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NOTE: All recipes use Australian Standard measuring cups and spoons.
RECIPES
PUMPKIN AND CUMIN SOUP
SERVES 6
500g butternut pumpkin, peeled and roughly
chopped
2 potatoes, peeled and roughly chopped
2 onions, peeled and quartered
3 cups stock, vegetable or chicken
2 teaspoons ground cumin
pinch of salt
Sour cream and chives to serve
USING THE PROCESSING BLADE ON MAX SPEED
Place all ingredients in a saucepan and simmer
for 15 minutes or until pumpkin is tender. Allow
to cool.
Pour cooked ingredients into the processing
bowl and process MAX speed until smooth.
Serve with sour cream and chives.
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P
RA
WN LAKSA
SERVES 4
125g fresh ginger, peeled and roughly chopped
2 small red chillies, seeds removed
4 stalks lemon grass, peeled and roughly chopped
1
⁄
3
bunch coriander
3 cloves garlic, peeled
3 tablespoons peanut oil
1 teaspoon shrimp paste
2 tablespoons green curry powder
500g green king prawns, shelled and deveined
3 cups/750ml coconut milk
500g packet Asian style noodles, cooked (follow
directions on packet)
200g fresh bean sprouts
USING THE PROCESSING BLADE ON MAX SPEED
Place ginger, chillies, lemongrass, coriander
into processing bowl.
Process until ingredients are finely chopped.
Heat oil in a saucepan and add the processed
herbs, shrimp paste and curry powder. Cook
stirring over a moderate heat for 4-5 minutes
until mixture has softened.
Add prawns and coconut milk. Cook gently
until prawns are opaque and cooked through.
Place noodles and sprouts in serving bowl and
spoon laksa over the top.
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KFP100_FOODPROC_IB_FA.indd 18 29/5/09 4:28:04 PM