Winter 2010

Hello Everyone!

Welcome to Winter...

I am not usually a "Winter Person" but I must say I am really enjoying the cooler nights this year... and it's only just begun :)

The last few weeks has seen my family turning off the TV at night and snuggling by the fire with a board game or story book. A few of us have even left our beds to permanently camp out in the lounge room :)

In South East Queensland the days are still warm but cool enough to laze about in the sunshine, soaking up the rays of golden goodness.

It is also a delight to step into the garden to see, feel, hear and smell the wonderful changes happening there as we travel through winter and move towards spring.

Mother Earth is preparing for the new growth of Spring and we can use this time ourselves to retreat within and begin to plant little seeds of love and wisdom in our hearts.

What does your heart desire?

Plant away... and as you nurture your dreams and wishes for the future, watch the magick of the universe take effect and bring those dreams to life.

I wish you Bright Blessings and a Happy Heart..

Stay Connected..
Angel x

AND THE WINNER IS...

Congratulations to Sam of Edens Landing for his winning Winter Soup Recipe - "PUMPKIN SOUP WITH SPICY HARISSA"  A different take on the popular and traditional Pumpkin Soup.  

The Harissa adds a delectable touch having its roots in Tunisian/Nth African cuisine.  I am a long time lover of Morroccon style foods and am now thinking of other recipes that I can add this spicy sauce to. 

Thanks again to everyone who sent in their recipes.  It was wonderful to see such a wide variety of soups and I hope you have found a recipe here that you feel inspired to try.

Bright Blessings
Angel x

PUMPKIN SOUP WITH SPICY HARISSA

2.5kg Pumpkin, cubed
3 cups Vegetable Stock
3 cups Raw Milk
Sugar and Black Pepper to taste

Harissa
250g fresh birds-eye chillies (or similar)
1 tbl caraway seeds
1 tbl coriander seeds
2 tsp cumin seeds
4-6 cloves garlic, peeled
1 tbl dried mint leaves
1 tsp salt
1/2 cup Extra Virgin Olive Oil

1.  Simmer pumpkin in a large saucepan with vege stock and milk. Cook for 15 - 20 minutes or until tender.

2.  Blend until smooth.

Harissa

1.  Dry fry the caraway, coriander and cumin seeds until they become fragrant, about 1 -2 minutes.

2.  Remove chilli stems and seeds and place in a food processor.  (Be careful - Use gloves if necessary)

3.  Add the spices, garlic, mint and salt. Begin blending while slowly adding the olive oil.  Continue until a smooth paste has formed. 

To Serve...

Spoon soup into individual bowls and stir Harissa into each bowl to taste.

Serves 6

This recipe, sent in by Sam, is the winner of our Winter Soup Recipe competition!!!  Congratulations Sam..  We look forward to sending you a copy of the fantastic Superfruit Juice Book in the mail next week.

 

ITALIAN TOMATO SOUP

Olive Oil
1 Fennel Bulb, cut in half, sliced
1 Brown Onion, diced
1 Carrot, diced
2 sticks Celery, diced
400g Tomatoes, chopped
2 cups Vege Stock
1 can Canneloni Beans, drained
1 cup fresh Bread Crumbs (can use Rice Crumbs)
Homemade Basil Pesto and Parmesan Cheese to Serve

1.  Fry fennel, onion, carrot and celery in oil until soft.

2.  Add tomatoes, canneloni beans, breadcrumbs and stock.  Simmer for approximately 40 minutes.

3.  Keep chunky or blend until desired texture.

4.  Stir through homemade pesto and parmesan cheese prior to serving.


Serves 4

This recipe has been kindly sent in by Cass.  I am a homemade Basil Pesto nut.. This soup is Delicious!!

 

CABBAGE SOUP

2 cloves Garlic, crushed
4 lge Onions
2 Green Capsicum
500g Tomatoes
3 Carrots
1 cup Mushrooms
1 bunch Celery
1/2 head Cabbage
3L Water
1 pack French Onion soup mix (or veg stock)
Salt & Pepper
Parsley


1.  Chop and dice all vegetables.

2.  Add to pot with the water and soup mix (or stock).  Bring to the boil and simmer until vegies are tender.

3.  Add chopped Parsley and season to taste.

Serves ??   A large family!


This recipe was sent in from Terri (mum to 6).  Thank you Terri.