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Pumpkin Soup
R
38
Cooking Guide
Soups, Snacks and Starters
Potato and Leek Soup
Serves: 4 to 6
Ingredients:
4 large potatoes, peeled, thinly sliced
1
1
/
2
cups thinly sliced leeks
2 teaspoons dried thyme
2 cups hot chicken stock
1 tablespoon flour
salt and pepper
1
1
/
2
cups cream
Method:
Place potatoes, leeks, thyme and chicken stock in a
3-litre casserole dish. Cover and cook on HIGH for
10 to 12 minutes. Cool slightly. Puree potato mixture
in a food processor or blender, adding flour, salt,
pepper and cream. Return to dish. Cook on
MED HIGH for 4 to 6 minutes. Serve hot, in
individual bowls.
Pita Chips
Serves: 4 to 6
Ingredients:
2 Lebanese bread
or
3 pita bread rounds
2 tablespoons olive oil
1
/
2
teaspoon dried oregano
1
/
2
teaspoon dried basil
Method:
Preheat oven to 170˚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 oven
trays on Low Rack. Bake for 8 to 10 minutes, or until
lightly browned. Cool chips on oven trays. Store in
an airtight container. Serve with dips or as an
alternative to potato chips.
Pumpkin Soup
Hommus
Serves: Approximately 2 cups
Ingredients:
250 g chick pea
8 cups water
2 tablespoons lemon juice
3 cloves garlic, crushed
3 tablespoons olive oil
Method:
Place chick peas and water in 4-litre casserole dish
and soak overnight. Cover and cook on HIGH for
15 minutes.Then for a further 45 minutes on
MED HIGH. Place all ingredients into food processor
and process for 6 to 8 minutes or until smooth. If
mixture is too thick add extra water. Serve as a dip
with blanched carrot, cauliflower and broccoli.
Makes: 2 to 4
Ingredients:
1 kg pumpkin
1 diced onion
2 cups chicken stock
1 teaspoon curry powder
Method:
Peel pumpkin and remove seeds. Dice pumpkin into
3 cm pieces. Place pumpkin and onion in a 3-litre
casserole dish. Cook on HIGH for 15 minutes. Add
stock and curry. Cover and cook on HIGH for 15
minutes. Cool slightly. Purée pumpkin and liquid in a
blender or food processor.
C
Crispy Focaccia Fingers
G
Serves: 4 to 6
Ingredients:
1 focaccia bread
(approximately 20 cm square)
50 g butter, softened
1 tablespoon mixed dried herbs
Method:
Preheat oven to Grill 1. Cut the focaccia through the
centre. Spread with combined butter and herbs. Cut
into 2 cm wedge shaped pieces. Place on High
Rack and cook on Grill 1 for 3 to 4 minutes or until
crisp and brown.