From my kitchen

This is the place where my culinary adventures are documented, and shared.

Sun dried tomato dip
I used half a jar of sun dried tomatoes. (I buy these in quantities-they are so useful!)
I used half a tub of sour cream (I buy the cheapest no name brand. Don't worry too much about the use by date either-it lasts at least several weeks beyond it)
I handful of dried onion flakes-I would . say at least a tablespoon (I buy these from a bulk supply shop). 

Whizz everything together, put in a serving dish and put in the fridge for about an hour to let the onions rehydrate, and in so doing soak up some of the liquid in this dish, and serve with fresh home made bread or chopped fresh vegetables.

Roasted Capsicum, Tomato and Pumpkin Soup 
I had about two cups of chicken stock, which had been made in my small $16 from the supermarket slow cooker -one of the best things I ever bought - with the leftover bones of 6 chicken legs. To this I added a tin of tomatoes and 5 roasted capsicums. I buy huge jars or tins of these roasted capsicums from the bulk shop and freeze them in small portions. I then added a handful of cauliflower florets and stems -the remains in the fridge of a whole one I had been using up. I added quite a decent wedge of pumpkin cut into bits and peeled of course. After about 20 minutes I blitzed it all with my stick blender  -and it was absolutely delicious.

A variation of this -instead of the cauliflower and pumpkin you can add a tin of chickpeas or some beans well drained. I have done this too and it is nice. The pumpkin adds some sweetness of course.

If you have any cream or sour cream you can swirl that through as you serve.

Brown Rice Salad 

Cook brown rice and add to it any vegetables you have on hand. Steamed broccoli is popular around here, but you could add chopped spring onions too, with tomatoes and celery as well. It helps a lot to add sesame seeds and toasted cashews and chopped mint , but the big transformative element is the right dressing. Here is our current favourite: mi x together 2 tspns sesame oil, 2 Tablespoons soy sauce, 1 tspn grated ginger, 1 Tablespoon tahini, 

 Autumn Harvest Soup 

I harvested a small sweet potato and some tomatoes this morning. This is what resulted. It was amazing! 

1. Roast a quarter of a pumpkin cut into cubes, one small sweet potato cubed and two tomatoes halved until they are soft and have singed edges. This is the first 'magic' of the dish. The sweet veg are amazing. 

2. Fry in olive oil an onion and chopped garlic. Then add chopped carrots (3 or so). Fry for a few minutes and then add a heaped teaspoon of the Roasted Sri Lankan curry powder below  and fry a minute or two longer until fragrant and everything is coated. This is the second magic -the curry powder is amazing here. It doesn't add much heat, so if you like you could add chopped chilli or chilli flakes. 

3. Add about 500 mls of water -or any leftover casserole bits and bobs you have plus some water.

4. Tumble in the roasted veg and 1 tin of Roma tomatoes with its juice and simmer for 5 minutes or until the carrots are soft.

Blend with a stick blender and serve with sour cream. If you can eat it outside on a warm autumn afternoon you are a very blessed person indeed.

Roasted Sri Lankan curry powder


I wanted to make a Sri Lankan pumpkin curry so I made some Roasted Sri Lankan curry powder. It was fun and easy to make, and smelled absolutely amazing. I have to say that the supermarket staple Keen's curry is a dull alternative, now that I have the Sri Lankan curry. 

It doesn't have any chilli, so if you like heat you add the curry powder and as much chilli as you like.

The curry powder uses all the things I had at home already!  Coriander seeds, Cumin, Black peppercorns and Uncooked Rice, Mustard seeds, Cloves, Cardamom Seeds Fennel Seeds. 

These recipes were popular around here. The curry powder was used again last night in a beef curry, to which I added garlic, ginger and chilli along with curry leaves from the garden. I also used some dried grapefruit skin, which adds a huge depth of flavour to any casserole, and the juice and zest of one lime. 

Find all the instructions here for the curry powder. 

No comments: