4 cups chicken stock & shallots

1 tsp lemon rind

2 cloves garlic

piece of green ginger (grated)

3 chicken breast

2 x 400 g can creamed corn

2 tbsp corn flour

salt and pepper to taste

Sweet and sour chicken:

2 tbsp oil

1 onion cut into thin wedges

2 sticks celery

1 sliced carrots

1 red capsicum (chopped)

1 green capsicum (chopped)

4 sliced fresh pineapple

1/3 cup pineapple juice

2 tbsp soya sauce

2 tbsp water

2 tbsp vinegar

2 brown sugar

2 tomato sauce

3 tsp corn flour

Method:

Step 1. To make soup, combine the stock, shallots, lemon rind, garlic & ginger in a large pan. Bring to boil, then add chicken breasts and simmer for 8 to 10 mins. Remove the chicken from the pan, cool slightly and cut-up. Reserve the meat for sweet and sour. Add corn to the soup and stir until it boils. Thicken with corn flour.

Step 2. To make the chicken. Heat oil, add onions, celery, carrot and capsicum. Stir fry for 4 minutes. Add reserved chicken and pineapple. Cook until heated through. Add water, juice and sauce. Blend corn flour and thicken. Cook for 1 minute more.

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.

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.