- 2 cups milk
- 40g butter
- 3 tbsp flour
- salt & pepper
- 1 cup milk
- 2 tablespoons butter
- 2 tablespoons flour
- Mix flour, milk, salt & pepper with whisk very well.
- Heat the butter in a frying-pan. Add the mixture; Stir until the sauce is smooth and thickens. Not too thick. (Do not burn the mixture!)
Original Source: http://www.taste.com.au/recipes/33375/creamy+pumpkin+soup
(Reproduced here for easy access because I use this recipe often.)
- 2 tablespoons olive oil, plus extra to serve
- 1 onion roughly chopped
- 2 garlic cloves, roughly chopped
- 600g peeled, chopped pumpkin
- 1 potato, chopped
- 2 carrots, chopped
- 1 leek (white part only), chopped
- 1/2 teaspoon ground nutmeg
- 3 cups (750ml) chicken stock
- 1/2 cup (125ml) pure (thin) cream
- 1 tablespoon pumpkin seeds (pepitas), toasted
- Dried cranberries and finely chopped flat-leaf parsley leaves, to serve
- Heat oil in a large saucepan over medium heat.
- Add onion and cook for 2-3 minutes until soft.
- Add garlic, vegetables and nutmeg, then toss to coat.
- Add stock and 2 cups (500ml) water, then bring to the boil.
- Reduce heat to low, cover and cook for 25 minutes or until the vegetables are tender.
- Cool slightly.
- In batches, transfer to a blender and whiz until smooth.
- Return soup to the saucepan and place over low heat.
- Stir in cream, then season.
- To serve, ladle into bowls and top with seeds, cranberries and parsley, then drizzle with extra oil.
- 550g zucchini
- 1 medium (about 160g) onion, peeled and finely chopped
- 130g bacon
- 75g (1 cup, lightly packed) grated tasty cheddar cheese
- 112g (3/4 cup) self-raising flour
- Salt and pepper, to taste
- 4 large eggs (we use eggs with a minimum weight of 59g)
- 83ml (1/3 cup) oil (we use a mild-flavoured oil, such as sunflower)
Preheat oven to 180 degrees Celsius.
Line a 18cm by 28cm baking dish or slice pan with baking paper.
Oven rack to the middle of the oven.
Finely chop bacon. Heat a heavy-based nonstick frying pan over medium-high heat.
Fry for about six minutes, stirring occasionally, until onion has softened but not browned.
- bacon: 130g bacon
- onion: 1 medium (about 160g) onion, peeled and finely chopped
Set aside to cool.
Zucchini – finely grate. Squeeze handfuls of grated zucchini over sink to remove excess liquid.
Combine in a large bowl:
- zucchini (2-3, 550g zucchini)
- cooled onion
- bacon mixture
- cheese (1 cup, lightly packed)
- flour (3/4 cup)
- salt and pepper
Use a fork to mix together in a small bowl:
- eggs (4 large)
- oil (1/3 cup)
Add egg and oil mixture to the other ingredients and stir to combine.
Pour mixture into baking dish and spread evenly.
Bake for about 45 minutes, or until slice is golden brown and firm to the touch.
Set aside for five to ten minutes before slicing.
- 1 can Cannellini Beans (240g)
- Cumin seeks – couple of pinches
- 1-3 garlic cloves, crushed.
- Olive oil – about a 1 tablespoon
- Heat oil in a small saucepan over medium-ish heat.
- Once oil is hot, add cumin seeds and cook for a minute or two (or until the start to jump a bit).
- Reduce the heat to low, add crushed garlic and cook for a minute or two until starting to golden. Stir so garlic doesn’t burn.
- Add drained Cannellini beans. Cook on low until warm through and skins are just starting to break and stick. Try not to over cook – they still want a firm-ish body. Stir occasionally.
Serve. Good for 2 people as a side or vegetable substitute for salmon or snags (sausages). Goes well with mushy mint peas.
- 1 tablespoon unsalted butter.
- 2 bags/300 frozen peas, thawed.
- 1/3 cup lightly packed fresh mint leaves, coarsely chopped.
- Coarse salt and ground pepper
Optional additions (recommended):
- 1 bunch spring onion (6-8 onions), chopped
- 1 clove of crushed garlic.
- In a large skillet, melt butter over medium-high.
- Add peas (and onion/garlic) and cook, stirring constantly, until warmed through, about 5 minutes.
- Transfer to a food processor and pulse until coarsely pureed.
- Stir in mint and season with salt and pepper.
- Serve warm.
It’s usually pretty easy to peel a boiled egg that’s not long off the stove and still warm.
What I’ve always found hard is peeling one you take [cold] out of the fridge.
Sometimes it peels easily. Sometimes it doesn’t.
I think tonight I realised the secret:
Tap/crack the egg on the ends (not the long side) and peel. Much easier.
I made 6 hard boiled eggs yesterday. I cracked one last night – on its side – and ended up losing half the outer white.
I cracked another again earlier tonight – again on the side – and same result.
A few minutes ago I wanted one more and for some reason, I decided to crack it on the ends instead of the side. The shell practically slid off that time. And in doing so I remembered that’s how I’ve done it easily in the past.
Give it a go. It may work for you too. If it doesn’t, experiment with different angles to crack the egg.
Crackability may also vary with how you cook it. The important thing is if it doesn’t work the first few times, try something different.