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
  • 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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Hope you have a great weekend and eat YUMMY

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 🙂

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
  • 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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Please follow Yummy Lummy and Gary on Twitter.

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

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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
  • 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.

Please like the Yummy Lummy Facebook page

Please follow me on Instagram

Please follow Yummy Lummy and Gary on Twitter.

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

Slow roasted lamb shoulder with a cauliflower and pumpkin mash


It’s starting to cool down in Canberra. That means more roast dinners consisting of a good joint of meat and some vegetables.

This weekend I also watched a couple of cooking videos via a free on-line course. The subject was knives. I love my knives. I love cutting and dissecting with knives.

My favourite knives. A Chinese cleaver, a chef's knife, a serrated bread/utility knife, my dick boning knife and a paring knife.

My favourite knives. A Chinese cleaver, a chef’s knife, a serrated bread/utility knife, my DICK boning knife and a paring knife.

Tonight I slowly roasted a shoulder of lamb. One of my favourite joints of meat. I can use the rest of the meat for lunches this week 🙂 Yummy!

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Hanuman Restaurant Alice Springs


Last week I found myself in Alice Springs. I was staying in a hotel which hosts Alice Springs’ Hanuman Restaurant. It’s a restaurant owned and run by the owner of Hanuman Darwin and Hanuman Cairns. I’ve previously blogged about my love of the Hanuman Darwin. I was in Alice Springs for two nights and thought I would have dinner both nights at the Hanuman Restaurant.

This image is from the URL http://goo.gl/IAyOkt

While I was in Alice Springs it was raining and the Todd River was flowing. That makes the third time I’ve been in Alice Springs and seen the Todd River flow. It’s generally understood if you see the Todd River flow thrice you’re a local and you can’t leave. Well as much as I love the Northern Territory of Australia, my soul and spirit lives in the Top End where it’s warm and moist.

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Slow cooked pork belly and aubergine with cauliflower and pumpkin mash


This afternoon I cooked some pork belly with some left over aubergine that I’d had frozen. I also made a cauliflower and pumpkin mash.

 

Slow cooked pork belly and Aubergine with a cauliflower and pumpkin mash Read more at http://web.stagram.com/n/garydlum/#zPRGje2GRPh61Tfv.99

Slow cooked pork belly and Aubergine with a cauliflower and pumpkin mash
Read more at http://web.stagram.com/n/garydlum/#zPRGje2GRPh61Tfv.99

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Water’s Edge on a quiet Friday night in Canberra


Last night Bron and I had dinner at a favourite Canberra restaurant, viz., Water’s Edge in Parkes. We’d been there a couple of time before and enjoyed it. It’s part of the Courgette-Water’s Edge group in Canberra.

I noticed in Amanda Whitley’s blog, HerCanberra that a guest blogger, Trish had listed it as her number one this week.

Water's Edge Restaurant [Image captured Saturday 2013-12-28 10.14.58 AEDT]

Water’s Edge Restaurant [Image captured Saturday 2013-12-28 10.14.58 AEDT]

Saturday 2013-12-28 10.12.17 AEDT Flags lining a path to the Water's Edge.

Saturday 2013-12-28 10.12.17 AEDT Flags lining a path to the Water’s Edge.

Friday had been a lovely day, we’d been for a walk around Kaleen and had gone to see The Hobbit Desolation of Smaug at the Dendy Cinema complex. I’ve already described breakfast in the last post and for lunch in anticipation of a nice meal we settled for a choc top during the movie. The evening was very fresh and the water on Lake Burly Griffin was quite choppy. The flags outside the restaurant were flapping furiously and making an almighty racket.

We were offered a choice of the four course menu or the degustation tasting menu. We elected for the four course menu.

For my first course I asked for the Spanish Mackerel Escabeche, spiced rye crumbs, pickled celery, rhubarb and rainbow chards. This was delicate and beautiful.

Friday 2013-12-27 19.20.26 AEDT Spanish Mackerel Escabeche, spiced rye crumbs, pickled celery, rhubarb and rainbow chards

Friday 2013-12-27 19.20.26 AEDT Spanish Mackerel Escabeche, spiced rye crumbs, pickled celery, rhubarb and rainbow chards

For my second course I asked for the Lamb Carpaccio, braised belly, crispy sweetbreads, Pernod labna and pea salad. I loved the lamb done three ways. I’m a sucker for offal and the sweetbreads were delicate and crispy. The fresh peas were amazing.

Friday 2013-12-27 19.31.20 AEDT Lamb Carpaccio, braised belly, crispy sweetbreads, Pernod labna and pea salad

Friday 2013-12-27 19.31.20 AEDT Lamb Carpaccio, braised belly, crispy sweetbreads, Pernod labna and pea salad

For her second course, Bron asked for the Cured salmon, vietnamese mint and walnut crunch, pickled beetroot, radish and apple salad. This looked really special on the plate and Bron really enjoyed it.

Friday 2013-12-27 19.31.30 AEDT Cured salmon, vietnamese mint and walnut crunch, pickled beetroot, radish and apple salad

Friday 2013-12-27 19.31.30 AEDT Cured salmon, Vietnamese mint and walnut crunch, pickled beetroot, radish and apple salad

For my third course I asked for the Grimaud duck à l’orange, pickled red cabbage, liquorice gel, pistachio. This was amazing. The duck was served two ways and combined with the truffled mashed potatoes (also enriched with garlic) this was a heavenly dish.

Friday 2013-12-27 19.58.11 AEDT Grimaud duck a l ’orange, pickled red cabbage, liquorice gel, pistachio

Friday 2013-12-27 19.58.11 AEDT Grimaud duck a l ’orange, pickled red cabbage, liquorice gel, pistachio

Friday 2013-12-27 19.58.23 AEDT Truffled mashed potato. To die for.

Friday 2013-12-27 19.58.23 AEDT Truffled mashed potato. To die for.

For dessert I asked for the Passionfruit soufflé, lemon grass foam, Passion fruit explosion, coconut and kaffir lime sorbet. The explosion is a bomb made of white chocolate. You need to pop it into your mouth whole and keep your lips closed otherwise when the chocolate melts/breaks you may ejaculate passionfruit from your mouth. It’s best to eat the soufflé first and then the sorbet and foam and leave the explosion to last. It gets more refreshing with each step.

Friday 2013-12-27 20.27.10 AEDT Passionfruit soufflé, lemon grass foam, Passion fruit explosion, coconut and kaffir lime sorbet

Friday 2013-12-27 20.27.10 AEDT Passionfruit soufflé, lemon grass foam, Passion fruit explosion, coconut and kaffir lime sorbet

Being Friday night between Christmas day and New years day, it was relatively quiet which was nice. It was also good that I received a telephone call earlier in the day confirming my reservation. I like it when restaurants do that.

The Water’s Edge restaurant is for fine dining so don’t expect much change out of $200 for two people. It’s worth it though.

I hope you get a chance to try the Water’s Edge. You won’t be disappointed. I’d rank it in my top five fine dining restaurants in Canberra and well worth a visit.

Waters Edge Restaurant on Urbanspoon

Water’s Edge

Google maps http://goo.gl/maps/feOuW

TripAdvisor http://www.tripadvisor.com.au/Restaurant_Review-g255057-d729183-Reviews-Water_s_Edge-Canberra_Greater_Canberra_Australian_Capital_Territory.html

Addendum

A commenter John Smith asked about the service.

My response was, “The service at Water’s Edge was excellent. The wait staff were helpful, cheerful and unobtrusive. They appeared when we needed them and were elsewhere when we didn’t need them. Dishes arrived in good time and our plates were cleared after we’d both finished the course together.”

The story of the Christmas pie bird and left over duck and leek pie for Boxing Day


Bron has introduced me to a new Christmas thing. The house gift. During the year Bron buys things as potential gifts for family and friends or even for herself and then stores them away. If the gift is not given to a family member or friend it ends up as a house gift. This year one of the house gifts was a pie bird. I’d never heard of a pie bird until Bron explained that it is a ceramic bird put into the centre of a pie dish to act as a vent so that the pie when covered with pastry didn’t have the filling explode out and overflow the edges. It also supports the pastry in the middle of the pie at its weakest point.

This little pie bird also helped us repeat a Christmas feast from years past when we enjoyed a duck on Christmas day and then indulged with left over duck the following night.

Thursday 2013-12-26 17.14.05 AEDT Pie bird in a pie dish

Thursday 2013-12-26 17.14.05 AEDT Pie bird in a pie dish

On Boxing day Bron made a duck and leek pie based on a Jamie Oliver recipe for turkey and leek pie using Christmas left over food. Bron added our duck stuffing, bread sauce and a host of other ingredients to make a delicious pie for dinner. It was served with left over Brussels sprouts (with pancetta and chestnuts) as well as roasted potatoes and sweet potatoes.

Thursday 2013-12-26 18.08.32 AEDT Duck and leek pie with the pie bird before cooking.

Thursday 2013-12-26 18.08.32 AEDT Duck and leek pie with the pie bird before cooking.

Thursday 2013-12-26 18.46.06 AEDT Duck and leek pie with the pie bird after cooking.

Thursday 2013-12-26 18.46.06 AEDT Duck and leek pie with the pie bird after cooking.

Thursday 2013-12-26 19.04.41 AEDT Boxing day dinner of duck and leek pie with Brussels sprouts and roasted spuds and sweet potato

Thursday 2013-12-26 19.04.41 AEDT Boxing day dinner of duck and leek pie with Brussels sprouts and roasted spuds and sweet potato

The meal was delicious. The pie had a real creaminess to it that combined beautifully with the pastry and the potato and sweet potato. If you want the details there’s a link in my old post to Jamie Oliver’s recipe.

After the meal we watched the movie Inception. That was pretty weird. I’d never seen it before.

In other news today we went to see The Hobbit Desolation of Smaug which was really good. This was after a delightful breakfast of genuine Eggs Benedict that Bron prepared from scratch.

Friday 2013-12-27 09.16.27 AEDT Bron made the real deal Eggs Benedict with an English muffin, ham, poached egg, a homemade hollandaise sauce.

Friday 2013-12-27 09.16.27 AEDT Bron made the real deal Eggs Benedict with an English muffin, ham, poached egg, a homemade hollandaise sauce.

Friday 2013-12-27 09.32.06 AEDT Bron made the real deal Eggs Benedict with an English muffin, ham, poached egg, a homemade hollandaise sauce.

Friday 2013-12-27 09.32.06 AEDT Bron made the real deal Eggs Benedict with an English muffin, ham, poached egg, a homemade hollandaise sauce.

I thought I’d also share an image of yesterday’s Boxing day lunch which was amazing.

Thursday 2013-12-26 13.04.44 AEDT Boxing day lunch of cheese and pâté

Thursday 2013-12-26 13.04.44 AEDT Boxing day lunch of cheese and pâté

The food odyssey Bron and I are taking this CNY break is pretty spectacular.

I hope you’re all well and eating yummy.