Ingredients:
2 potatoes
2 carrots
1 sliced pumpkin
2 chicken cubes
300 ml cream
pinch of salt and pepper
Method:
Peel and dice vegetables. Place vegetables in saucepan with enough water to cover. Add pinch of salt and pepper. Add 2 chicken cubes. Put the cooked vegetables in a blender with a little of the water they were cooked in. Put the blended vegetables in a saucepan. Add 300 ml cream and simmer for a few minutes.
Ingredients:
750 g pumpkin
2 medium onions
2 potatoes
5 cups water
4 chicken cubes
salt and pepper
¼ tsp nutmeg
½ tsp curry powder
Method:
Peel and seed the pumpkin, then cut up. Peel potatoes and cut into cubes. Peel onion and cut up. Add water, stock cubes, salt, pepper, curry powder and nutmeg. Boil till vegetables are cooked. Put into a food processer and blend. Serve with cream.
Ingredients:
1 tbsp olive oil
3 bacon rashers (trimmed and finely chopped)
1 finely chopped onion
1 large grated carrot
1 large grated zuchinni
3 eggs
1 cup grated cheese
¼ cup cream
½ cup sifted SR flour
Method:
1. Preheat oven at 180°C. Grease mini muffin pans.
2. Heat oil, sauté bacon and onion for 4 to 5 minutes. Add carrot. Cook for 2 to 3 minutes. Stir in zucchini. Transfer to a large bowl, cool for 10 minutes.
3. Whisk together eggs, creams and cheese. Season to taste.
4. Stir egg mixture with cooled zucchini mixture, stir flour through until well combined.
5. Spoon mixture into prepared pans. Bake for 15 to 20 minutes.
*For vegetarians, leave out bacon and add corn.
Ingredients:
4 bread rolls
1 grated zucchini
1 grated carrot
1 tsp oil
1/3 can corn kernels
½ can baked beans
½ cup tomato paste/sauce
Cheese to top
Method:
Hollow up bread rolls. In a frying pan, cook zucchini and carrot with oil until soft. Add corn kernels, baked beans and tomato paste. Spoon mixture into bread rolls and top with cheese. Cook in 200°C pre-heated oven until cheese has melted and is golden brown for approximately 10 minutes.
Ingredients:
1 clove garlic (peeled and chopped)
1 small onion (peeled and chopped)
2 medium avocados
2 tomatoes
1 juiced lemon
salt and pepper to taste
3 drops tabasco sauce
Method:
Blend till smoothe. Serve with crackers or bread sticks.
Ingredients:
250 g frozen spinach
125 g sour cream
1 pack spring vegetable soup mix
1 cup praise mayonnaise
1 finely diced onion
1 cob loaf
Method:
Mix all ingredients. Fill the cob loaf that has been hollowed out and dried out in the oven.