We landed up with two bags of carrots, way to much to eat before they went off, so I decided to make a carrot soup.
Carrots, peeled and chopped into medium chunks
Red onion, peeled and chopped into chunks (I used two small onions)
Stock powder (I used chicken stock powder, you can use vegetable stock or maybe even mushroom soup powder)
Oil for frying
Walnuts, toasted (I used about half a cup. Also walnuts in their shells are far cheaper than ones already shelled, also its fun to use a heavy bottomed pan and go all HULK SMASH on them, although its quite messy)
Add carrots, onions and a tablespoon or two of dry stock powder to a large pot.
Drizzle with a bit of oil and lightly fry the veggies until the stock powder is dissolved.
While frying, bring a kettle of water to the boil.
Cover veggies with water, just above the veggies should be enough.
Bring the water and veggies to a boil and then cover and turn down the heat to simmer.
Simmer until carrots are soft.
While the veggies are simmering, toast some walnuts.
Once the carrots are soft, add half the toasted walnuts.
Blitz the veggies for a smooth, thick soup. (Its ok if its not completely smooth, it still tastes delicious!)
Roughly chop the remaining walnuts and add to the top of the soup as a garnish.
Last night Wendi and I headed out to Foodiction in Bryanston to attend their very first #CookAlong.
We were kindly invited by Lifeology SA along with a bunch of other celebs, bloggers and foodies.
The evening entailed preparing a 3 course meal and from prep to cooking to eating it was a blast.
Chef Barry was fantastic, leading us through making the mouthwatering meal.
Im going to be making all the dishes we made over the next week or so and will blog them here. I only hope they come out as well as they did last night. Note: I made the fondant for dessert tonight but totally forgot to take pictures so I guess I will just have to make it again so I can blog it. Its a yummy hard job but someone has to do it 😉
We made Salmon in Citrus Broth for starters, Chicken and Mushroom Risotto for the main course and a to die for Chocolate Fondant for dessert. Needless to say I rolled home and slept on my back last night 😉
Foodiction is an awesome venue, catering (haha) to private functions tailor made to suit you as well as to group lessons and even kids cooking classes! (I cannot wait to take Aaron for some lessons).
We had an amazing time and I certainly learnt a lot. Also I managed not to chop off any fingers or stab anyone around me. Bonus 😉
So, without further ado, here are some of the amazing photos taken by Pat Sloane (you can see the full FB gallery here).
Thank you to Jodene and Greg from Lifeology SA for inviting us to a fantastic evening of fun, food and laughter!
First off I had to find out why its called a pudding. I mean really, pudding is sweet and suger filled and served at the end of a meal right?
Take a quick look here to see some history about it and why its called a pudding then come back and see the recipe 🙂
Yorkshire pudding is meant to accompany the roast of a main meal. It should be light and airy on the inside and crispy on the outside and should have a dip in the top (not all of mine did), they are great for soaking up extra gravy!
You will need
Oil or drippings from your roast
A Yorkshire Pudding pan (I just used a muffin pan)
55ml water (note: you can use 130ml water if you dont want to use milk)
75g flour (about 1/3 of a cup)
You will need no less than 30 minutes to make these, so make sure you give yourself plenty of time.
Set the oven to 180°C
Place a small amount of oil (or drippings) into the bottom of each muffin cup.
Place tray into the oven and allow the oil to heat up, it should start to smoke a little, about 10 minutes.
While you are waiting mix together the egg, flour and liquid. You should have a very thin batter.
Once the oil is heated remove the tray from the oven and fill each cup about 2/3.
Return the pan to the oven and allow to bake for about 20 – 25 minutes or until they have risen and are brown and crispy.
Try not to open the oven door too much or they wont rise.
I used the above amounts for the ingredients and it made 8 smallish puddings. You can increase the amounts as you need to. Just remember that you should have (pretty much) equal amounts of eggs, flour and liquid. I.e. 2 eggs, 260ml water/milk (2/3 cup) and 150g flour or 3 eggs, 390ml milk/water (1 cup) and 235g flour.
I am a soft cheese lover of note! I cannot get enough of Brie and Camembert cheese and will eat it until I make myself sick.
So when Tanya mailed me her recipe and pictures I let out the hugest ‘squeeeeeee’ ever. Im off to the shops after work to get the ingredients 🙂
A simple recipe that is totally delicious if you love cheese!
1 wheel of Camembert cheese
Small amount of white wine of your choice
Fresh Garlic (either a clove of garlic, or I used crushed garlic from woolies)
Fresh Herbs – thyme or rosemary etc
Ramekins of approximately the same size of your wheel of Camembert
Preheat oven to 180
Pop the wheel of cheese into the ramekin… I had to squash mine in quite a bit
Poke cheese with a fork
Push a clove of garlic into the cheese… since i used crushed garlic, i basically just wiped a teaspoon in the tub of garlic and then smeared it onto the cheese… just very little as I didn’t want to be stinky the next day!
Stick the fresh herbs into the cheese
Pour the white wine over the cheese. You need very very little. Probably only 2-5 tablespoons – depending on the size of your ramekin
Pop the lids onto your ramekins (or cover with foil)
Put on a baking tray (in case of leakage!) and bake in the oven for 10-15 minutes.
In the mean time, slice up some crusty French loaf
When the cheese is done, remove from oven, take out the stalks of herbs, and the clove of garlic if you used one…
Use your fresh bread to stir it up and enjoy your own little cheese pot!
Be careful of the hot ramekins though!
note one wheel of Camembert may be slightly too much for one person as it is quite rich , so I’d suggest sharing one portion between two people… or if you have hungry people, one portion per person could do!