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PUMPKIN AND POTATO SOUP
Serves 4-6
2 tablespoons oil
1 onion, peeled and sliced
2 cloves garlic, peeled and crushed
600g butternut pumpkin, peeled and diced
150g potato, peeled and diced
4 cups/1 litre chicken stock
Salt and pepper, optional
1. Heat oil in a saucepan, add onion and garlic,
sauté 5 minutes.
2. Add pumpkin and potato, toss to coat with
the onion mixture. Add the stock and bring
mixture to the boil.
3. Reduce heat to simmer for 20 minutes,
covered with lid, until the pumpkin is cooked.
Allow mixture to cool.
4. Transfer in batches to blender jug. Select
the Blend function and blend until smooth.
5. Return pureed soup to saucepan to heat
gently, adjust seasoning before serving,
if desired.
HERBED LEEK AND TOMATO SOUP
Serves 4-6
1 tablespoon oil
2 cloves garlic, peeled and crushed
2 leeks, sliced
2 x 410g canned tomatoes, mashed
2 cups/500ml chicken stock
1 tablespoon tomato paste
2 tablespoons brown sugar
1 bay leaf
1 teaspoon chopped fresh mint
1 teaspoon chopped fresh coriander
Pinch of cayenne pepper
2 tablespoons chopped fresh parsley
1. Heat oil in a large saucepan, add garlic and
leeks, cook over medium heat for 2-3 minutes
or until leeks are soft.
2. Combine tomatoes, stock, tomato paste,
brown sugar, bay leaf, mint, coriander
and pepper.
3. Pour into pan with leek mixture, cover with lid,
bring to boil, then reduce heat and simmer,
covered for 20 minutes. Remove bay leaf.
Allow mixture to cool.
4. Transfer mixture into two batches into
blender jug, select the Blend function
and blend until smooth.
5. Ladle soup into serving bowls, sprinkle with
parsley and serve immediately.
RECIPESRECIPES
25
24
SEAFOOD SALAD WITH RASPBERRY SAUCE
Serves 4-6
500g cooked seafood
100g salad mix
100g snow pea sprouts
1 orange, peeled and segmented
2 kiwi fruit, peeled and sliced
RASPBERRY SAUCE
125g fresh or frozen raspberries, thawed
2 tablespoons balsamic vinegar
2 tablespoons vegetable oil
1 teaspoon finely chopped fresh mint
1 tablespoon sugar
1. Arrange seafood, salad mix, sprouts, orange
segments and kiwi fruit attractively on a
serving platter and chill until required.
2. To make sauce, place raspberries into
blender jug, select the Blend function
and blend until smooth.
3. Push through sieve to remove seeds.
Discard the seeds. Combine raspberry
puree with vinegar, oil, mint and sugar. Pour
sauce over salad and serve immediately.
TIP: Cooked seafood can be a selection of
prawns, crabmeat, calamari or lobster tails,
cooked and shells removed. Cut lobster tail flesh
into thick medallions approximately 1cm thick.
EGG SALAD WITH FRESH HERB DRESSING
Serves 4-6
1 bunch rocket leaves, washed and trimmed
6 hard boiled eggs, peeled and quartered
2 Italian tomatoes, quartered
1 avocado, stoned, peeled and cut
into slices
12 black olives, pitted
FRESH HERB DRESSING
1 cup/250ml light sour cream
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil leaves
1 tablespoon chopped fresh coriander
2 tablespoons apple juice
1
⁄
4
teaspoon ground nutmeg
Ground black pepper and salt, to taste
1. Arrange rocket leaves, eggs, tomatoes,
avocado slices and olives on a serving platter.
Chill until required.
2. To make dressing: place sour cream, lemon
juice, parsley, basil, coriander, apple juice,
nutmeg, salt and pepper into blender jug,
select the Blend function and blend until smooth.
Pour dressing over salad and serve immediately.
SALADS
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