FoodieChat

Outback steakhouse does this onion which - if nothing else - should be admired for its aesthetics.  A bit oily in my opinion, but order it just to marvel at it!

Terrific finger licking good fall off the bone ribs.  Very reliable food it’s great every time. Although seeing my friends’ portions – the steaks may be a tad on the small side.   But that’s in comparison to my ribs – which I can barely finish!! Chips score – 10/10. Yum, love the herbs and spices on them, and they’re perfectly crunchy too.

My friends Dean and Kym first made this for me.  This is pumpkin soup with a twist – add a tablespoon of red curry paste when you’re sauteeing the onions and garlic. And replace your milk/cream with coconut milk.  Serve with a dollop of coriander pesto.

Ingredients

• 1kg pumpkin
• 2 cups chicken or vegetable stock
• 1 onion, diced
• 2 cloves garlic, crushed
• 1 tablespoon red curry paste
• 400ml can of coconut milk

Method

1. Chop up pumpkin (careful of fingers)
2. In a saucepan, heat 2 tablespoons olive oil and sautee the onion and garlic for 1 minute. Add red curry paste and heat until fragrant
3. Add pumpkin, and then stock. Put lid on and simmer for 20 mins or until pumpkin is cooked.
4. Pour mixture into food processor and blend until smooth
5. Add coconut milk in a steady stream. Serves 6 as an entree or 3 as a main.

An easter twist! Also from April issue of delicious. magazine. Though I found that the cooking time was longer than the suggested 50mins. The buns had a tendency to float in the liquid – so I weighed them down with an up-ended plate to ensure they soaked up all the custard.

Beautiful pictures of beautiful food. This magazine has a little more on the travel side than its competitors, but without taking away from the food aspect.  There is a regular features where readers can request a recipe for a favourite dish from a favourite restaurant.  The magazine is a good balance between practical, and entertaining – that is, it’s equally pleasurable to be read with a hot chocolate snuggled under a rug, or propped up in your kitchen to help you with a course or two for your next dinner party.  A great coffee table magazine too.