Roasted Pumpkin Soup

Roasted Pumpkin Soup

My girls love this dish; it’s probably one of their favourite soups! We make this soup all the time, especially during those colder, wintery days. I don’t always use a specific recipe for Pumpkin Soup. Sometimes, it’s just pumpkin and whatever else I have in the fridge or pantry (potato, carrot, leeks or sweet potato), bit of garlic, stock and a pinch of nutmeg. It really is that easy. However, when I do plan ahead to make this soup, I always use the recipe below. I started using this method for roasting the pumpkin, rather than boil, after I got the idea off a TV program a while back. By roasting it, the sweet flavour of the pumpkin is enhanced. Sometimes I add a couple of carrots and a sweet potato to this recipe too. These enrich the colour & beautifully compliment the sweetness & flavour of the dish. Instead of sour cream, I also love the Philadelphia Cream for Cooking. Ingredients 1 tablespoon olive oil 1 large onion 2 garlic cloves 1kg butternut pumpkin 500g potatoes 1 litre of chicken stock (or vegetable) 1/3 cup sour cream (+ extra for serving) 2 tablespoons finely chopped chives...
Chicken, Leek & Lentil Soup

Chicken, Leek & Lentil Soup

  Growing up, my Mum always cooked in bulk, ensuring there was enough to last (at least) 2 days! I could never understand why? I always complained, of course…how could she make me eat the same meal for 2 or 3 days straight? Anyway, now, years later, I’m a mum. And now I get it! In fact, the mere thought that there will be ‘left-overs’ brings me so much joy. This is one reason why I love winter meals…soups, casseroles, slow-cooked meats…they’re all yummy, hearty, comfort foods. And best of all you can make more of it to last at least 2 days! I found this recipe flicking through an old ‘Home Beautiful’ magazine (2012, p.142) and loved it. It was so easy to make & perfect for a cold winters day. Hope you enjoy it...
Mouhalabia ~ Lebanese Milk Pudding

Mouhalabia ~ Lebanese Milk Pudding

Those of you who follow me on Instagram would probably think my family and I are forever making and eating desserts! Well, reality is we don’t. No, really, we don’t! We do try our best to stick to a ‘everything in moderation diet’. And then there’s the whole time thing…who ever has enough of it! Usually weekends are left for the fancier stuff, for experimenting and desserts that require a lot of time and effort. During the week, on the other hand (if there ever is dessert on the menu) it needs to be quick and simple. This here is one of my favourites. If you love Rice Pudding (like I do), you will be sure to love Mohalabia. Mohalabia is a popular Lebanese dessert that can be best described as a Milk Pudding, to those not familiar with it. It really is so easy and so quick to make. You can have it as is or add your favourite fruits and/or nuts. What I love about this simple dessert is, for a special occasion, you could easily jazz it up. Try pouring it into pre-made tart cases & once set top with slices of fresh fruit. Yum! Ingredients 2 2/3 cups milk 2 1/2 tablespoons cornflour 3 tablespoons white sugar 1 tablespoon orange blossom water 1 tablespoon rose water Method Use 2 tablespoons of milk  and combine this with the cornflour. Mix to form a paste and add to a saucepan with remainder of milk and sugar. Simply bring to the boil, reduce heat and continue whisking for approximately 10 – 15 minutes or until mixture begins to...
Celebrating my first post with Baklawa Cake!

Celebrating my first post with Baklawa Cake!

I don’t think I’ve ever met anyone who doesn’t love Baklawa (or Baklava)! It is known worldwide for it’s indulgently sweet, spicy & nutty flavours that dance between layers & layers of crispy, buttery filo pastry. I’ve grown up with the Lebanese version, but there are certainly other Middle Eastern nations that have their own variations of Baklawa, as well as it being a popular treat over in Greece. I had always wanted to try making it at home, but then quite some time ago, I came across a Baklawa Cake via The Hungry Rabbit. From that moment I was mesmerised. Every now & then I would go back & admire this cake. I knew I had to make it! Months later I finally got around to actually giving it a go. And I must say it was worth the effort & super yum! I didn’t follow the recipe to a tee. I made my own variations using a different recipe for the sponge as well as adding more to the Baklawa layers. So here’s how to make it… Step 1: Start by making Nigella Lawson’s Custard Sponge. You’ll find the recipe here. There’s no need to make the icing found in this recipe. Just follow steps for the sponge and leave to cool. Step 2: Instead of icing, I used Custard to sandwich the layers together. You can make this from scratch (you’ll find a good recipe here) or just simply use custard powder and follow instructions on packet. Set aside to cool. Step 3:  Thick Sugar Syrup Combine 800g white sugar, 1 tablespoon lemon juice and 2 1/2 cups of water into a saucepan. Bring...
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