- 1 x 170g pkt Continental South Indian Curry with Roasted Spices Flavour Base
- 1 kg butternut pumpkin, peeled, deseeded, coarsely chopped
- 750ml (3 cups) water
- 185ml (3/4 cup) coconut cream
- 1 tbs coconut cream, extra, to serve
- 1 tbs finely chopped fresh chives
- Combine the flavour base, pumpkin and water in a large saucepan over high heat. Bring to the boil. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, for 15-20 minutes or until the pumpkin is tender. Remove from heat and set aside for 5 minutes to cool slightly.
- Place the pumpkin mixture in the jug of a blender and blend until smooth. Transfer to a saucepan and add the coconut cream. Place over medium heat and cook, stirring, for 5 minutes or until heated through.
- Ladle the soup among serving bowls. Drizzle with a little extra coconut cream and sprinkle with chives. Serve immediately.
- 120g (3/4 cup) macaroni pasta
- Olive oil, to grease
- 2 x 125g cans corn kernels, rinsed, drained
- 1 small red capsicum, halved, deseeded, finely chopped
- OR 7 - 8 small mushrooms diced
- OR 3 - 4 rashes of bacon, finely chopped
- 1 medium carrot, peeled, coarsely grated
- 80g (1 cup) coarsely grated cheddar
- 7 eggs, lightly whisked
- 125ml (1/2 cup) milk
- Method
- Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain. Refresh under cold running water. Drain well.
- Preheat oven to 180°C. Brush six 185ml (3/4-cup) capacity non-stick Texas muffin pans with oil to lightly grease. Combine the macaroni, corn, capsicum, carrot and cheddar in a large bowl. Spoon evenly among prepared pans.
- Whisk together the egg and milk in a jug and pour over the macaroni mixture. Bake in preheated oven for 20-23 minutes or until just set. Remove from oven. Set aside in the pan for 5 minutes before carefully turning onto a wire rack to cool
Macaroni and Vegetable Frittatas
South Indian pumpkin & coconut soup
Preparation Time
10 minutes
Cooking Time
25 minutes
Ingredients (serves 4)
Method
Preparation Time
15 minutes
Cooking Time
30 minutes
Makes
6
Ingredients
Fast and Fresh Chicken Curry
1/2 cup natural yoghurt
1 1/2 tsp. coriander
1 1/2 tsp. curry powder
2 x 120g free range chicken breasts
Preheat oven to 180 degrees Celsius. Combine coriander, yoghurt and curry powder in a bowl. Add chicken to yoghurt sauce and coat evenly. Place chicken in a greased casserole dish. Spoon remainder on top and bake for 35 minutes or until cooked.
Optional: once cooked combine steamed potatoes and carrot and serve.
Serves 2.
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| The ingredients for summer frozen fruit bars |
Summer frozen fruit bars
Directions
- Place the fruit in a blender. Cover and blend until smooth.
- Add 1 - 2 tablespoons of water (if necessary). Add sugar and lemon juice. Cover and blend until well mixed.
- Pour into icy-pole mould, or plastic cups. Insert icy-pole sticks. Freeze until solid.
Serves 4.
