This pumpkin soup will be a family favourite winter warmer. So easy to make, plus when pumpkins are in season, this is a great way to feed the family – just add some crusty bread and you have a really easy meal.
Ingredients
- pumpkin – peeled and seeds removed
- onion
- garlic
- salt
- vegetable or chicken stock
Directions
Cut the vegetables and place in a baking pan, drizzle with olive oil and salt. Roast until tender and golden. With the garlic, I just chopped off the head and leave it all fully intact (skin and all – this stops it drying out during baking).
Squeeze the garlic head to remove the flesh. Add all ingredients into a food processor or blender and puree, adding stock as required to get to desired consistency.
A word of caution! Be really careful when blending hot food as it can create a vacuum seal and a build up of pressure could leave you with a huge huge mess (including the ceiling). To reduce this risk, I use cold stock which will reduce the temperature of the vegetables when pureeing.
Whole Orange Syrup Cake
This Whole Orange Syrup Cake is one of those recipes that bring back memories. Decadent, moist and oozing with flavour, this one is sure to be a hit at afternoon tea – don’t forget the dollop of full cream to top it off!
Ingredients:
- 1 orange
- 125g butter
- 1/2 cup castor sugar
- 2 eggs
- 1.5 cups self raising flour
- 1/2 teaspoon bicarbonate of soda
- 1/2 cup milk
For the syrup you’ll need:
- 1/2 cup sugar
- 1/4 cup orange juice
- 60g butter
- zest of one orange (zest the orange before juicing it!)
Directions:
Zest the orange and put aside for the syrup. Juice the orange, and put the juice aside, also for the syrup.
Process or blend the remaining skin and pulp until it’s fine – I use a food processor and always chop the skin before trying to process it.
In the processor, add the butter and sugar and process until creamy, add the eggs one at a time.
Transfer the mixture to a large bowl. Add the flour and milk and mix until it forms a smooth batter.
Pour into a lined pan. Bake 180deg C for about 40 minutes until a skewer comes out cleanly.
While the cake is cooking, in a saucepan combine the sugar, orange juice, butter and zest. Stir constantly until the sugar dissolves and butter has melted. Bring to boil and then remove from heat.
Once the cake has been removed from the oven, pour the hot syrup over the cake (while still in the pan) – you may need to use a skewer or fork to pierce the top of the cake to allow the syrup to penetrate. Allow to cool before turning out and cutting.
Lamb Kebabs
Are you serious? Making lamb kebabs is SO EASY! We did these in the slow cooker and had a huge feast out of it, plus heaps left for lunches during the week.
Ingredients
- 1 kg lamb mince
- 2 teaspoons mixed herbs
- 3 teaspoons onion salt
- 3 teaspoons garlic powder
- 2 teaspoons salt
- 1 teaspoon pepper
Directions
- Mix lamb mince and all herbs and spices very very well until it’s a sticky consistency (I mean really well – you don’t want a mouthful of salt!)
- Form into a loaf shape
- Layer 1 piece of baking paper over tin foil
- wrap the mince loaf firmly, tucking the baking paper around the loaf to keep the juices in and to help keep it’s form
- place directly into the slow cooker – no water required (weird, I know)
- Cook on HIGH for 3-4 hours, or LOW for 6-8
- Remove from heat and let rest for 30 minutes before slicing
Sit loaf on baking paper 
wrap tightly 
place in bottom of slow cooker
To serve – slice thinly. Serve on Turkish bread or pocket wraps with lettuce, cheese, tomato, hummus, red onion, chilli sauce, etc.
