Tag Archives: sour cream

Roast Pumpkin Soup

07 Monday Jul 2014

Posted by in All recipes, Lunch, Soups

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Nothing beats a warming bowl of soup on a cold winters day, it’s great to have for lunch or for a light evening meal.  This recipe is one of my old favourites and was originally from a 1985 cookbook written by two wonderful flamboyant chefs, Hudson and Halls.

For the past twenty years or so I shunned using the amount of oil and butter recommended in the original recipe.  Even though the soup tasted great with the scant spray of oil that was allowable to me under the old way of eating, being able to go full fat gives the whole dish not only richness and depth, but an honesty to the original creators.

 

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Roast Pumpkin Soup

  • Servings: 4 - 6
  • Difficulty: easy
  • Print

2 or 3 large onions, peeled and sliced thickly
1 medium sized crown pumpkin or a large buttercup pumpkin, sliced and seeded
3 tbsp olive or coconut oil
50g butter
1 large clove garlic, finely chopped
5 cups of *chicken stock
3 bay leaves
1 tbsp curry powder (depending on preferred level spice you can use less or more)
Sour cream – about 1 tbsp per serving
Salt and pepper

  • Preheat oven to 190c
  • Slice pumpkin into 8 pieces, de-seed and place in a roasting dish.
  • Coat pumpkin with 2 tbsps olive or coconut oil.
  • Roast until soft.
  • Remove and leave to cool a bit, then remove the skins.
  • In a large saucepan heat the butter and remaining oil.
  • Add the onions and cool gently until soft but not brown.
  • Add the sliced garlic and cook another minute.
  • Add roast pumpkin and stir fry for a minute.
  • Add the curry and cook until the flavour has burst – another minute or so (the curry will smell great!).
  • Add chicken stock and bring to the boil.
  • Finally add bay leaves, salt and pepper.
  • Lower heat, cover and simmer for about 15 minutes or until the pumpkin is very soft and mashable.
  • Remove bay leaves.
  • Whizz in blender or food processor until the soup is as smooth or as chunky as you prefer.
  • Return to pot and stir well.
  • Check seasonings adding more salt and pepper if needed.
  • Reheat until hot.
  • Place in bowls and swirl in sour cream.

* It is easy to make your own chicken stock and gives a huge nutritional boost to the soup. You can do this ahead of time and freeze.  However, if time is short use a good quality store bought chicken stock, but check the ingredients carefully.

Mixed Berry and Coconut Almond Cheesecake

14 Saturday Jun 2014

Posted by in All recipes, Cakes and Bakes, Sweets & Treats

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Simply scrumptious and perfectly themed for the 4th July with strawberries, blueberries and cream. 

This was the first dessert I made after I stopped eating grains, seed oils, processed food and cut my refined sugar intake.  It was the first dessert I have eaten without that guilty feeling of overindulgence, or triggering that familiar craving of “just one more slice”!  

Full of lovely full fat cream cheese and sour cream with a delicious coconut and almond base.This is the ultimate paleo with cream recipe, so apologies to all who are dairy-free.

It is so scrumptious that it is regularly requested as a family treat! So give it a try, I am sure you will love it too!      

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Beef Stroganoff

24 Saturday May 2014

Posted by in All recipes, Beef, Main Meals

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A special dinner party recipe of mine in the late 1970’s, but as a low fat, high carb disciple this dish, which uses a heap of lovely full fat sour cream, was off the menu!  Zip forward thirty odd years and one of the joys of Primal eating is discovering these old favourites.  Better still eating them guilt free.

Traditionally this recipe was served over egg noodles but removing the pasta in no way detracts from the recipe – indeed the flavour of the meal is enhanced without the distraction of pasta.  Serve this dish with simply prepared Brussels sprouts that have a dollop of butter and plenty of salt and pepper.  

A dish which is  perfect for a cold weekday night or a special meal to share with friends.

 Beef S cropped

Beef Stroganoff

  • Servings: 4
  • Difficulty: easy
  • Print

  • 100g  (6 tbsp) butter (grass feed)
  • 700g  (11/2 pounds), rump or scotch fillet – grass feed. (or top sirloin or tenderloin), sliced into thin strips
  • 1/3 cup chopped shallots  or red onion
  • 500g (1 pound) mushrooms, sliced
  • Salt and pepper to taste
  • 1/2 tsp nutmeg – preferably freshly ground from a whole nutmeg.
  • 2 tsp of dry tarragon or 4 tbsp of chopped fresh tarragon
  • 1 cup (250ml),  sour cream at room temperature

Melt 3 Tbsp of butter in a large pan on medium heat. Increase the heat to high/med-high and add the beef in batches to ensure the meat is browned quickly
Sprinkle with some salt and pepper.
When both sides are browned, remove the beef to a bowl and set aside.
In the same pan, reduce the heat to medium and add the shallots and cook until soft but not brown.
Remove the shallots and place in the same bowl as the meat.
In the same pan, melt another 3 Tbsp of butter. Increase heat to medium high and add the mushrooms.
Cook, stirring occasionally for about 4 minutes.
While cooking, sprinkle the nutmeg and the tarragon.
Reduce the heat to low and add the sour cream to the mushrooms.
Mix in the sour cream thoroughly.
Do not let it come to a simmer or boil or the sour cream will curdle.
Stir in the beef and shallots. Add salt and pepper to taste.
Plate, decorate with more fresh tarragon or parsley.

Eat and enjoy!