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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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 🙂

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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.

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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
  • 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

Gary the #breakfast canary @hahabarcbr


This morning Bron and I had breakfast at the Ha Ha Bar in Belconnen on Lake Ginninderra.

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Check out the perfect rib eye standing roast


I’m a fan of any roasted meat, preferably done low and slow with a long rest to ensure a tender juicy flesh. I think my favourite joint of meat to roast is a standing rib roast. This joint is a group of prime ribs that can be roasted as one piece. While a lot of butchers will trim the ribs of excess fat I always want an untrimmed joint so I can collect the beef dripping and use it later.

May favourite piece of the prime rib is the deckle. That’s the part that protects and surrounds the eye fillet. It’s fairly fatty but because the muscle isn’t as dense it is very tender and the fat if cooked and rendered well has so much flavour.

Friday 2014-02-28_19.26.13 AEDT The final product is a single rib with 220 g of roasted pumpkin as a sweet side. The flesh was so tender and juicy there was no need for any sauce.

Friday 2014-02-28_19.26.13 AEDT The final product is a single rib with 220 g of roasted pumpkin as a sweet side. The flesh was so tender and juicy there was no need for any sauce.

Perfect rib eye standing roast

  • Servings: 2
  • Difficulty: easy
  • Print

Ingredients

  • Standing rib roast at room temperature
  • Pumpkin
  • Cos lettuce
  • Salt
  • Pepper
  • Dried herbs

Cooking

  1. Turn on the oven to 150 °C.
  2. Remove the plastic vacuum wrapping and dry the meat with some paper towel.
  3. Rub in some salt, pepper and dried herbs.
  4. Place on a rack in a backing tray (which I line with baking paper to make cleaning easier).
  5. Place in the oven.
  6. At the one hour mark, cut a slice of pumpkin and rub in some grapeseed oil.
  7. Place in a small oven safe container and place in the oven.
  8. After about 90 minutes (more or less depending on how you like your meat, I suggest less), remove the roasting tray and cover the meat with a tent made from aluminium foil to keep it warm but not cooking.
  9. Rest the meat for 30 minutes and remove the pumpkin (the timing depends on the size of the slice of pumpkin, I had about 220 g of pumpkin).
  10. With your favourite carving knife gently glide the knife through the meat to separate the ribs.
  11. Plate up.
  12. Capture an image.
  13. Enjoy the meal.
  14. Blog about it.

Make sure you enjoy a drink with this. I don’t drink alcohol so I had a nice glass of Canberra tap water.

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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