Curried quinoa and sprout soup

I can be little predicable when it comes to soup. Pumpkin is a family favourite, as is chicken or vegetable soup when there are sniffles in the household. Potato and leek is a regular go-to, as is tomato (with fond memories of childhood family lunches where the soup was mopped up with slices of freshly baked bread).

But a soup in a recent Woolworths (?) magazine caught my attention. Not only did it have one of my favourite ingredients (quinoa) it also included a packet of crunchy sprouts. Something I had never thought of including in a soup before!

The soup was flavoured with fennel and mustard seeds, along with garlic, ginger, turmeric and curry powder. Aside from the sprouts and quinoa, I also added zucchini, celery, carrot, tomatoes and capsicum. Served with a dollop of natural yoghurt and a sprinkle of coriander.

What a truly tasty and hearty meal this turned out to be! I loved the spiciness and the crunch of the sprouts, and we readily went back for seconds when our first bowls disappeared. A perfect little addition to our regular soup regime indeed.

Print Recipe
Curried quinoa and sprout soup
Course Soup
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Soup
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Heat oil in a large saucepan over a medium heat. Add the fennel and mustard seeds and cook for a minute or so or until they start to pop.
  2. Add celery, garlic, ginger, turmeric and curry powder. Cook for a few minutes - or until the celery starts to soften.
  3. Add the zucchini, carrot, sprouts and quinoa, and stir to coat in the spice mixture.
  4. Stir in the tomatoes, capsicum, stock and 2 cups water. Bring to the boil, then reduce the heat and allow to simmer for 20 minutes. Stir through the coriander leaves and season to taste.
  5. To serve - divide the soup among serving bowls and top with extra coriander and a spoonful of yoghurt.
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Roasted Pumpkin Hummus

Miss J is proving to be quite the fussy eater at the moment. She loves banana smoothies, but wont go anywhere near an actual banana. Apples and pears are eaten by the bucket load, but grapes and watermelon are nothing short of offensive. Pasta is a firm favourite, as are prawn dumplings (!), but getting her to try new things is generally difficult.

So when she came home from day-care boasting a new love for celery (!) and hummus – well that was a combination I could embrace with gusto!

Since then, I’ve been making a batch of regular ol’ hummus most weeks. Although, recently I thought I would be a little clever and sneak some veg in by adding roasted pumpkin.

Did it work? Not even close. She turned her nose up at the combination, preferring her usual hummus instead.

On the plus side, though, we now had ourselves a lovely recipe for an appetiser to contribute at a recent lunch with friends.

We topped the hummus with parsley, sesame seeds, chilli flakes and olive oil, and served it alongside toasted pita chips, cucumber and olives. Unlike Miss J, we loved the roasted pumpkin addition – and the chilli added a little extra zing!

But I guess it will be back to regular ol’ hummus for Miss J next week…

Print Recipe
Roasted Pumpkin Hummus
Course Appetiser
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Course Appetiser
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Instructions
  1. Preheat the oven to 220C.
  2. Place the cubed pumpkin on a lined baking tray and drizzle with olive oil. Sprinkle with cumin.
  3. Roast for 25-30 minutes, or until tender. Set aside to cool slightly.
  4. Place the pumpkin, chickpeas, garlic, tahini, salt and chilli in a food processor - and process until smooth. Add water, as necessary, to reach desired consistency.
  5. Spoon into a serving bowl, and top with parsley, sesame seeds, chilli flakes and a little drizzle of olive oil.
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Slow Cooker Pea and Ham Soup

There are some dishes that, despite their humble appearance and ease to make, are really something special.

The ones that make your belly full, and heart warm, and undoubtedly earn a star place on the regular meal plan.

Well, friends, I think I’ve found another of these dishes – as this Pea and Ham soup was rather delicious indeed. It is one of those dishes that I’ve always enjoyed eating, but never actually made, and I had to laugh at my ignorance when I realised that it contains split peas, not green peas!

With simple ingredients, and created easily in the slow cooker, the result was a hearty dinner soup (with lots of leftovers for lunch and for the freezer too). We served ours topped with natural yoghurt, shredded ham from the hock and a sprinkle of parsley. Even the kids loved it – particularly Miss Maggie – who ate bowl after bowl with gusto!

Inspired by this recipe.





Print Recipe


Slow Cooker Pea and Ham Soup

Course Soup

Servings
people


Ingredients

Course Soup

Servings
people


Ingredients


Instructions
  1. Heat the oil in a small frypan over a medium heat. Add the onions, spices and garlic and cook for a few minutes - until the onion softens.

  2. Transfer the onion mixture to a slow cooker. Add the ham hock, parsnips, apples, split peas and 8 cups of water. Stir well, cover, and cook on medium for 8 hours.

  3. Remove the ham hock and shred the meat (discard the bone and fat). Blend the soup using a stick blende until smooth. Stir through the lemon zest and juice, and season to taste.

  4. Divide the soup among serving bowls, and top with some of the shredded meat, natural yoghurt and parsley.


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Lime and coriander coleslaw

For our recent Mexican lunch, we served mango margaritas and pulled pork that had cooked in the slow cooker for over 8 hours. These were dished up with a variety of sides – corn tortillas, guacamole, chorizo rice, grated cheese, tomatoes, sour cream and, for a little crunch, coleslaw.

But not just any coleslaw, a lime and coriander coleslaw. Where there was no cheap mayonnaise in sight – rather the salad was packed with fresh coriander and dressed with a combination of lime juice, olive oil, garlic and honey.  Resulting a coleslaw that was much lighter than its mayonnaise-laden counterpart, and with lovely fresh flavours that worked beautifully with the spicy pulled pork tortillas.

Definitely a ‘make again’ dish for our next Mexican feast!

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Lime and Coriander Coleslaw
Course Salad, Side dish
Cuisine Salad
Servings
people as a side dish
Ingredients
Course Salad, Side dish
Cuisine Salad
Servings
people as a side dish
Ingredients
Instructions
  1. Place all the salad ingredients in a bowl, and toss to combine.
  2. Meanwhile, whisk together the olive oil, lime zest and juice, honey and garlic. Season.
  3. Pour over the salad and toss until well combined.
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Potato and Camembert Pasties

Meat pies.

An iconic Aussie treat, that I have just never been into.

Perhaps it stems from my lack of interest in gravy, or perhaps the lack of good meat (generally) in the pie itself

Instead, you’ll find me ordering a sausage roll when we stop at the Bakery for lunch. Or, even better, a vegetable-packed pasty.

Recently, with a view to not letting my freezer hoard of puff pastry get out of hand again, I decided to make some pasties at home. My version ended up quite different to the usual variety though (and I suspect far more indulgent). For the flaky pastry was filled with creamy potato, mustard and camembert cheese.

I made large versions on this occasion, but think they would also work well as smaller ‘finger food’ for a party or special event.

You can keep your meat pies. I’ll take these pasties any day!

 

Print Recipe
Potato and Camembert Pasties
Course Main Dish
Cuisine Vegetarian
Prep Time 20 minutes
Cook Time 50 minutes
Servings
Ingredients
Course Main Dish
Cuisine Vegetarian
Prep Time 20 minutes
Cook Time 50 minutes
Servings
Ingredients
Instructions
  1. Place potatoes, cream, mustards and garlic in a small saucepan. Simmer over a medium heat for 20 or 30 minutes, or until the potatoes are soft. Season and set aside to cool slightly. Stir through the camembert and spring onions.
  2. Pre-heat oven to 180C. Line 2 baking trays with baking paper. Cut a 20cm circle from each of the pastry sheets, and top half of each of the circles with a 1/4 of the potato mixture, leaving a border.
  3. Brush egg around the edge of the pastry circles and carefully fold in half to enclose the filling. Crimp the edges with a fork to seal.
  4. Brush the tops of the pasties with a little egg, and sprinkle with sesame seeds. Bake for 15 to 20 minutes, or until golden brown.
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Vegetable and Bean Chilli

I spoke a little while ago about make ahead meals. Ones that I can prepare in advance, then reheat when dinnertime arrives. Well the other advantage of these meals is that you often have leftovers too – which can be portioned and frozen for future meals.

And so with the husband making his way back from Sydney the other day – I dove into the freezer and pulled out two portions of this vegetable and bean chilli. Reheated on the stove top, and kept warm until he walked in the door. Served with quinoa, and finished with some fresh parsley.

 This vegetarian chilli is packed with beans, spices and vegetables. In fact, it is so filled with flavour that you don’t miss the meat component at all. And while on this occasion I served the chilli with quinoa, you could easily substitute the quinoa for rice or even tortillas. The addition of fresh avocado or some  natural yoghurt or sour cream would also work beautifully if you had any on hand.

Print Recipe
Vegetable and Bean Chilli
Course Main Dish
Cuisine Vegetarian
Prep Time 20 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Vegetarian
Prep Time 20 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Instructions
  1. Heat olive oil in a large saucepan over medium heat.
  2. Add the onion and garlic and fry for a few minutes.
  3. Add the spices, and cook for 30 seconds, stirring.
  4. Add the vegetables, and stir to coat with the spices.
  5. Add the tomatoes, beans and water, and simmer for 20 minutes.
  6. Stir through the spinach, cacao powder and parsley, and heat for a few minutes, Season to taste.
  7. Divide and among serving bowls, and serve with quinoa or rice and extra parsley.
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Brussels Sprout and Bacon Pasta

I can’t help but feel rather sorry for brussels sprouts. For unlike some of their more revered vegetable counterparts, they seem to be misjudged. Sure, when boiled to extinction they may be a tad tasteless, but when they feature in a flavoursome bacon-laden pasta, well they are rather delicious indeed!

Pasta doesn’t feature too often in our household, but when it does I like to make it special. And this brussels sprout and bacon pasta ended up being just that. Special.

Brussels sprouts, bacon, garlic and lemon, stirred through fusilli, resulting in a quick and easy weeknight meal.

Fresh, light and full of flavour!

Print Recipe
Brussels Sprout and Bacon Pasta
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
To serve
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
To serve
Instructions
  1. Preheat fry pan over a medium heat. Cook the bacon until golden brown, then set aside in a bowl lined with paper towel.
  2. Heat oil in the same frypan. Add the brussels, garlic and chilli, and cook - stirring - for 5 minutes or until the sprouts have softened.
  3. Return the bacon to the pan, along with the cooked pasta and reserved cooking liquid. Add the lemon juice and zest, and stir until heated through.
  4. Season, and serve with parmesan cheese.
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