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21
RECIPES
CURRIED PUMPKIN SOUP
Serves 6
INGREDIENTS
40g butter
1 large red onion, finely chopped
2 cloves garlic, crushed
2 tablespoons korma curry paste
1.5kg pumpkin, peeled and chopped
1.5 litres chicken stock
270ml coconut milk
L cup chopped coriander
METHOD
1. Preheat frypan on setting 8. Melt butter
and cook onion and garlic for 5 minutes.
Stir in paste and cook a further 1 minute
or until fragrant.
2. Add pumpkin and toss to coat in paste.
Stir in stock. Cover with lid and bring to
the boil. Reduce heat and simmer for 20-
30 minutes or until pumpkin is tender.
3. Cool slightly and blend or process soup
until smooth.
4. Reheat soup in the frypan on setting 6 or
until hot. Stir in coconut milk just before
serving.
5. Ladle hot soup into soup bowls and top
with chopped coriander.
SMOKED SALMON CREAMED EGGS
Serves 4
INGREDIENTS
4 eggs
½ cup thickened cream
Freshly ground black pepper
40g butter
150g smoked salmon, chopped
2 tablespoons finely chopped chives
METHOD
1. Place eggs and cream into a small bowl
and beat with electric beaters on high
speed until light and fluffy. Season to
taste.
2. Melt butter in the frypan on setting 8.
Pour eggs into hot pan and stir until
mixture has thickened slightly. Stir
through chopped salmon.
3. Reduce heat to setting 2-3. Cover
with lid until eggs are firm, light and
fluffy. Sprinkle with chives and serve
immediately with crusty toasted
sourdough.
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