House full of blokes

The autumn chill has hit hard in the last couple of days and a hot, creamy pumpkin soup is just the thing to warm us all up. This soup has some spice that is mellowed out by coconut milk. Perfect served with cheese and bacon on toast. Ingredients A medium pumpkin A medium onion 1 litre chicken stock 1 tsp ground coriander 1 tsp garam masala 1/2 tsp cumin A pinch of chili flakes 1 medium can coconut milk  N.B Ground spices can be replaced by a tablespoon or two of your favourite curry paste.  Method Cut pumpkin into chunks. Remove the skin and seeds and place in the slow cooker.  Add a chopped onion Add the stock & spices Put the slow cooker on low and head to work.  When you get home blend the soup with a stick blender or in a blender.  Add the can of coconut milk and stir through.  Check seasoning and add salt & pepper to taste.  Serve with hot, fresh cheese & bacon on toast. 

I had to bake in a hurry - home from a trip and required to take a plate for morning tea to celebrate a colleague's birthday. My go to super quick baking is best ever banana muffins - but alas no time for defrosting bananas - but I had a huge bowl of pears from our tree - so a wee idea seeded itself in my brain and this recipe emerged. Result was fantastic - soft, delicious muffins with a nice nutty crunch. Ingredients 3 ripe medium-large pears 1 egg 3/4 cup sugar 1/4 cup oil (canola or other bland oil) 1 1/2 cups plain flour 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1/2 cup sliced almonds Method Chop pears into cubes - remove core but leave the skin on. Place in the bowl of a food processor with the egg, sugar and oil. Process until smooth (use a stick blender if you don't have a food processor).  Sift flour, baking powder, baking soda, salt into the wet ingredients with about 3/4 of the almonds. Mix to combine - don't over mix.