Many mushrooms make good pasta

OK, so I’m yet to discover that eating too many mushrooms encourages weird dreams, but if such a condition exists, then I’m in for a show!

I used four types of mushrooms, button, swiss brown, oyster and enoki (which are the long stem small head mushrooms).  The combination of olive oil, butter, garlic and mushrooms is pretty hard to beat.  This is a really delightful pasta which I thought suited the day we experienced today.  

You can use any type of mushrooms, even one type only.  It will still taste terrific.

Make sure you know that the mushrooms you are using are safe, particularly if you ‘found them in the garden’.  I suggest not to use field mushrooms unless you are trained in their identification and potential danger, and you wish to take that risk. 

Ing.

2 cups of Mushrooms, any type (from a reliable source)

300gms spaghetti

One onion, sliced

Four cloves of garlic, finely diced

A handful of Continental parsley

A few sprigs of fresh thyme

80gms butter

300gms fresh thickened cream

A tablespoon of olive oil

1 teaspoon Massel powdered chicken stock* (dissolved in a splash of hot water)

Freshly cracked pepper to taste

Murray River Pink salt

Grated Grana Padano cheese to serve  

Method

The pasta and the mushroom sauce are to be prepared separately.  Heat the pasta water so the water will be heated in a few minutes time, ready to cook.

In a large stovetop pan, gently pan fry the onion in olive oil over medium heat.  Once golden add the butter.  As the butter melts add the chopped garlic to the butter, ensuring it doesn’t fry.  Now add all the mushrooms (whole) and the Massel stock which is dissolved in a splash of hot water.  Sprinkle in some salt and pepper to taste.  Add the handful of chopped parsley and thyme.

Cook it for about 5-7 minutes while the mushrooms reduce.  

The pasta water is probably now ready.  Add your pasta to the water and cook as per the instructions on the packet, which is generally about eight minutes.

Now to your mushroom pan, add the cream.  Stir it about and let it sit for about three minutes whilst it rises.  Let it rise, but not boil.  Once the cream takes on the colour of the mushrooms turn off the heat and let it rest until your pasta is ready.

Strain the cooked pasta through a colander.  Tip the pasta into the mushroom sauce and toss about so everything is covered in the delicious mushroom flavoured cream.

Serve with a generous sprinkling of Grana Padano cheese.

Now eat.

Enjoy those dreams.

Kind regards,

Brendan Blake

 * Massel stock is vegan

Saganaki (Greek or Cypriot frying cheese)

For those of you who have never tried Saganaki or Haloumi, your time starts now!  For the rest of you I’m preaching to the converted, so you already know what is below…

This cheese is awesome.  It takes three minutes from fridge to feast. 

It is not a strong cheese, it is just delicious.  It is so good the manufacturers have to limit each pack to two pieces only, which is the right quantity!

It can be served as an appetiser in Greek restaurants, but if the Greek restaurant is not open, bring the restaurant to you!  Saganaki and Haloumi are available at all Maxi stores.

How to cook:

-       warm stovetop frypan on medium heat.  Don’t add oil just yet,

-       open refrigerated pack, there are two pieces which require delicate separation,

-       soak for a minute in bowl of warm water,

-       remove from water and dust in both sides with flour,

-       add a tablespoon of olive oil to your frypan,

-       when the oil has heated, add the cheese slices, pan fry for about a minute on each side until they are a delicious golden colour.

-       eat them whilst they’re hot!

So Good!

Be game and try Saganaki. 

Jap/Kent Pumpkin with Mushrooms and Sautéed Spinach

Hi Foodies, last night I made a regular pumpkin dish that has been a huge success in my household for lovers of pumpkin and also those who do not like pumpkin!  I attach the recipe below and suggest you make it part of your vegetable diet. It is really very good.

The pumpkin photo doesn’t do it justice!  The flavour is incredible! 

For those who made the lentil dish, you will understand how simple foods like lentils can really taste so good, you’ll want to eat them every day!

I also cooked some Oakwood South African Bratwursts, sautéed spinach (with shallots because I didn’t have any garlic) and delicious steamed bok choy, which I overcooked by about a minute. 

Oakwood smallgoods will feature at the new Daylesford store.  I have written several Oakwood Smallgoods reviews and I am a huge fan of the skill and quality that Ralf and his crew offer to the community of Castlemaine.  Local producers are well supported!  Here are the Oakwood reviews:

https://maxifoods.net.au/kitchen/product-review-oakwood-free-range-berkshire-pork-smoked-bbq-pork-ribs

https://maxifoods.net.au/kitchen/oakwood-cheese-krankys-product-review

https://maxifoods.net.au/kitchen/oakwood-free-range-berkshire-pork-cheese-kranskys 

OK.  Pumpkin and Mushrooms – very easy to make

Ing.

1 qtr (or half) Jap/Kent pumpkin, chopped into large chunks, skin on

1 punnet sliced mushrooms

1 onion, sliced or diced

1 large handful of Continental Parsley, coarsely chopped  

1 teaspoon Massell Chicken stock (yes, it is vegan!)

A pinch of Murray River Pink Salt

1 pinch of cracked pepper

A teaspoon of butter (if you choose)

Olive oil and a cup of water

 Method

In a stovetop pot with lid gently fry the onion in a tablespoon of olive oil. When golden, add the mushrooms.  If you are using butter, toss it in now.  After a minute or so toss in all the pumpkin and parsley.  Add a cup of water.

Add the salt, pepper and Massel chicken stock.

Bring to the boil.  Turn down to the lowest possible heat setting, cover and let it cook for about 30 mins.  Check it every now and then to ensure the water has not run low and give it a turn or two. 

Now eat!

Sautéed Spinach

Rule: your spinach quantity will reduce to about 5% of the original amount you put into the pot, so if you want to get any edible results from this dish, fill your pot to the brim before placing the lid on top!

Ing.

Heaps of baby spinach leaves

2 tablespoons olive oil

A splash of water

2-10 freshly chopped garlic cloves (I would use 10 every time!)

A pinch of Murray River Pink Salt

A sprinkle of cracked pepper

Method

In a stovetop pot (with lid) on medium heat, warm your oil and then toss in all the spinach.  Add your garlic on top of the spinach, don’t let it fry in the oil, add the splash of water, salt and pepper.  Put the lid on and let it cook for about 2 minutes. 

Now eat!

Stay well.

Green Lentils – better than you think! Veggie or Vegan

This is an old favourite.  It can be vegetarian or vegan (just don’t add the parmesan cheese).

I made it tonight and now I remember why I used to make it regularly.  It is just so good!

Easy to make (all my meals are easy to make)

Ing.

375g or 500g Green or French Lentils (don’t use red or yellow lentils)

1 onion, finely diced

2 carrots, peeled and coarsely chopped

2 x 400g tins of chopped tomatoes (or fresh tomatoes with the centre removed)

1 handful of fresh Continental parsley, coarsely chopped

4 cups hot water

6 pieces of coarsely cut parmesan cheese squares (not if you’re vegan)

1 tablespoon olive oil

Cracked pepper to taste

A good pinch of Murray River Pink salt

1 x teaspoon Massel powdered chicken stock (it’s actually vegan and gluten free)

Method

In a stovetop pot (with lid), on medium heat, gently pan fry the diced onion in olive oil until golden brown.  Toss in the whole packet of green lentils.  Stir them about to absorb the onion and oil flavours.

After a minute or two add your tomatoes, carrots and parsley.  Stir it about.  Now add the pepper, salt and Massel chicken stock.  Add two of the four cups of water and let it gently heat up.  If you want to use the parmesan cheese, toss the coarse pieces in now - don’t try to find them later, they will dissolve!

Add the final two cups of water and raise the heat to bring it to the boil.  Once boiled, turn down the heat to the lowest heat setting, put the lid on and let it simmer for about 40 minutes.  Stir it occasionally to ensure nothing sticks to your pot.

‘Slightly crunchy’ is how I best describe the way I like to eat these lentils.

If you want to find the parmesan chunks, simply add them later, just before you remove it from the stove.

Serve with grated parmesan, if you choose.

This dish is excellent.  It tastes great, it is healthy and the kids will want more than one bowl!  I had three tonight!

Vegetable Soup – so easy, so good!

This soup has no oil, no fats, no meat and there will be none left!  So, make a large amount.

I find soups easily become broths when too much water is added.  It’s still a good soup, but it can be a little thin.  So, put loads of veggies into this soup and limit your water quantity so the flavour is richer and the soup is more of a meal than a soup.   

A little crusty bread goes a long way.

Ing.

1 x onion, diced

1 x potato, diced

2 x stems of celery, chopped into soup sizes

2 carrots, diced

3 x sprigs spring onion

1 x handful of Continental parsley, chopped

5 cloves garlic

4-6 cups hot water

2 x teaspoons Massel powdered chicken stock

A sprinkle of cracked pepper

A good pinch of Murray River Pink salt

In a large stovetop pot on medium heat place all the veggies.  No oil, no butter.  Gently stir them around a dry pot for about five minutes.  The veggies will soften very quickly.

Now add two cups of (hot) water, powdered stock, salt and pepper.  Stir it about.  Now add another 2-4 cups boiling water, bring to the boil.  Once boiling, put the lid on, turn the heat down to the lowest possible setting and leave for one hour.

Remember, low and slow brings out the best flavours.

Serve with crusty bread.  Very awesome

Stay well, stay safe.

Kind regards,

Brendan

Baked Sweet Potato – for the Vegan, Vegetarian or Carnivore!

I cannot claim the credit for this amazingly good dinner.  My daughter can!

The sweet potato needs to be thoroughly washed in water, then pricked with a fork about 20 times, all over, then oven baked at 200c for 45 mins.  It is cooked in its skin.  The result is as seen.

Now slice a long slit along the top of the baked sweet potato and gently loosen the delicious orange inner a little.  Now fill with whatever you like.

I was offered a very large range of fresh raw vegetables, mince beef cooked with Spanish onion, cooked pumpkin, steamed corn, sour cream etc.  Anything works. 

I topped mine with freshly made Guacamole (mashed ripe avocado with Spanish onion, lemon juice and diced tomato), cheese and sour cream.  Below that was minced beef, baby cos lettuce, tomato, sweet corn and baby cucumber.

This meal is just fantastic.  I had a second one, similar but different!

Homemade Roast Pumpkin Ravioli with Tomato and Basil sauce

Why give your kids Play Dough when they can make you dinner?  It’s much the same!

This dish comes in two parts, the ravioli and the sauce.  It needs a little preparation but the result is excellent and well worth the effort.

Ravioli

If you have a (dusty) pasta rolling machine at the back of the cupboard your task will be simple.  If you can’t find it, look behind the popcorn popping machine and the automatic bread maker!  Otherwise a rolling pin works just as well. 

Ravioli Ingredients

500gs of ‘Tipo 00’ fine flour, plus a little for dusting

5 large eggs

2 tablespoons of olive oil

400g pumpkin to roast, any variety, I used Kent Pumpkin.  Butternut or Grey will work equally well.

Pasta sauce ingredients

One brown onion, chopped

Two tins of chopped tomatoes

1 cup hot water

A handful of fresh basil leaves or a teaspoon of dried basil flakes

2 heaped tablespoons of Leggo’s tomato paste

1 teaspoon Massel powdered chicken stock

a sprinkle of nutmeg

a sprinkle of cinnamon

Murray River Pink Salt

Cracked or freshly ground black pepper

Preheat the oven to 200c.  Coarsely chop your pumpkin and lightly coat with olive oil and Murray River pink salt.  Place on a baking tray on baking paper and pop into the oven.

To make the pasta:  Combine the flour, the eggs and the oil on a benchtop.  Mix it into a dough and knead it over and over until it is firm and well joined.  This pasta dough should be hard.  It is hard work to knead it.  If it is too hard add some olive oil.  Form a ball and wrap it in Glad Wrap and leave on the bench to rest for 30 mins.

Start making your sauce.  Gently fry your chopped onion in olive oil.  Once browned add the chopped tomatos and the tomato paste.  Add your basil, Massel chicken stock, hot water, cinnamon, nutmeg, salt and pepper.  Bring it to the boil and then turn it down, covered, to the lowest possible setting and let it slowly flavour up.  Give it a stir every five minutes to ensure nothing has stuck to the base.  It will be ready once the ravioli is ready to cook.

When your dough has rested for 30 mins, cut off about a fifth of the ball and start to roll it through your pasta machine or rolling pin.  Roll it nice and thin.  Roll several long sheets and put them aside.

Once your roast pumpkin is roasted and soft remove it from the oven and mash it with a potato masher.  Gently lay out small balls of your mashed pumpkin onto the pasta sheets (as in the photos) and fold the sheet over the pumpkin to form the ravioli envelope.  Ensure to leave room on the sides to seal the ravioli pieces.  Now gently press the pasta around the pumpkin filling and seal off each piece.  Once you have a complete run, cut each piece out.  Seal the ends by pressing along the edge with a fork.

When they are all done, turn off your tomato pasta sauce and let it rest.

To cook the ravioli: boil water with a pinch of salt.  Once boiled, place the ravioli pieces into the boiling water.  They will cook in about three minutes.  When they are ready they will float to the top. Given them an extra ten seconds before removing them to a colander to drain.  Cook all the ravioli, pour over the tomato and basil sauce, sprinkle a little (a lot) of Grana Padano grated Parmesan cheese and eat.

This dish is a winner and a keeper!
 

Brendan Blake

Broccoli Forest - beware...

Broccoli

Steam your broccoli in 2 cms of boiling water for 3 minutes.

Add salt, olive oil.

Done.

Eat!

Chunky Tomato and Shallot Soup

Shallots are like little onions but my experience with them is that they are more delicate, they require less heat at a slower rate in oil to extract the best flavour.

Ingredients

2 shallots, sliced into rings

3 sprigs of spring onion

A handful of chopped Continental Parsley

12 whole ripe tomatoes

One teaspoon Massel powdered chicken stock

Murray River Pink Salt

Freshly ground or cracked pepper

Two tablespoons of Leggo’s Tomato paste.

Fill the kettle and set it to boil.

Slice your shallots into rings and gently fry them in olive oil in a soup pot.  Flip them after a couple of minutes.  Cut your tomatoes in half and squeeze out the inside pulp and seeds.  We will only use the outer of the tomato.  Toss all your tomatoes into the pot.

Chop your spring onion into little pieces alongside the parsley and chuck them in the pot.

Place the teaspoon of Massel chicken stock into the pot and add two cups of boiling water from the kettle.  Add the Leggo’s tomato paste and the add salt and pepper to taste.

Cover and bring to the boil.  Once boiled turn down to the lowest possible setting and simmer, covered, for about 45 mins to one hour.  Stir the base very ten minutes or so to ensure nothing sticks.

Add or reduce the amount of water you use to make this soup thicker or thinner.

Garnish with fresh Continental parsley to serve.

Serve with thick crusty bread.

Burn your beans, burn your zucchini

‘Control burn’ your veggies.  It brings out delicious flavours.

Char Grilled barbequed Zucchini:

Ing.

Zucchini

Olive Oil

Murray River Pink salt

Cracked or freshly ground pepper

Slice the zucchini, add olive oil, salt and pepper and add to hot grill barbeque, one minute each side.  Done.

So simple!  So good!

Blistered beans and ginger:

Ing.

Any quantity of beans (the lager quantity the better because they will all be consumed)

10 very fine slices of fresh ginger or grate fresh ginger instead

3 sprigs of spring onion

Sesame oil

Mirin

Sake (if you have some, otherwise don’t worry about it)

Soy Sauce

Murray River Pink salt

Cracked or freshly ground pepper

Trim the ends from the beans, place into a hot skillet with sesame oil.  Add sliced spring onion, sliced ginger, a splash of mirin, a splash of soy, a splash of sake, a sprinkle of Murray River pink salt, freshly ground pepper.   Toss frequently.

 Keep on high heat until ‘control burnt’.  Blistered beans are what you are looking for.

Now eat!  Delicious!

Roasted Roots

Inspired by the Hemlock post, I decided to roast five root vegetables.  The vegetarians and vegans will enjoy this very much, as will the carnivores!

I selected orange carrots, purple heirloom carrots, parsnips, celeriac and beetroot.  I peeled them and cut them into large pieces, then lightly covered them with olive oil, sprinkled Murray River pink salt and freshly ground pepper.  I roasted them for about 45 mins at 200c alongside another tray of roast pumpkin with sweet potato and a bacon and parsley quiche. 

Well, the root vegetables were fantastic.  Slightly blackened, the carrot gave a sweet taste, the celeriac and beetroot were perfectly cooked, nicely soft and full of flavour.  The purple heirloom carrots had less flavour than the orange carrots and the parsnip was excellent.  I had not eaten parsnip for a few decades, but I enjoyed it more tonight than I did when I was seven years old!

Several of these roots have already offered their green tops for other vegetables, so in a way you get two meals from the one vegetable.  As mentioned earlier today, I would like to grow some parsley so I can eat the parsley and then pull the root and roast it too.  The celeriac did not taste like celery, so I expect the parsley root will not taste like parsley.

Given the range of colours in which carrots can grow, tomorrow I’ll post an interesting piece about why the orange carrot is the most prolific of all the carrot colours and why it should be called the ‘heirloom’ carrot as opposed to the purple, yellow and white varieties which have been given that title.

Eat well, stay well.

Kind regards,

Brendan Blake

How to cook Brussels Sprouts

Cut the sprouts in half (long ways) heat up your fry pan and place a slab of butter and a good pour of olive oil, for Vegan, hold the butter (if you have some!). Pan fry hot and quick until the sprouts a slightly charred, but retain their bright green colour. Add some cracked paper and Murray River Pink salt.

They are ready to eat. They are hot and crunchy and delicious!

Bull Horn Peppers

They only look like bull horns. They are genuine vegetables.

Place them straight onto a high naked flame on the stove or barbecue. Using tongs, turn them over every couple of minutes. They will blister and then turn black. Once they are black remove them from the flame, place them on a board and remove the charred skin with a butter knife. The skin will peel or scrape off easily.

You can add salt and pepper or olive oil, but without any other additions, they are good to go as they are.

Tomato and Basil soup

Tomato and Basil Soup (Veg and Vegan)

This can be served chunky or as a thin soup simply by placing it into the blender or using a hand held Bamix blender in the pot. I served it chunky!

The redder your tomatoes, the redder the soup will be. We are not going to fry the onion, so there are no fats to add to this soup.

Cut your tomatoes in half and squeeze out the centre. We are not going to use the centres or seeds. Throw your squeezed tomatoes into the saucepan with your finely diced onion with a couple of cups of water and let them reduce. Allow it to boil then turn it down to simmer, covered, with a very low heat.

In the meantime, chop your fresh basil, spring onion, garlic and Continental parsley. Once the tomatoes have started to soften and reduce, into your saucepan goes the rest with another two cups of water. At this time you can determine the thickness of the soup by varying your water quantity.

The other ingredients all merge in nicely.

Now, add a good pinch of Murray River Pink salt, some freshly ground pepper to taste, a tsp of Massel powdered chicken stock and a couple of good tablespoons of Leggo's tomato paste.

Let it simmer for about an hour. Serve it chunky or blend it for a puree version.

Serve with crusty fresh bread.

Very basilly!

Vegan Paella

By request I made a Vegan Paella tonight.

It was not a traditional Paella, but it was just as good! Over medium heat, in a deep frypan, brown a diced onion in olive oil. When browned, add two cups of arborio rice, this is a firmer and larger grain rice which is traditionally used in paella and Italian risotto.

Once the rice has absorbed the oil and the flavours in the pan add a cup of hot water which has been mixed with a teaspoon of Tumeric Powder and a teaspoon of Massel Vegetable stock or Vegeta. Add the raw kernels of one cob of corn, half a sliced red capsicum and freshly chopped continental (or flat leaf) parsley.

I was supposed to add green peas but I forgot to buy some! As the water is absorbed into the rice you will need to continue to add more. Add hot water in one cup increments until the paella rice is soft.

Add salt and freshly ground pepper of course. Lift and toss it as it cooks. Serve it in the pan.

Very easy to make.

Delicious!

Melanzane Parmigiana (Eggplant and Parmesan Cheese)

Tonight I made my old favourite Sicilian meal. It can be vegan or vegetarian depending on your taste. As the nights grow colder this fabulous dish will warm your soul and your belly. It is so good it is hard to believe! I'm actually eating it as I type!

I saw the most magnificent perfect shiny black eggplants in the produce department today and I could not resist my temptation to cook them! They looked like black mirrors!

There are two parts: the sauce and the eggplant. If you treat it as a lasagna, the preparations in largely the same.

Preheat the oven to 150C. You will need a lasagna type oven dish for this to cook in the oven.

Sauce: in a large pot brown a large diced onion in olive oil. Then add three cans of chopped tomatoes, a handful of chopped Continental parsley, half a large jar of Leggo's tomato paste, cracked pepper, a cup of water, Murray River Pink Salt and of course a teaspoon of Massel powdered chicken stock. Bring to the boil and then turn down to the lowest setting to simmer.

Eggplant: peel four fresh eggplants and slice them into 5-6mm slices. Pan fry them until gently brown in hot olive oil and set aside. This process is quite time consuming and the eggplant will soak a lot of the oil, so the fry pan will need to be topped up regularly. Set the fried slices aside.

If you prepare your sauce first, it will be ready to use once the eggplant slices are ready.

Grate your Parmesan Cheese. You will need 3 cups (grated), which is about the size of the piece on the photo (about 200 gms)

Layer your sauce and eggplant pieces in the oven dish, sprinkling each layer with cheese before moving onto the next. Once the layers a complete, pour over any remaining tomato sauce and cheese. Cover the top with the grated Parmesan you have left over.

Cover with foil and bake for 1 hour. Enjoy! (it's hot).

Four types of Mushroom Pasta sauce

The overwhelming engagement of the red 'Fly Agaric' mushrooms yesterday has prompted a four variety creamy mushroom pasta sauce, that you can eat! You don't need to use four types of mushrooms, one will do, but beware...it's very good!

So I used Swiss brown mushrooms, Button mushrooms, Oyster mushrooms and Enoki mushrooms (the long stem small head mushrooms).

The ingredients picture shows a lot of ingredients. If you use them all you will be very vegetarian.

Boil the water for your pasta as the timing is critical. By the time the sauce is ready, the pasta will be ready. Add boiling time plus cooking time (about 20 mins).

Finely chop your onion and pan fry in olive oil. Add a chunk of butter. You may need a large pan. Once nicely brown, add all the other ingredients at the same time, your chopped mushrooms (but with a recognisable shape), three cloves of garlic, spring onions, thyme, Continental Parsley, Murray River Pink salt, cracked pepper and a teaspoon of Massel chicken stock. Hold the cream and the grated parmesan cheese.

Cook it in the large pan on medium heat until the mushrooms reduce in size and they are nicely cooked. Add a little hot water to create steam in the pan and keep it moist. Don't let it dry out. Turn it down to low heat.

Once the pasta is ready, drain it and set it aside. Into your mushroom pan pour about 200 mls of Bulla Thickened cream. Toss your mushrooms to mix in the cream. Don't let it cook too long as the cream will spoil. When the cream is nicely brown, add your pasta and mix it together.

Serve with a generous sprinkle of grated Grana Padano cheese. Maybe some fresh chopped parsley for presentation, otherwise it won't last long enough to need to look that good!

Having said that, presentation is everything!

Hot tip: to bring some heat to your soul, because it is 2 degrees outside, add more cracked pepper. It won't taste peppery, it will warm you up inside!

How do you cook Asparagus?

If you want to cook asparagus like a super star, this is what you do:

Preheat the oven to 150c.

Chop about 2.5cms of 'wood' off the thick end of each spear and discard. Guinea pigs do not like it!

Finely chop three cloves of fresh garlic.

Place your asparagus spears in a bowl, toss in your chopped garlic, liberally splash with olive oil, crack some fresh pepper on top and sprinkle your Murray River Pink salt. Toss it all about so the spears are covered in oil.

Place your spears onto a baking tray. If you use baking paper, like I do, there is nothing to clean up. Just toss the paper in the bin. The asparagus won't stick to the paper. Make sure all the garlic and oil leave the bowl. Grind a little extra pepper and add a sprinkle more salt.

Bake in the oven for 10 mins. No longer. 10 mins is all it requires.

This is best made when you are using the oven for something else. 10 mins before you take out whatever you are cooking, add the asparagus to the oven so it will be timed perfectly.

Now eat.

Scalloped potatoes

I'm pushing my wintery meals now because its time to get comfortable and settle into the colder months with warm 'comforting' foods!

Scalloped potatoes have always been a winner in my household. I made a mixed Pontiac and sweet potato bake a few days ago. It worked out really well. Sorry I can't offer a sample, nothing left...

Preheat your oven to about 150c. Gently pan fry your onion rings in a tablespoon of olive oil until they are golden and nicely cooked. Whilst they're frying away, peel and slice your potatoes. I recently acquired a vegetable slicer which has sped up my slicing time, otherwise a manual 5mm slice is a good thickness.

In a bowl, mix the sliced potatoes and cooked onion. Add 300ml Bulla Thickened cream, cracked paper and Murray River Pink Salt to taste. Collate the slices into groups and place them upright into a baking dish. Pour any excess cream into the dish and add a couple of small dollops of butter throughout the dish.

Bake, uncovered for about an hour when the potato will be nicely cooked and browned.

If you choose not to stand the slices vertically, the flat ones in the bottom of the dish can be a little 'well cooked'.

Add some Continental Parsley to the mixing bowl before you bake. I love Continental parsley. I think everything (almost) you cook should have it!

Enjoy.

Pumpkin Soup with Nutmeg

Now I know you can all make pumpkin soup, but I want to provide a refresher as I made this on the weekend.

I find a blend of Jap and Grey pumpkin flavours up nicely, but this time I tried the good old Butternut and the result was just as good.

In a large stovetop pot, gently fry an onion on olive oil. When it is becoming transparent, add an entire peeled and coarsely diced pumpkin and a peeled and diced potato. Also add a handful of fresh Continental Parsley, two teaspoons of Massel Chicken stock powder, Murray River pink salt to taste (about two or three teaspoons) and a sprinkle of cracked pepper.

Add the quantity of water you want to make the soup thinner or thicker. I added eight cups of boiling water.

Cover and bring to the boil. Once boiling, turn the heat down to the lowest setting and allow it to cook slow and low for about 45 mins or until the pumpkin and potato pieces are thoroughly cooked. Poke them with a knife to test.

Now you will need a blender. Scoop the mixture into your blender and blend until the texture is smooth and consistent. Do this in several batches as the blender may not be able to accomodate the entire volume.

There may be small pieces of pumpkin or potato that remain larger than expected after the blending process. These are gems and ought be left to be found by your complaining diners!

It is good all on its own. Add a dollop of sour or thickened cream and a sprinkle of nutmeg for an extra special feast.

Some buttered sour dough bread or my Italian Bruschetta appetiser makes this a full meal.

Make more than you need so you can have it again tomorrow.