Pumpkin Soup

It takes just THREE humble ingredients to whip up this absolutely fabuliciouz soup!

Yep, you read that right! 

Only 3 Ingredients!

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  1. Butternut Pumpkin
  2. Thickened Cream
  3. Cayenne Pepper

After a fairly intensive weekend of dancing action for Mini-Me with her first competition, I needed to whip something up in a hurry that was both tasty & able to fill our tired tummy’s! This Pumpkin Soup has always been our fam-bam go to staple for just such occasions.

Start by peeling & chopping up 1/2 of a butternut pumpkin before bunging the chunks into a saucepan with a wee bit of water. Pop a lid on & allow that to simmer away slowly over a gentle heat to reduce. Just keep an eye on the liquid so that the pumpkin doesn’t stick or burn as every single one of them will be different in the amount of water they let out during cooking.

When the pumpkin is mushy soft, remove from the heat & mash it all up then grab good old Mr Buzzy (aka stick blender) to blitz to a gloriously smooth consistency.

Pour in 300ml of thickened cream, stir to combine & whack back on the heat to gently warm through.

Finally, season with cayenne pepper to however much floats your boat.

Then It’s Chompin Time!

Hasselback Potatoes

Gorgeously crunchy exterior meets lusciously soft interior,

creating what could possibly be described as the best ever roast tatties!

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To make these wee pillows of chippy awesomeness you will first need to crank your oven to a stonking hot 200c so that it gets ready whilst you crack on!

Peel 4 good sized potatoes before cutting them in half lengthways. Bung them, cut side down, on a chopping board before ever so carefully slicing very thin slits the length of each tattie making sure not to cut all the way through, so stop about 2/3 of the way down.

Next, gently melt a couple of tablespoons of butter over low heat. Brush the melted butter onto a baking tray then pop your sliced tatties carefully onto it. Smother the tops of the tatties in more of the melted butter by brushing on with abandonment! Don’t use it all though!

Whack into the oven for 30 minutes to bake, ensuring to brush with the reserved melted butter roughly every 10 minutes.

Meanwhile, into a mixing bowl goes 1/3 cup of grated parmesan cheese along with 2 tablespoons of whatever crumb floats your boat. Give it a jolly good mix & when the half hour on the tatties is up, evenly sprinkle the mix across them, shake a nice amount of paprika on & whack back in the oven for another 15 minutes to turn golden brown.

Korean Chilli Chicken

Succulent chicken marinated with a fabuliciouz depth of flavour leaving a  wonderfully warm mouth tingle.

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This wee number has absolutely impressed hubby & I with it not just being about blow your head off heat, but rather a real layering effect of flavour.

Grab yourself a bowl & bung in 500g of stir fry chicken strips before seasoning well with salt & ground black pepper.

Next, whack in the juice of a lime & 1 & 1/2 tablespoons of Korean Chilli Paste – this is our new discovery at the local Asian grocer & it’s seriously good stuff!

Make sure you give it all a jolly good mix to coat that chook really well then set aside for half an hour to marinade. The lime juice will start to ‘cook’ the chicken so this is not one to leave for too long.

Get your wok to a stonking hot heat with a wee splash of oil & toss the marinated chicken through to cook.

It’s really that easy!

Easter in Eden

Sometimes all you need is to spend some time in a beautiful place to figure it all out.

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After 5 ever so long years living in exile as somewhat reluctant nomads, it’s finally our time to go home.

Before leaving on our beautiful holiday, we had a knowledge that something BIG was going to happen to accommodate a shift in our mindset.

You know that feeling you get when you just know that something EPIC is about to happen?!?!

Well, as soon as we arrived back on our beloved East Coastline we felt the definite shift in energy as we continued to drive further north. The energy of the East Coast is so much lighter & more gentle than anywhere else in the country we’ve been. It’s what matches our own personal energies which is why we tune so harmoniously to it. It’s home, It’s us, We need to return.

Every day we blissed out with our toes in the sand as we made our

Life Plans so effortlessly, so easily, so carefree.

It all came together in such magical clarity that we simply can’t be wrong.

All of our answers simply fell into our laps as we attuned ourselves completely to the lovely East Coast energy.

We will be actioning our plan over the coming months ahead of moving home to the ever so fabuliciouz Gold Coast & hope you will all enjoy this transition as we share snippets of what will be our final nomad relocation.

Once we’re home, that’s it, we’re done!

Miss Milly has already been SOLD, our camping gear is next followed by miscellaneous items that we no longer require in our lives.

Whilst we will forever treasure this time spent exploring our Nation, we are beyond looking forward to going home to our loved ones, back to our beloved East Coast energy & enjoying our unique Gold Coast Caldera lifestyle again.

Fish Bites

The secret to great food is to not do a lot to it!

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We’ve just returned from holidays & had the most amazing time away! We are relaxed, revived & refreshed as only a break at the beach can provide!

Whilst we were there, we were so fortunate to find ourselves alongside some extremely accomplished fishermen. Mini-Me delighted in seeing their catch each day with the incredible variety of different species they hauled in.

One day, they snagged themselves two very impressive Kingfish! Then the most beautifully generous thing happened, they handed us a bag of their freshly caught Kingfish! I mean, WOW, right?!?!?! Unless you’re a fisher person yourself, you just don’t get fish that fresh!

Now something that I’ve always done, no matter what the produce & is my Top Tanz Tip for you all today is  –

Always ask the Farmer/Hunter/Fisherman/Gatherer HOW they cook it!

You will be absolutely blown away with the culinary knowledge that will be so freely given to you.

Our lovely fishermen advised that with this particular fish, the best course of action was to simply season some flour with salt & pepper, toss the fish through it & then pan fry in some hot oil quickly until they’re cooked through.

Seafood is the most convenient of all the foods to cook as they have a built in timer to tell you when they’re ready! When seafood changes colour from see through translucent to a lovely opaque white, It’s Chompin Time!

Pineapple Cheesecake

Fabuliciouzly creamy with a tropical twist;

this Pineapple Cheesecake is definitely a hit with my fam-bam!

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I start by crushing 2 cups of Cornflakes (I use Gluten Free ones) with my mortar & pestle to get them nice & fine. Then I melt 150g of butter in a saucepan over a low heat before pouring that on top of the crushed Cornflakes & giving it a jolly good mix to ensure all the crumbs are nice & moist. Next, simply press that lot into a loaf tin & pop in the fridge to set.

Grab yourself a mixing bowl & bung in 250g of cream cheese. Beat that with a hand held mixer to get it lovely & soft. Gradually add in 1/3 cup of lemon juice, then a whole tin (397g) of sweetened condensed milk & keep beating until gloriously smooth.

Open a tin (440g) of crushed pineapple & drain it well of the juice. Gently fold the pineapple into the filling before pouring over the top of the now chilled cornflake base then whack back into the fridge overnight to set.

When ready to serve, invert the loaf tin onto a board, then back onto your serving platter, decorate with whipped cream & strawberries then It’s Chompin Time!

Japanese Karaage Chicken

Asian fried chicken that’s sure to be a big hit!

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Karaage Chicken is Japan’s answer to one of our Western favourites & these juicy wee nuggets have been fried to a delicious golden crunch. I just love how easy these are to prepare!

Grab a mixing bowl & bung in 5g of freshly grated ginger, 2 teaspoons of minced garlic, 3 tablespoons of soy sauce & 1 tablespoon of cooking sake. Give that lot a jolly good whisk then add in 4 plump chicken thighs which you’ve diced into lovely bite sized pieces. Coat the chook well in the marinade, cover & pop in the fridge for half an hour.

When time is up, simply drain off any excess liquid before adding in 1/4 cup of potato starch & making sure that you get all those nuggets coated. Now if you can’t find potato starch, just use gluten free flour.

Get your oil nice & hot (about 180c) so that when you sprinkle a wee bit of flour in, it sizzles.

Fry off small batches of the nuggets so that the oil temperature stays high before whacking onto a wire rack to drain whilst you carry on with the rest.

Serve these fabuliciouz nuggets with Japanese Mayonnaise & rice.