Sunbeam LC9000 tablespoons olive oil 2 onions, chopped, heads broccoli, chopped 500g baby spinach

Mains/Sides/Soups continued

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.Using the large bowl fitted with the large 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

½cup milk

½cup thickened cream 150g goat’s cheese

Salt and freshly ground black pepper, to taste

1.Preheat oven to 180C. Grease a 23cm tart 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.Using the large bowl fitted with the variable slicing blade set to 3mm thick and 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.

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