RECIPES
SPICY PUMPKIN SOUP
Serves 4
INGREDIENTS
2 tablespoons oil
1 large brown onion, chopped
2 cloves garlic, crushed
1 tablespoon red curry paste
500g peeled, chopped butternut pumpkin
1 Litre 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 pumpkin and stock and bring to the boil. Lower heat and simmer covered with a lid for 25 minutes or until pumpkin is very soft.
3.Remove from heat and allow mixture to cool. Transfer in batches to blender jug.
4.Select Medium 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 milk
¾ cup self raising flour
1½ teaspoons baking powder 2 tablespoons caster sugar Butter for greasing
fresh blueberries, to serve maple syrup, to serve
METHOD
1.Place egg yolks, ricotta cheese, milk, flour, baking powder and caster sugar into blender jug.
2.Select Medium 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.
Serve with fresh blueberries and maple syrup.
25