The perfect, fuss-free recipe to cozy up with on a chilly country evening.
Ingredients:
1 kg pumpkin (Jap or Kent works best), peeled and chopped
1 large yellow onion, diced
2 cloves garlic, minced
3 cups chicken or vegetable stock
1/2 cup heavy cream (or coconut cream)
A pinch of ground nutmeg, salt, and pepper to taste
Method:
Sauté: Heat a splash of olive oil in a large pot over medium heat. Sauté the onion and garlic until soft and fragrant.
Simmer: Add the chopped pumpkin and stock. Bring to a boil, then turn down the heat and simmer for 15 to 20 minutes until the pumpkin is completely fork-tender.
Blend: Remove from heat. Use an immersion blender to purée the soup until smooth and velvety.
Finish: Stir in the cream, then season with nutmeg, salt, and pepper. Serve hot with a generous slice of crusty, buttered bread!
Ingredients: 1kg local beef (chuck or gravy beef), cut into bite sized pieces 2 large carrots, roughly chopped 2 parsnips, roughly chopped 1 large onion, chopped 2 cloves garlic, minced 1 cup red wine (or extra beef stock) 2 cups beef stock 2 tbsp tomato paste A few sprigs of fresh rosemary and thyme Olive … […]
http://www.taste.com.au/recipes/quick-chicken-mince-stir-fry/gkvoatq3 Quick chicken mince stir-fry Ingredients (5) 500g Coles RSPCA Approved Australian Chicken Mince 1 pkt tri-colour capsicums, seeded, thinly sliced 450g pkt hokkien noodles 120g honey soy chicken stir-fry sauce 1 bunch choy sum, coarsely chopped Method Step 1 Heat a wok over high heat. Add the mince and stir-fry with a flat-edged wooden spoon for … […]