Beloved Recipes

As a newly married couple we volunteered to make 60 liters of soup for the homeless kitchen ran by a local community church. We did it every 1st wednesday of the month for 6 years. My favourite is my hubby's pumpkin soup. We have since stopped doing it because of full-time work and other duties. From time to time though we still make small batches for our elderly friends.

Ingredients for Yummy Homemade Pumpkin Soup:

• 30g unsalted butter
• 1 onion, finely chopped
• 1 garlic clove, crushed
• 750g peeled pumpkin, seeded
• 2 cups chicken stock
• 2 cups water
• salt and freshly ground black pepper
• 1/2 cup coconut milk (optional)
• snipped chives, to garnish

Method:

1. Melt the butter in a large saucepan on medium low heat and cook the onion and garlic for 5 minutes, until soft, without colouring. Add the pumpkin, chicken stock and 2 cups water.
2. Bring to the boil slowly and simmer, covered for about 15 minutes, until the pumpkin is tender.
3. Set aside to cool slightly.
4. Puree the mixture in several lots, using a food processor or blender, or by rubbing through a sieve.
5. Season with salt and pepper, to taste.
6. Add a little more stock or water if necessary to make a good consistency, depending on the pumpkin. Swirl in a small amount of coconut milk.
7. Garnish with chives

Lovely to eat with fresh crunchy bread~! We love garlic bread from Coles.

Tip:

Pumpkin soup is always a winter favourite. Double the batch and ladle the extra soup into individual-sized freezer containers, label and freeze until needed. It can be reheated in the microwave or simply empty the frozen soup into a saucepan and reheat over a low heat until defrosted and heated through. This can be frozen for up to 6 months.

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Lechon Kawali - Popular Filipino fried belly pork

Serves 4 to 6 or  just 1 J

1 kilo pork belly, cut into three pieces
2 tablespoons sea salt
2 teaspoons whole black peppercorns
2 bay leaves
4 cloves garlic, peeled and crushed

Enough canola oil for deep frying (peanut and sunflower oil is good too.)

Method:

Put all spices and the pork cuts in a big pot. Put enough water to cover the meat. Boil for an hour.

Remove pork and drain properly. Discard liquid.

Pat with paper towel. Rub a bit of salt on the skin.

Heat oil in a deep fryer, to 375 degrees F.  There should be enough oil to completely cover the pork.  Fry pork for half an hour or  until the pork skin crackles and turns golden brown.

Remove pork from oil and drain on paper towels. Chop the meat into small pieces and serve with achara (pickled young papaya)  and steamed rice! Oh lala.



Note: it is believed that the acidic achara breaks down the fat of the pork J