Daisy Chains and Picnics

  Pumpkin spice can be used in a variety of recipes from cookies, cakes, muffins to drinks like latte. I have been wanting to make pumpkin spice for a while now and found this one online, I plan to make pumpkin spiced latte using it. Ingredients 2 tbsp ground cinnamon 4 tsp ground ginger 1 tsp ground cloves 1/2 tsp ground nutmeg 1/4 tsp ground allspice Method Combine all spices in a bowl, mix well, decant to a sealable spice jar.

  Now that the winter days are here, it's soup season 😋 Ingredients 1 kg carrots 3 tbsp extra virgin olive  oil,  divided 3/4 tsp salt, divided 1 brown onion, chopped 2 cloves garlic, minced 1/2 tsp ground coriander 1/4 tsp ground cumin 1 tbsp Thai red curry paste 4 cups vegetable stock 1 cup water 1 cup coconut milk 1 tsp lime juice Method 1.  Preheat over to 200 C (180 C fan). Line a large baking tray with greaseproof paper. 2.  Peel carrots and cut diagonally to about 1/2" thick. Place carrots in a large bowl. Add 2 tbsp olive oil and 1/2 tsp salt, toss to combine. Arrange on the baking tray in a single layer. 3.  Roast carrots until they are caramelized on the edges for 30-40 minutes or until easily pierced with a fork, turning half way through. 4.  Once carrots are almost done, warm the remaining oil in a large soup pot over a medium heat until shimmering. Add onion and 1/4 tsp salt. Cook, stirring occasionally until onion is softened, approx 5-6...

  Curry is always a huge hit in our house, we love curries, especially spicy ones. If you are not a fan of spicy simply omit the hot curry powder and Chilli flakes. This curry is full of flaky salmon and crunchy capsicum with a hint of lemon. Ingredients 1 tbsp olive oil 1 onion, diced 2 cloves garlic, minced 1 tbsp minced ginger 2 tomatoes, diced 2 tsp hot curry powder 1 tsp ground cumin 1/2 tsp ground coriander 1/2 tsp ground turmeric 1/2 tsp ground black pepper 1 tsp Chilli flakes 1 tsp salt 400ml coconut milk 500g skinless salmon, cut into 2 cm cubes. 1 red capsicum, sliced juice 1/2 lemon Method 1.  In a pan over a medium heat, heat oil. Add onion, garlic and ginger, cook until almost softened. 2.  Add tomatoes, spices, Chilli flakes, salt and pepper, cook until fragrant, 1-2 minutes. 3.  Add coconut milk, bring to a simmer for 2-3 minutes. Add salmon and capsicum, cook for 3-5 minutes or until fish is cooked through. Add lemon juice, stir and serve. I served it...

  After using some of the homegrown parsnips I got from Sally, there were still some left, I had already steamed some and added some to casseroles so I thought I'd make a soup for a change. None of us are really keen on parsnips, they are not one of our go to vegetables  but I didn't want to waste them so I thought I would use the rest of them in a curried soup in the hope that the girls will eat some as they like spice. Ingredients 2 tbsp olive oil 1 large onion, chopped 2 tbsp Tandoori paste 500g parsnips, peeled, diced 1 green apple, peeled, cored, diced 3/4 cup red lentils 1/2 tsp garlic powder 5 cups vegetable or chicken stock Method 1.  Heat oil in a large saucepan over a medium heat. Add onion and tandoori paste, cook, stirring, for 3-4 minutes or until onion is softened and curry smells yummy. 2.  Add parsnips, apple, lentils and garlic powder, stir until coated in curry paste. Pour over stock, stir, bring to a gentle boil. Reduce heat to low, simmer, covered...

  I got some homegrown carrots from Sally, complete with the green tops/fronds attached, the carrots I buy from the supermarket come without their tops, it was the other day speaking to mum on Facetime she said that she uses the tops in her soup etc, so that's where I got the idea to use them since I had them, give them a good wash and chop finely. These can be cooked in the oven or shallow fried, I fried mine earlier in the day then heated them up in the air fryer for tea. Ingredients 3 large carrots, grated 1 onion, grated or finely chopped 1/2 cup carrot tops/fronds, finely chopped 2 cloves garlic, minced 1 tbsp curry powder 1/4 tsp ground turmeric 1/4 tsp ground cumin 1/4 tsp ground coriander 3/4 tsp salt pepper 1 cup sweet potato flour 1/4 cup water Method 1.  In a large bowl, mix together carrot, onion and garlic. Add the rest of the ingredients EXCEPT the water, stir together really well to distribute the spices and flour evenly. 2.  Add water, stir well to make a ...

Here is another goat curry I found on the internet, this one I found  here . It explains to add all of the ingredients listed to your slow cooker except for the tomatoes, water and the garam masala, these are added at the final hour of cooking. This recipe has less preparation time which is great if you are lacking time, just throw most of the ingredients into the slow cooker and let it do the work for you. Set your slow cooker on high for four hours, stirring every hour to make sure nothing burns. We have had a curry almost every Saturday night for years now, not take away, sometimes made from scratch but mostly shop bought jars or packets, adding whichever meat I have at the time, but never with goat, usually chicken, beef or lamb. But goat curry made from scratch is sure to be our Saturday go to curry from now on as I intend to try various recipes as I come across them. Ingredients 1 kg goat curry pieces 4 whole cloves or a pinch of ground cloves 2 cardamom pods or a pinch of ...

  Deliciously tangy and not too spicy curry using leftover cooked chicken. Ingredients 1 tbsp olive oil 130g bacon, diced 1 red capsicum, diced 1 onion, diced 2 garlic cloves, minced 3 tsp hot curry powder 2 tsp mild curry powder 1/4 tsp chilli powder (optional) 400g tin chopped tomatoes 1 cup chicken stock 2 tbsp tomato paste 2 tsp soy sauce 2 tsp Worcestershire sauce 1 tbsp sweet chilli sauce 2 tsp tomato chutney approx 300g diced cooked chicken Method 1.  Heat oil in a wok over medium-high heat, saute bacon, capsicum, onion and garlic for 5 minutes or until onion is softened. Add curry powder, stir and saute for a further minute or until fragrant. 2.  Add the other ingredients except for the chicken. Bring to the boil, reduce to a simmer, cook until the sauce is reduced by one third. Add chicken, bring to the boil, simmer for 3-4 minutes or until chicken is heated through. Season with salt & pepper. Serve with rice, naan bread or salad.

  A delicious mild creamy coconut curry with succulent chunks of chicken breast, tender sweet potato and mushrooms. Chicken thighs would also work great. Add more chilli powder if you prefer a spicier curry or omit it altogether for an even milder flavour. Ingredients 2 chicken breasts, cut into chunks 2 1/2 tbsp mild curry powder 1 tsp Kashmiri chilli powder (optional) 1 tbsp olive oil 1 onion 3 cloves garlic, crushed 1 sweet potato, peeled, cubed 150g mushrooms, sliced 270 ml can coconut milk 1 3/4 cups chicken stock Method 1.  Place chicken in a bowl, season with salt & pepper, add curry powder and chilli powder, stir to coat chicken evenly. Cover and store in the fridge to marinate for at least 1 hour. 2.  Heat oil in a large pan over a high heat. Cook chicken for 3-4 minutes or until starting to brown. Add onion, cook for 2-3 minutes. Add garlic, cook for 1 minute. 3.  Add sweet potato, mushrooms, stock and coconut milk, Bring to the boil. Reduce heat to low...

I made this spice pumpkin soup for Halloween tea. A devilishly spicy soup that packs a punch!. Add a swirl of cream or sour cream to balance out the spice. Ingredients 1 tbsp olive oil 1 onion, chopped 2 cloves garlic, crushed 1/2 tsp ground coriander 1/2 tsp ground turmeric 1/2 tsp ground cumin 1/2 tsp chilli powder 1/2 tsp hot paprika 1/4 tsp chilli flakes pinch black pepper 700g Kent pumpkin, chopped 325g butternut squash, chopped 1 carrot, chopped 1.5 L chicken stock pinch smoked sea salt Method 1.  Heat oil in a soup pan, cook for 3-4 minutes or until soft. Add garlic and spices, cook for a further 1 minute. 2.  Add pumpkin, carrot and stock, bring to the boil, then reduce to a simmer, cook for 20-25 minutes or until pumpkin and carrots are tender. Remove pan from heat, allow to cool slightly. 3.  Place soup in batches into a food processor or blender and process until smooth.  4.  Return soup to pan and season to taste with salt and pepper. Enjoy.

  Liven up boring rice with a citrusy lemon tang. I also added some chili for a kick of heat but that is entirely optional. Delicious served as a side dish along with curries, seafood, chicken, meat, stir fry or on it's own as a main dish. Ingredients 400g long grain or basmati rice 2 tbsp olive oil 1 tbsp mustard seeds 1 dried red chili (optional) 2 cloves garlic, crushed 2 lemons, zested & juiced 1/2 tsp ground turmeric Method 1.  Cook rice according to packet directions. Remove seeds from chili and thinly slice. 2.  Heat oil in a small frying pan over a medium heat. Add mustard seeds, as they begin to crackle, add chili (if using), garlic and lemon zest. Cook for 1-2 minutes or until lemon zest is starting to colour slightly. Remove from heat, add turmeric and stir well to combine. 3.  Drain rice, add to a bowl and pour over cooked spices, lemon zest mixture. Add lemon juice and toss to combine well. Season to taste. Enjoy.

  A tasty meat free curry, perfect for a week day meal. I find by marinating the tofu gives it a tastier flavour as I think plain tofu is bland. Marinade 250g firm tofu 1/2 tbsp olive oil juice 1/2 lemon 1/2 cup natural yoghurt 2-3 cloves garlic, crushed 1/2 tbsp garlic, grated 1/2 tsp salt 1 tsp ground cumin 1 tsp garam masala 1 tsp paprika 1/4 tsp ground turmeric 1/4 tsp chili powder Curry Sauce 1 tbsp olive oil 3 cloves garlic, finely sliced 2 tbsp tikka curry paste 2 tbsp mango chutney 400g can diced tomatoes 200ml coconut milk 400g chickpeas 3 tbsp natural yoghurt 1 lemon Method for Tofu 1.  Remove tofu from packaging and drain. 2.  Place tofu between 2 pieces of paper towels and place a clean heavy object on top of tofu, leave for 20 minutes. 3.  Slice tofu into bite-sized pieces. 4.  Combine marinade ingredients in a bowl, add tofu. Mix to coat thoroughly. Cover and refrigerate for at least 1 hour. 5.  Preheat oven to 160°C fan forced. 6.  Sprea...