This pumpkin and chick pea curry is a good one – tasty, easy, healthy, low fat, using the pumpkin and the chilli, and also the other seasonal glut of the moment – lemons. It also has turmeric in it, and the more I hear about the health benefits of fresh turmeric, the more I like using it.
I worried a little about this week’s Muesli Bar Challenge. Scones are not that sweet – I often think their main attraction is as a vehicle for cream and jam. But I needn’t have worried. They didn’t make it to school. I dropped them off to the reviewers at the bus stop, and they were immediately unwrapped and devoured.
It’s getting a bit cold now of an evening for barbeques, but my partner still loves fishing. Fish soup is a great way to make a dinner party of the catch, and using the whole fish – head, bones and all – I feel like an ethical predator.
The jumping off point for this recipe was Stephanie Alexander’s adaption of Claudia Roden’s adaption from a Middle Eastern classic that uses whole boiled oranges.
It’s citrus season, our tangelo tree is loaded, and I have a new favourite breakfast.
If you are new to kangaroo meat, this is not a bad recipe to start out with. The preserved lemon is the interesting flavour in it, and kangaroo is a great meat for a tagine because it is so lean and dense.
I’ve had a lovely weekend with my Brisbane based sister, sewing and cooking and solving the problems of the family and the world. And as…