PUMPKIN AND CHICKPEA SOUP

This is a very simple soup to prepare .
Heat a glug of oil  ( 1 tbs ) in a large saucepan over a medium heat .
Add1 large onion (peeled and sliced )
1 tbs of minced garlic .
1 kg of peeled pumpkin
3 medium sized parsnips  ( washed and chopped )
Pour in 4 cups of vegetable stocks and 2 cups of water .
Bring this to the boil, then reduce to a simmer continuing till the vegetables are soft .
Cool slightly .
Then using a stick blender process till smooth .
Now add 2 grated zucchini and 1 tin of chickpeas ( 420 gm )that has been drained and rinsed .
Season with 2 tsp of ground cumin and 1 tsp of ground coriander , cracked black pepper and  salt .
Serve with a dollop,of sour cream .

CLEOPATRA`S CAKE

Preheat your oven to 180 deg C .
Butter and line the base of a 9" / 22cm  spring form pan with baking paper .
In a large mixing bowl , cream 1/2 cup[ butter / margarine until soft , then gradually add 220gm of castor sugar , making sure to beat well between each addition .
Add the grated zest of 2 lemons , 1 tsp of vanilla extract  and 2/3 cup of poppy seeds .
Fold through 2 cups / 280 gm of sifted S.R flour alternating with 1 cup / 250ml  of full cream milk , until well combined .
Whisk 4 egg whites in a separate bowl until stiff peaks form .
Working quickly ..lightly fold the egg white mixture through the batter and spoon into prepared pan .
Bake in  the preheated oven for 1 hour or until a skewer inserted into the centre comes out clean .
Remove to a wire cooling rack , allowing to cool in the pan for 15 minutes before turning out to cool completely .
Cleopatra`s cake needs to be iced with intense red icing .
To make the icing , cream 120gm / 1/2 cup of softened butter / marg until smooth add 180 gm of icing sugar and cream until smooth , add a few drops of vanilla extract and 5 drops of red food colouring .
Smooth over the top of cake .
A cake fit for a Queen .

SALT OF THE SEA DELIGHT

For this tasty savoury delight you will need 6 matjes herring fillets , washed under cold water and patted dry .
( Matjes herrings are available from all the large supermarkets )
I a medium bowl combine the herrings with 1 grated onion , 2 medium , peeled and grated granny smith apples , 6  crushed Marie biscuits .
Now add 125 ml of white vinegar , 1 tbs of sugar  ( or to taste ) and mix well .
Spread the mixture onto a flat plate  and set aside in the refrigerator .
Hard boil 3 eggs from room temperature .
When cool , shell the eggs and separate the whites from the yolks .
Push the yolks through a sieve and chop the egg whites .
Sprinkle the egg whites over the herring mixture , followed by the yolks .
Finely slice 3 dill pickles on top and serve with plain crackers and a dry Riesling or a Shiraz .

BALKAN BEEF BRISKET

This one is for Shaun ..
You will need 1 kg of  lean beef brisket cut into 3" / 8cm slices and place in the bowl of your slow cooker .
Add 6 large carrots ( washed and sliced )
1 turnip peeled and sliced
1 sweet potato trimmed and cubed
1 medium onion peeled and cubed
Pour in enough boiling water to just cover the brisket and vegetables .
Place on HIGH , and allow to simmer for 2 and 1/2 hours .
Add 1 tbs of fish sauce  mixed with 1 tbs of tamari / soy sauce and 2 tbs of golden syrup and 4 medium potatoes washed and grated .
Simmer for a further 35 minutes .
Mix 1 tbs of plain flour with a little water to form a paste and stir through the meat and vegetables .
Season with salt and cracked black pepper .
Serve with dumplings or rice.

SIMPLE CHICKEN CASSEROLE

Tonight I will be preparing a simple chicken casserole .
Preheat your oven to 190deg C ..15 minutes before you commence your bake .
Place 1.5 kg of chicken pieces  ( all skin and visible fat removed ) in a large bowl  with 2 tbs of minced ginger , 2 tbs of minced garlic , the peel of 2 mandarins ( pith removed )  12 dried apricots sliced in half , 65 ml of tamari / soy sauce , 250ml of chicken stock , 65 ml of dry sherry and cracked black pepper to taste .
Toss to make sure all the chicken pieces are coated with the mixture .
Place chicken with sauce in a casserole  and bake for 60 minutes in the preheated oven , turning occasionally .
Just before serving make a paste with 1 tbs of cornflour mixed with a little cold water , stir through the sauce and continue to cook till it thickens .
Serve with cauliflower rice or zucchini noodles .
ALTERNATIVELY ....you can use your slow cooker ..and cook on slow for 4 hours .

FLYING FOX A`L`ETOUFFEE

My daughter Nicole Murphy , is working in Bamaga near the pointy tip of Australia .
Through my reading and interest in Australian art , I by chance came across this recipe documented by Percy Trezise  (a historian and documenter of Aboriginal art ).
This recipe is for you Nicole .
Transposed as it was documented ..........
`Line shallow hole with a layer of pebbles, layer of kindling and a second layer of pebbles .(When available a clean white termite nest may also be used. )
Light kindling and wait until fire is very hot .( Firesticks made from matchwood are preferred but not essential .)
Place flying foxes ( one per person ) in flames to singe off fur and char skin .
remove and place to one side .
Rake pebbles and coals .
When pebbles and coals have reached a constant high heat cover with a layer of eucalyptus leaves .
Smash bones with heavy rock and lay flying foxes on bed of leaves .
Cover with a layer of paperbark and a thin layer of sand .
Cook for approximately one hour .
Garnish with ground pandanus nuts or other fruits in season and serve ......
The dark red aromatic meat , when it is served will be delicious ....

SOURDOUGH BREAD IN HAM HOCK AND LENTIL SOUP

A one dish meal .
I made a pot of ham hock and lentil soup with diced onion , shredded carrot cooked in vegetable stock .

You will also need  a small sourdough ciabatta loaf , spaghetti zucchini and grated grana padano .

Spray your baking dish and place a layer of the grated zucchini over the base and then top with the ciabatta .

Now spoon  the prepared soup over the ciabatta till your baking dish is near full, place on a baking tray .

Now top with grated grana padano and a little extra zucchini spaghetti.

Place in the preheated oven and cook till the liquid has been absorbed into the ciabatta loaf .

Remove and slice as required placing pieces into bowl and ladel over extra soup .

This is delicious , warming and filling .