Monday, October 6, 2014

Sundays - this is how we roll

Some Sundays I feel quite inspired to get ahead in the cooking/baking for the week. Saying that, some Sundays I feel like doing diddly squat (and often do!).

This weekend I was feeling particularly enthused, partially to do with the fact that I had the house to myself for a few hours. I knocked up a muesli slice, some Thai pumpkin Soup, some Jammy muffins and the boys helped by making some dumplings that we were going to have for dinner that night (so easy...will post recipe later!).

Now, the soup was a tricky one. My youngest is NOT a liker of pumpkin. Its the only thing he absolutely doesn't like. A couple of years ago I realised that it wasn't just him trying to exercise his will....we ordered pumpkin soup at a hotel we were in, told him it was carrot....and he gagged. Almost lost it all over the lovely hotel bed. Hmm.. Must have been that nasty chef getting it wrong!

Anyway, I am a fan of trying to get the boys to try things again that they haven't liked (or said that it wasn't their "cup of tea"!) in the past. Taste buds change, our palate changes..blah blah blah.

I was impressed today. Got him to try my "Thai Soup" (notice I didn't mention the "P" word!). Asked for his comments ...."hmm...its not bad mum, quite nice". Ta daaaaa!!! Pumpkin is back on the menu people! Well...maybe.

Still haven't told him its pumpkin yet though....

What do you do to hide things in your kids food?

Thai Pumpkin Soup Recipe - my version of.

Rice bran oil (or olive oil)
1 onion
1 tablespoon grated ginger
1 tablespoon red curry paste
1/2 bunch coriander - stems chopped, leaves left to the side & chopped
3/4 Kent (or any type) pumpkin - seeds and skin removed and chopped into large chunks
1 vegetable stock cube
1/2 tin coconut cream
1 tablespoon fish sauce

Heat up a large saucepan with a splash of the oil on medium heat. Roughly chop the onion. Add the onion to the pan and stir. Once starting to soften (about 10 mins) add the ginger and the curry paste. Stir for a few minutes until the paste is starting to release its lovely fragrance.
Throw the pumpkin, coriander and stock cube into the pot, stir to mix all together then add enough water to cover the pumpkin. Simmer until the pumpkin is soft and falling apart.
Blitz the soup until all combined with a hand blender. Add the coconut cream and fish sauce and stir, letting it simmer for another 10 minutes. Add the coriander leaves and stir.

Feel free to serve at once, with some packet roti or naan bread, or freeze for later.



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