Spice queens spill the beans
What a ride it has been, being My Kitchen Rules contestants and a grand finalist on the hit reality series. It’s been mentally, physically and emotionally charged and Courtney and I felt every one of those emotions. The tears flowed freely (happy tears, of course) and that’s because passion for food and family is what we’re all about.
An aroma, and the vibrancy and flavour of a dish, can transport us back in time and evoke so many beautiful memories. That’s what made our journey on MKR so special.
We love bold flavours and using fresh, seasonal produce with a smattering of spice … OK, a slathering of spice then! MKR judge Karen Martini said she witnessed a “masterclass in spice” with our food, and we loved hearing that.
While our MKR journey is over, we’re getting ready to cook up a serious storm. Starting with The Recipe Book. That’s right, folks, we are officially publishing our most beloved prized possession.
Our 45-year-old cookbook of recipes from generations past was our secret weapon and the judges loved the dishes we prepared – some they had never tasted before. And we can’t wait to share it with the public.
Aside from the cookbook, we have lots on our plate (no pun intended) hosting a food tour through India next year, working on a line of our own sauces and spices, and cooking up a storm wherever we can. We can’t wait to share all our plans with you. To stay up-to-date, follow us on Instagram @Valeriecourtney.MKR
We hope you enjoyed our first write-up. Look out for our weekly stories on all things fabulous and food-related. If there is anything in particular you would like from us, be sure to comment below and we will get back to you!
Mumma V & Courtney
Spiced Pumpkin Soup
With winter upon us (don’t know about you, but we’re freezing already) here’s a delicious winter warmer and family favourite, our super simple spiced pumpkin soup. Enjoy!
3 tbsp oil
1 medium onion, chopped
2 cloves garlic, sliced
1 tsp ginger, grated
1 tsp ground cumin
1 small butternut pumpkin, seeded and cubed
2 carrots, chopped
3 cups chicken or vegetable stock
3-4 tbsp sour cream or yoghurt
½ tsp cumin seeds, roasted
Heat oil and sauté onion, garlic, ginger and ground cumin. Add pumpkin and carrots, stir well. Add stock and bring to boil, then simmer until tender.
Remove from heat and process with a stick blender. Serve with a swirl of sour cream or yoghurt and top with roasted cumin seeds.
Tip: Try tossing in some roasted chickpeas. Rub canned chickpeas dry with paper towels, toss with oil, salt and ground cumin and bake until crispy. Yum!