Purple cauliflower based pizza with homemade tomato sauce


Here is my second post for Junior’s design blog!! Another cracker of a recipe and a staple recipe I use all the time for cauliflower pizza!

Lots of people think cauliflower pizza sounds a bit odd but I can assure you the cauliflower base is unbelivably delicious! It’s lots of fun for the kids to make, especially if you find a purple cauliflower like mine and end up with a crazy Avatar looking pizza.



www.foodfromflossie.com cauliflower pizza
Makes 1 big pizza
2 cups cauliflower, whizzed up to look like rice, use a fun coloured one if you can!
½ cup of ground almonds
1 tbsp sunflower seeds
2 tbsp pumpkin seeds
1 tbsp dried rosemary
½ tsp salt
1 egg
Tomato sauce
1/2 white onion, roughly chopped
3 cloves garlic, sliced 
1 tin plum tomatoes 
sea salt and pepper
Grated cheddar, or Mozarella

In a sauce pan gently fry off the onion with a glug of olive oil until it’s soft.

Add the garlic and stir in a for a minute making sure it doesnt catch. Then add the tinned tomatoes and pour the empty tin half up with water, swish around and add to the pan too with some seasoning. Gently simmer for around half an hour to 45 mins. Blend until it’s smooth and creamy and leave aside.

Pizza base

Preheat the oven to 180˚C. Blend the cauliflower florets in a food processor until they are fine and look like rice.

Take the cauliflower out and microwave in a suitable container for 3 minutes. It should be hot and steamy if not give it another minute, then spoon the hot cauliflower onto a clean tee towel and leave to cool.

Blend the seeds in the food processor until fine.

When the cauliflower is cool enough, wrap it up in the tee towel and squeeze out as much water as you can into the sink. Mix it into a bowl with the almonds, ground seeds and egg. Season and stir until it is all mixed up.

Line a tray with baking paper and spoon the mix on and pat down to make a pizza shape about 1 cm thick.

Bake in the oven for 15 minutes until it is set and golden. Once the base is baked the kids can spoon on the tomato sauce and choose their toppings.

Bake the pizza’s in the oven for around 15 mins until the cheese is all melted.

Enjoy your cauliflower pizza party and remember to wash your cauliflower juiced tea towel ASAP unless you want your house to smell like feet!


Roasted broccoli and crunchy chickpea salad with lemon and chilli marinated feta

www.foodfromflossie.com Roast broccoli salad with crispy chickpeas and feta

Hugely exciting news. Dum dum duuum, “We’ze Be Ballin” our girls basketball team finally won our first match on Tuesday!!! Hells yes…we played like hyperactive rockstars and there were plenty of crashing body slams and fighting off girls to get the ball, it’s just no fun without a bit of competitive violence on the court!

We have two weeks off for school holidays and then we have to play every team again, and hopefully now we have learned how to actually play we might not lose 20-60 to the other teams. I will be doing sneaky practising on the weekends and it’s a good excuse to watch shitty American B-Ball movies.

Anyhooo, here’s a really yummy wintery warm salad that we have been making stupid amounts in our house. Making crunchy chickpeas is new to me and my gosh they are yummy, you can eat them just as a salty snack too.  


www.foodfromflossie.com Roast broccoli salad with crispy chickpeas and feta
www.foodfromflossie.com Roast broccoli salad with crispy chickpeas and feta
Marinated feta
1 pack of feta into small cubes
50 ml of extra virgin olive oil
zest of 1 lemon
½ teaspoon of chilli flakes
Plenty of black pepper
1 garlic clove, minced
1 can cooked chickpeas 400g
1 teaspoon of ground coriander
sprinkle of salt
1 tbsp cooking oil of choice
2-3 cups of cubed pumpkin (roughly, just roast a big hunk)
1 small head of broccoli chopped into small florets 
1 tsp coriander seeds
2 tbsp cooking oil of choice
Lemon dressing
½ lemon juices
2 tbsp olive oil
1 tbsp yoghurt
pinch of salt and pepper
fresh coriander, just a small amount roughly chopped through

Firstly mix the oil in a jar with all the ingredients apart from the feta. Cube the feta up and then put it in the jar with the oil and very gently shake about so the marinade coats all the feta. You can now leave it out until needed or for best results keep it in the fridge for 2 days – a week. You will only need about half the feta, so you can keep the rest in the fridge for another salad day!

Preheat your oven to 180˚C. Rinse the chickpeas and dry them with some kitchen towel. On a baking tray mix the chickpeas with the ground coriander salt, and oil and bake in the oven for about 30-40 mis until they are crunchy.

Cut your pumpkin into small cubes and roast in the oven with some of the oil and all the coriander seeds. It will take roughy 45 mins depending on the size and oven temp but you just want it nice and golden.

Roast the kale and broccoli on a separate tray with the rest of the oil and some salt. It should take about 10-15 mins to get nice crispy.

When everything is cooked, combine in a big bowl, toss with half the feta, fresh coriander and drizzle the lemon dressing over the top.

Et Voila a super warm roasted salad!

Asian inspired beetroot soup with coconut milk and ginger

www.foodfromflossie.com Beetroot soup

During the last month I have started what I have wanted to do for ages…a Supper Club!! It has been so much fun and mainly a little disorganised getting the dinners going. Apparently most people start doing small clubs and invite 5-8 people but we went full throttle and started with 15 people and then went up to 20…which is quite a lot of people to fit into your living room!! There was a lot of last minute getting guests to bring forks and extra chairs but we nailed it and had such a funny time. On Friday I set up the party in my boyfriends office which is very funky, lots of pallets around the place and funny lampshades. I wanted to make this one a really pretty dinner so I headed out to the park and picked loads of foliage to decorate, as well as a million more jars to add to my massively growing collection and of course twinkly lights!

The party was a huge success and I was slightly worried as when I was delivering my Moroccan style feast I realised that the entire main course was vegan not just vegetarian totally by accident. It turns out Kiwi men are not so keen on not having meat in their meals so I quickly nipped out to get some feta to go on the beetroot salad as a disguise. We set up a nice little pretend fire on the tv to cosy it up and I managed to not set fire to the place with all the tea lights I hid about the place horaaaay! I was also hugely excited because town is now busy as people arrive for the winter so there was an opening party that we hit up after. There was loads of fun dancy hip hop playing so I didn’t leave the dance floor until I was dragged out at 2am with a cap on backwards throwing all kinds of gansta moves out of the bag.

Here is a recipe for a damn tasty asian inspired beetroot soup, because red soup is sexy, and because beetroot was on special at the supermarket and my bank account is diminishing from buying too many nuts in the most expensive town on the planet!

www.foodfromflossie.com beetroot soup

www.foodfromflossie.com beetroot soup

Makes 4 bowls
1 tbsp coconut oil
2 onions, chopped roughly
4 cloves of garlic, sliced
1 small stick of celery, roughly chopped
½ cup of roughly chopped ginger
1 stalk of lemongrass
1 tsp turmeric
1 tsp coriander seeds
3 cups raw, peeled beetroot, chopped into 3 cm chunks
1 cup coconut cream
2 lime leaves
¾ tsp sea salt
1 tbsp fish sauce
1 tbsp agave (optional if the beetroot tastes bitter)

Get a big heavy pot and on a medium heat add the onion to soften for around 10 mins.

To prepare the lemongrass, chop off the bulb at the end and peel back the outer leaves until you are left with the soft yellow bit in the centre. Slice it up and add it too the pan with the garlic, ginger, spices and cook off for about 3 mins until it smells fragrant.

Add roughly 3 cups of water and leave to simmer for 5 minutes to create a flavoured stock. Chuck in the coconut cream, beetroot and salt and let the pot simmer until the beetroot is soft and cooked….around 20-30 mins.

Stir in the fish sauce, agave and add some cracked pepper. Blend in a high speed blender like a Vitamix for the smoothest results. Serve along with some toasted seeds and if you fancy a dollop of fresh natural yoghurt!

www.foodfromflossie.com Beetroot soup

Photos Jase Hancox CoLab Creative

Prawn and chive dumplings with kaffir lime

www.foodfromflossie.com prawn and chive dumpling

A good start to the week, last night we had our third “We Be Ballin” basketball match and we didn’t lose nearly as badly as last week, and wait for it…..the score was 22-40 which was a ginormous improvement from the last score 4-60!! We managed to snatch a 17 year old to play on our team this week since we were playing the high school team…damn those hyper, fit, pre drinking youths!

At the weekend I went to the most delicious and super hip restaurant in Arrowtown called Chop Shop. It was easily the coolest place I have been here yet and the most delicious food ever! The town is cute too, it’s an old gold mining town and looks a bit like it’s out of the Wild West. I had an insanely good burrito with eggs and thai tempura prawns and Jase had a big plate of yummy looking dumplings which made me a total jealous pants. I lasted a whole day before I had to go in search for won ton wrappers to make my own. Boy oh boy dumplings are the best and they actually took a whole 20 mins to make. We should really just have dumplings all the time now since I bought a pack of wrappers that will last us most of the year.


www.foodfromflossie.com prawn and chive dumpling www.foodfromflossie.com prawn and chive dumpling

Makes 8-10 dumplings ( enough for 2-3 people as a starter)

1 ½ cups of raw whole prawns, roughly chopped
⅓ cup water chestnuts
1 tsp grated ginger
½ tsp minced garlic
1 lime leaf shredded
1 tbsp finely chopped chives
1 tsp sesame oil
1 pinch chilli flakes
big pinch salt and pepper
won ton wrappers ( I used square)
Dipping sauce
3 tbsp tamari or soy sauce
1 tbsp sesame oil
2 tbsp rice wine vinegar
½ tsp finely chopped chilli, or sriracha
In a blender (small bowl of a magimix or vitamix) add all the ingredients for the dumplings. 

Pulse the mix until it is all chopped pretty fine but still has a rough texture. You will probably need to poke it around a bit so it all gets chopped.

Put a pan of water on to boil with a pinch of salt, a big one if you are cooking them all at once.

To make the dipping sauce mix all the ingredients together with a fork, if your like me and you like spice just add chilli as you like.

Lay out a won ton wrapper and fill a small bowl with water. Using your finger wet all sides of the won ton wrapper

I have tried to describe how I shaped mine below but I most likely make no sense. The best thing to do is google a little video.

I just put a teaspoon of the mix in the middle and bring all the corners together at the top and pinch all the sides together making sure there is no air in the middle and that there are no gaps, otherwise water will seep in.

To cook, boil them in simmering water for 4-5 minutes until the prawns are cooked, I did 4 mins and they were perfect. If you have a steamer then cook them the tradional way but for more like 10 mins, again a video online will show you how.

Serve them on a sharing plate with the sauce drizzled over.

Photos Jase Hancox CoLab Creative 

Kale, carrot and beetroot salad with avocado and asian dressing

www.foodfromflossie.com Asian kale salad

This week has been a busy and hilarious one. I have been helping out some friends paint their new office which meant being high off paint fumes for most of the week and on Tuesday our basketball team “We B-Ballin” had our first match. As you can probably tell from the ridiculous name of our team we are maybe not the best players in the world. It was my first ever time playing basketball, we played Netball loads at school so figured it must be similar…it turns out the rules arn’t but we all ran around like crazy people and had a laugh. My friend Anna spent most of the game wrestling the opposition on the floor, at some moments it looked like she was spooning them until I saw her claws dug into the other girl….Yup it was pretty violent, one of our girls got a bleeding lip and a gash to the arm and most of us spent a good amount of time with our butts on the floor. The final score was something stupid like 4-60 so we were thrashed pretty badly, but I was super proud of shooting the first very fluky hoop from pretty far away.


www.foodfromflossie.com Asian kale salad

On Thursday I headed to Camilla’s wee little farm cottage (my friend that got married a couple of months ago and helped kidnap me to NZ) We did lots of cooking and I forced her to take photos since shes an uber, crazy awesome photographer, and their cottage is so freaking cute and countrysidey so we ate all day and made yummy cakes and salads and had a good gossip. They have a pretty jealous making veggie patch but since they had just got back from their month long honeymoon the veggies had gone a bit crazy. I pulled out, sorry wait no I didn’t becasue I wasn’t strong enough…Ahem, I dug out the most enormous carrot about the size of my arm and beetroots the size of my head! And I must say that her kale is the tenderest kale I have ever tasted..well done Camilla!

-www.foodfromflossie.com Flossie

www.foodfromflossie.com Asian kale salad

Serves 2

1 spring onion, sliced
1 cup grated carrot
1 cup grated beetroot
2 big handfuls kale, torn into bite sized pieces
1/2 avocado
1/4 cup raw peanuts, roughly chopped
2 tbsp sesame seeds
2 tbsp tamari or soy
Asian dressing
1/2 red chilli, finely chopped
1 tbsp minced ginger, I grate mine on a microplane or chop it fine
1 lime zested and juiced
2 tbsp peanut oil
2 tbsp sesame oil
1 tbsp tamari or soy sauce
1 tbsp honey
salt and pepper

To make the dressing mix all the ingredients together in a small bowl with a fork so it all joins together. Season at the end and leave to infuse while you make the salad

Toast the peanuts in a heavy bottomed pan over medium heat until they are golden and crunchy, then add the sesame seeds until they are golden too. Take off the heat and add the soy and mix around, it should get absorbed super quick. Leave to cool.

Mix the carrot, beetroot, kale, avocado and  spring onion together in a bowl and then pour over the dressing and mix it all up.

Serve with the nuts sprinkled over the top!

If you want to bulk the salad up a bit add some brown rice or roasted sweet potato.

Bon Appetit!

www.foodfromflossie.com Asian kale saladPretty photos by Camilla Rutherford 

Frittata with roasted pumpkin, feta, beetroot and rosemary with roasted red pepper salsa


Pretty much all my cooking at the moment is orientated around the pumpkin, something I didn’t realise  when I moved to Wanaka is that food is crazy crazy expensive, apparently a red pepper (capsicum) gets to $6 in the middle of winter! A whole pumpkin is $3-4 so I am  most likely going to start looking a little orange with the amount of soup and pumpkin salads I am eating, thank god it’s soooo delicious and versatile might I add!

Frittata is one of my new go-to recipes since it’s high in protein, super healthy and an amazing way to use up whatever is in your fridge. It is also a great lunch because you can just wrap it up and it’s easy to eat. Here is a vague recipe, just the basic ingredients really as you can make it up with whatever you fancy. Serve it alongside my dip-a-licious roasted red pepper salsa and you could even toast up your seeds to use up every last bit.


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serves 4-6

8-12 eggs depending on size
1 small pumpkin, peeled, cubed
1 big beetroot, peeled and cubed
1 handful broccoli florets
½ a packet on feta, roughly 100g
2 sprigs rosemary
½ tsp cayenne pepper

Preheat your oven to 180˚C and roast the pumpkin and beetroot in a baking tray with some olive oil, salt and pepper for around 50 mins until cooked through.

Blanch the broccoli for 2 mins and then rinse under cold water, set aside

Cube the feta

Roughly chop the rosemary

Whisk the eggs with plenty of salt and pepper, the rosemary and cayenne.

Add all the veg to the egg mix and pour into a lined cake tin.

Bake in the oven for about 20 minutes until it’s firm to touch

Serve warm



This salsa is inspired by romesco which is one of my favourite sauces and also one of my favourite accompaniments to any meal, and a great dip to have in the fridge to flavour up all kinds of things. Amazing mixed into a quinoa salad.

Serves 4-6

2 red peppers, chopped into rough chunks
1 red onion, peeled and quartered
4 big cloves of garlic, unpeeled
1 mild red chilli, left whole
¼ cup of almonds
¼ cup extra virgin olive oil
1 tbsp balsamic or red wine vinegar
small handful of fresh basil leaves
sea salt and pepper

Preheat the oven to 180˚ roast the peppers, onion, chilli and garlic with a little olive oil for about 30 mins until starting to caramelise

After 20 mins add the almonds to the pan to roast too

When everything is cooked, leave to cool

Squeeze the garlic out of its skin, de seed the chilli and pulse all the ingredients together in a mixer with the balsamic, olive oil, basil and seasoning. You want to keep it with some texture so don’t over mix.

Give it a taste and check seasoning, you can always add more herbs, balsamic to taste

Serve in a bowl alongside your funky frittata!

Photos Jase Hancox CoLab Creative 

Huevos Rancheros

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I have been settling in nicely in Wanaka…many a friend date and some actual new friends which is always good! I think my boyfriend Jase is getting more relaxed now he doesn’t have to constantly babysit me.

We just moved into our new house which is amazing, for the first time ever I have a walk in wardrobe, an en suite and the bath has jets in it, I feel like I have made it! Now just need to find some work to pay for a it, did I also mention that it also has views of the lake…living the dream.


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I have been having a funny time converting Jase to healthy eating. His entire family has all kinds of celiac and dairy intolerances and he has been in denial so it’s been kind of fun changing his diet and getting rid of the gluten to see how he feels. There have been a good few strops along the way but although he hated telling me the other day…it is working and he feels much better. Winner! Now I just need to find a good gluten free bread recipe so he can have cheese toasties which are apparently very important in his life.

The last week I have been playing around with Sunday brunch ideas and my recent obsession with eggs led me to make a version of Huevos Rancheros, it really is just a version because I didn’t actually know what went into it at all so made up the whole thing with a mexican theme, and apparently I am missing tortillas but thats fine because we are gluten free..phew!IMGL4504IMGL4607-1

Serves 4

1 tbsp coconut oil
1 red onion, finely sliced
2 cloves garlic finely chopped
1 tsp ground cumin
1 tsp paprika
1/2 tsp cayenne pepper
1 tin plum tomatoes 400g, whizzed up till smooth
1 small red pepper, chopped
2 handfuls of kale leaves, or spinach
1 corn on the cob, or a small tin of sweet corn
1 tin kidney beans
75g feta
4  free range eggs
1 avocado

1/2 lime juiced

1/2 chilli finely chopped
chopped coriander

Preheat your oven to 180˚C and boil the kettle. Peel off the leaves from around the corn cob and chop it into 3 chunks. Simmer in a pan of water with some salt for about 10 mins until its soft enough to slice off the corn.

While the corn is boiling put a big heavy frying pan on a medium heat. Melt the coconut oil in the pan and add the onions. Soften them up nicely and let them brown a bit, when starting to colour chuck in the spices and the garlic and stir so they don’t catch. Leave the spices and garlic to cook off a bit for 2-3 minutes, then add the whizzed up plum tomatoes and the peppers. Add a bit of seasoning and leave to simmer for 10-15 mins. The tomato sauce will lose quite a bit of water while is cooks so I filled the empty tinned tomato tin half up with water and kept adding it to keep it saucy.

Add the kidney beans to the sauce along with the kale or spinach and simmer for about 5 mins until its all bubbly and hot, then add the corn kernels and check seasoning.

Pour the mix into an oven dish and sprinkle the feta over the top. With a spoon make 4 dips in the mix to crack the eggs into. Sprinkle on a bit of salt and pepper onto the eggs and bake in the oven for about 10-15 mins until the eggs are cooked but the yolk is still runny. I just check lots so I don’t over cook them, they will carry on cooking a bit once out so best to be a bit under if you like your yolk runny.

While the beans are in the oven make the avocado salsa, just chop the avocado up into a bowl, add the chilli, coriander, lime juice and sliced spring onion and stir away. Avocado needs quite a bit of salt so season it up and give a good crunch of black pepper. If you have any tomatoes lying around chuck them into the salsa too.

When the eggs are ready, sprinkle a bit of paprika over and serve alongside the salsa.

Provecho! “Mexican version of Bon Appetit”IMGL4484-2

Photos Jase Hancox CoLab Creative 

Wild rice, kale and roasted squash salad with avocado and chilli dressing


So I have landed in my new home…beautiful Wanaka, New Zealand! After falling in love with the place 2 months ago when visiting for a friends wedding, and meeting a certain someone I made the decision to be totally spontaneous and move. If you make these kind of decisions quick then I feel like you have less time to think them through properly. So I packed up my life in Switzerland into my teeny little Polo, not sure how I managed to fit everything in but it happened. Then I drove across France to get back to the UK, which was just a casual 20 hour drive after getting nailed in traffic as soon as the ferry pulled up in Dover. I spent the next week hanging out in Ibiza with my family at my brothers ridiculous house that he built, soaking up as much sun as I could before emigrating to another winter….this is where my decision lacks any logic!

I spent my last week catching up with friends and family, receiving grillings and interviews about why oh why I am suddenly running to the other side of the world. Unpacking to pack again, and selling all kinds of things that wouldn’t quite fit in my suitcase.

And now I have made it to my new home….and it’s COLD! I mean it’s beautiful and amazing like you wouldn’t believe and I am extremely excited to be here. However it feels funny leaving the excitement that spring brings of longer days to then be curled back up in front of the fire thinking of winter warmers. And sadly for my lovely readers in the northern hemisphere my recipes are all going to be back to front with Autumn kicking in instead of Summer recipes.

So here is a delicious autumn salad, full of all kinds of healthiness with a little chilli kick to warm you up if like me your thermalled up to the max, or you just live in England where it’s cold most of the time!

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Serves 4 as a main

3/4 cup wild rice/black rice/brown rice
1 butternut squash, peeled and cut into thumb sized chunks
2 red onions, peeled then cut in half and into wedges
1 big handful of curly kale
1 tbsp crushed coriander seeds
1-2 red chillies, finely chopped (depending on the strength and your taste)
1 clove of garlic, finely chopped
1 avocado
2 small limes, 1 juiced, 1 cut into wedges for serving
Big handful of fresh coriander roughly chopped
1 lemon zested
2 tbsp toasted sesame seeds
extra virgin olive oil

First preheat your oven to 180C. Crush your coriander seeds in a pestle and mortar and mix them with the chopped squash, red onions with a couple of glugs of olive oil, salt and pepper.

When the oven is hot, roast the veg for about 45 mins, turning halfway through. The veg are ready when they are a golden and soft through, take them out and leave to cool.

While the vegetables are roasting, rinse the rice until the water comes out clear, then cook according to packet instructions.

To make the dressing, purée the avocado in a bowl with the lime juice and plenty of salt and pepper. In a separate bowl mix the chopped garlic and chilli with 4 tbsp of olive oil.

Wash and dry the kale and break into bite sized pieces, then massage the avocado and lime dressing into it.

When everything is ready mix it all gently together and season, you may want to add more lime/lemon juice or olive oil, it is also good with a spoon of natural yoghurt stirred through. Serve with the lime wedges and an extra sprinkle of sesame seeds.

Bon Appetite!

Photos Aneta Mak

Summer rolls


This is a cute little shoot I did in New Zealand on a road trip I did up the west coast. We stopped at lake Mahinapua, a really pretty spot where there were all these funny kiwi kids doing a scouts day and learning how to throws logs and funny stuff. We managed to find the only place with not a sandfly in sight so it was heaven! 



I wanted to make something super easy, delicious and fresh that you could just whip up out of the back of your car and put together using the simplest tools….which we totally did!


Summer rolls are easily one of of my favourite lunches as they are so simple and you can put all kinds of fun stuff in them depending on what you have in your fridge. I used  just a load of veg but normally I would add some coked vermicelli noodles, brown rice or sprouts inside and make some fancy peanutty dipping sauce. But we are being basic so use whatever you like. I have put a list below of what I used but I have also suggested and few other ingredients which would yum yum in your tum!


Rice paper roll wrappers
Tamari Soy sauce
Pickled sushi ginger
Sesame seeds
Chilli sauce
Small bunch coriander
1 Avocado
1 Carrot
1 Red pepper

or other ideas…rocket, bean sprouts, mint, cucumber, sprouted lentils, mange tout, grated courgette, brown rice, rice noodles

To make them all you need to do is chop up all the veg into long strips or just small slices that will be easy to roll up. I give them a bit of seasoning and a drizzle of olive oil and lime queezed all over with a sprinkle of sesame seeds. Then when filling I lay the veg on, followed by some chilli sauce, pickled ginger slices and coriander stalks. Put the soy in a little bowl for dipping into when they are ready.


Get a bowl of water big enough to soak your rice paper wrappers in and soak them for about 30seconds until they are floppy. Then lay one on a plate and start filling, you want to fill slightly to one side but in the centre of the wrapper. When everything is in, fold the top flaps down and then roll so it is all snug and tight. Then munch away on your super crunchy, fresh and heathly little picnic lunch!


Photos Jase Hancox CoLab Creative 

Coconut milk, lemongrass, chilli and lime pumpkin soup

lemongrass pumpkin soup-3

Super exciting news, well it’s not mega news because I have had it booked for ages…but now it’s actually here. I am off to New Zealand in 1 week wahooo! So ridiculously excited, two weeks in what looks like the coolest country ever. Me and two friends are travelling over for a friends wedding just outside Wanaka and the whole trip just sounds way too cool. As soon as we get there we are off to go surfing with dolphins for the hen doo! And it’s going to be hot!

I am hoping that this will be my last wintery post since when we get back to the mountains spring should be creeping up. So voila, yummy thai style pumpkin soup to keep all you cold people warm!


Serves 6

2 tbsp coconut oil
4 small shallots, thinly sliced
3 big garlic cloves, thinly sliced
4 lemongrass stalks, peeled and finely chopped
1 birdseye chilli, chopped
2 skinny thumb sized pieces of ginger, peeled and chopped
1 tsp ground cumin
1 tsp ground coriander
2kg pumpkin, peeled and chopped roughly into 2cm sized chunks
500ml coconut milk
about 2-3 cups water
1 bunch coriander, chop stalks and leaves
2 tbsp fish sauce
1 lime zested, and juiced
Salt and pepper

Grab yourself a big saucepan thats going to fit everything in and on a medium heat fry off the shallots gently with the coconut oil.

When nice and soft add everything in the top list and cook off for about 5 minutes until nice and fragrant smells are wafting up your nose. Then chuck in the pumpkin, give it all a stir and add the water, coriander stalks, coconut milk, fish sauce and some seasoning.

Stick a lid on it and leave to simmer until the pumpkin is totally soft. Using a hand blender whizz it all up with the rest of the chopped coriander until it’s all velvelty and smooth.

Check the seasoning and add the lime zest and juice. Serve with either some more chopped coriander or some black sesame seeds. Bon Appetit!