Everyone has their favourite pumpkin soup recipe. My favourite is one I have posted before – Pumpkin, cashew and coriander soup. It is a beauty (check it out here) but it does take a bit of effort. And there are plenty of times when effort does not figure. For those times, I have been dreaming of a recipe my mum used to make. I had it hand written in my recipe book but somehow I lost it. I did ask my sisters but to no avail. I remembered the ingredients – chicken stock, pumpkin, tomatoes and onion but I couldn’t remember the proportions.
About 18 months ago, I decided we needed a retaining wall built behind our garage. I was reluctant to call the guy who had built another wall for us. It was not that the garden wall he had built was not good – in fact, it was bloody good. The problem was he took ages and ages to come. I remember ringing him on a regular basis until, finally, he arrived. When he did come, he came with a smile, did a good job and did things over and above what was called for.
In the end, I decided to risk it and called, let us name him, ***.
It’s summer glut time and I’m suffering badly. I find it impossible to let produce go to waste. And I don’t like giving away produce if I think I may need it sometime in the forth coming year. Cucumbers I am happy to give away because I am determined not to make any more relish or pickles until we have eaten what is in the pantry – and there is not much else you can do with cucumbers. Continue reading
I still have 14 pumpkins from last year’s crop and I am told it is very difficult (impossible?) to store them over summer. Shit! I was under the impression that they could last out the year.
Oh, well, … I haven’t given up hope. Everything I have read says keep them in a cool dry place. As you all know, there is no such place during an Australian summer. The only other advice I have read to prolong their life is to wipe them with disinfectant. This protects them from bacteria. I washed my pumpkins in diluted Pine-O-Cleen, made sure they were perfectly dry, then put them in the cool room. Here’s hoping.
The other day, I decided I would like to make some passionfruit butter to serve in little tartlet shells. After my bumper summer crop, I have passionfruit pulp stored in the freezer for winter treats… and passionfruit butter tartlets really appealed.
After a cry for help regarding the abundance of tomatoes in my vegie patch, I received the following comment from a reader named Jenny:
What about some kasundi with the next batch? We love it, and eat lots of it – with curries, as a marinade for meat, as a cooking sauce (thinned with bottled tomatoes), stirred into stews etc, with sour cream as a dip or topping, with cheese …
As you all know, I recently made passionfruit jam (and did a post on it). I was intrigued by the idea of making jam from the soft inside part of the passionfruit shells so I decided to give it a go. I was very pleased with the result. The jam tastes amazingly good but is quite thick and both Maus and I prefer our jam to be on the runny side. Continue reading