Easy Pineapple and Ginger Salsa

So now that Spring has, at least officially, “sprung” – I am already dreaming of all the gatherings that will soon appear on our calendar. Morning lake walks and bike rides, followed by milkshakes and ice-cream treats. Lunches with friends, while the kids play on the trampoline and splash around the wading pool. Afternoon teas, that more often than not turn into impromptu dinners, as we chat and laugh our way into the evening.

Our BBQ is inevitably a star of the warmer months – allowing for dinners to be thrown together easily and with minimal fuss (not to mention avoiding a hot kitchen with the oven turned on).  But what BBQ dinner would be complete without a few tasty side dishes to serve alongside.  These too ought to be fuss-free and quick to prepare – for who wants to be trapped in the kitchen when all the fun is happening outside.

One of my favourite side dishes would have to be this easy pineapple and ginger salsa. I often serve it alongside grilled pork, but it would easily work with chicken or fish too.

Packed with fresh pineapple and herbs, balanced with lime juice and given a hit of heat with some red chilli – it really is a  versatile addition to the dinner table.  The added bonus being that you can make it in advance before guests arrive – leaving more time for fun!

 


Print Recipe
Easy Pineapple and Ginger Salsa
Course Side dish
Servings
people as a side dish
Ingredients
Course Side dish
Servings
people as a side dish
Ingredients
Instructions
  1. Combine all ingredients in a bowl. Season to taste.
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Thai style pumpkin and cauliflower soup

Yes, friends, Summer is feeling like a long time ago (and a long time to come around again).

Our hats have been replaced with beanies, shorts with warm pants and I am well and truly wearing layers and gloves on my morning walk. My car’s windscreen is already icy in the morning (having given up my spot in the garage to a cubby house that has been under construction for far too long), and the kids have been asking for hot chocolates instead of their usual smoothies.

So I guess it is no surprise that hearty, comfort food has returned to our weekly meal plans. The slow cooker is generally on my kitchen bench, or a stew slowly bubbling away in the oven.  And, when I am feeling particularly needy of a cosy meal, a soup will almost certainly be on the stove top.

This Thai-style pumpkin and cauliflower soup made a welcomed appearance a little while ago. The vegetables were roasted, then combined with red curry paste, onion, chicken stock and a little coconut milk. Cooked and blended to perfection, then topped with fresh coriander, a drizzle of coconut milk and some fried wonton wrappers.

Hearty and delicious! With a great yield too so we had lots leftover for lunch and dinner the following days.

Print Recipe
Thai style pumpkin and cauliflower soup
Course Soup
Cuisine Vegetarian
Prep Time 30 minutes
Cook Time 1.5 hours
Servings
people
Ingredients
Course Soup
Cuisine Vegetarian
Prep Time 30 minutes
Cook Time 1.5 hours
Servings
people
Ingredients
Instructions
  1. Preheat oven to 180C and line 2 trays with baking paper.
  2. Place the pumpkin and cauliflower on the trays and drizzle with olive oil. Roast for 40 minutes or until soft and golden. Remove from oven and set-aside.
  3. Heat a little olive oil in a large saucepan, and sauté the onion until starting to soften. Add the curry paste, and cook - stirring - for one minute.
  4. Add the stock and bring to a simmer. Add the pumpkin and cauliflower and simmer for 15 minutes.
  5. Use a stick blender to blend the soup until smooth. Stir in half of the coconut milk and season as necessary.
  6. Divide the soup amongst serving bowls. Tope with an extra drizzle of coconut milk, the wonton strips and fresh coriander.
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