This is like a carrot cake but made with grated pumpkin instead.
½ cup brown sugar ¾ cup olive oil (if you find olive too strong a flavour, try a combination of olive oil and grape seed oil) ½ cup honey or golden syrup 3 eggs Vanilla (extract or bean paste) 1½ cup SR flour ½ tsp ground cinnamon 300 … Read more »
If you love spicy sauces and chutneys, you’ll enjoy this kasundi. We’ve adapted Rohan Anderson’s (Whole Larder Love) end-of-summer tomato kasundi recipe to suit our autumn pumpkin harvest.
3kg pumpkin Curry powder (to sprinkle before baking) Lots of garlic – 10-20 cloves Lots of chillies (8 if they’re hot ones) diced with seeds in 3 cups malt vinegar 2½ cups brown sugar … Read more »
My mother, Edna, often cooked for large crowds, including our family of eight. This was a favourite then and I’ve cooked it many times myself. ‘Hamburger’ is simply a reference to the mince being used. The original recipe served 24 and would have required a cauldron. I’ve halved it to serve 12. I usually prepare half the mix in a 30cm x 24cm baking … Read more »
Lynne Jones This recipe was created by my aunty as a family favourite 50 years ago. I remember helping her with our evening meal on a wood stove, and she told me the secret ingredient was the packet of dry Chicken Noodle Soup. I have made my rissoles this way ever since.
Preparation time: 10 minutes Number of rissoles: 12
500g lean minced beef or lamb 1x10g packet Chicken Noodle soup (1½ tbsp) (4 … Read more »
Ann Holub This recipe is as my Ukrainian mother-in-law showed me. The amounts are just really what you have – more or less sorrel depending on how yours has grown. The chicken is optional. Pick and wash sorrel, cut out stems and cut leaves into 3 cm pieces. Leave aside to drain. Use chicken or vegetable stock. Boil 4 chicken drum sticks or chicken thighs. When … Read more »
One-bowl Pumpkin Cake
/in Desserts, Recipes /by Debbie Worgan½ cup brown sugar
¾ cup olive oil (if you find olive too strong a flavour, try a combination of olive oil and grape seed oil)
½ cup honey or golden syrup
3 eggs
Vanilla (extract or bean paste)
1½ cup SR flour
½ tsp ground cinnamon
300 … Read more »
Pumpkin Kasundi
/in Mains, Recipes /by Debbie WorganIf you love spicy sauces and chutneys, you’ll enjoy this kasundi. We’ve adapted Rohan Anderson’s (Whole Larder Love) end-of-summer tomato kasundi recipe to suit our autumn pumpkin harvest.
3kg pumpkin … Read more »
Curry powder (to sprinkle before baking)
Lots of garlic – 10-20 cloves
Lots of chillies (8 if they’re hot ones) diced with seeds in
3 cups malt vinegar
2½ cups brown sugar
Hamburger Corn Casserole
/in Mains, Recipes /by Debbie WorganSally Halupka
Serves 12
My mother, Edna, often cooked for large crowds, including our family of eight. This was a favourite then and I’ve cooked it many times myself. ‘Hamburger’ is simply a reference to the mince being used. The original recipe served 24 and would have required a cauldron. I’ve halved it to serve 12. I usually prepare half the mix in a 30cm x 24cm baking … Read more »
Savoury Rissoles
/in Mains, Recipes /by Debbie WorganLynne Jones
This recipe was created by my aunty as a family favourite 50 years ago. I remember helping her with our evening meal on a wood stove, and she told me the secret ingredient was the packet of dry Chicken Noodle Soup. I have made my rissoles this way ever since.
Preparation time: 10 minutes
Number of rissoles: 12
500g lean minced beef or lamb
1x10g packet Chicken Noodle soup (1½ tbsp) (4 … Read more »
Sorrel Soup
/in Recipes, Soups /by Debbie WorganAnn Holub
This recipe is as my Ukrainian mother-in-law showed me. The amounts are just really what you have – more or less sorrel depending on how yours has grown. The chicken is optional.
Pick and wash sorrel, cut out stems and cut leaves into 3 cm pieces. Leave aside to drain.
Use chicken or vegetable stock. Boil 4 chicken drum sticks or chicken thighs. When … Read more »
Creamy Roasted Cauliflower Soup
/in Recipes, Soups /by Debbie WorganMadhuma Thompson
Serves 4
1 large head cauliflower (about 1kg), cut into bite-size florets
3 tablespoons extra-virgin olive oil
Fine sea salt
1 medium red onion, chopped
2 cloves garlic, pressed or minced
1 litre vegetable or chicken stock
2 tablespoons unsalted butter
1 tablespoon fresh lemon juiceScant ¼ teaspoon ground nutmeg
For garnish: 2 tablespoons finely chopped fresh flat-leaf parsley, … Read more »