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– 48 –
Soups, Snacks and Starters
P
UMPKIN
S
OUP
Makes: 2 to 4
Ingredients:
1
kg
pumpkin
1 diced onion
1 teaspoon curry powder
2 cups chicken stock
Method:
Peel pumpkin and remove seeds. Dice pumpkin into
3 cm pieces. Place pumpkin, onion and curry powder
in a 3-litre casserole dish. Cover and cook on 1000
W for 15 minutes. Add stock. Cover and cook on
1000 W for 15 minutes. Cool slightly. Puree pumpkin
and liquid in a blender or food processor.
C
RISPY
F
OCACCIA
F
INGERS
Serves: 4 to 6
Ingredients:
1 focaccia bread
(approximately 20 cm square)
50
g
butter, softened
1 tablespoon mixed dried herbs
Method:
Cut the focaccia through the centre. Spread with
combined butter and herbs. Cut into 2 cm wedge
shaped pieces. Place on enamel shelf in higher shelf
position. Cook on Grill 1 for 4 to 5 minutes or until
crisp and brown.
P
OTATO AND
L
EEK
S
OUP
Serves: 4 to 6
Ingredients:
4 (1
kg
) large potatoes, peeled, diced
2 medium leeks, thinly sliced
2 teaspoons dried thyme
3 cups hot chicken stock
1 teaspoon salt and pepper
250 ml cream
Method:
Place potatoes, leeks, thyme and chicken stock in a
3-litre casserole dish. Cover and cook on 1000 W for
22 to 25 minutes. Cool slightly. Puree potato mixture
in a food processor or blender, adding salt, pepper
and cream. Return to dish. Cook on 800 W for 4 to 6
minutes. Serve hot, in individual bowls.
P
ITA
C
HIPS
C
Serves: 4 to 6
Ingredients:
2 lebanese bread rounds
2 tablespoons olive oil
½ teaspoon dried oregano
½ teaspoon dried basil
Method:
Preheat oven to 180 °C. Split bread in half
horizontally, cut into triangles. Combine remaining
ingredients in a small bowl. Brush one side of the
bread with this mixture. Place bread slices on enamel
shelf in lower shelf position. Bake for 6 to 8 minutes,
or until lightly browned. Cool chips on enamel shelf.
Store in an airtight container. Serve with dips or as
an alternative to potato chips.
C
RAB AND
C
ORN
S
OUP
Serves: 4 to 6
Ingredients:
1 tablespoon oil
1 onion, ¿ nely chopped
425 ml boiling chicken stock
300
g
can creamed corn
salt and pepper
170
g
can crabmeat, drained
150 ml milk
3 tablespoons cream
chopped parsley for garnish
Method:
Place oil and onion in a 3-litre casserole dish. Cover
and cook on 1000 W for 3 to 4 minutes. Add chicken
stock, corn, salt and pepper. Cook on 1000 W for 5
minutes. Add crabmeat and milk and mix well. Cook
on 1000 W for 3 minutes. Stir in cream and sprinkle
with parsley. Serve.
Pumpkin Soup
F0003BH22QP_CB.indd 48 2014/5/27 9:14:31
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