Blue cheese

How do you make cauliflower soup taste sensational?

Cauliflower soup is one of my favourite dishes because it tastes great and is easy to make. Winter is approaching and weekend soup is definitely a thing.

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Sensationally tasting cauliflower soup made with chillies, curry powder and blue cheese Gary Lum
Sensationally tasting cauliflower soup made with chillies, curry powder and blue cheese
3 from 1 vote
Sensationally tasting cauliflower soup made with chillies, curry powder and blue cheese Gary Lum
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How do you make cauliflower soup taste sensational?
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 
This recipe will have you wanting another bowl, even after you feel full.
Course: Main Course
Cuisine: Australian
Servings: 3
Calories: 500 kcal
Author: Gary Lum
Ingredients
  • 1 piece cauliflower remove leaves and breakdown florets
  • 100 grams bacon pieces bought from a delicatessen
  • 1 piece potato cut into cubes
  • 1 tablespoon curry powder Clive of India
  • 2 glugs olive oil
  • ½ piece white onion diced
  • 1 piece stock cube chicken
  • 1 teaspoon chilli flakes
  • ¼ cup cream
  • ¼ cup cheese grated
  • ¼ cup parsley chopped
  • 1 litre boiling water from a kettle
Instructions
  1. Add the olive oil to a saucepan

  2. Sauté the bacon pieces and diced onion
  3. Add the potato and cauliflower
  4. Add sufficient boiling water to cover the potato and cauliflower
  5. Add the stock cube and curry power
  6. Bring the water to the boil and turn down to a simmer
  7. Simmer until the cauliflower and potato are tender (at least 30 minutes)
  8. Remove the saucepan from the heat source
  9. Use a stick blender to process the soup
  10. Add the cream

  11. Add the grated cheese, chilli flakes and cream and then stir through
  12. Prior to serving to recipients (me) add the chopped parsley

  13. Serve in a bowl
Recipe Notes

As winter approaches this is a soup to be made again and again. If you choose, this goes nicely with a piece of bread or a roll or just on its own.

As much as I love pumpkin soup, I really enjoy this cauliflower soup.

I’ve previously posted recipes for cauliflower soup, one had celeriac and spam while the other had Pialligo Farm bacon with Gorgonzola cheese.

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German Fluff

Thanks for visiting and reading about German Fluff. Please check out the rest of Yummy Lummy. I’d love it if you shared this site with your friends.

Fluffernutter

So a couple of weeks ago I wrote about what I called the Australian fluffernutter sammich. I mentioned how I got the idea from Jennifer who is the creator of Little Monster Girl. Jennifer is so kind and generous that she sent me some German Fluff. Well it’s American Fluff but it was imported into Germany. Check out the container, the writing is in German.

Marshmallow Fluff from Germany courtesy of Jennifer
Marshmallow Fluff from Germany courtesy of Jennifer

Marshmallow Fluff

So tonight I made a fluffernutter sandwich in more or less the traditional sense. I didn’t have any white sandwich bread so I used some brioche raisin bread.

Fluffernutter on brioche raisin bread
Fluffernutter on brioche raisin bread

Combining German Fluff with peanut paste is fantastic.

Fluffernutter

I’m sorry the photograph is a little fluffy lol

The German Fluff fluffernutter sandwich tasted delicious and constituted a great dessert tonight. If I did have some white sandwich bread I reckon it would taste just as good. I wonder what it would be like if I toasted it or pan fried it in some butter. I may also add some nutella too 

Thank you Jennifer so much. I will be having more fluffernutter sandwiches this winter and I reckon the German Fluff will go well in hot chocolate.

Lunch, afternoon tea and dinner

In other news I enjoyed some salmon and wasabi for lunch and then some blue cheese and pâté for afternoon tea.

Sinus clearing Wasabi salmon and avocado on Ritz crackers with chilli flakes and aioli
Sinus clearing Wasabi salmon and avocado on Ritz crackers with chilli flakes and aioli
Blue cheese and pâté on Ritz crackers
Blue cheese and pâté on Ritz crackers
Cheesy beef sausages and crispy quinoa rice with chilli vegetables
Cheesy beef sausages and crispy quinoa rice with chilli vegetables

Lake Ginninderra

Lake Ginninderra on a gloomy Saturday using Google Nik Classic Camera filter
Lake Ginninderra on a gloomy Saturday using Google Nik Classic Camera filter

Lake Ginninderra Lake Ginninderra

Sage dining rooms Good France Dinner

 

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Last week I received an e-mail from Sage dining rooms inviting me to a Good France Dinner to be held on Thursday 19 March. 

It seemed like an obvious thing to do to just call the restaurant and make a reservation.

So it’s Thursday night and Bron and I have a booking for 7.30. When we arrive the restaurant already has a good crowd seated and everyone is looking happy. 

We’re greeted enthusiastically and have at least four people looking after us. The degustation menu is set before us and we’re offered an aṕeritif. I was offered a non-alcoholic drink which is something I’ve never been asked before and I happily said yes. I can’t remember exactly what was in it other than hazelnut. I’m happy to call it Essence of Nutella because it was delicious and made me think of Nutella.

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The first food we’re served is the chef’s take on salt and vinegar chips. We’ve had this before and we both love it. The vinegar is subtle, the crispy texture pops and the Hollandaise is so creamy perfect.

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I can’t remember all the snacks but one is a leafy green marshmallow with a spanish ham, the other is a creamy puree and the third is a fried wonton wrap with a fresh bit of tuna in it.

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After the snacks we start with the main dishes. The first is a parfait of hazelnut and pork which includes pâté, crackling, popcorn and hazelnuts. This is unctuous. 2015-03-19_20.13.54_004_GARY_LUM_FB

The next dish is scallops with leek and truffle. Three scallops are cooked in a scallop shell that has been sealed with puff pastry. The leek, caviar and truffle add so much flavour to the perfectly cooked scallops. 

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Next we are served a perfectly cooked duck breast with shaved and candied orange. It is served with a ‘two tone’ caramel which is sweet and bitter. 

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My favourite dish was the beef cheek that had been cooked for 20 hours. It was the chef’s take on the classic French Beef bourguignon. The meat was amazing and the onions so cute and sweet. 

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With a French degustation we had to have cheese and we were served a marvellous blue vein cheese with honey and homemade Lavosh bread.

The cheese was so creamy and flavoursome.

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We were then served a palate cleansing carrot ice cream with licorice and yoghurt. It was so refreshing.

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The final dish of the evening was dessert and I’m happy to say it was spectacularly yummy. It was a large Géant chocolate truffle with a salted caramel soil and the filling of creamy gooey chocolate.

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As we’ve said before, Sage dining rooms is one of our favourite Canberra restaurants. The Good France dinner was fabulous. The service was attentive, friendly and knowledgable. If you get the opportunity to try it, do it. Apart from the Good France Dinner, I’d highly recommend dining at Sage dining rooms at any time. Go for the degustation menu if you can, it’s so worth it.

 
Sage Restaurant on Urbanspoon
 

 

Roast pumpkin soup with blue cheese recipe

It may be a warm Spring evening but I had a kent pumpkin in the refrigerator and a wedge of blue cheese along with some streaky bacon. In my mind that meant roast pumpkin soup with blue cheese.

Usually I boil my pumpkin but for a really smoky sweet flavour, roasting the pumpkin for the soup makes a world of difference. 

Saturday dinner. Roast pumpkin soup with blue cheese. NIKON D7100 with 90.0 mm f/2.8 at 90mm and f/5.6, 1/160sec, ISO 400
Saturday dinner. Roast pumpkin soup with blue cheese. NIKON D7100 with 90.0 mm f/2.8 at 90mm and f/5.6, 1/160sec, ISO 400

 

 This tasted so good 🙂 

 

Roast pumpkin soup with blue cheese recipe
 
Recipe Type: Dinner
Cuisine: Australia
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
A sweet smoky roast pumpkin soup
Ingredients
  • Kent pumpkin
  • Streaky bacon
  • Blue cheese
  • Basil
  • Coriander
  • Fried spring onions
  • Pouring cream
  • Pepper
  • Salt
Instructions
  1. Roast the pumpkin at 150 °C for 1 hour
  2. Cut the streaky bacon into cross grain strips and put in the benchtop oven at 200 °C for 15 minutes
  3. In a bowl add the pumpkin and bacon plus some pouring cream
  4. Add some coriander and basil plus salt and pepper
  5. Blender with a stick blender (I use a Bamix) until smooth
  6. Heat to simmer and stir continuously
  7. Pour into a bowl
  8. Garnish with some basil and fried spring onion
  9. Shoot a photograph
  10. Inhale the soup
  11. Wash the dishes
  12. Write the recipe
  13. Blog (verb)
 

 

 
If you have any comments or questions please send me a comment in the space below.

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Hope you have a great weekend and eat YUMMY

Lake Ginninderra Apple + Pro HDR iPhone with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/1364sec, ISO 32
Lake Ginninderra using Apple + Pro HDR iPhone with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/1364sec, ISO 32

Bowral food and fun

But for me the best thing about Bowral is the vanilla slice at The Gumnut Patisserie

Sunday morning tea. Vanilla slices from Gumnut Patisserie in Bowral. The best vanilla slice in the world I reckon. | SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/4, 1/1000sec, ISO 100
Sunday morning tea. Vanilla slices from Gumnut Patisserie in Bowral. The best vanilla slice in the world I reckon. | SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/4, 1/1000sec, ISO 100

The day started well with scrambled eggs from Bron. These were so buttery and so delicious. Bron does good scrambled eggs. 

Bron made scrambled eggs on sourdough for breakfast | SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/4, 1/80sec, ISO 2500
Bron made scrambled eggs on sourdough for breakfast | SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/4, 1/80sec, ISO 2500

The point of going to Bowral though wasn’t so much to enjoy a vanilla slice but to do a little exercise and get some fresh air on a fine Spring day. 

After the vanilla slice and a coffee we went to the Bowral Cheese Shop and bought some food for lunch before going for a walk along one of the trails. While we were at The Gumnut Patisserie Bron bought some sourdough and a rye sour bread. 

At the cheese store we bought some quince paste, some duck and peppercorn pâté, some Small Cow blue cheese, some truffle brie cheese and some chicken, pork and pistachio terrine. This would be an indulgent lunch. 

We drove to the base of the Mount Gibraltar walking trail and walked up the stairs to the Mount Gibraltar lookout. The walk took about 40 minutes and involved some stair climbing, some trail walking and some lookout gazing. I tried to shoot some photographs but most of them turned out badly. I forgot to set my white balance properly and I forgot to bring my circular polariser. It was a very glary day and so most of the shots were not very good. We came across a wombat hole and I didn’t adjust the ISO properly and ended up with a very soft shot with a 1/2 second shutter speed. By the time I was at that point I was huffing and puffing and my heart rate was high so the shot was soft and blurry. Anyway, enough excuses, it was a good day out. 

We decided to drive to the Mount Gibraltar Jellore Lookout for lunch. It’s a nice place with a good view of Mittagong.After our strenuous walk to check out a number of the fantastic views around Gibraltar rocks, we set up our picnic at the Jellore look out, which is on a little outcrop and is usually quite serene. Today it was not so, with the arrival of a number of groups, including a particularly large and boisterous family that felt the best place for their numerous selfies was half a metre from where we were sitting. After they left we were able to enjoy some peace and quite looking over the hills around Bowral before heading back to Canberra. 

This was a very indulgent but utterly delicious lunch. 

Perfect picnic lunch at Mount Gibraltar Jellore Lookout Bowral. Quince paste, duck and peppercorn pâté, chicken pork and pistachio terrine, truffle brie and small cow blue cheese | SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/8, 1/125sec, ISO 200
Perfect picnic lunch at Mount Gibraltar Jellore Lookout Bowral. Quince paste, duck and peppercorn pâté, chicken pork and pistachio terrine, truffle brie and small cow blue cheese | SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/8, 1/125sec, ISO 200
Perfect picnic lunch at Mount Gibraltar Jellore Lookout Bowral. Sourdough bread, rye sour bread, quince paste, duck and peppercorn pâté, chicken pork and pistachio terrine, truffle brie and small cow blue cheese | SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/5.6, 1/100sec, ISO 200
Perfect picnic lunch at Mount Gibraltar Jellore Lookout Bowral. Sourdough bread, rye sour bread, quince paste, duck and peppercorn pâté, chicken pork and pistachio terrine, truffle brie and small cow blue cheese | SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/5.6, 1/100sec, ISO 200

Eating the pâté with the rye sour bread was like eating smooth dark chocolate. It was just amazing!

This is where we were sitting for lunch. 

Sunday midday. Bowral Mount Jellore Lookout. | SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/5.6, 1/500sec, ISO 200
Sunday midday. Bowral Mount Jellore Lookout. | SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/5.6, 1/500sec, ISO 200

 


 

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Bron and I had a brilliant day. The weather was good and the food great.  

Have you been to Bowral? What did you do? What did you eat?

 
If you have any comments or questions please send me a comment in the space below.

Please like the Yummy Lummy Facebook page
Please follow me on Instagram
Please follow Yummy Lummy and Gary on Twitter.
Hope you have a great weekend and eat YUMMY

Sunday dinner. Bacon and Strasburg sausage salad. | NIKON D7100 with 55.0-200.0 mm f/4.0-5.6 at 125mm and f/16, 1/10sec, ISO 400
Sunday dinner. Bacon and Strasburg sausage salad. | NIKON D7100 with 55.0-200.0 mm f/4.0-5.6 at 125mm and f/16, 1/10sec, ISO 400

This is how I ended the day while watching the NRL grand final 🙂