Walking in Sydney from the city center to the bay … .. and my eyes fill up immediately its authentic beauty: large spaces, green parks, modern and tall buildings, Victorian landmarks, shopping centers … .. are mixed with each other in total harmony. At the end of the path is the Opera House, overlooking the bay with its unique charm; so complex and studied architecture, a luminous and imposing figure, a vital heart of art and culture … .. It ‘easy to be fascinated even walking in the narrow cobbled streets of “The Roks” which looks at the views of the Harbour Bridge , where there are shops, boutiques, pubs and restaurants.
The Australian cuisine … .. is fantastic! I got to know her on a recent trip: the union of the culinary habits of the settlers, mostly of British origin, but adapted to take advantage of the products offered by the region. Surely the meat is the typical and more widespread food; steaks cooked on the grill of cattle, sheep, kangaroos, wild game, which are accompanied by vegetables and fruit grown in the tropical countryside.
Fish is also very popular, thanks to the abundance of fish of the seas that offer some fish and shellfish that are not present in the Mediterranean: the bugs (small crabs tender and very tasty) and barramunda, a prized fish with a very mild flavor and devoid of fats. Pastry lovers can try the pavlova cake, dedicated to the famous Russian dancer, made of meringue, cream and fresh fruit or lamington, cubes of spongy dough covered with chocolate and coconut … .. and vegetarians will be delighted by the pumpkin and macadamia soup … .. a delicious soup often served with plain yogurt … ..
Ingredients for 4 servings: 400 grams pumpkin flesh, 1 Granny Smith apple, 1 small onion,about 700 milliliters vegetable stock, 4 tablespoons low-fat yogurt, 100 grams macadamia nu
1C grated ginger
Prepare the vegetable broth by boiling in salted water the vegetables: carrots, onion and celery. Clean the pumpkin by removing the peel and seeds and cut the flesh into slices and then into small dice. Clean and cut the onion into thin slices: Peel the apple and cut
small dice, similar in size to those of the pumpkin.
In a saucepan heat the oil and braise the onion and cook slowly making a low heat for a few minutes. Then continue cooking, adding a few tablespoons of vegetable broth for about 10 minutes. Add the pumpkin, apple and broth: the amount of stock to be added must be such as to cover the pulp plant to be cooked a few inches. Add a little salt. Cook over medium heat for about 20 minutes, add the grated ginger and cook for another 10 minutes.
Check the cooking pumpkin, salt, and if necessary cook for another 10 minutes and add salt. With an immersion blender blend the soup until it is smooth and homogeneous. Serve adding a tablespoon of yogurt magician and macadamia nuts cut into thin slices
