Category Archives: Recipes

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Sugar Syrup

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A quick sugar syrup used to sweeten cold drinks or replace agave syrup. Different concentrations of sugar and water can be used for all sorts of recipes, some of which I’ve described below.

Ingredients

3 cups of liquid and one cup of sugar. Use this as a cake glaze. You can use fruit juice to replace some of the water. Leave your cake in the tin after cooking, poke some holes in the top and pour the glaze over. Leave to cool before removing the cake.

2 cups of water and 1 cup of sugar for sweetening cold drinks. No more sugar crystals in the bottom of your glass!

1 cup of water to 1 cup of sugar. This is used as the basis for cold fruit drinks and cocktails. You can also use it as the first concentration of syrup to make candied fruits.

Method

Heat the sugar and water in a saucepan until the sugar has dissolved.

Let it cool and store in the fridge.

Pumpkin soup form the 1950's

Pumpkin Soup

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Pumpkin Soup. A creamy, warming soup perfect for Winter
Originally published in the Sydney Morning Herald, July 24th 1952

Ingredients

2 medium sized potatoes, peeled and chopped

2 stalks of celery, chopped

1 large onion, chopped

2 cups of pumpkin or orange winter squash. Chopped.

570ml or just over 19oz milk. You don’t need to chop that.

3 tsp plain flour (US all purpose flour)

Salt and pepper to taste

A pinch of nutmeg

Method

Put all of your chopped vegetables into a large saucepan.

Cover all of it with cold water.

Simmer on the stove until everything is soft.

Drain off the water and blend.

Take the flour and put it in a bowl. Add a little of the milk and mix into a paste.

Pour in the rest of the milk and stir thoroughly.

Pour the milk and flour mixture into the vegetables and stir over a low heat until it thickens.

Season with salt, pepper and nutmeg.

Serve with a dollop of sour cream or little squares of toast floating on the top.