was planning to cook my usual vege soup for dinner Monday night, but my daughter requested I try and make one like we'd had on Sunday. I didn't have any kumera on hand (and resisted the temptation to go and buy some), but managed to come up
with a very tasty soup none-the-less. If you have sweet potatoes, then add them to the recipe for a delicious extra flavour.
I found a cheese muffin recipe in one of my recipe books I hadn't tried before, though it was really more of a scone recipe. I did cook them in muffin tins though, just for fun. I also added a couple of rashers (slices) of diced bacon for added flavour.
2 onions, diced
2-3 carrots, peeled and diced
Pumpkin, flesh peeled and cut in cubes. I used a whole pumpkin from my garden harvest - approximately 1.5 kg in weight (3 lbs)
3-4 medium potatoes, diced
Salt to taste
Place all ingredients except parsley into large pot, and barely cover with water. Bring to the boil, cover and simmer until veges are tender. Process two-thirds of veges and liquid through food processor for smooth texture. Mash remaining veges with potato masher to add interest to texture. Pour everything back into pot. Add lots of finely chopped parsley just before serving. Serves 8
Cheese and Bacon Scones
2 cups flour
1/2 tsp salt
1 cup milk
1.5 TBSP baking powder
1 cup grated cheese
1 rasher of bacon, diced
Mix all ingredients together. Knead lightly. Divide into balls and flatten slightly into greased muffin tin holes, OR roll out and cut into shapes before placing on greased oven tray.
Bake in moderate oven (180C/350F) until cooked, approximately 15 mins.