Its been very cold lately in Melbourne and its not even winter yet! Particularly in the past week, it has been raining everyday so my husband has been asking for winter comfort food-pumpkin soup! He absolutely loves pumpkin and especially that we’ve grown our own pumpkin this season, he was very excited almost like a little kid receiving a present, lol!
This is a very simple and easy recipe, but according to my husband, superbly tasty!
RECIPE FOR PUMPKIN SOUP
2 cloves garlic
1 tbsp butter
400g pumpkin, peeled roughly cut into cubes
1/2 tsp cummin
1/2 cup thickened cream
2 cups stock (or I use a homemade chicken stock paste and use 2tsp)
2 cups water (add more water if you’re using a stock paste)
salt and pepper to taste
1.Heat butter and saute garlic.
2. Add the pumpkin pieces, cummin, stock and water.
3. Cover with a lid and bring it to a boil. Then let simmer for 20minutes.
4. Using a handheld stick blender, blend all the ingredients thoroughly in the pot. If you’re using a blender, wait a couple of hours until all the ingredients have cooled down before putting it in your blender.
5. Once blended, add salt, pepper and thickened cream and let simmer again for 15 to 20 minutes. Serve hot with some bread on the side!
My morning tea today with my lovely girls, while watching them colour in and do some paper activities. They even helped me with making the banana balls, though flour fight everywhere… but thats alright, as long as they are having fun!
RECIPE FOR CEDOKOK PISANG/BANANA BALLS
400 grams very ripe bananas
400grams plain flour, sifted
1 tsp salt
1/4 cup caster sugar
1 tsp baking powder
2 cups oil
1. Heat the oil in a wok.
2. Mashed the bananas thoroughly and then add the flour, salt, sugar and baking powder.Combine until evenly mix.
3. Once the oil is heated, drop in about a teaspoon of the mixture to form a ball shape (or somewhat similar)
4. Deep fry both sides until golden brown and remove and let cool.
In our family, we love berries. My girls can eat a whole punnet of berries in 1 sitting.
A few weeks ago we made a blueberry lemon butter cake, so this weekend, my eldest and I made this lovely rustic raspberry, almond and white chocolate tea cake.
All the ingredients needed to make this cake.
RECIPE FOR RASPBERRY, ALMOND AND WHITE CHOCOLATE TEA CAKE
Adapted from this recipe
Slices: 12 (20cm springfoam pan)
Bake time: 50 mins
150g (5.3oz) softened, unsalted butter
2/3 cup (150g/5.3oz) caster sugar
1 cup (150g/5.3oz) self-raising flour, sifted
150g (5.3oz) almond meal, sifted
3/4cup (135g/4.75oz) white chocolate chips
150g fresh or frozen raspberries
2/3 cup (50g/1.8oz) flaked almonds
icing sugar, to dust
1. Preheat oven to 180 degrees Celsius (350 F). Grease and line base and sides of a 20cm springfoam pan.
2. Beat the butter and caster sugar until thick and pale.
3. Add the eggs, one at a time, beating well after each addition.
4. Add the milk, then beat to combine.
5. Fold in the flour and almond meal, then fold in the chocolate chips and raspberries.
6. Spoon into the pan, and smooth flat.
7. Bake for 50 mins or until a skewer inserted into the middle comes out clean.
8. Cool cake in pan for 10 mins, then turn out onto a wire rack and cool completely.
9. Sprinkle generously with a layer of flaked almonds and dust with icing sugar.
I absolutely love creative work! Drawings, paintings, model making, soap making, digital illustrations, photography, patchwork etc- pretty much anything pretty gets me excited. I also love seeing creative designs out there and encourage everyone to get crafty and imaginative.
So… I thought hey won’t it be cool to showcase your work with in my studio! If you’ve got talent, and would like to share your creative work, please email or message me your photos and you’ll be entered into our competition for a chance to win 2 wall decals courtesy of Simply Impressions! It doesn’t matter if you don’t have any background in design! You can be a mum, a student, a lawyer…everyone’s invited to participate. Lets make this fun! So what are you waiting for? Look through your art piles or creative something new; you have until Sunday 27th April to send in your work to me. All the best and I’m super duper excited to see your creations xx
Winner will receive 2 wall decals, chosen by Simply Impressions worth up to $30. This prize is not redeemable for cash. This competition is sponsored by www.Simplyimpressions.com and is not affiliated with Facebook.
Terms and conditions:
Submissions are open from 22nd April to 27th April 2014. You MUST own copyright to the work, meaning, the work was made by YOU and not someone else.
All submission photos must be emailed to iva [at] inmystudio.com.au OR send via Facebook message.Do not upload it on Facebook and tag us. Strictly via email or message.
Entries are open worldwide. More than 1 entry per person is welcomed.
Terms and conditions
Voting will commence on 28th April to 2nd May 2014.
All photos will be published on In my studio’s Facebook page and the public may vote.
The photo with the most amount of ‘likes’ will win the prize.
Only 1 Winner will be chosen & will be announced on Saturday 3rd May AEST.
When you have 3 small kids, making dinner can be quite tough when you have 1 clingy baby, 1 throwing tantrum toddler and 1 demanding little girl. Some days, I just want to get dinner over and done with, so this is a perfect meal to make in just under 15 minutes. Although it looks simple, its packed full of flavour! If I find I have a bit extra time, I’ll make some steam veges on the side, or whip up a quick soup to go with it.
RECIPE FOR CREAMY GARLIC BUTTER PRAWNS
Cook time: 10-15mins
2-3 clove garlic, crushed
1 – 2 tbsp butter
20 prawns, deveined (about 200g)
1 cup thickened cream (or less)
1 tbsp cornflour
2 tsp stock paste (if you’re using a liquid stock, you might need more cornflour to thicken it up)
Salt & pepper to taste
1. Saute butter and garlic for a few minutes then add the cream and stock, cover and bring to a boil.
2. In a small bowl, mix 1 tbsp cornflour with 1 tbsp water then gradually add it to the cream mixture.
3. Add prawns in a single layer and cook for a minute on each side. Stir until sauce thickens.
3. Finally, serve hot with some white rice*
*Making rice will also take approx 15 minutes, so make the rice first before making your creamy garlic butter prawns. Your rice will be ready just in time when you finish cooking the prawns :)