I lost a lot of weight today
Jun 18th, 2008 by Dani
Seriously, at least 4kg. I’m sure that’s the weight of the stress I was carrying in regards to finding a school for Son and Heir. I found out that he definitely has a place at a school I’m happy with. Which is not to say that is where he will go, it will depend on what else we’re offered but we have a fantastic worst case scenario. My sense of relief is simply enormous.
Running around getting immunisation certificates and passports copied, picking up forms, filling out forms, delivering forms as well as work and other assorted errands got me home late this afternoon. Late enough that the soup I had intended for dinner was not ready in time for the Ankle Biters. So they had a meal of utter simplicity that also happened to taste superb. I cooked the last of yesterday’s gnocchi and tossed through a couple of tablespoons of quark I made a couple of days ago. The quark is mixed with chives, spring onions, sweet paprika and seasoning. It’s creaminess clung heavily to the gnocchi which still tasted fresh and light. The chives and spring onions gave just the right sharpness to the flavour. I love how something so simple and economical can taste so right.
Best of all, the soup was ready in time for the Bread Winner and I to chow down. It was remarkably simple to prepare as well despite it’s long cooking time. Sadly, that gave me no excuse to get out of that rotten pile of filing I’ve been avoiding.
One of my favourite things about soup is how the simplest combination of garnishes can dress it up so much both in flavour and appearance. I used a new combination this time and found the combination of textures and flavours to be perfectly complimentary.
Pumpkin and Bacon Soup
serves 6 - 8
1 kent pumpkin
1 free range ham hock
feel free to throw in assorted leftover roast veg, I did.
Place 1/5 litres of water in slow cooker with ham hock and turn to high.
Meanwhile, cut pumpkin in half, scoop out seeds. Place cut side up in baking tray and drizzle with oil. Place in hot oven and leave until starting to brown. Remove, scoop flesh from skin and add to slow cooker (with other veg if using). Cook until meat is falling off bones. Whizz to almost smooth in thermomix or food processor.
Garnish with blue cheese, toasted walnuts and snipped chives. Trust me.
Approx cost per serving. 85c
I served with a big heart shaped scone. Because I love my Bread Winner and his severed vas. What a man.
Sounds great, I am off to buy a ham hock
Ricks last blog post..Persimmon and Vanilla bean Sorbet
Hello Dani,
I love your blog. It’s one of the best foodie ones out there. How do you make quark?
Best wishes
Karen
Thanks Karen! Quark is yoghurt cheese. Basically yoghurt with the whey drained out … http://www.thekitchenplayground.com/2007/sheeps-yoghurt-cheese/ … you don’t have to make balls and suspend them in oil. You can just mix flavouring of your choice through and use it much like cream cheese.
Finally got around to making this soup, it was fabulous Dani, but I didn’t snip the chives in, am I missing out on the full experience?
Ricks last blog post..Chestnut soup
I think so Rick. Soup without garnish is never complete in my world. But if you had a heart shaped scone that might make up for missing chives ;p
I see your point, no chives, no heart shaped scone……no vasectomy. I guess I do have something that’s complete in my world after all.
heehee are you insinuating that a heart shaped scone is a poor trade off for fertility? huh? huh?
Don’t get me wrong, I think it’s a lovely looking scone. I might just have trouble with the snipping part, perhaps that’s why I couldn’t manage the chives.
Ricks last blog post..Field Mushroom Sandwich with Garlic butter
I had a feeling you didn’t mean the chives!