![](/images/backgrounds/61855/bg14.png)
All the recipes have been specifically created
and tested by our Sunbeam Test Kitchen for
each of the Ellise cookware pieces. We hope
you enjoy using your Sunbeam Ellise Stainless
Steel Cookware.
Pumpkin Soup
Serves:4
2tablespoonsoliveoil
20gbutter
1.5kgpumpkin,skinandseedsremoved,
cubed
4cupschickenstock
½cupthickenedcream
Saltandfreshlygroundblackpepper,totaste
1.HeatoilandbutterinfrypanonSetting
6.Addonionstopanandcookfor2-3
minutesoruntiltender/Addpumpkinand
cookforafurther2-3minutes.
2.Addstocktothepanandbringtoa
simmer. Cover with lid. Reduce heat to
Setting4.Cookforafurther30minutesor
untilpumpkinistender.Setasidetocool.
3.Blendorprocesssoupuntilsmooth.Return
soup to frypan. Heat on Setting 7 until
desired temperature. Add cream. Season to
taste with salt and pepper. Serve.
Chilli Crab
Serves:4
6rawblueswimmercrabs
2tablespoonspeanutoil
3clovesgarlic,crushed
3shallots,chopped
1largeredchilli,chopped
1tablespoonfreshlygratedginger
½cupchickenstock
1/3cupsweetchillisauce
1/3cuptomatosauce
1tablespoonfishsauce
1tablespoonoystersauce
1tablespoongratedpalmsugar
Saltandfreshlygroundblackpepper,totaste
1.Removeflapfromtheundersideofthe
crabs. Turnover. Place thumb under the
shellbetweenthetwobacklegsandslowly
pulltheshellawayfromthebody.Discard.
Removethefeatherlikegillsandfront
feelers.Cutthecrabsinhalfandcrack
the large nippers. This will allow for even
cooking.
2.HeatoilinfrypanonSetting12.Add
garlic, shallots, chilli and ginger to the
pan.Cookfor1-2minutesoruntilfragrant.
3.ReducetoSetting9.Addcrabstothepan.
Pour over remaining ingredients. Simmer
for10-15minutesoruntilthecrabshave
turned a deep orange colour. Season to
taste with salt and pepper. Serve.
18