Table des Matières
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8 large tomatoes, peeled and quartered
¹⁄ ³ cup tomatoes paste
4 cups chicken stock
2 tablespoons Worcestershire sauce
1 tablespoon sugar
2 teaspoons fresh chopped oregano
¼ cup cream
Salt and pepper, to taste
1. Melt butter in a large saucepan. Add garlic and onions; stir over low
heat until tender.
2. Using the processor bowl fitted with the chopping blade, process toma-
toes in batches until smooth. Add tomatoes to saucepan.
3. Add remaining ingredients except cream. Bring to boil. Reduce heat and
simmer for 10 minutes. Remove from heat. Cool slightly.
4. Using the stainless steel shaft attachment, process soup until smooth,
using a gentle up and down action.
5. Stir through cream and season with salt and pepper. Reheat over low
heat if necessary.
PUMPKIN SOUP
Serves 4
1kg butternut pumpkin, chopped
1 onion, chopped
1 litre chicken stock
¹⁄ ³ cup cream or sour cream to serve
(optional)
Salt and pepper, to taste
1. Place pumpkin, onion and stock in a large saucepan. Bring to boil; reduce
heat and simmer until pumpkin is soft. Cool slightly
2. Using the stainless steel shaft attachment, process soup until smooth,
using a gentle up and down action.
3. Stir through cream and season with salt and pepper. Reheat over low
heat if necessary.
HERB AND LEMON LAMB PATTIES
Makes 12
2 slices wholegrain bread
2 cloves garlic, halved
4 green onions, roughly chopped
½ cup flat-leaf parsley leaves
½ cup mint leaves
1 lemon, rind grated, juiced
550g lean lamb mince
1 egg
Salt and pepper, to taste
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1. Using the processor bowl fitted with the chopping blade, process bread
until crumbs are formed. Transfer to a bowl.
2. Add garlic, onions, parsley, mint and lemon rind to the processor bowl.
Process on speed 6 until finely chopped.
3. Add mince, 1 tablespoon lemon juice, egg and breadcrumbs. Season
with salt and pepper. Pulse until combined and mixture comes together.
4. Remove mixture from bowl; divide into 12 patties. Place on a plate.
5. Heat a frypan over medium heat. Grease with cooking oil spray. Cook
patties for 3-4 minutes each side or until cooked through.
6. Serve patties on burgers or with a salad.
CORN FRITTERS
Makes 12
4 fresh corn cobs
¹⁄ ³ cup flat-leaf parsley leaves
1 cup self-raising flour
5 eggs
4 green onions, thinly sliced
Salt and pepper, to taste
Cream cheese, smoked salmon and rocket, to
serve
1. Using a sharp knife, cut corn kernels from cobs. Place half the corn in a
large mixing bowl.
2. Using the processor bowl fitted with the chopping blade, process remai-
ning corn, parsley, flour and 3 whole eggs on speed 6 until combined.
3. Transfer mixture to corn bowl. Stir in green onions. Season with salt
and pepper.
4. Separate remaining eggs. Discard yolks. Using the whisk attachment,
whisk egg whites to soft peaks. Fold egg whites into corn mixture.
5. Heat a frypan over medium heat. Spray with cooking oil spray. Add he-
aped tablespoons of mixture. Cook for 2-3 minutes each side or until
golden.
6. Serve fritters, topped with cream cheese, smoked salmon and rocket.
THAI FISH CAKES
Makes 25 (approx)
500g firm white fish fillets (ie. Ling,
Gemfish, Redfish)
1 teaspoon fish sauce
2 tablespoons mild red curry paste
50g green beans, chopped finely
Oil, for deep frying
Sweet chilli sauce and lime wedges, to serve
Coriander leaves, to garnish
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Table des Matières
