Saturday, May 23, 2009

Cream of Cauliflower Soup with Blue Cheese

Cooking time: Less than 60 minutes

Makes 2 litres


50g butter
1 medium onion (150g), chopped coarsely
1 medium cauliflower, (1.2kg), chopped coarsely
2 teaspoons madras curry powder
1 litre (4 cups) chicken stock
2 cups (500ml) water
½ cup (125ml) cream
salt and pepper, to taste
chives, to serve
sour cream, to serve
Blue Cheese, - Costello or similar

Heat butter in large saucepan. Cook onion and cauliflower until softened and translucent. Add curry powder and cook 30 seconds or until fragrant.

Add stock; simmer, covered 10 minutes or until cauliflower is soft. Using a stick blender or goblet blender; blend soup until smooth. Add water to thin soup as desired. Place over gentle heat to warm through if necessary. Add roughly chopped blue cheese - Costello or similar.

Stir in cream. Serve immediately with snipped chives and a dollop of sour cream, if desired.

*note! I would also delete the curry powder, add garlic, and a dollop of mustard to taste. Nom nom.

Pumpkin Soup

Serving size: Serves 6
Cooking time: Less than 60 minutes

The smoothest consistency for this soup can be achieved by using a blender, stab mixer or mouli.

per serving 8.3g fat; 1008kJ (241cal)

40g butter
1 large brown onion (200g), chopped coarsely
3 bacon rashers (210g), chopped coarsely
1.5 kg pumpkin, chopped coarsely (I use Butternut Pumpkins, easier to chop)
2 large potatoes (600g), chopped coarsely
1.5 litres (6 cups) chicken stock

Melt butter in large saucepan; cook onion and bacon, stirring, until onion softens. Stir in pumpkin and potato. (Don't worry aobut the skin, you can cook the pumpkin and then slice the skin off when it's soft, messy, time consuming, but good food requires attention to detail)

Stir in stock, bring to a boil; simmer, uncovered, about 20 minutes or until pumpkin is soft.

Blend or process soup, in batches, until pureed. Return to same cleaned pan; stir until heated through.

Taste and add salt/pepper (fine white prefferable, as fresh ground black pepper can look messy)

Add a dollop of fresh cream is desired and chives. Voila!

Friday, May 22, 2009

Tomato Soup

I tend not to measure anything, so will just ramble and pretend I know. Ok?


8 x large vine ripened tomatoes
1 x large onion finely diced
2 x heaped teaspoons fresh garlic *when I say fresh I mean out of a jar, sigh
1 x heaped teaspoon fresh ginger *ditto
½ cup tomato paste for depth of flavour
½ jug of veggie stock
Olive oil
Fresh ground pepper/salt to taste
Fresh basil or dried, as much as you like *shake shake
Glass of red or white wine for chef, one for the pot
Splosh of Tabasco sauce, taste, taste, can’t un-add it once it’s in!

Quarter tomatoes and roughly de-seed with fingers or spoon, remove end bit from stalk, dice onions,gently soften in olive oil, add garlic/ginger and gently simmer.
Add vegie stock and tomato paste.
Chuck in everything else.
Add Tabasco sauce, - START TASTING! You are after a SLIGHT tingle in the back of the throat, don’t forget you are also adding shitloads of fresh pepper so err on caution, then enjoy.
Blend with beaters or in blender. *Mine leaked, sighs crossly.

You WILL get tomato skins, so if you don’t want that, blister the skins off first before chopping. Hold over gas stove on fork, or bake in hot oven 5 minutes. Hold in tea-towel and rub skins off. It really doesn’t affect the soup at all, gently simmer to thicken slightly and reduce.

As variety, you could add musherooms/lentils or corn. Pearl barley will also give a different in-mouth feel. Just experiment. :)

Serve with parmesan cheese grilled on toast in oven. Bon appetite!

Serves 4-6

Monday, May 18, 2009

An apology to Dieter

Sorry Dieter, that you were dragged into the mud that parades as a blog on another site. What started as a simple response to an hysterical tweet on Twitter, morphed into a name calling, disgraceful show of hatred, intolerance and blind prejudice.
I won’t go into details here mainly because I simply can’t be bothered with over reactions and misguided intent, but for you, my dear friend, to be dragged into this mess, I am sorry.
Anyone who knows me also knows that I stand by my arguments, and I have never, ever hidden from who I am or what I say. When I left my comments on another blog, I checked my profile and was horrified to see it was private.
I am NOT a private person on the net, I don’t believe in hiding behind funny names and so on (although my Pattycam name is derived from Patty + cam) so I changed my profile to enable everyone to see it.
Unfortunately others from this blog also came to my site (which is hilarious) and left various comments under the highly original name of Anonymous.
I deleted one simply because it was so vile, that I don’t want to have that sort of crap on my site, on OUR beloved site.
For this strange woman to attack you Dieter, in such a mean, nasty and disgusting way is beyond belief. You and I know that I never asked anyone to go fight my fight, or enter into the discussion, and I am deeply mortified that you were hurt in reading her vile ranting.
If anyone would like to contact me about the whole discussion I am more than happy to go into it further with you, but for now, let’s just pretend this never happened, it’s a sad world out there some days.
I will however leave on my comments and links, it’s all part of my life, and our Blog, and I am happy to do so, if only to show you that some people simply cannot enter into an argument without twisting your words, reading only what they want to read, and resorting to name calling, so childish.

A very Morgan weekend

Thursday, May 14, 2009

So what do you make of all this then, eh?

Somedays I really hate the internet.

To "Kath"


Monday, May 11, 2009