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RECIPES
SPICY BUTTERNUT SQUASH SOUP
Serves 4
INGREDIENTS
2 tablespoons oil
1 large brown onion, chopped
2 cloves garlic, crushed
1 tablespoon red curry paste
4 cups peeled, chopped butternut squash
4 cups/.95L chicken stock
Salt and pepper
METHOD
1. Heat oil in a large saucepan, add onion,
garlic and curry paste and sauté
4 to 5 minutes or until onion has
softened and curry powder is fragrant.
2. Add squash to stock and bring to a boil.
Lower heat and simmer covered with a
lid for 25 minutes or until squash is very
soft.
3. Remove from heat and allow mixture to
cool. Transfer in batches to blender jug.
4. Select CHOP then BLEND speed, blend
until smooth.
5. Return pureed soup to saucepan to heat
through. Season with salt and pepper.
RICOTTA BERRY PANCAKES
Makes 6 to 8
INGREDIENTS
3 eggs, separated
200g ricotta cheese
½ cup/125ml milk
¾ cup A/P flour
1½ teaspoons baking powder
2 tablespoons granulated sugar
Butter for greasing
Fresh blueberries, to serve
Maple syrup, to serve
METHOD
1. Place egg yolks, ricotta cheese, milk,
flour, baking powder and sugar into
blender jug.
2. Select BLEND setting, blend until
ingredients are just combined, about
10 to 15 seconds, do not over process.
3. Beat egg whites in a large bowl until soft
peaks form. Add ricotta mixture to egg
whites and gently fold together.
4. Heat a heavy base frying pan or griddle
over a low to moderate heat. Lightly
grease with butter.
5. Spoon about 2 tablespoons of the
mixture into pan and cook until golden
brown on both sides.
6. Serve with fresh blueberries and
maple syrup.
BBL420XL_IB_C11_FA.indd 25 19/08/11 1:35 PM