Sweet Corn Chowder with Scallops and Bacon
My Sweet Corn Chowder with Scallops and Bacon is rich in the sweet/salty flavour profile we all love, and perfect for any time of year.
Image from Wikimedia Commons.
Followers of my Instagram account will be well aware that I was in Scotland recently, chowing my way around the Highlands.
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Warming up Winter with Mushrooms
Discover some of the health benefits of mushrooms & warm up your winter with my simple, tasty soup recipe.
On a cold, wintry day a couple of weeks ago I found myself wandering in the wilds of Woodcroft, one of Adelaide’s outer southern suburbs, searching for a large mushroom farm which, I was told, was unmissable.
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Mushroom Mania 2014, Vino Ristorante & Roasted Mushroom & Cauliflower Soup!
July is one of my favourite months. I enjoy the cooler weather, the dark rainy days give me the perfect excuse to hunker down in front of the fire with a book and it’s also Mushroom Mania month.
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Moroccan Sweet Potato & Chick Pea Soup
Well – so much for autumn in the Adelaide Hills. We’ve been enduring unimaginable weather torments here for the last week or two, with day after day of warm sunshine and endlessly mild and balmy evenings.
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Turkish Red Lentil Soup
My recent holiday in Istanbul was nothing short of gastronomic heaven. As a result of it’s unique geographic location, straddling Europe and Asia, Turkey’s cuisine is a blissful combination of Central Asian, European and Middle Eastern cuisines all brought together and cultivated in 400 years of Ottoman kitchens. Their culinary tradition is rich in the use of lamb, beef, chicken, fish, vegetables of all kinds, pulses and the generous use of herbs and spices, in particular some of my favourites – cumin, mint, oregano, parsley and paprika. During the week I spent there I dined at street food stalls, traditional Turkish lunch houses and restaurants run by the new breed of modern, young, Turkish chefs and I did not have one dud meal. Not one. As you can imagine, that made me a very happy girl.
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What’s in The Box July 7- Parsnip and Apple Soup
The link to this weeks goodiness is here!
This is real comfort food weather now and there is nothing more comforting than a great roast – plus the heat from the oven keeps the kitchen warm! There are plenty of roasting veggies in the boxes to keep everyone happy and even if you are a vegetarian there is no need to miss out. One of my favourite dishes is a big bowl of steamed couscous spiced with ras el hanout and full of roasted pumpkin, carrot, onion, capsicum and zucchini with some chopped up dried apricot or sultanas and chopped preserved lemon mixed through. Gluten intolerant? Then use rice or quinoa instead of the couscous!
Of course nothing heats you up better than a bowl of hot soup – so try this to use up some of the Granny Smiths.
- 700 gms parsnips, peeled and chopped in small dice
- 2 granny smith apples, peeled and diced (if you have a Thermomix you won’t need to peel them)
- 2 Tblsp butter
- 1 litre chicken or vegetable stock
- 1-2 tsp curry powder (to taste)
- 250 ml milk
- chopped parsley for garnish.
- Melt butter in large, heavy based saucepan. Add parsnip and apples, stir to coat with butter, cover and cook over low heat for 10-15 minutes.
- Add stock and simmer for 10-20 minutes until parsnip is cooked, stir in curry powder.
- Puree until very smooth with a stick blender or in the Thermomix.
- Add milk and reheat – do not boil.
- Serve garnished with parsley.
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