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

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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

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!

Continue reading

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

Continue reading

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
  • Time: 2 hours and 30 minutes
  • 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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Hope you have a great weekend and eat YUMMY

So how well am I doing with my desire to lose my CNY coat?


So how well am I doing with my desire to lose my CNY coat? Not too bad. When I started I weighed in at 82 kilograms. I determined that I would start reducing my carbohydrate intake but not go into hard induction as per the Atkins way of eating. I’d leave that until mid-February when I think I’ll be in a better position.

So this morning I weighed in at 78.3 kilograms. That’s okay progress. A rapid movement is good for motivation.

So what have I been eating? Breakfast has usually been an ham steak, a fried egg, a mushroom and some avocado. I’ve been gradually reducing the quantity of ham and avocado as I get happier with the appetite suppressing qualities of the protein load. For lunch I’ve been packing a little box of meat, lettuce and cheese. The meat has usually been some lamb shoulder I roasted on the weekend and pork rasher that I also roasted and cut into thin strips. I’ll also take a little meat and cheese and put into a separate box for snacks. Dinners have focused on an animal protein and a salad based on cos lettuce, spring onion, fried shallots, tomato, roasted pumpkin and sweet potato. The animal protein has been salmon and chicken mostly but also lamb and pork.

I’ve also been drinking as much water as possible to avoid gout and keep hydrated. This has meant my sleep has been disturbed with a constant desire to empty my bladder.

There have been some challenges. I’ve been out for dinner a few times but I’ve managed what I’ve eaten to minimise carbohydrate rather than trying to avoid it altogether.

I was also sent some Atkins low carbohydrate bars in the mail after I signed up for meal planning ideas with the Atkins website. The strong message from a lot of friends on Twitter, Facebook and Instagram has been to avoid them. You can see images of my meals on my Instagram feed.

Thursday 2014-01-23 12.40.38-2 AEDT Atkins bars. I have mixed feelings about these bars. I don't want to become reliant on a sweet treat when the food cravings are satisfied with protein. They're also processed and for all I know contain gums and other things that are not nutritionally beneficial.

Thursday 2014-01-23 12.40.38-2 AEDT Atkins bars. I have mixed feelings about these bars. I don’t want to become reliant on a sweet treat when the food cravings are satisfied with protein. They’re also processed and for all I know contain gums and other things that are not nutritionally beneficial.

2014 Gary Lum Weight and Blood pressure Chart

This is some of the health data I've been keeping on myself.

This is some of the health data I’ve been keeping on myself.

So so far so good.

Don’t forget to read my Medical Disclaimer.

Yes! I did eat all that meat.


I have the utmost respect for people who choose not to eat meat. In 1984 I didn’t eat meat because my cadaver reminded me of roast lamb. Having to spray it with formalin each day to keep the flesh preserved and from going off just put me off meat.

Once anatomy was over I got back into eating meat again.

Tonight I thought about salmon and then saw a small piece of lamb shoulder that I thought I would like to roast.

This was so tender and it smelt so good, I nearly pulled a tooth when I started chewing on the string used to tie it together.

Roast Lamb Shoulder

Sliced roast lamb shoulder

Roast lamb shoulder with sweet potato and pumpkin

I could not resist eating the rest