A Taste Of Yellow - Tropical Fruit Crumble - Squash Soup With A Kick

A friend, Barbara Harris of Winos and Foodies, unfortunately lost her long battle with Cancer in June.

We met through a mutual friend Jacqui and discovered that we were both in love with Food.
Cooking it, eating it, sharing it with Family and Friends.
Unfortunately, Barbara moved away to warmer climes, but we kept up correspondence.
Don't you love the Internet.
We also kept up with our lives through our mutual love of Blogging
Barbara, over the last few years has run a blogging event called a "Taste Of Yellow" tied in with LiveStrong Day. Barbara was a Great admirer of Lance Armstrong.
She also loved Le Tour de France.
This was also her chance to help Fund raise and raise awareness for Cancer Research.
Getting together Bloggers, from all over the World, to post Yellow Food

We felt that a memorial to Barbara should be held.
I contacted Meeta of Whats for Lunch Honey
She runs another Blogging Event called Monthly Mingle and it's timing couldn't be better.

This time it is being hosted by Jeanne of Cook Sister
I thought I would share some yellow food with you
First a Tropical Fruit Crumble

This crumble topping idea, was given to me by my daughter Katie.
It is so simple, got lots of crunch and perfect to cover any fruit.
Why not move away from apple and bring a little touch of Summer into our cold wintery lives.
After all it is Summer somewhere.
As luck with have it, they had a special on Pineapple and also Mangoes at my supermarket.
I'm quite happy buying these fruits out of season, as we don't grow them in this country anyway.
Passion fruit or Papaya would be good in this Fruit Salad. they are outside of my Budget at the moment.
The bonus, is the combination of the coconut, in the crumble, with the pineapple
When topped with cream, you could almost be drinking a Pina Colada

To feed 4 people
You will need
1 pineapple, peeled and cubed
1 mango, peeled and cubed

2 tablespoons brown sugar
2 tablespoons butter
Zest and juice of 1 orange
1/4 cup water

For the Crumble ( this is enough for 8, freeze the bit you don't need)


1 cup plain flour 
3/4 cup (packed) dark brown sugar 
3/4 cup rolled oats 
3/4 cup coconut 
1 tbsp cinnamon (ground) 
2 tsp nutmeg (ground) 
2/3 cup butter (melted) 
2 tsp vanilla essence 

Add  all of the dry ingredients into a bowl
Melt the butter
Add
Mix together
Set aside

Place the prepared fruit into a gratin dish
Sprinkle brown sugar and orange zest over the top
Dot with butter
Pour over the orange juice and water

Into a 190C oven for about 25 minutes
A syrup will be formed
Remove from oven
Cool

Sprinkle Crumble over the top
Once again into 180C oven for 30 minutes

Serve with Whipped Cream, Creme Fraiche or maybe even Greek Yogurt

Staying on the Yellow theme...
I made a simple dinner last night

Rib Eye Steak, Squash and Brussels Sprouts
I roasted the vege
I really like the skin on the Buttercup Squash, (some call it Supermarket Squash)
It's nutty and the flesh is quite dry. I prefer it to Pumpkin

Cut the Squash into wedges
Just toss in Sea salt and Black pepper
Drizzle over some Olive oil

Into a 180C for about 40 minutes
Meanwhile prepare the Brussels Sprouts
Trim the ends and remove any damaged leaves
Blanch in boiling salted water, for about 2 minutes
Drain
Toss in a little olive oil and season with salt and pepper

When the squash is almost cooked (after 40 minutes)
Throw in the Brussels Sprouts and roast for about another 20 minutes

I took the Steak out of the fridge earlier, to bring to room temperature
Seasoned with Sea salt and Black pepper
Drizzle over a little olive oil

Heat your pan till Smokin'
Add Steak
Cook about 3 minutes, first side
This should give a lovely crust
Turn and cook about just another 2 minutes
This should give you a nice med-rare steak
Remove and place on a plate
Add a little water (just a couple of tablespoons) to the hot pan, to deglaze it
Scrape up the brown bits and bring back to the boil
Pour over the steak and let rest for about 4 minutes
Slice and serve.
It was so yummy and enormously filling
Good meal, if you are avoiding Carbs.

So I had cooked too much squash, of course I made soup for lunch

2 Tablespoons  Olive oil
1 onion chopped
1 carrot grated
1 tablespoon shredded coconut
Sea Salt and Pepper
2 teaspoons Thai Curry paste
1 litre Chicken stock
Water
Left over Squash 
(About 1/4 medium squash cut into large cubes)
1 tablespoon fish sauce
1 heaped teaspoon brown sugar
Zest of 1 lime
Juice 1/2 medium lime

Gently saute onion in olive oil
Add carrot and coconut
Season with S & P
Add curry paste 
Saute another 3-4 minutes
Add chicken stock and top up with water to make sure all vege are well covered
Bring to boil then simmer about 25 minutes
Add squash,
Then Fish sauce and sugar and lime zest
Cook another 15 minutes
Add lime juice
Taste, check for seasoning and adjust if necessary

So Barbara if you are looking down, lots of yellow food for you
xxx Gilli

Announcing the July Monthly Mingle- A Taste of Yellow for Barbara Harris

I always loved cooking and like many, owned countless cookbooks.
Bought the Magazines.
Just loved spending time on the Kitchen.
Then we got Nigella, Jamie, Hugh, Gordon, Emeril, Bobby, Tyler, Ina et al taking over our screens.
To be able to watch Great Chefs and excellent Home Cooks prepare food, was an even greater inspiration. So I watched and I cooked.
Really want to share these recipes with friends, what better way but to start a food blogs and I did.
My friend Jacqui had a friend who was “kinda into blogging “ as well
“Why don’t we meet and have lunch”
This friend was Barbara Harris, the “kinda into blogging” of course, was the ultimate understatement.
She had already got her Hay Hay It’s Donna Event, up and running.
Very popular.
We got on like a house on fire and kept in regular contact.
Sadly for me, she and her husband Bryan decided to move back to Australia.
Queensland in fact.
A much warmer climate than Auckland
When she started the "Taste of Yellow" Event, I was only too happy to be part of an event, that highlighted the work being done by Cancer Research.
Barbara was a Cancer Survivor, and she was so impressed with Lance Armstrong and his battle,
so she scheduled the event around Livestrong Day.
Unfortunately, Barbara’s Cancer returned and she was about to embark on yet more treatment.
So she went through the agony and somehow continued to live an active life.
Meanwhile, contributing so much to Food Bloggers, from around the world.
She was warm and genuinely interested in everyone’s lives.
We are all very fortunate to have had her as a friend.

Two years ago, she ran the event, based around Le Tour de France,
A group of bloggers were given a pit stop town each, to research and make food from the region.
I was thrilled to be a part of this project,
This is the link to Barbara's Event, click here  to view

As it turns out Le Tour de France has just started. She loved it.
That in itself is like Karma…now we are about to celebrate Barbara’s life
 The Blogging Community is going to run a Taste of Yellow Event through Meeta’s Monthly Mingle 

Jeanne of Cook Sister is the host.
Go to Jeanne's blog Cook Sister
All the instructions of how to enter are in her announcement.

This will make a fabulous Tribute to a Wonderful Woman, who will be much missed by her Family, Friends and the Blogging World

Barbara if you are looking down…This is for you.

Bestest Easiest Vegie Soup for a Miserable Day

This has to be the most miserable day of the Winter so far.
Second day of the school holidays, thank God we did the Amusement Park yesterday.
So I had to make soup for lunch

This is so easy and quick and Sophia, Dale and I have wolfed down a couple of bowls each

2 tablespoons olive oil
1 onion sliced
2 stalks celery sliced
8 medium carrots sliced
1/4 cabbage chopped
Vegeta 1 tablespoon
1 teaspoon chili flakes
Water

Heat olive oil in a soup pot
Add onions
Saute
Add celery and carrots
Season with Vegeta (you can use Salt and Pepper but I love Vegeta)
Stir and saute for another few minutes
Add cabbage and chili flakes
Cover with water and bring to boil
Simmer till vege are tender (about 30 minutes)

Put most of the vege into a blender with some extra water
Leave some behind for texture
Blitz
Back into pot
Bring back to boil

I served it with Garlic Pita Bread
Now we are warm and toasty
Meanwhile here is our fun from yesterday

A Cousins Outing. Claudia is up from Christchurch.
Everyone wanted a trip to Rainbow's End

 And would you believe it is cheaper to take me, than nearly 5 year old Cleo

Katie and Cleo in the front carriage of The Gold Rush

The Invader, Katie was brave enough to do this, Sophia and I Sat it out. Cleo not tall enough

But, I did do the CorkScrew Roller Coaster for the First and Last time

The some fun rides for Miss Cleo

She had to do the Free Fall twice.

Joseph meanwhile, did the real one, twice...he's mad
Yuk

So we lined up for the pirate ship

It was fun but once was enough for me

The kids wanted to go again, so Katie was talked into that as Miss Cleo wanted to go again as well.. She wasn't happy
She might look it, but she wasn't

Katie and Joseph went off to do the Power Surge, the worst ride at the Park.
Meanwhile, we did the Gold Rush again

Then a final Log Flume

Dodgems, Ice creams then home.
A Great day.

Chicken, Corn and Broccoli Pie - Food for The Prince and Princesses

It's Thursday and My quest for food to woo the Grandchildren continues. 99% I'm on the button. Had a couple of so sos.
I had some cooked chicken in the Freezer and I know they love pies.
So this little gem evolved
I used a 30 cm pie tin
This was enough filling for that
Chicken, Corn and Broccoli Pie

2 tablespoons of butter
2 tablespoons plain flour
1 red onion finely chopped
Sea salt and freshly ground black pepper
1 cup of milk...you may need more
 Zest and juice of 1 lemon
1 cup frozen corn
1 head of broccoli finely chopped and blanched for about 2 minutes
1 1/2 cups chopped chicken

Puff Pastry Sheets

Egg wash
1 egg beaten with 1 tablespoon water to glaze

Melt butter
Add chopped red onion
Season with Sea salt and Freshly ground black pepper
Gently saute till onions are soft, Don't brown
Add flour
Stir and cook out for about 2 3- minutes
Add milk
Stir well till the sauce thickens
Cook for another 3-4 minutes
Stirring regularly so it doesn't catch on the bottom
Add corn

Then Broccoli, and chicken
Then lemon Zest and Juice

Taste and you will probably have to add more salt and pepper but it's your taste buds
So it's up to you
Cool

Meanwhile pre-heat oven to 200C for Fan. 220C otherwise
Lightly grease your Pan
Line with pastry
Fill with the chicken mix

Top with Pastry lid
Brush with Egg wash
and bake

It should take about 35 minutes
Check after 15 minutes and turn the pan around

The pie should be golden and crisp

Can't wait till dinner

Into

Cauliflower Soup - Yet another Version

The weather forecaster has told us it is going to go down to 1C tonight.
Soup Time!

I had cooked up some cauliflower, to make soup yesterday, but hadn't completed the task.
Meanwhile it's time to have cooking Classes for the Grandchildren.
In 2007, I had 3 days with Sophia and taught her some basic skills.
We then, had the joy of eating the food.
Of course I blogged it.
Just as well, as I am going to resurrect the recipes, for the next lot.
If you want to have a look and get some ideas for your Kids or Grandkids, click here

Anyway as I was browsing through the blog,
I noticed the very excellent sauce
I had made for Macaroni Cheese.
From memory, I was inspired by Chef Michael Smith
Oooh, wouldn't that be good to enhance my cauliflower soup.
It has evaporated milk in it, which really makes the sauce creamy
Lots of grated cheese, with a touch of spice, from the paprika and mustard

Cauliflower and Cheese Soup
1 whole cauliflower

For the Sauce

¼ cup butter

1 onion peeled and chopped

¼ cup of flour

¼ cup of white wine

180 mls of evaporated milk

Freshly ground black pepper, 

bay leaf
2 cups of milk

1 teaspoon of paprika

2 teaspoons of Dijon mustard

200 gms of cheddar cheese, grated

50 gms of Parmesan cheese, grated

Salt and white pepper 

 

Cook Cauliflower in salted water till tender
Cool and puree in a blender till smooth
Set aside

Infuse milks with 

freshly ground black pepper and bay leaf about 4 minutes in the microwave.
Melt butter 

Add chopped onions

Gently cook till onion softens

and add flour 

Mix to combine
Cook 3 or so minutes to cook out the flour. 

Add mustard and paprika

Add white wine, whisk quickly till smooth and then 

Add hot milk

 

Bring up to gentle boil

Keep stirring to stop lumps

When it has come to the boil 

Continue to simmer for about 3 minutes

Add Grated Cheese

Add the  Cauliflower Puree to the sauce.

Taste and adjust seasoning if necessary 

You may need to add some water if it is too thick.

That's up to you.

I am going to serve it with Cheese and Chutney on Toast, made from the White Sandwich Bread 

in my previous post.

Yum

The Best White Bread I Have Made- Thanks to Michel Roux Jnr

Whilst surfing through the internet, I came across a blog Blahblogblah 

The blogger, named Injera, had posted about a Programme, that we haven’t had here in New Zealand yet, called “Great British Food Revival”,

Of course I clicked in and found a recipe from Michel Roux Jnr for this 

Sandwich Bread Loaf

Being a sucker for any new Bread recipe, particularly if it looks ‘So Simple’.

I immediately saved the post and this morning I made the bread.

My Loved One reckons, it is one of the best I have made and I tend to agree

So Thank you Injera and Thanks to Michel Roux Jnr,

The recipe is on the bbc.co.uk/food website, worth while getting into this food lovers. 

Great recipes from all of the Celeb Chefs, featuring on the BBC

I used Dry yeast in the little foil packets. I think they weight about 8 gms

It is not easy to find fresh yeast around where I live. 

The yeast in foil is brilliant,

keeps for ages too

Also I really like to use Pyrex loaf containers. 

Easier to see when the loaf is brown.

Excellent for pies as well

Milk, butter and golden syrup makes this loaf particularly rich and delicious, and it keeps well too

Ingredients

    20g/1oz golden syrup

    25g/1oz melted butter

    350ml/12fl oz warm milk

    10g/1/2 oz fresh yeast or 1 Pkt Dried yeast

    250g/8oz plain flour, plus extra for dusting

    250g/8oz strong bread flour

    10g/1/2oz sea salt

Preparation method

Stir the golden syrup and melted butter into the warm milk until well combined. 

Crumble the yeast into a large bowl, then pour over the warm milk mix and 

stir until the yeast has dissolved.

I let the yeast foam up. 

Takes about 6-7 minutes 

Add the remaining ingredients and mix until a smooth dough forms. 

Cover the bowl with cling film and set aside for about 5 minutes.

Turn the dough out onto a lightly floured work surface and 

knead for 10 minutes, or until smooth and elastic. 

Once again, the ipad is indispensable, just propped up again the wall. Michel's recipe there for me.

 

Meanwhile oil the bowl

Return the dough to the bowl, 

Cover with cling film and place into a warm place for 1 hour, 

or until the dough has nearly doubled in size.

  

Meanwhile, grease and flour a 12cm x 20cm/5in x 8in bread tin.

Turn the dough out onto a floured work surface again and knock back a few times. 

Divide equally into two pieces and shape into balls. 
Best way to get a nice ball 
Flatten the piece of dough
and then pull in the edges to the middle

When you have formed a ball turn it over and lightly massage it

A Lovely globe

Place the dough balls side by side in the prepared bread tin, 

cover with cling film and set aside to rise again, until doubled in size.

Preheat the oven to 220C/410F/Gas 7.

Using a sharp knife, slash the dough a few times and place into the oven immediately. 

After 10 minutes, reduce the heat to 180C/350F/Gas 4 

and bake for a further 30 minutes, or until the bread is golden-brown. 

To check if the bread is done, remove from the tin and tap the bottom with your knuckles   

it should sound hollow.

Leave the bread loaf to cool on a wire rack.

I love the way you can tear the bread apart, just like my childhood.
My Mother would send me out to buy half of loaf of bread. 
I think it cost about threepence 
The shopkeeper would break the bread in half
Wrap a strip of paper around it,
The smell of the fresh bread was too much for me and I used to pick at the soft crumb. 
Tearing little strips off. Trying to make it look like a little mouse hadn't been there.
Who did I think I was kidding?
My Mother never commented, but I bet she had many a laugh with my Father 
It looked just like this
Memories 

 Made great Toast served with Peanut Butter and Banana, grind of black pepper... one of my favourites

Quick and Easy Seafood Pasta Bake

Lauraine Jacobs invited me to the NZ Guild of Food Writers May Day Market in Parnell It was an interesting experience, lots of yummy food and wine tasting, plus suppliers were showing off their new products.
Greig Buckley, had a stall promoting his business, Kai Artisan Foods 
Go and check out the website here

We got a Goodie Bag and amongst the Goodies were
Sealord Frozen Hoki Filets And a bottle of Heinz Seriously Good Alfredo Sauce. 
I don't normally promote products, but I think these two are worth keeping in your freezer and pantry for one of those days, when you just don't want to have to go out, and buy ingredients.

Hoki is what you would call a cheap and cheerful fish.
Not something I would pan fry and serve with lemon,
Nevertheless it’s good for Fish Pie, Fish Cakes and I turned it into this Pasta Bake.
To boost it, I used some prawns from the freezer.
I don’t normally use sauces in a jar.
But this Alfredo was good, not excellent, but a very good standby for the pantry.
The Frozen Hoki, once again handy for a quick meal.
If you don't live in NZ I'm sure you will have replacements

We loved this Pasta Bake, it was really tasty and so simple

I always enjoy the crispy cheesy topping.
Excellent pairing with the fish and pasta, nice crisp white wine on the side

This will feed 3 people, 4 for lunch with a salad and some bread

Pre-heat oven to 180C
You will need
2 cups penne, cooked to manufacturers instructions 
Drain and toss in a little oil to stop sticking
Set aside
 2 filets Sealord Frozen Hoki just thawed and cut into 2.5cm (1 inch) pieces 
20 frozen prawns, thawed 3 tablespoons 
Extra virgin olive oil 
Zest lemon and juice of 1 lemon 
Sea Salt and freshly ground black pepper 
1/2 jar Seriously Good Heinz Alfredo Pasta Sauce
You may need more it should be fairly moist and saucy
Whatever suits you

Topping 
1/2 cup Tasty Cheese grated 
1/2 cup Fresh breadcrumbs 
3 tablespoon Extra Virgin Olive Oil 
Salt and freshly ground black pepper 

Marinate the fish and prawns in Olive oil, lemon zest, salt and freshly ground black pepper 
Meanwhile cook the pasta 

Now to assemble, 
See, so so simple

Toss the marinated prawns and fish in lemon juice 
Then add the pasta and the Pasta Sauce

Pop into a greased gratin dish or something similar
Mix the cheese, breadcrumbs, oil and sea salt and freshly ground black pepper 
Sprinkle over the fish

Bake 180 30 –35 minutes, till topping golden and the sauce is bubbling

Serve while hot. Yum
Actually a sprinkling of fresh parsley over the top would make it really pretty.
Next time perhaps