Being Australian, not every Aussie week dish was made by me. We visited Mr.’s nanna, who made us ‘meat’ and three veg, and fed us Anzac Biccies and scones (unfortunately I don’t have a photo).
However, there are a few dishes I just haven’t posted yet, so here they are, condensed into an ‘out-of-time’ double post 🙂
As it turns out, Australians and Indians are perhaps the only people in the world who take pumpkin seriously as a savoury, dinner-worthy vegetable. And no one else eats it in soup. In England they feed it to pigs, in the US they bake it with sugar, and most other countries seem to ignore it.
Pumpkin soup, then, is more Aussie than I knew. We ate it frequently when I was growing up, and there are so many different versions of pumpkin soup – curry, spiced, creamy, tomatoey – that I learned from my family, its hard to pick just one to post! Instead, I’ve decided to give you my recipe for pumpkin soup base, and you can add what you want from there.
- 1 onion, diced finely
- 2 cloves garlic, minced
- 3 cups chopped pumpkin ( I like butternut)
- 2 medium potatoes, chopped
- 1 can pureed tomatoes
- 3 cups vegetable stock
- salt to taste
- In a large soup pot, saute the onion in a little olive oil for about 10 minutes, stirring occasionally.
- Add the garlic and fry until fragrant (about 2 minutes)
- Add the pumpkin, and saute for around 5 minutes over medium heat, stirring frequently.
- Pour in the stock, and add the potatoes and tomatoes. Bring to the boil, then turn the heat down and allow to simmer until the pumpkin is cooked through.
- Using a bar mix (or similar), puree the soup until no lumps are left.
- Taste now.
I like to add: 2 tbs tomato paste and 1 tbsp mixed herbs or; 1 tin of coconut milk, 1 tbsp curry paste and some fresh corriander or; curry powder and cayenne pepper or; lime juice, cumin, dried corriander and carraway; or any combination of these.
Serve with bread.
Golden Syrup Dumplings
I’m sure I’ve said it before, but maybe its time for a reminder – I’m a complete sugar-addict. I know its bad for me. I’m a personal trainer, so I work with the consequences of sugar addiction on a daily basis and yet… Its just so tasty!
Golden syrup dumplings were probably my favourite dessert when I was a kid, and they’re still a favourite now. I especially love to make them in the cold weather, and serve them up with some yummy vegan custard – divine.
This is my standard recipe, it makes about 2 serves.
- 1 cup water
- 1/4 cup golden syrup
- 1 tbsp margarine
- 1/3 cup brown sugar
- 1 tbsp margarine
- 3/4 cup flour
- 2 tsp baking powder
- 1 tbsp golden syrup
- 1/3 – 1/2 cup soy milk
- In a saucepan, combine the water, brown sugar, and the first listed serve of margarine and golden syrup.
- Bring to the boil, then allow to simmer gently.
- In a mixing bowl, sift the flour with the baking powder.
- Add the margarine, and rub in until the mix resembles bread crumbs.
- Add the golden syrup and soy milk, and mix together to form a dough.
- Make balls out of tablespoons of the dough.
- Drop balls into the simmering mixture, and continue to simmer for 15-20 minutes.
- Serve with custard, cream or ice-cream.
There’s no recipe here, as such, but I wanted to add a little bit about our standard Aussie breakfast (or brekky). The world knows we love or vegemite, but have you ever seen it?
I took a photo to explain standard brekky at our place.
Mr. has 8 (yes 8) Weet-bix with soy milk and raw sugar, followed by some fruit. I usually have a cup of tea and 2 pieces of toast with margarine and a little Marmite (because Kraft owns vegemite, and Phillip Morris owns Kraft), or cereal and fruit.
Not the most exciting breakfast going, but oddly Australian.