Tuesday, May 24, 2011

Chilli Pumpkin Soup

Cook Meter: Amateur
Cost Meter:  $

Tonight I pulled my dinner out of the freezer and chucked it in the microwave.  No, it was not a lean cuisine or anything of the microwave dinner variety.  But it did leave me with the feeling that I am looking after myself.

Chilli Pumpkin Soup, not the same as your usual soup as it uses lots of chilli, and coconut milk.  But its a fantastic winter warmer and every better when you have some pre-made in your freezer and you just cannot stomach another take-away meal.


1 whole butternut pumpkin
2 brown onions
4 cloves of garlic
4 large red chillies
1 bunch of coriander
2L of Vegetable stock
1 can of coconut milk


1. Heat oven to 180 degrees celcius and roast the pumpkin and onion, it will give the vegetables a beautiful flavour.

2. Finely dice the chilli, garlic and coriander and fry in a large pot until soft

3. Scoop the pumpkin out of the skin and place in the pot with the onions and stock.  Then fill the pot with water until all of the vegetables are covered.

4. Simmer for another 15 minutes.

5. Stir in the coconut milk and simmer for another 5 minutes.

6. Using a stick blender, blend the entire soup together and serve.

Note: I freeze the soup in containers, or in freezer bags in portions of two. Which give me a great quick meal alternative instead of rushing off to Maccas.
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Tuesday, May 10, 2011

My Favourite Things: Creamy Chicken Pasta

Cook Meter: Amateur
Cost Meter:  $

Do you have a go-to meal, that's cheap inexpensive but delightly comforting at the same time. I do. It's my hangover cure, my breakup cure, my "I've been good at the gym all week I deserve a break" meal.

I try not to eat it very often as it's not good for you, but sometimes you just have to say screw you world this is my body and I will eat what I want.


200grams of chicken
2 slices of middle bacon
3 shallots
100 grams of mushrooms
2 cloves of garlic
1/4 glass of white wine
400mls of cream

Pasta about 100grams per person. Try my pasta recipe if you want to make it yourself!


1. Heat pan with oil and saute, finely chopped garlic and shallots.

2. Add Chicken and bacon and cook until browned.

3. Add mushrooms, saute for 1min and then add the white wine.

4. Let the wine reduce for a minute and then add the cream. Let it reduce again until it reaches a sauce consistency.

5. Top with parmesan cheese and cracked pepper.
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