Red Lentil and Sweet Potato Soup

I made this soup last Friday. I had one of those cook-up days; muffins, soup and stir fry. Good comfort cooking on a freezing cold day.

I shared my soup on social media, Instagram first, then shared it to Facebook(or Facey, as I like to call it). Endearing isn't it, even though Facey isn't giving us bloggers much love back. I also try to remember to share it to Google+.

I had a conversation with someone a couple of weeks ago about Facebook, they had no idea of my over-sharing tendencies. I didn't flaunt the fact either. You might call it 'not sticking up for myself'. I call it 'I don't like unnecessary confrontation'.

They said they didn't have time for people on FB sharing what they had for dinner. She didn't have time for it.

Fair enough. Each to their own.

I had a similar conversation with a library lady about food blogs in general. She was unbeknown to my blogging tendencies and commented that she found people that shared what they eat, boring.

I do feel kinda bad that I don't stick up for us bloggers in those situations. But if they don't like it, who am I to try convert them. I think I will just come across as some sort of blog pusher. If it's not their thing, it's not their thing.

So I will continue to be boring virtuous, no matter what they think and flaunt my #onemotherhenkitchen exploits, loudly and proudly, as boring to some as it may be. If you are one of those people, fark you(just quietly). I don't like confrontation, remember.

I think I am being inspiring. I inspire people to cook, just simple home cooked stuff, with simple yummy ingredients to make a decent meal. At least that's what I hope someone takes from my boring blogging.

To tell the truth, the more of my recipes I blog, the more I am finding I use my blog as my own personal cookbook.

I have my laptop on the bench top all the time! Unless the kids are using it for Youtube, I find myself googling my own recipes, instead of getting my hand written book of recipes out. Totally convenient. Just maybe when my kids are older they will google one of their mum's recipes too.

Because I am not above using rude words, I am often calling something that tastes good, Yum-ch-arse. If it is extremely good, you will find me licking the plate(only in the comfort of my own home though), however I am totally tempted when out for dinner. If you see me scraping the plate with my knife to get all the flavour off the plate, you can be sure I am attempting to lick the plate with poise.

Red Lentil and Sweet Potato Soup

1 x 375 gram packet of dry red lentils, rinsed
1 sweet potato, chopped into 2cm cubes(I left the skin on, it's up to you whether you peel it)
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, chopped
2 sticks of celery, chopped
1 teaspoon coriander powder
2 coriander roots and stems
1.5 litres of water, or stock

Heat the oil in a large saucepan, fry the onion, garlic, celery, coriander roots and stalks until soft on a medium heat. Add the coriander powder and cook for a minute.

Throw in the lentils, sweet potato and water. Bring to the boil, then simmer, uncovered for 30 minutes.

Add salt and pepper to taste.

Blend with a stick blender. Serve.

I have garnished with chilli oil, greek yogurt and flat leaf parsley(you can use coriander if you have it). Yumcharse! :D

As a footnote, this is one of the photos and tips I've shared on Instagram. These are the leftover roots and stems of store bought coriander. I chucked them in the freezer to use in soups and casseroles. Flavour that would have otherwise been chucked in the chook scraps, or in the bin.

Don't say I don't give you the hot tips! ;P

An InLinkz Link-up

The aussie pear cookbook.

I was sent this lovely cookbook last week. It is the second from Australian Pears, the industry body for aussie pear growers, to motivate and inspire Aussie cooks to use more local produce. It worked with me!

I made this delicious Caramel and Pear ice cream yesterday from the cookbook. I used Beurre Bosc pears(they are the brown ones) I had bought on our big shopping day earlier last week. It's the first time I have made my own ice cream and it was more than delicious. It was ridiculously delicious!

I also poached a pear and made a cream sauce from the poaching liquid! In the name of taste testing I had this for breakfast this morning. Bloody yum! Served with my apple cake, which you could also make with pear puree. Substitute the apple and quince for pear.

You never know what could happen in the day, best to have dessert for breakfast!

As of the 7th July you can get yourself a copy for free, with any purchase of a kilo pears from Woolworths. After the 28th July, it will only be available from selected retailers for $12.95.

Within it's pages, are 66 delicious recipes along with beautiful and mouthwatering photography(and isn't that the best thing about cookbooks!). Aussie chefs and cooks including Guy Grossi, Maggie Beer, Stephanie Alexander and Fast Ed have contributed their best pear recipes ranging from breakfast, snacks, lunch, dinner and desserts. 

Pears are rich in fibre, which can lower cholesterol. They are low GI, offering longer lasting energy, helping keep blood glucose levels in control.

Pears will ripen naturally in the fruit bowl(where mine go straight to) and when they are ripe, store in the fridge to keep them fresher for longer. 

To ripen a pear quickly, place them in a brown paper bag with a banana. This goes for any fruits, the banana emits a natural gas that hastens ripening. If pears become too soft, add them to soups or smoothies for extra richness.

You'll find more information and delicious recipes at the Australian Pears website or on their Facebook page.

I suggest you get yourself down to Woolies, grab a kilo and nab yourself a cookbook(while they are free!). Even for the $12.95, it is great value, a fantastic recipe book.

Eggplant and chickpea curry

I am loving my veggie curry right now.  I'm really enjoying learning about and using more spices.

This recipe is very similar to the curry I took to an indian potluck recently.

I've been making a point of buying and trying out new vegetables. Eggplant has been one of those, and I always, always have a can of chickpeas in the pantry.

Eggplant and chickpea curry

1 tablespoon oil
1 tablespoon butter/marg
2 cloves garlic, minced
3/4 teaspoon cinnamon
1/2 tsp ground cardamon
1 1/2 tsp cumin
3/4 tsp turmeric
2 tsp ground ginger(or 1 tsp fresh finely grated)
1/2 tsp cayenne pepper(or 1/4 tsp if you don't want it too hot)

2 onions sliced
4 tomatoes, chopped
1/2 a cauli, cut into florets
1 can chick peas, drained and rinsed
1 eggplant, cut into 2cm cubes
1/4 tsp salt
3/4 cup water

Heat oil and butter. Add garlic and spices, cook on low for 1 minute.
Add onions and saute for 3 minutes.
Add rest of ingredients, cover and simmer for 30 minutes, stirring occasionally.

• replace cauli with 1 sliced carrot
• use 1 cup of beans or peas instead of chick peas
• replace eggplant with two cubed potatoes 
• if you don't want the heat, use paprika instead of cayenne pepper.

Coonawarra

I can hardly believe how fast the weeks seem to be going. It's already been a week since I took Summer to Penola for lunch and she tagged along while I dropped into Zemas in Coonawarra for some wine tasting.

Zema Estate, are one of the 20 odd wineries in Coonawarra along a 21 km stretch of road, just out of Penola. That's more than one winery per kilometre!

During the month of July is the 10th anniversary of Cellar Dwellers. I just had to drop by and take advantage of the festivities, and I am thinking of popping back again to enjoy some more!

Keep your eye out for the Coonawarra Wine Tasting Roadshow, when Coonawarra vignerons take their wines on tour around the country next month. 

My place in time #28 The receipt for something I bought today

Summer , in wool bombed Penola