It was sunny, hot and wind still in Cape Town the last two days. Although it is supposed to be the middle of winter it feels like spring. Even the bird’s song sounds like spring and I see some blossoms that are only supposed to be out in September.
Two weeks ago the only thing I wanted to cook was soup and tonight it was warm enough to have a braai and to spend some time outdoors.
Well, let me get back to the soup. A couple of weeks ago I received an e-mail from Pick and Pay’s Media Company asking whether I would be interested to participate in an online blogging competition. I was totally uninspired at that stage and thought this was a wonderful way to get my creativeness back.
Forty bloggers are participating and these bloggers receive a list of ingredients every Friday, which must be purchased at Pick and Pay with points that are loaded onto the blogger’s smart shopper card. Participating bloggers have up to the next Wednesday to create a dish using these ingredients, write the recipe, take photos and upload the dish onto the Freshlyblogged Website. Bloggers stand a chance to win weekly spot prizes which will be determined by public voting. Voters will also stand a chance to win prizes weekly.
Bloggers’ weekly submissions will be judged by Fresh Living editor Justine Drake, food editor Anke Roux and Pick n Pay’s food developer Yvonne Short. The judges will decide which bloggers will go through to the following week’s challenge based on their creativity, culinary skill, writing abilities and overall quality of submission. Four to five bloggers will be eliminated every week until the 23rd of September. The final three bloggers will participate in a live cook-off at Pick n Pay Taste of Johannesburg on Thursday 26 September, where judges will determine the overall top blogger. The winning blogger will win great prizes!
For week one’s challenge we were given 2 packets Findus Wok Thai vegetables, 1 roll PnP phyllo pastry, PnP cook additions crushed garlic, ginger and dhania paste, PnP 2-minute noodles (any flavour), 1 orange and 1 pineapple. We could omit one ingredient (except the Findus Wok Thai vegetables) and we could add one ingredient of our choice. We could also use these pantry staples: Olive oil, Vegetable oil, Salt, Pepper, Flours (cake, wholewheat, bread and self raising), Baking powder, Bicarbonate of soda, Yeast, Butter, Milk, Eggs, Sugar (granulated, castor, icing, brown and treacle), Stock (powder or liquid – beef, chicken, fish, vegetable). The dish had to be vegetarian. Tell me what you would have made with these ingredients, please?!
Since soup is one of my favourite winter dishes I decided to make a vegetable stir fry soup with a “blanket” of phyllo pastry. I used all the given ingredients and added coconut milk. The main aim of my blog is to provide my readers with easy recipes that they can cook for their family every day. I think this recipe fits in perfectly with my blog’s idea. The soup can also be made without the phyllo pastry topping. I have never used Findus vegetables before. These Wok Thai vegetables are really delicious and I have since used it again making a chicken and vegetable stir fry. It is definitely a staple in my kitchen now and reduces wastage. I often buy vegetables and do not use it or use only half of it. The advantage of frozen vegetables is that you can use what you need and return the rest to the freezer. I can definitely recommend these frozen vegetables.
For the recipe, please go here!
You are welcome to vote for my recipe if you like it!