Saturday, 30 November 2013

comfort food

it hasn't been much fun here lately..first my daughter got sick so i made her a nurturing chicken soup and a cinnamon tea's her childhood favourite..she got better and went back to work and then i succumbed to the same i made a curried carrot soup for myself and some passionfruit for the first time in more than a week i can say i'm on the mend..

passionfruit cupcakes
adapted from 'favourite cake recipes' family circle
makes 15

ingredients cupcakes

2 cups self raising flour sifted
3/4 cup castor sugar
125 gms softened butter
1 teaspoon (tsp) grated lemon zest
strained juice of 3 passionfruit
3/4 cup milk
pinch salt
2 eggs

ingredients icing

2 tablespoons double cream
pulp of 1 passionfruit
1 tsp lemon rind
pure icing sugar


~ place dry ingredients into the bowl of a stand mixer and add remaining cupcake ingredients and beat on low speed for one minute
~ increase speed and beat for a further 2 minutes
~ divide the batter between paper case lined patty tins and bake at 200 deg c for 15 to 20 minutes or until cooked when tested with a skewer
~ make a firm but spreadable icing by mixing enough icing sugar with the cream, lemon rind and passionfruit and ice the cupcakes when cool

adaption notes: in the original recipe the passionfruit pulp was not strained but i prefer the texture of the cake without the seeds and i opted for a cream rather than a butter based icing

curried carrot soup


1 kg carrots peeled and cut into large pieces
1 large onion cut into large chunks
1 thumb size piece of ginger finely grated
pinch of chilli flakes
2 1/2 litres stock (i used homemade)
2 tablespoons (tbs) organic coconut butter
1 1/2 to 2 tbs curry powder
1 teaspoon (tsp) cumin
2 tsp murray river salt

to serve per bowl

1 tbs lime juice
1/2 tsp finely grated lime zest
1/2 tsp finely grated ginger
3-4 small sprigs of coriander flowers
1/4 cup basmati rice cooked by the absorption method with the addition of coconut butter
extra salt


~ heat coconut butter in a large saucepan, add onion and cook gently until transparent
~ add carrot, ginger, curry powder, cumin, chilli flakes and salt, stir for a couple of minutes, add stock, bring to the boil and then lower heat and cook covered until the carrots are soft
~ puree the soup and adjust seasoning
~ place rice in serving bowl and ladle over hot soup
~ garnish with lime zest and juice, ginger, coriander flowers and salt and pepper to taste

i hope you're well and that you've had a relaxing weekend! x


  1. Hi Jane. This looks like delicious, wholesome food! I hope you and your daughter are both on the mend and looking forward to a healthy week ahead x

    1. thanks took me longer than my daughter to improve but i'm now feeling energetic again..thank goodness..there's too much to do in the garden at this time of year to get sick!

  2. Its typical that you got something on the cusp of summer. Here's hoping that you are both feeling a whole lot better. You are certainly eating incredibly well, that soup looks divine :)

  3. thanks fran..i don't tend to get many cold/flu like illnesses but the virus my daughter and i had felt like a new strain that our immunity had no guard against..