"Cooking is like love. It should be entered into with abandon or not at all".
~ Harriet Van Horne
I was asked recently where I find all my recipes. The truth is, I rarely refer to cookbooks. Sometimes I'll stumble across a recipe online that looks interesting and print it off to make at a later date, but rarely does a recipe ever stay the same once I get to it. I like to make changes to suit my taste and my budget.
Often when deciding what I want to eat I simply head to the refrigerator and/or the pantry and make a quick mental note of possible ingredients. Then I'll sit down at the kitchen table with a cup of tea, my "recipe" notepad and a pen and scribble away until I come up with something that:
(a) satisfies the craving, and
(b) doesn't force me to make a trip to the supermarket (I really am terribly lazy).
On the weekend it was cold and I felt like soup. I went to the refrigerator where I found pumpkin, a bunch of carrots and some sour cream. The pantry revealed an abundance of potatoes and onions, and a score of spices. When I sat down at the kitchen table what came about was a rough plan for a Roasted Pumpkin, Carrot & Potato Soup.
It could probably use a little more garlic and larger quantities of the spices to add a greater depth of flavour, but otherwise it is really rather delicious. Very filling and perfect for our chilly, chilly evenings.
[If you'd like to make it yourself, you will need the following ingredients:
1 kg pumpkin, chopped roughly into 1" cubes
400g carrot, cut into roasting pieces
400g potato for roasting
1 large brown onion
2 cloves garlic
1/2 tspn dried coriander
1 tspn cumin
1 tspn turmeric
1 tspn garam masala
1/2 tspn chili flakes
1L vegetable stock
Extra water (if needed)
--> Roast your pumpkin, carrot, potato, onion and garlic at 200*C for approximately 30 minutes.
Then in a large saucepan heat oil and cook coriander, cumin, turmeric, garam masala and chilli for 2 - 3 minutes, ensuring they do not burn.
Add to the saucepan roasted vegetables and stir through spices, then pour in vegetable stock. Simmer for 30 minutes or until all vegetables are tender. Remove from heat and allow to cool slightly before blending to desired consistency.]
How do you create in the kitchen?