The Pink Dumpling

Food | Life | Love

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Bush Walking in Nannup

Bush Walking in Nannup

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Pork & Betel Leaf Wonton Soup

Pork & Betel Leaf Wonton Soup

This time of year broths are continuously going at my house. There’s just nothing better than a noodle soup when the rain is bucketing down outside. Which is exactly what was happening today – perfect! There were also some betel leaves left over in the fridge – which if you don’t have you could replace with another fragrant leaf like thai basil, or even leave out all together.

serves 4

Ingredients

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Orange Rosemary & Polenta Cookies

Orange Rosemary & Polenta Cookies

Well these cookies did not last long after they came out of the oven! I’ve started throwing rosemary in pretty much everything lately and it’s finally reached the stage where it’s going in sweets. Don’t doubt it though – it’s amazing with orange!

Ingredients

125g softened butter

zest of 1 orange

2/3 cup icing sugar

1/2 tbsp chopped rosemary leaves

1/3 cup polenta

1 cup plain flour

Preheat oven…

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Winter Green Salad with Dates & Roast Hazelnuts

Winter Green Salad with Dates & Roast Hazelnuts

  For those who aren’t a fan of leafy salads but still want a crunchy green side, this one is for you. We had it with a pretty wintery main (seafood stew!) and it balanced out the meal perfectly. I’ve used a chevre with ash, alternatively you could use any goats cheese or soft feta.

serves 6 as a side dish

Ingredients

200g green beans

200g snow peas

1 cup mint leaves, roughly chopped

50g snow…

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Our Engagement Party!

A few snaps from our engagement party on the weekend. Thanks so much to everyone who came, it was such a pleasure to be able to celebrate with you all! Also a huge thanks to Bel for taking the photos – the one thing we always neglect to do and before we know it our memories are gone! xx

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Beautiful Rice Paddy Walk in Ubud

Beautiful Rice Paddy Walk in Ubud

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Japanese Pumpkin Loaf

Super moist pumpkin bread with a little spice to get you in the mood for Autumn! Serve cold or toasted and don’t hold back on the butter. You could even have it toasted with vanilla ice cream on top for an after dinner treat. I’ve used Japanese Kent pumpkin but you could also use Butternut. You will need:

600g Japanese Kent pumpkin

100g butter, softened

1 ½ cups brown sugar

2 eggs

2 cups…

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Chicken & Tarragon Freekeh Risotto

Chicken & Tarragon Freekeh Risotto

If you haven’t used freekeh yet, give it a go! It’s one of those grains you know is doing good for you – high in fibre, protein and calcium. Me being a comfort food girl, I had to try use it in a risotto. It cooks just as well and has a slightly chewy texture. Plus you don’t feel as stodgy after eating it – bonus! serves 2

You will need:

300g chicken breast

1L chicken stock

40g butter

1 shallot,…

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Rosemary Potato Rosti with Smoked Salmon

Rosemary Potato Rosti with Smoked Salmon

First weekend back in Perth! Time to make breakfast. It seems our garden grows better when we’re NOT around, so now we have a pretty decent rosemary bush on the go. These potato cakes are herby and lemony, perfect with salmon. Serve with a dollop of chilli/spring onion yoghurt to tie it all together. A bit of wilted kale also goes nicely, or you could use spinach. Serves 2 You will need rosti

400g…

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Black Bean Shakshuka

Shakshuka for breakfast! Nothing beats a runny egg (or 4) in the morning. Also great with some fresh chilli scattered on top!

serves 2 You will need:

1/2 brown onion, diced

1 clove garlic, minced

1 tomato, diced

1 red capsicum, diced

1 tbsp smoked paprika

2 tsp ground cumin

1 tsp chilli flakes

1 tin crushed tomatoes

1 tin black beans

4 eggs

finely chopped coriander leaves and stem to serve

Heat a…

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Parsley Butter Clams

For this recipe I’m using the TopSail New Zealand Little Neck Clams that come in convenient 1kg pack. I picked my bag up from Burswood Seafood . These little clams have a distinctive white, green or brown shell. They don’t need much – a simple parsley butter sauce with white wine and some crusty bread to mop up the juices. Absolutely lovely for a quick lunch! This is enough for 2 people with a…

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Poached Cherry Tomatoes in Spices

Poached Cherry Tomatoes in Spices

This is a lovely little side dish you can add to the cheese board when entertaining. You can make it the day before, leaving it to soak in all the flavours. Also one less thing to worry about just before your guests arrive. Simply dish out and serve cold with some crusty bread. You will need:

15 cherry tomatoes

300ml port

300ml white wine

1 1/2 cups caster sugar

1 star anise

4 cardamom pods

2…

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Pork Loin with Kale and Beans

Pork Loin with Kale and Beans

This broth like kale and bean stew can also be paired with chicken or fish. I find the beans filling enough but if you’re feeling like a nice hearty meal then some crusty bread to mop up the juices will go down a treat!

Serves 4

You will need:

4 Pork loin chops

1 tbsp plain flour

1 tbsp fennel seeds

3 bay leaves

1 shallot, sliced

3 garlic cloves, sliced

1 large carrot, finely diced

3 turnips,…

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Chestnut and Mushroom Soup with Sweet Pecans

Chestnut and Mushroom Soup with Sweet Pecans

I have been seeing big barrels of chestnuts around the grocers lately and each time I’m reminded of this soup I had made years ago. Not being able to resist, I scooped up a bagful and here we are a few hours later, with warm smells of sweet chestnuts and earthy mushrooms in the air.

This recipe is best for one of those rainy days at home. The soup is slightly sweet and rich in flavour. I’ve also…

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Coconut and Lime Panna Cotta with Candied Pineapple

Coconut and Lime Panna Cotta with Candied Pineapple

Silky, smooth and creamy with a bit of an asian twist! Panna cotta is great for dinner parties, you can prepare it the day before or even in the morning, then forget about it until the evening. Makes 6 Coconut Lime Panna Cotta

1 can, 400ml coconut milk

400ml thickened cream

zest of 1 lime

½ cup caster sugar

4 gelatine leaves, softened in cold water for 5 minutes

Candied Pineapple

200g fresh…

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Swordfish Carpaccio

I’m all for starters with minimal to no cooking. This swordfish carpaccio was the perfect way to begin an epic seafood feast. The fish itself is slightly sweet in flavour, not overpowered by the citrus dressing and the capers give a lovely burst of saltiness. As the fish is served raw it’s best to get the filet as fresh as you can from your fish monger. The carpaccio is topped with some micro…

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Mandarin Mulled Wine

One of my favourite memories from Balingup would have to be sitting around a huge bonfire with the lovely Tanya and Peter, sipping on their home made mulled wine. We were out in what felt like isolation, having just returned from exploring through trees and over paddocks (all just at the back of their property). The smell of burning wood, hypnotic flames and the cosiness of spiced mulled wine…

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