Spicy creamed cauliflower and pumpkin crab meat soup for #dinner So comforting on a cold #Canberra night


I posted this picture to Twitter tonight and I was asked for the recipe. Click on the image for a clearer view of the soup.

Spicy cauliflower and pumpkin crab meat soup for #dinner

Spicy cauliflower and pumpkin crab meat soup for #dinner

 

I’m happy to share the recipe although I never weigh anything and I suggest gauging the amounts based on how many people you’re cooking for.

Spicy creamed cauliflower and pumpkin crab meat soup

  • Servings: 1
  • Time: 45 minutes
  • Difficulty: easy
  • Print

Ingredients

  • Cauliflower—as many florets as you need
  • Pumpkin—as much as you need
  • Tomatoes
  • Chilli flakes—lots
  • Spring onion—finely sliced
  • Parsley—finely sliced
  • Cracked pepper—lots
  • Salt—as per your taste
  • Parmesan cheese
  • Cream cheese
  • Pouring cream
  • Chicken stock
  • Crab meat—tinned

Method

  1. Boil the cauliflower, pumpkin and tomato in stock until soft
  2. Drain and dry
  3. Return to the saucepan and add pouring cream
  4. Bring to the boil and stir continuously to reduce the cream
  5. Add curry powder
  6. When the consistency has thickened a little remove from the heat and blend with a stick blender
  7. Add the spring onion and parsley and stir in
  8. Add the Parmesan and cream cheeses and stir in
  9. Add the crab meat and stir in
  10. Add cracked pepper
  11. Capture an image
  12. Eat the soup
  13. Clean up the dishes
  14. Post an image to twitter
  15. Write the blog post

If you have any comments or questions please send me a comment in the space below.

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Other food I ate today

Shaved lamb, tabouli and aioli for #lunch

Shaved lamb, tabouli and aioli for #lunch

Bacon and eggs for #breakfast Wish it was pay day Thursday :-)

Bacon and eggs for #breakfast Wish it was pay day Thursday 🙂

I love pork | An easy pork roll


Tonight I wanted to use a couple of pork rashers and some vegetables.

Low carbohydrate pork roll

  • Servings: 1
  • Time: 1 hour
  • Difficulty: easy
  • Print

Ingredients

  • Pork rashers × 2
  • Pumpkin, diced
  • Cauliflower, small flowerettes
  • Celeriac, diced
  • Soy sauce
  • Sherry
  • Olive oil
  • Cos lettuce leaves

Method

  1. Cut the rashers into pieces about 2 cm (1 inch) wide
  2. Slice off the rind and place the rind onto baking paper and salt and then roast for 30 minutes at 180 °C and enjoy as a predinner snack
  3. Toss the pork, celeriac, cauliflower and pumpkin into a mixing bowl and then add salt, soy sauce, sherry and oil and with your hands cover everything well.
  4. Lay out on a roasting tray and place into an oven at 150 °C and cook for about 45 minutes
  5. Allow the food to rest for about 5 minutes and then lay onto some lettuce leaves
  6. Capture an image
  7. Eat as lettuce rolls
  8. Wash up
  9. Write a short recipe blog post

For more detail and a better impression of the food click on the image and then hit the back button to return to the blog post.

Pork rind roasted to crackling

Pork rind roasted to crackling

Roasted pork rasher with roasted cauliflower, pumpkin and celeriac.

Roasted pork rasher with roasted cauliflower, pumpkin and celeriac.

If you have any comments or questions please send me a comment in the space below.

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Hope you enjoy a good week of food and eat YUMMY

From earlier today

Shaved lamb with aioli on a bed of tabouli

Shaved lamb with aioli on a bed of tabouli

Bacon and scrambled eggs with fig fennel and chilli chutney

Bacon and scrambled eggs with fig fennel and chilli chutney

Shepherds Pie My reduced carbohydrate version


It’s been a cold weekend in Canberra and I had some lamb mince in the refrigerator.

A portion of shepherds pie

A portion of shepherds pie

Shepherds pie

  • Servings: 4
  • Time: 2 hours
  • Difficulty: easy
  • Print

Ingredients

  • Lamb mince
  • Onion finely diced
  • Celery finely diced
  • Carrot finely diced
  • Spring onion finely sliced
  • Garlic onion finely sliced
  • Red chilli finely sliced
  • Parsley finely cut
  • Coon cheese slices
  • Philadelphia cream cheese
  • Cauliflower
  • Kent pumpkin
  • Chicken stock
  • Red wine
  • Queensland nuts
  • Tomato paste
  • Salt and pepper
  • Butter
  • Worcestershire sauce
  • Nutmeg

Method for the mash

  1. Steam the roughly diced cauliflower and pumpkin. You want enough to cover a baking tray when mashed
  2. When the vegetables are soft drain them thoroughly
  3. Put them back into the saucepan and blend with a stick blender
  4. Add some cream cheese to thicken
  5. Add some spring onion, chilli and garlic onions

Method for base/filling

  1. In a saucepan soften the onion
  2. Add the celery, carrot, spring onion and garlic onion and soften
  3. Add the lamb mince and break up
  4. Add the tomato paste
  5. Cook until everything is loose
  6. Add Worcestershire sauce and red wine
  7. Cook until the liquid has reduced away
  8. Add a good large nob of butter
  9. Add the Queensland nuts that have been ground into a nut meal
  10. Transfer the thickened filling into the base of a rectangular baking tray

Method to finish

  1. Over the meat base add a single layer of Coon cheese slices and add some nutmeg
  2. Layer the mash over the top
  3. Add some pepper and paprika if you like
  4. Place into a preheated oven at 150 °C (300 °F) for about an hour  and the mash should be golden brown
  5. Remove from the oven and allow to rest for about ten minutes
  6. Capture an image of the full thing
  7. Prepare a plated up version
  8. Capture an image of the plate
  9. Eat the shepherds pie
  10. Wash up and clean up
  11. Blog about it

Shepherds Pie straight out of the oven

Shepherds Pie straight out of the oven

A close up of the shepherds pie straight out of the oven

A close up of the shepherds pie straight out of the oven

A portion of shepherds pie

A portion of shepherds pie

If you have any comments or questions please send me a comment in the space below.

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Hope you had a great weekend and ate YUMMY

A hybrid meal #nude pork and prawn #burger


Last night I made #nude wonton for dinner. I had a bit of the pork and prawn mixture left over and planned to have it for dinner tonight while watching #MKR

For the recipe for the pork and prawn mixture please check out last night’s blog post.

For bigger clearer versions of the images please click on them for some more detail.

#Dinner is a pork and prawn nude burger that had a slice of tomato on top that was covered with Coon cheese. It was served with spinach and a mash made from pumpkin and celeriac.

#Dinner is a pork and prawn nude burger that had a slice of tomato on top that was covered with Coon cheese. It was served with spinach and a mash made from pumpkin and celeriac.

I've been playing with my camera and software a little today. I captured three images at three different exposures and then used Adobe Photoshop to merge them to form a high dynamic range (HDR) image. This is my first attempt. Please let me know what you think.

I’ve been playing with my camera and software a little today. I captured three images at three different exposures and then used Adobe Photoshop to merge them to form a high dynamic range (HDR) image. This is my first attempt. Please let me know what you think.

This afternoon I roasted a lamb shoulder roll for lunch meat this week

This afternoon I roasted a lamb shoulder roll for lunch meat this week

#Lunch was chicken and black peppercorn pâté with Jindi Brie and Blue cheeses plus Queensland nuts and cashews

#Lunch was chicken and black peppercorn pâté with Jindi Brie and Blue cheeses plus Queensland nuts and cashews

#Lunch was chicken and black peppercorn pâté with Jindi Brie and Blue cheeses plus Queensland nuts and cashews

#Lunch was chicken and black peppercorn pâté with Jindi Brie and Blue cheeses plus Queensland nuts and cashews

Shirred eggs cooked on a base of Spam and cooked with parmesan cheese and cream.

Shirred eggs cooked on a base of Spam and cooked with parmesan cheese and cream.

If you have any comments or questions please send me a comment in the space below.

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Hope you had a great weekend and ate YUMMY

Slapping my pork for good nude wonton


Regular readers will know of my love of wonton soup, especially my Mum’s wonton soup. It’s simply the best and one of two of my favourite meals. In March, Yummy Lummy was featured in the Good Food and Wine Guide. I mentioned that Mum’s wonton soup was one of my favourite meals. In that article you’ll see a picture of Mum’s dish.

Since I’m taking a low carbohydrate approach to weight loss and health improvement, the wonton wrappers are not really suitable. That doesn’t mean the filling can’t be prepared and cooked like meatballs in a thin broth.

So tonight I have used Mum’s wonton recipe sans wrappers and enjoyed the final product. You can see another post about Mum’s wonton soup here.

 

Nude wonton soup

Nude wonton soup

Continue reading

What do I call this dinner? Crab mash?


I’d like to know what to call this dish I made for #dinner tonight.

It’s basically tinned crab meat folded into a mash made from celeriac, cauliflower and pumpkin.

What would you call it?

Crab mash

  • Servings: 1
  • Time: 1 hour
  • Difficulty: easy
  • Print

2014-04-25_18.04.58_IG

Ingredients

  • A tin of crab meat
  • Cauliflower—half a head
  • Pumpkin—a medium sized wedge
  • Celeriac—a good lump
  • Red chilli
  • Radish
  • Spring onions
  • Chicken stock
  • Chilli flakes
  • Red cabbage
  • Butter
  • Cream cheese

Method

  1. Dice the radish and chilli
  2. Thinly slice the spring onions
  3. Roughly dice the cauliflower, pumpkin and celeriac
  4. In a saucepan add the cauliflower, pumpkin and celeriac
  5. Cover the vegetables with chicken stock and add about a dessert spoon of chilli flakes
  6. Cook until soft
  7. When the vegetables are soft drain the stock and use it to blanch the shredded red cabbage
  8. Purée the vegetables with a wand blender after adding the spring onions, cream cheese and butter to taste
  9. Fold in the crab meat
  10. Add the crab mash to a bowl
  11. Add the cabbage, radish and chilli
  12. Add cracked pepper
  13. Capture an image
  14. Eat the food
  15. Wash dishes
  16. Write a blog post

Vegetables for my dinner

Vegetables for my dinner

Diced vegetables ready for cooking for my #dinner

Diced vegetables ready for cooking for my #dinner

Crab mash made with celeriac, pumpkin and cauliflower. It has tinned crab meat and spring onions folded through. The mash was seasoned with salt and pepper plus a tablespoon of dried chili flakes. The dish was served with blanched red cabbage and diced red chili and radish. This was a tasty #dinner

Crab mash made with celeriac, pumpkin and cauliflower. It has tinned crab meat and spring onions folded through. The mash was seasoned with salt and pepper plus a tablespoon of dried chili flakes. The dish was served with blanched red cabbage and diced red chili and radish. This was a tasty #dinner

If you have any comments or questions please send me a comment in the space below.

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Hope you have a great weekend and eat YUMMY

Other things from today just because I like to share 🙂

Sizzling bacon

Sizzling bacon

 

Bacon and creamy buttery scrambled eggs with spinach

#Breakfast Bacon and creamy buttery scrambled eggs with spinach

 

Autumn

Autumn

Spam and tomato sauce from the shelf of shame for #lunch

Spam and tomato sauce from the shelf of shame for #lunch

A rose from my garden

A rose from my garden

A rose from my garden

A rose from my garden

Nude burgers or rissoles


Last week I had some regular mince from Coles and thought I’d make nude burgers or rissoles. Whenever I think of rissoles I think of my childhood and also the classic Australian movie The Castle. Sadly when it was adapted for the US the word rissole was replaced with meat loaf. It’s not quite the same thing.

Dinner of a nude burger with Coon cheese, tomato and lettuce. The burger was made with regular mince, pecan nut meal, coriander, a beaten egg, Worcestershire sauce, olive oil, mixed fried herbs and pepper.

Dinner of a nude burger with Coon cheese, tomato and lettuce. The burger was made with regular mince, pecan nut meal, coriander, a beaten egg, Worcestershire sauce, olive oil, mixed fried herbs and pepper.

Nude burgers or rissoles

  • Servings: 1
  • Time: 1 hour
  • Difficulty: easy
  • Print

Ingredients

  • Regular beef mince which means there’s a good amount of fat and connective tissue in the mince. It’s cheap at about $3 for 500 g.
  • Pecan nuts for making a nut meal. I used about 50 g
  • An egg, beaten.
  • Curry powder, as much as you like.
  • Dried mixed herbs, as much as you like.
  • Corinader, a good handful plus some spring onion.
  • Salt and pepper to season as you please.
  • Worcestershire sauce, a good splash.
  • Olive oil, a good splash.
  • Chili flakes and Tabasco sauce, to taste.

Method

  1. Get the mince and everything else to room temperature.
  2. To the mince add the beaten egg and everything else.
  3. With your hands, yes your hands (after you’ve washed them), mix everything thoroughly.
  4. Make four rissoles and save two for the next day. It’s easy to save them in some oven paper and covered in cling wrap.
  5. Flatten to a burger size and shape.
  6. On a hot fry pan with butter and a little grapeseed oil cook the rissole or burger for a few minutes on each side.
  7. On the rissole layer some Coon cheese and grill.
  8. Add whatever you like for dinner, you know lettuce, tomato and such stuff.
  9. To keep it low carbohydrate avoid carrots and too much beetroot. Obviously pineapple is not on if you’re low carb. If you’re revelling in carbs then have beetroot and pineapple (because you must).
  10. I’ve shown an alternative serving suggesting below.
  11. As usual plate up, capture an image, eat, wash up and then write a blog post in due time.

Dinner of rissoles with Coon cheese, tomato and lettuce. The rissoles were made with regular mince, pecan nut meal, coriander, a beaten egg, chilli flakes, Tabasco sauce,  Worcestershire sauce, olive oil, mixed fried herbs and pepper. I made a sauce with red wine, cream and mushrooms. It was served with a cauliflower and pumpkin mash that had butter and cream cheese added and folded through.

Dinner of rissoles with Coon cheese, tomato and lettuce. The rissoles were made with regular mince, pecan nut meal, coriander, a beaten egg, chilli flakes, Tabasco sauce, Worcestershire sauce, olive oil, mixed fried herbs and pepper. I made a sauce with red wine, cream and mushrooms. It was served with a cauliflower and pumpkin mash that had butter and cream cheese added and folded through.

If you have any comments or questions please send me a comment in the space below.

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Hope you had a great weekend and ate YUMMY