EASY PEASY PUMPKIN SOUP

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I love nothing more than discovering recipes that are as easy as one, two, three EAT! Life is so hectic at the moment for us; I’m working three nights a week and my hubby is working 6 days; so being organised especially when it comes to dinner time is really important. We’ve been experimenting with different recipes and our mantra is cook once, feed twice! It has halved our cooking time and having leftovers means we have lunch the next day or dinner the following night. One recipe, which I came across and have fallen in love with, is Donna Hay’s No-Peel Roasted Pumpkin Soup Recipe.

I’ve altered the recipe as I can’t really eat brown onion and I’ve added in some sweet potato. But you could easily substitute out any of the vegetables for others. Think potato and leek; tomato, capsicum and onion; the list is endless.

What I love most about this soup is it is healthy, nourishing and SO EASY. Literally just put everything on a tray, skin and all, roast, add water/stock and then blitz with your hand blender or Thermomix.  It is that easy.

  • ½ Pumpkin (skin on)
  • 1-2 Sweet Potatoes (skin on)
  • 1-2 Shallots
  • 1-2 Cloves of Garlic (skin on)
  • 500ml Vegetable / Chicken Stock
  • 500ml Warm Water
  • Salt & Pepper
  • Olive Oil or Coconut Oil
  • **Optional Topping Goat Cheese

 

Emmy Xx

Seriously Easy Pumpkin Muffins

 

Pumpkin Muffins are inspired by Emma Galloway from @mydarlinglemonthye.

These seriously easy and ‘nom nom’ pumpkin muffins were devoured by my toddler this morning. He couldn’t keep his paws off them! Neither could his tiger, giraffe, elephant and horse who were spotted eating the crumbs post tea party. [I couldn’t make that up if I tried].

The original recipe is for six but I doubled the recipe because in my book as there is no point in cooking if there are no left overs.  I also subsisted the brown rice, quinoa & almond flours for a combination of whole meal and white self-raising flour. This was purely out of convenience as there was no way I was going to the shops with a sick babe this morning.

Seriously Easy Pumpkin Muffins

Begin by preheating your oven to 180 degrees celsius (350F).

Ingredients

200g of roasted pumpkin (I just used last nights left overs; skin and all), 1 grated orange zest, 2 large eggs, 90ml olive oil, 160ml coconut milk, 1 teaspoon vanilla powder, 250grams self-raising flour [3 parts whole meal + 1 part white] & 80grams rapadura sugar.

Method

Puree the pumpkin and then mix in all the wet ingredients; orange zest, eggs, olive oil & coconut milk. Add in the rapadura sugar and vanilla to the wet mix and beat well. Then gently fold in the flour.  Ladle the batter into a 12 hole muffin tin lined with papers and bake for about 20 minutes until cooked.

Seriously couldn’t get any simpler if you tried.

These are perfect for baby lead weaning and toddlers as the outside is a bit crispy but the inside of these muffins is melt in your mouth and super soft. I had mine with a coffee. Albeit cold coffee.

Enjoy XOX

The 4pm Dinner

This afternoon I attempted to make a late lunch/early dinner. To my knowledge there is no brunch equivalent of combining these two meals. Dunch or Linner is not appealing. Even linguistically challenged people like myself can recognise that these are not words that will take off.

So, to the outside world it would appear that my fiancé and I were eating a 4pm dinner. Traditionally, ‘the 4pm dinner’ is the time dinner is served in nursing homes and hospitals. Although neither old or sick there is something pleasing about a long graze over a late lunch which spills into the evening.

In an effort to eat more fish, as prescribed by my naturopath I decided to pick a Red Emperor fillet. This is a gorgeous looking fish; white flesh and an almost coral/crimson skin.  What attracted me to the fish was not only its appearance but also the fact I thought it was locally caught. Healthy and good for the environment!  From my thorough research, ahem googling, it would seem Red Emperor is a reef fish from North Queensland; which makes me question the phrase ‘locally caught’. Environmental conversations aside, the meal was a standout success.

To the home cook; tonight we ate fish, chips and green vegetables. I could also write; tonight we ate Red Emperor with roast  potato chips and a side of greens. Or I could trump all the above descriptions a la carte style. Tonight we ate…

Red Emperor en papillote; crusted in olive bread, on a bed of Spinacia oleracea…(an edible flowing plant aka Baby Spinach), with twice cooked potatoes and a side of truffle oil infused greens.

I adore cooking my fish en papillote. Although I am unsure as to the exact cooking times, it seems you can not over cook fish when you place it in a paper parcel. The fish is steamed in these tiny paper parcels which doubles as being healthy but also deliciously moist. Having no bread crumbs in the house, I processed yesterdays sourdough olive bread and then grilled this in the oven to imitate the texture of store bought breadcrumbs. Mixed into the breadcrumbs; fennel, curly and flat leafed parsley, courtesy of our herb garden.  Our fish fillets were dusted in the breadcrumbs, drizzled with olive oil, sprinkled with sea salt and the final touch; lemon and garlic bien sur! All of this was wrapped into a paper parcel and baked, for about 20 minutes. At 20 mintues I opened the parcels slightly, spilled some verjuice (a recent discovery) over the fish and continued cooking for a few minutes. The green vegetables were steamed and truffle oil added before serving. And those twice cooked potatoes; a little secret from my future mother-in-law, were the perfect combination of crispy and creamy. A insanely succulent potato chip.

I would love to have  a Nigella moment and sneak into the kitchen tonight in my dressing gown for a midnight snack.  Unfortunately there are no leftovers, which in my books means our late lunch/early dinner equals a success.

Note to my new blogger self, must explore the use of comma verse semi-colon.