea for herb-growers!
So you have a ton of fresh herbs, and youre not sure what to do with them.....How about making frozen Olive Oil/Herb cubes?? Its easy, as you see from the photo....
These cubes can be added to dishes you are preparing, so you can specialize them by adding garlic, maybe the combination of whatever you like to use to spice with.
This way, you wont have to deal with spices, just toss cubes into your recipes.
I whipped up this Sweet Plum Chicken & Cashew Stir Fry last night and was pleasantly surprised - the sauce was simple but very flavoursome, and adding cashews to any stir fry makes it 100 times better!
Clean eating: Guilt-free Rosemary Sweet Potato Fries - yum!
A healthier alternative to potatoes, the sweet potato contains more fibre and pack a flavour punch.... sweet potato fries are. so. good.