Home Cooking - Balgownie, NSW

 
 
Brewing, slow cooking or just getting the flavours from different ingredients to mix and match. The unmistakable aroma of soups is pleasant to wake up to in the early mornings, when the work is already done overnight. Above, groundnuts, dried red dates and wolf berry are used to enhance a soup. 
 
 
 
I fancy the combination of cut asparagus, fresh prawns, chicken strips and vermicelli - stir fry them in a wok and you get an easy snack which can be eaten anytime, anywhere, at home or for outdoor picnics.  Recently I have fallen in obsession with Kipfler potatoes, first encountered on a  trip to Orange, NSW.
 
 
 
 
 
 
 
 
It's rewarding to emphasise on healthy and carefully chosen produce, cuts and variety. Above, the scene before the cooking at home - from upper left, clockwise, ocean prawns on the shell; chicken drum sticks; USA cherries; chicken strips; and lamb cubes.  Below, pluck able garnishing from growing pots.
 
 
 
 
 
 
 
Curries come in so many combinations, flavours and styles. I love a mid-strong curry, with not too much overwhelming coconut cream and with fluffy textured braised potato cuts. Colour is important and so is the texture of the gravy.  It is also important to carefully choose the right type of steamed rice.
 
 
 
 
 

Comments

Charmaine said…
That curry dish looks delicious, with the right colours. Do you boil your soup in the slow cooker overnight?
23 September 2012 at 18:39
KY said…
Spot on, Charmaine, the slow cooker works overnight and I do wake up to appetising soup aromas in the morning. And it's also ready for dinner in the evening.
24 September 2012 at 19:31
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