Warm Carrot, Zucchini and Basil Salad

This dish is quite appealing on the eye and makes a change from good old steamed carrot and zucchini slices plus I have to say it went down well with the Mediterranean Chicken Casserole that we had on Mother's Day.

Overall a little time consuming to prepare but it does cook in a flash.

Warm Carrot, Zucchini and Basil Salad

Serves: 8

Points per serve: 0

5 carrots, peeled

5 zucchinis

2 teaspoons oil

1 handful of fresh basil leaves

Using a vegetable peeler, ribbon cut the carrots and the zucchini, keeping both separate.

In a large frying pan or wok, heat the oil and add carrots. Stir fry to 1 - 2 minutes and then add the zucchini. Continue to stir fry for another 1 - 2 minutes or until zucchini is warmed through and mixed in with the carrot.

Transfer to a large serving plate or bowl and sprinkle with the basil leaves. Serve immediately.

Pumpkin Soup

Alright so I have to be honest and say that I haven't been in hiding this last two weeks but instead I have just had SO much on my plate (it's actually not funny) and not all of it was necessarily food!!
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As quite a few of you know our little girl broke her wrist almost two weeks ago, we have also had two birthdays come and go and I think, cross fingers that after a doctor's appointment today we may just start to get back to normal (but what is normality?) with the exception of the arm which is still going to take a few weeks.

.Thankfully part of the process of getting back to normal is that we are getting back into cooking some nice foods and with the weather turning just a little cooler in Melbourne I thought I would make a huge pot of Pumpkin Soup especially as I have had a huge full pumpkin sitting in the kitchen pleading with me to cook something with it.

Pumpkin soup is definitely a favourite at our place whether it's eaten for a snack or lunch and even dinner but especially as my version isn't thick and creamy. Not that it is a bad thing to be thick and creamy but not so good on the waistline! This recipe, which I cannot fully take credit for, as it's a hand down from my mam but as usual I have modified, does however allow the individual to jazz their serving up as they wish by adding a swirl of cream or as my children do, without fail, add a handful of grated tasty cheese!

Served with a delicious fresh crusty roll this is definately homecooking at it's best!

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Pumpkin Soup
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Serves: 16
ProPoints per serve: 0

Old Points per serve: 0

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4kgs Kent or Jap pumpkin, peeled, seeds removed and diced

2 onions, diced

16 cups water

2 tablespoons chicken stock powder

1 teaspoon crushed garlic

2 teaspoons crushed ginger

pinch ground nutmeg

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In a very large saucepan place pumpkin, onions, water, stock powder, garlic and ginger and bring to boil. Reduce heat and simmer for 20 to 30 minutes or until pumpkin is very tender. Allow to cool.
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Blend with a stick blender or food processor until smooth. If using a food processor you will have to do this in batches. Add nutmeg to taste.
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Return to medium heat and warm through - do not boil. Season with salt and pepper and serve by itself or with your favourite condiment ie a swirl of cream, some grated tasty cheese or even some fresh chives, etc.

French Onion Soup

I have a passion for soups especially when they not only excite the tastebuds but when they are really easy to make. This brings me to my new found love of French Onion Soup. To be honest I cannot eat enough of this and have been having it for lunch or a quick snack.

French Onion Soup

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Serves: 4

Points per serve: 0

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2 onions, thinly sliced

cooking spray

2 teaspoons crushed garlic

4 cups of water

2 tablespoons chicken stock powder

2 teaspoons soy sauce

2 teaspoons Worchestershire Sauce
freshly ground black pepper to taste

salt to taste

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Over a low heat coat a saucepan with cooking spray, add onions and cook covered for 10 - 15 minutes or until onions are very soft and golden in colour.
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Combine water and stock powder together, mixing well.
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Add liquid stock, garlic, soy sauce and Worchestershire sauce to saucepan. Bring to the boil, reduce heat and simmer covered for 15 minutes.
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Season with salt and freshly ground black pepper.
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This soup tastes absolutely wonderful with a buttered fresh crusty roll. YUM!
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