MANGO AND PASSIONFRUIT SAUCE
Makes 1.2 litres
2 x 400g cans mango slices
2 x 170g cans passionfruit pulp
1.Place the mango and passionfruit including the syrup, into the blender.
2.Process on speed 2 until smooth.
Serving Suggestions: Serve over ice cream, with fruit salad or use as a base for fruit smoothies.
BERRY HEAVENLY SAUCE
Makes 1 litre
1 cup apple juice
2 x 150g punnets fresh raspberries
2 x 150g punnets fresh blueberries Icing Sugar to taste
1.Place apple juice and berries into the blender. Process on speed 2 until smooth.
2.Use the pulse button to combine the icing sugar as required.
Serving Suggestions: Serve over ice cream or mix with natural yoghurt to make a dipping sauce to accompany fruit salad.
Tip: Substitute frozen berries if fresh berries are not in season.
Soups
PUMPKIN SOUP
Makes 1.5 litres 2 teaspoons oil
1 onion, chopped
1 teaspoon chopped garlic
1 teaspoon chopped ginger
1kg butternut pumpkin, peeled and chopped 1 litre chicken stock
1.Heat oil in a large saucepan. Fry onion, garlic and ginger on a medium heat until browned.
2.Add pumpkin and stock. Cover and boil until soft. Cool slightly.
3.Transfer contents of saucepan to blender.
4.Process on speed 2 until smooth. Add reserved liquid to make desired consistency.
Serving Suggestion: Serve with a swirl of cream or sour cream.
Tip: Soup can be thinned down with milk.
CREAM OF MUSHROOM SOUP
Makes 1.5 litre 90g butter
600g button mushrooms
11⁄2 cups water
21⁄4 cups milk
2 tablespoons soy sauce
1.Melt butter on a medium heat. Add mushrooms and saute until soft.
2.Transfer mushrooms and any pan juices to blender. Add water and soy sauce.
3.Process on speed 2 until smooth. Return to pan to heat through.
Serving Suggestion: Serve garnished with chopped parsley.
Tip: Soup can be thinned down with extra milk.
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