I'll catch up with you all, when I am back up to my regular speedy self.
Take care, Leonie xx
As most of you are aware, I have been having a frustrating Pumpkin Issue. So I sent the mayday call out to one of our very own (local) gardening gurus Kylie @ The Place of Wonder. She has kindly informed me that I have been waiting too long to pick my gems. I need to pick them when the "stem becomes corky, just before the vine leaf starts to turn". HALLELUJAH!!
So to celebrate my new found wisdom, I feel we should all dine upon some PUMPKIN SOUP!
There's a tale to tell about this recipe...........
A few years back, I was at our local store picking up my mail. One of the older members of our community was there and she very kindly placed her hand on my arm, when she overheard me saying, I was making Pumpkin Soup and said.......
"Leonie, Pumpkin Soup must always taste like Pumpkins.........All you need is onion and chicken stock. Nothing more, nothing less."
So to celebrate the country living of my locals, who just recently sold the last of their 150 farming acres "because its become a little much now" (they are in their 80's!!!!) I'll share this recipe.
Take One Pumpkin (I use Jap or QLD Blue)
2 Onions (you can add more if you want)
2 Cubes off Chicken Stock. (again...add more if you wish)
Serve with Sour Cream and some Chives from the garden if you want it look a little posh.
DONE!! Pumpkin soup that tastes like PUMPKINS!!
I have waxed them, left them in the yard still on the vine, sat them on their side, sat them on top of a wire cut brick, swung them from net bags in the shed roof, stored them in the roof next to the chimney, stored them ON the roof, I have done EVERYTHING....they are still rotting!!
This year.....I'm trying straw. I've lost one already and I'm not happy.
If anyone has any suggestions...please feel free to hand them on. I'm not in a position to purchase cold storage or to build a cellar.
So, I have this little sis that sends me super cool stuff. This time she found a total gem. It's an unfinished quilt top that needed a bit of love and a few hours attention. I was "over the moon happy" because it's a queen, just perfect for my bed.
Into the wash it went.....it fell apart....big time....beyond repair....destroyed!
Being a part of a little bush town you tend to get lassoed into helping out. As a member of the local Hall Committee (Why? Because Country Halls are super important to us), I've been roped into cooking for some hungry farmers, while they learn all about...well....farming stuff.
Alas, no time like the present to bring out the trusty "Jam Drops" recipe.
NOTE : Feel free to double this recipe if your catering for a crowd. The below measurements should make around 25 biscuits.
3/4 Cup Sugar (I use raw)
2 eggs (I use Duck for some extra puff!)
2 Cups Self Raising Flour (I use wholemeal, so it sticks to their ribs a bit more. GF Flour can also be used)
Jam (I make my own Jam using Fowlers Jam Setter which is GF)
Cream butter and sugar, add eggs and beat well. Mix in sifted flour. Roll into stiff balls the size of a walnut. Place on greased/papered oven trays. Stick your finger into the dough to make a little well and fill with a dollop of Jam. Like so.........
Bake in moderate oven for 10 - 15 or until they have a nice little sun tan.
Hot cuppa just perfect for dunking and your done. Enjoy.
The old zipper action is copping a flogging at chateau Cuppa & Cake. The cubes are deliciously comfortable, filled with the very affordable but deadly bean bag balls.
When making cubes filled with bean bag balls, make an additional cube out of scrap, place it inside the flashy cube and fill the insert with balls. Then cut the flappy zippy thing off on BOTH ZIPS. If you wish to re-open the cube later, then use a paperclip to thread through the zipper head. REMEMBER, bean bag balls are unsafe for our littlest elf's.
If you want to have a go at your own cube, I used a 43cm square template and I am more than happy with the size.