THAI PUMPKIN & SWEET POTATO SOUP (RACV)

August 14, 2021 / Lyn Jones / 0 Comments

serves 4

(picture here is from a different recipe that sounds even better https://www.taste.com.au/recipes/thai-style-pumpkin-soup/33f2311b-e3ea-46b8-97df-9461705ab769)

Ingredients

2T oil
1 onion, chopped
1 tsp each of garlic & ginger, crushed
1/2 kg each of sweet potato & pumpkin, chopped
1 large potato, chopped
3-4 tsp red curry paste
1 tsp salt
1 dess br sugar
2c water
1.5c coconut milk
coriander, opt

Heat oil in a pan, cook vegies 4-5 mins, add curry paste and cook a further 2 mins.
Add water to cover vegies, bring to boil and cook about 15 mins til vegies are tender.
Add sugar, salt & coconut milk and let slightly cool.
Blend the soup and add coriander if desired.

For special occasions you can add shelled green prawns and cook 1 further 5 mins.

WHOLEMEAL CHRISTMAS CAKE with whole almonds

April 4, 2019 / Lyn Jones / 0 Comments

500g each of butter and br sugar
500g each of sultanas, currants, raisins
625g fine wholemeal flour
250g shelled almonds
125g each lemon peel, cherries, figs
juice of 1 orange or lemon (2T juice)
2T treacle
2t BP
1/2 tsp each of salt (just) & mixed spice
1/4t gr nutmeg
1 tsp cinnamon
8-9 eggs

Crm b&s, beat eggs and add gradually. Sift drys, add alt with spoonfuls of fruit. Then rest of ingredients (adding juice last).
Bake in a tin (lined with 2-3 layers paper) in mod oven 2 to 2.5 hours.
NOTE:  THIS CAKE IMPROVES WITH KEEPING.

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