Sunbeam DT5600 manual Recipes, Pumpkin, corn & chilli loaf, Soup mix

Models: DT5600

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Recipes

Pumpkin, corn & chilli loaf

Serves: 8-10

Preparation: 15 mins (not including pumpkin drying time)

Cooking: 1 hour 5 mins

2cups self-raising flour Pinch of salt

2cups dried pumpkin pieces

2x 125g cans creamed corn ¾ cup extra light sour cream

½cup coarsely grated reduced-fat cheddar cheese

2 eggs, lightly beaten

80g butter, melted

1 long fresh red chilli, finely chopped

2 tablespoons mixed sunflower and pumpkin seeds

1.Preheat oven to 180C. Spray an 11 x 21cm loaf pan with cooking oil. Line the base and two long opposite sides with non- stick baking paper.

2.Sift flour and salt into a large bowl. Add pumpkin, corn, cream, cheese, eggs, butter and chilli. Stir until just combined. Spoon into prepared pan and smooth surface. Sprinkle with seeds. Bake for about 1 hour 5 minutes or until a skewer inserted into centre comes out clean.

3.Transfer to a wire rack to cool slightly. Cut into slices and serve warm.

Soup mix

Makes: 2 cups dried mixture

Preparation: 10 mins

Drying: 4-5 hours

2 large brown onions, halved, cut into 1cm cubes

2 large carrots, peeled, halved lengthways, cut into 1cm-thick slices

500g fresh or frozen thawed green peas

2 x 300g can chickpeas, rinsed, drained overnight

1.Place onion, carrot, peas, mushrooms and chickpeas on separate drying racks. Stack racks and dry for 4-5 hours or until completely dried (onion may need extra drying time).

2.Store in an airtight container out of direct sunlight for up to 6 weeks.

3.To make soup. Combine 1 cup of soup mixture with 3 cups stock in a medium saucepan over medium heat. Bring to the boil and gently boil for 5 minutes. Remove

from heat. Stand for 5 minutes. Stir in ¹⁄³ cup chopped fresh flat-leaf parsley. Taste and season with salt and freshly ground black pepper. Serve.

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Sunbeam DT5600 manual Recipes, Pumpkin, corn & chilli loaf, Soup mix, ½ cup coarsely grated reduced-fat cheddar cheese