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Broccoli, Spinach and Blue Cheese Soup
Makes: 8 cups
2 tablespoons olive oil
2 onions, chopped
2 potatoes, peeled, chopped
7 cups chicken stock
2 heads broccoli, chopped
500g baby spinach
150g blue cheese
Salt and freshly ground black pepper, to taste
1. Heat oil in a medium saucepan over
medium heat. Add onions cooking until
tender.
2. Add potato and chicken stock cooking until
potato is tender. Add broccoli and spinach
cooking for a further 2 minutes or until
broccoli is cooked. Allow soup to cool.
3.Usingthelargebowlfittedwiththelarge
universal ‘s’ blade process cooled soup in
batches until smooth. Season to taste with
salt and pepper.
4. Reheat soup and crumble over blue
cheese. Serve.
Caramelized Onion, Olive and Goats Cheese Tart
Makes: 1 tart
1 recipe short crust pastry
1 tablespoon olive oil
4 onions
1 tablespoon balsamic vinegar
2 eggs
½ cup milk
½ cup thickened cream
150g goat’s cheese
Salt and freshly ground black pepper, to taste
1.Preheatovento180C.Greasea23cmtart
tin.
2. Roll pastry out into a 26cm circle and
gently place in tart tin. Cover with baking
paper and fill with uncooked rice. Bake
for 10 minutes. Remove baking paper and
cook for a further 10 minutes or until base
is golden.
3.Usingthelargebowlfittedwiththe
variableslicingbladesetto3mmthickand
slice onions.
4. Heat oil in a medium saucepan over
medium heat. Add onion and vinegar,
cooking for 10-15 minutes or until
caramelized.
5. In a small bowl combine eggs, milk and
cream. Season to taste with salt and
pepper.
6. Spread onion and cheese evenly over the
pastry. Pour over cream mixture.
7. Bake for 20-25 minutes or until cooked.
Serve hot or cold.
Mains/Sides/Soups continued
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