Tried and True Recipes from The Tucker Patch
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Creamy Roasted Pumpkin Soup Serves 4 to 6 2kg dryish pumpkin (Queensland Blue, Butternut, Jap, Triamble) 4 tablespoons olive oil (one for brushing the pumpkin pieces, the remaining three for cooking) 1 large yellow onion, chopped 4 large or 6 medium garlic cloves, pressed or minced ½ teaspoon sea salt ½ teaspoon ground cinnamon ½ teaspoon ground nutmeg ⅛ teaspoon cloves dash of cayenne pepper (optional) freshly ground black pepper 4 cups vegetable broth ½ cup coconut cream 2 tablespoons honey (optional) ¼ cup pepitas (optional) 1. Cut the pumpkin into quarters and scoop out the seeds. 2. Use 1 tablespoon of the olive oil to brush or rub over the flesh of the pumpkin and place quarters, cut sides down, onto a baking sheet. Roast for 35 minutes or longer, until the flesh is easily pierced through with a fork. Set aside to cool for a few minutes. 3. Heat the remaining 3 tablespoons olive oil in a large, heavy-bottomed pot over a medium heat. Once the oil is simmering, add the onion, garlic and salt. Stir to combine. Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes. Meanwhile, peel the skin off the pumpkins and discard. 4. Add the pumpkin, cinnamon, nutmeg, cloves, cayenne pepper (if using), and a few twists of freshly ground black pepper. Use your stirring spoon to break up the pumpkin. 5. Pour in the broth. Bring the mixture to the boil, then reduce heat and simmer for about 15 minutes, to give the flavours time to meld. 6. Stir in the coconut cream and honey. Remove the soup from the heat and let it cool slightly. Working in batches, transfer the contents of the pan to a blender and purée the mixture until smooth. Taste and adjust seasoning if necessary. 7. Ladle into individual bowls, sprinkle with the pepitas and serve. Note: Leftover soup can stored in an airtight container in the refrigerator for up to four days or frozen for up to three months. – Marnie Johnson, Gloucester Food Hub Grower |
Spicy Parsnip & Potato Soup
Serves 4 40g butter 1 large onion, chopped 3 medium parsnips, chopped 2 medium potatoes, chopped 2 teaspoons ground coriander 2 teaspoons ground cumin ½ teaspoon turmeric salt and freshly ground black pepper 1 litre chicken stock ½ cup cream (optional), or for lower fat use milk ¼ cup parsley finely chopped (garnish) 1. Heat the butter in a saucepan, add the onion, parsnip and potato and cook gently for 5 minutes. 2. Add coriander, cumin and turmeric, and salt and pepper. Cook for 1 minute, stirring all the time. 3. Add stock and bring to a simmer for 20 minutes. 4. Purée the soup mixture with a blender or food processor. 5. Return to the saucepan. Add the cream or milk, then heat and serve with a sprinkling of parsley. Note: If preferred, you can use pumpkin as a partial substitute for some of the potato. – Lyn Stewart, Gloucester Food Hub Member |
Kale Chips
One way to get the kids to eat Kale Ingredients 1 bunch curly kale, stalks removed & torn into bite size pieces Spray olive oil 1 teaspoon Moroccan Spice 1 teaspoon smoked paprika or a spice you know the kids like Preheat oven to 200C. Spray curly kale with olive oil. Sprinkle with Moroccan spice or favourite spice and a little salt. Ruffle the leaves up a bit to spread the spice. Spread evenly over 2 lined baking trays. Bake for 12-15 mins or until just crisp. Let cool and enjoy |
Whip up this family autumn dessert favourite and watch the eyes light up as you take this gorgeous dish out of the oven.
Apple and Rhubarb Crumble Crumble: 1/2 cup plain flour 90g cold butter, chopped 1/2 cup brown sugar 1/4 cup shredded coconut 1/4 cup rolled oats 1/2 tsp ground cinnamon Filling: 4 granny smith apples, peeled, cored, cut into chunks 1/4 cup water 1/2 bunch rhubarb, leaves removed, trimmed, washed, roughly chopped 1/3 cup caster sugar Steps: *Preheat oven to moderate, 180°C (160°C fan-forced). Lightly grease a medium ovenproof dish. *In a medium saucepan, combine apple and water. Bring to boil on high. *Reduce heat to medium. Simmer, covered, 4-5 minutes, until almost tender. *Add rhubarb and sugar. Simmer, stirring, 2-3 minutes, or until rhubarb is just tender. Drain excess liquid. *Spoon mixture into prepared dish. *To make crumble: Sift flour into a medium bowl. Rub in butter using fingertips until mixture resembles breadcrumbs. Sprinkle evenly over fruit. *Bake 25-30 minutes, until golden and bubbly. Serve warm with cream or ice-cream. *Recipe by Womans Day |
Organic Raw Apple Cider Vinegar
Apple Cider Vinegar is not a cure-all for every ailment but is said to be useful for coughs, arthritis, high blood pressure, nail problems and weight loss, to name a few, as well as being good for general health. Take two teaspoons of the apple cider vinegar together with two teaspoons of honey in a glass of hot or cold water daily Ingredients: • 3 small apples (core and peel included, no stem) • 3 tsp raw sugar • filtered water to cover Instructions: 1. Wash and chop apples into medium-sized pieces. 2. Place in a clean, rinsed and sterilised wide-mouthed jar. 3. Mix the sugar with 1 cup of warm water and pour on top of the apples. 4. If needed, add more water to just cover. 5. Cover the jar with cheesecloth and secure with an elastic band. This keeps the bugs away, while allowing the liquid to breathe. 6. Place the jar in a warm, dark place for 2–3 weeks (eg, the pantry). 7. Strain the liquid into a container, discarding the apple pieces. 8. Return the liquid from the container to the jar and cover again with the cheesecloth. 9. Return the jar to the same warm, dark place and leave for approximately 4–6 weeks, stirring every few days with a plastic or wooden spoon. 10. Test after 4 weeks. Once it reaches an acidity you like (this may take 6 weeks), transfer to a bottle with a lid. Store at room temperature. Recipe provided by Lorraine Lawler |
