I have a friend who has been battling with 'the dreaded lurgy', those colds and flu's that pounce on Melbournians all through the winter months. This one developed into bronchitis and sinusitis and just didn't seem to shift.
There isn't much I can do to help friends, but being ill myself I know absolutely what a powerful and tricky thing help can be!
The main thing I have learned is that helping someone is a process. There is the thought, the gift, the feedback, the learning... all leading around (hopefully) to the next gift. All against a background of politeness and appreciation that just might inhibit that process.
Let me explain!
I know that having easy, delicious food on hand can be a real help when you are sick, so I offer to make soup for my friend. She assures me that her husband and daughters have been wonderful at helping to cook while she has been ill.
But I think
a) she is being polite so that I don't feel obliged to cook for her
b) the whole family is likely to feel the strain and would appreciate some help
c) my food is a good token of my care even if it isn't needed
d) and it is good opportunity to learn how I can be an even better friend another time
I plan a soup that can be put in the freezer, or will sit happily in the fridge for a few days, so it will have the best chance of being useful.
Because my friend struggles with IBS (Irritable Bowl Syndrome) I check up information to work out the best soup to make. The information is so contradictory, I ring my friend to check what things she needs to avoid.
I decide on my Pumpkin soup, see recipe here, with less red pepper than usual. Because of the state of my pantry I used no garlic, and channa dal (small chickpeas) instead of the split lentils. Here are the lovely ingredients!
It is a very easy recipe to make in the pressure cooker. I strained out the sweet red pepper skins because I had an idea that they are hard on the digestive system (not sure about that though). I blended it smooth and then put a container for my friend in the fridge. I had a bowlful for myself ~ to taste test ofcourse! wink! But also because I didn't want to give her too much, so she wouldn't feel so bad if she disliked it and had to chuck it out.
It tasted delicious to me, so I took the gift to my friend.
Here is the tricky bit. I know my friend appreciates my gift, and will want to let me know that. Isn't that lovely!
But for my gift to be most useful, I need to know the bad with the good. I need to know if it wasn't to her taste. If it was too salty. If it gave her stomach pains. Even if she accidentally spilt the lot and so didn't taste it at all.
I have regretted missing this part of the conversation when people have given things to me. Often the first time of trying something doesn't work: the outing is too long, the food too much, the massage too cold. You aren't ungrateful, but you need to find the trusting, respecting place to be able to have that conversation. If that space isn't there, all you can give is gracious thanks.
But I would love the gift that goes on, that grows with understanding, and becomes the most useful gift, the most practical, easy and comforting gift, and that grows a friendship alongside.
I shan't demand a truthful report on my soup! But I will have my eyes and ears open to see if my gift might be a little bit stronger, a little bit longer, than a container of soup.
Showing posts with label Pumpkin Soup. Show all posts
Showing posts with label Pumpkin Soup. Show all posts
Sunday, August 14, 2011
Sunday, June 6, 2010
Simone's YamDaisy Menu Part 1
Note to Self: When a neighbour who is moving house comes over because the Estate Agent has accidentally locked her out of her own home, and you get her a cup of tea while she is waiting for the Estate Agent to return, it is not polite to press her for a YamDaisy Menu.
But it worked! Simone has given me a really interesting menu. Here it is:
MAIN 1:Chickpea Stew with Jasmine Rice and Coriander
MAIN 2: Roasted Vegetables and Braised Pork Belly
FRUIT BASED DESSERT: Apple Crumble and Creamy Yoghurt
The YamDaisy menu is for my idea of little local cafe's that provide delicious, everyday, affordable meals. There are only a few choices each day, made from local, seasonal ingredients. Read more about the YamDaisy Menu here.
Simone's menu is really interesting to me. Her choices really highlight the popularity (around here at least!) of a number of dishes. The very last menu I posted also had a pumpkin soup and an apple crumble dessert also! Is this a Melbourne thing?
It has really made me think how each YamDaisy Cafe could make similar menus their own! Imagine the annual YamDaisy Cook Off Awards. This year we could have a prize for the Best Pumpkin Soup. Would Rose's Cafe, with its glorious sunset coloured pumpkin soup, rich with red capsicum and lentils win? Or would the judges prefer Simone's contribution, with coconut cream and Thai curry paste? I had better not be a judge! I would score them both 10 out of 10!
Not having sourdough starter, I made a light white bread to go with it: Hokkaido Bread and what delicious toast it made! I don't know that the YamDaisy chefs will make their own bread, but hopefully they will have wonderful baker suppliers!
I will finish Simone's Menu next post!
Jump to it here
But it worked! Simone has given me a really interesting menu. Here it is:
Simone's YamDaisy Menu
SOUP: Thai Pumpkin Soup with white Sourdough breadMAIN 1:Chickpea Stew with Jasmine Rice and Coriander
MAIN 2: Roasted Vegetables and Braised Pork Belly
FRUIT BASED DESSERT: Apple Crumble and Creamy Yoghurt
The YamDaisy menu is for my idea of little local cafe's that provide delicious, everyday, affordable meals. There are only a few choices each day, made from local, seasonal ingredients. Read more about the YamDaisy Menu here.
Simone's menu is really interesting to me. Her choices really highlight the popularity (around here at least!) of a number of dishes. The very last menu I posted also had a pumpkin soup and an apple crumble dessert also! Is this a Melbourne thing?
It has really made me think how each YamDaisy Cafe could make similar menus their own! Imagine the annual YamDaisy Cook Off Awards. This year we could have a prize for the Best Pumpkin Soup. Would Rose's Cafe, with its glorious sunset coloured pumpkin soup, rich with red capsicum and lentils win? Or would the judges prefer Simone's contribution, with coconut cream and Thai curry paste? I had better not be a judge! I would score them both 10 out of 10!
Thai Pumpkin Soup with White Sourdough Bread
This is a lovely pumpkin soup. I based my recipe on this one from the 4 Ingedients book but I made my own curry paste (thanks Charmaine Solomon) and I fried the paste in the thick cream from the coconut milk until fragrant. I was also lucky to have pumpkin from my sisters farm. This was SUCH a delicious soup!Not having sourdough starter, I made a light white bread to go with it: Hokkaido Bread and what delicious toast it made! I don't know that the YamDaisy chefs will make their own bread, but hopefully they will have wonderful baker suppliers!
Chickpea Stew with Jasmine Rice and Coriander
This stew is made by frying onions, chillies, garlic and chopped tomatoes, adding potato and frying for about 5 minutes, and then adding other vegetables, including kumara, as well as the (cooked) chickpeas and seasoning, and letting it stew gently to mix and meld flavours. Credit goes to Simone's mum for this wonderful winter Chickpea stew.I will finish Simone's Menu next post!
Jump to it here
Monday, May 10, 2010
Rose's Menu Part 1
This was one of the first YamDaisy menus I was given, and I have needed to wait for the seasons to roll back around to be right for it!
I asked Rose for a menu that would suit the YamDaisy Cafe that provides delicious everyday food made from scratch. When a customer comes in they find only 4 dishes to choose from! Therefore it is important that those four dishes cover a wide range of tastes and appetites.
There is always a soup, so customers know that wherever there is a YamDaisy Cafe open, there will be a fresh soup made from local, seasonal ingredients at a low price.
Then comes two mains and a fruit based dessert is the fourth dish, for those who feel that a meal just isn't a meal without one!
MAIN 1: Macaroni Cheese and a Green Salad
MAIN 2: Chicken Caesar Salad Meal-in-a-bowl
FRUIT BASED DESSERT: Apple Crumble and Custard
I start by putting 1/4 cup of the little salmon coloured split lentils to soak, so they will cook really quickly.
Heat a tablespoon of olive oil and add
1 onion chopped,
2 cloves garlic, chopped
1 large red pepper flesh, chopped,
(and maybe some fresh chili pepper, chopped)
Fry gently while you are chopping up about half a kilo of pumpkin in to chunks. I use Jap, a small dense sweet pumpkin, but any lovely pumpkin (or butternut) would be good.
Add the pumpkin and let it fry a bit while you rinse the 1/4 of a cup of the little salmon coloured skinned lentil you have been soaking.
Add them with a litre of vegetable stock and bring to the boil.
Simmer until the lentils and pumpkin are soft, about 20 minutes.
Season to taste with salt and pepper. When cool enough, blend til smooth.
Reheat and serve with a fresh roll and a little pat of butter!
Macaroni Cheese and a Green Salad
I think Macaroni Cheese might come up a few times in YamDaisy Menus, it is such a wonderful homey comfort food and I am discovering that there are lots of different ways to make it.
I was delighted to see this delicious version on 3 Hungry Tummies blog, http://3hungrytummies.blogspot.com/2010/04/mac-and-cheese-from-tummies-kitchen.html
I think it would work beautifully here. What a treat of a presentation it is! And I love that the peas are mixed in.
I imagine presenting the salad in a separate low plate to compliment the bowl of hot macaroni. I would use all the fresh greens that are growing now the heat of summer is passed: rocket, sorrel, coriander, lettuce, cress, chives ~ and then I would brighten them up with some marigold petals and maybe a couple of fine strips of juicy carrot. Just the lightest dressing!
Yum!
I think if I went into the YamDaisy Cafe on the day this menu was served, I would eat my Macaroni Cheese and Salad, and then takeaway Soup and Roll to have later. But remember, you can get a 2 course meal for $10, which could be soup as a starter and the Macaroni Cheese as a main.
There are two other menu choices for this day, and I will present them in my next blog. I am looking forward to revisiting the Caesar Salad as an Autumn dish, and O yum, Apple Crumble! Jump to it here!
For more about the YamDaisy Cafe and the YamDaisy Menu check the website.
(I am updating it, it is taking me a long time!)
I asked Rose for a menu that would suit the YamDaisy Cafe that provides delicious everyday food made from scratch. When a customer comes in they find only 4 dishes to choose from! Therefore it is important that those four dishes cover a wide range of tastes and appetites.
There is always a soup, so customers know that wherever there is a YamDaisy Cafe open, there will be a fresh soup made from local, seasonal ingredients at a low price.
Then comes two mains and a fruit based dessert is the fourth dish, for those who feel that a meal just isn't a meal without one!
ROSE'S AUTUMN MENU
SOUP: Pumpkin Soup with a Fresh Bread RollMAIN 1: Macaroni Cheese and a Green Salad
MAIN 2: Chicken Caesar Salad Meal-in-a-bowl
FRUIT BASED DESSERT: Apple Crumble and Custard
Pumpkin Soup with a Fresh Bread Roll
There are a hundred ways to make a Pumpkin Soup, but this one is my all time favourite because of the gorgeous colour and taste the added red pepper give and the extra body from the little red lentils. It is also a supremely easy soup. And I made it up myself!I start by putting 1/4 cup of the little salmon coloured split lentils to soak, so they will cook really quickly.
Heat a tablespoon of olive oil and add
1 onion chopped,
2 cloves garlic, chopped
1 large red pepper flesh, chopped,
(and maybe some fresh chili pepper, chopped)
Fry gently while you are chopping up about half a kilo of pumpkin in to chunks. I use Jap, a small dense sweet pumpkin, but any lovely pumpkin (or butternut) would be good.
Add the pumpkin and let it fry a bit while you rinse the 1/4 of a cup of the little salmon coloured skinned lentil you have been soaking.
Add them with a litre of vegetable stock and bring to the boil.
Simmer until the lentils and pumpkin are soft, about 20 minutes.
Season to taste with salt and pepper. When cool enough, blend til smooth.
Reheat and serve with a fresh roll and a little pat of butter!
Macaroni Cheese and a Green Salad
I think Macaroni Cheese might come up a few times in YamDaisy Menus, it is such a wonderful homey comfort food and I am discovering that there are lots of different ways to make it.
I was delighted to see this delicious version on 3 Hungry Tummies blog, http://3hungrytummies.blogspot.com/2010/04/mac-and-cheese-from-tummies-kitchen.html
I think it would work beautifully here. What a treat of a presentation it is! And I love that the peas are mixed in.
I imagine presenting the salad in a separate low plate to compliment the bowl of hot macaroni. I would use all the fresh greens that are growing now the heat of summer is passed: rocket, sorrel, coriander, lettuce, cress, chives ~ and then I would brighten them up with some marigold petals and maybe a couple of fine strips of juicy carrot. Just the lightest dressing!
Yum!
I think if I went into the YamDaisy Cafe on the day this menu was served, I would eat my Macaroni Cheese and Salad, and then takeaway Soup and Roll to have later. But remember, you can get a 2 course meal for $10, which could be soup as a starter and the Macaroni Cheese as a main.
There are two other menu choices for this day, and I will present them in my next blog. I am looking forward to revisiting the Caesar Salad as an Autumn dish, and O yum, Apple Crumble! Jump to it here!
For more about the YamDaisy Cafe and the YamDaisy Menu check the website.
(I am updating it, it is taking me a long time!)
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