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Cookware Essentials Entrees |
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Pumpkin & Corn Soup(Serves 6)
Ingredients:
1 butternut pumpkin (about l kg), peeled, diced
2 onions, chopped
60g butter
3½ cups chicken stock
440g can creamed corn
3 teaspoons Worcestershire sauce
½ cup cream
1 tablespoon chopped chives
Method:
Combine pumpkin, onions and butter in large stockpot cook on medium heat to combine.
Add chicken stock, cover, cook gently till pumpkin is tender.
Puree in blender or processor, stir in corn, Worcestershire sauce and cream, reheat,
sprinkle with chives.
Cauliflower and Stilton soup (Serves 6)
Ingredients:
1 tablespoon oil
150g (1 medium) onion, sliced
1kg (1 medium) cauliflower, chopped
1.25 litres (5 cups) chicken stock
300ml cream
100g stilton cheese, crumbled
50g stilton cheese, crumbled, extra
1 tablespoon chopped fresh chives
Method:
Heat oil in large pan, add onion, cook, stirring, until soft.
Add cauliflower and stock, simmer, covered, about 25 minutes or until cauliflower is tender.
Blend or process soup in batches until smooth. Return soup to pan, stir in cream and cheese,
cook, stirring, without boiling, until heated through. Serve sprinkled with extra cheese and chives.
Layered Vegetable & Ricotta Terrine (serves 4-6)
Ingredients:
1 large (about 500g) eggplant
4 medium (about 400g) zucchini
125ml (½ cup) olive oil
2 medium red capsicums
Ricotta Filling:
500g ricotta cheese
3 eggs
½ cup chopped fresh basil
¼ cup chopped fresh chives
1 tablespoon chopped fresh thyme
Method:
Cut eggplant and zucchini into 5mm slices lengthways, place on oven trays.
Brush with oil, grill until lightly browned. Quarter capsicums, remove seeds and membranes.
Grill capsicums, skin side up, until skin blisters and blackens. Peel away skins.
Line base and sides of 11 cm x 25cm loaf pan (1.5 litre/6 cup capacity) with eggplant
slices, making sure they overhang sides of dish. Spread a third of the ricotta filling into dish.
Top with a layer of capsicum, then half the remaining ricotta filling, then zucchini,
then remaining ricotta filling. Fold eggplant slices over top of ricotta layer.
Cover with greased foil, bake in at 160°C for about 1¾ hours or until set, stand in pan 15 minutes
before turning out. Serve warm or cold.
Ricotta filling: Combine all ingredients in bowl; mix well.
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