8
MANGO AND PASSIONFRUIT
SAUCE
Makes 1.2 litres
2 x 400g cans mango slices
2 x 170g cans passionfruit pulp
1. Place the mango and passionfruit
including the syrup, into the blender.
2. Process on speed 2 until smooth.
Serving Suggestions: Serve over ice cream,
with fruit salad or use as a base for fruit
smoothies.
BERRY HEAVENLY SAUCE
Makes 1 litre
1 cup apple juice
2 x 150g punnets fresh raspberries
2 x 150g punnets fresh blueberries
Icing Sugar to taste
1. Place apple juice and berries into the
blender. Process on speed 2 until smooth.
2. Use the pulse button to combine the
icing sugar as required.
Serving Suggestions: Serve over ice cream
or mix with natural yoghurt to make a
dipping sauce to accompany fruit salad.
Tip: Substitute frozen berries if fresh berries are
not in season.
Soups
PUMPKIN SOUP
Makes 1.5 litres
2 teaspoons oil
1 onion, chopped
1 teaspoon chopped garlic
1 teaspoon chopped ginger
1kg butternut pumpkin, peeled and chopped
1 litre chicken stock
1. Heat oil in a large saucepan. Fry onion,
garlic and ginger on a medium heat until
browned.
2. Add pumpkin and stock. Cover and boil
until soft. Cool slightly.
3.Transfer contents of saucepan to blender.
4. Process on speed 2 until smooth.
Add reserved liquid to make desired
consistency.
Serving Suggestion: Serve with a swirl of
cream or sour cream.
Tip: Soup can be thinned down with milk.
CREAM OF MUSHROOM SOUP
Makes 1.5 litre
90g butter
600g button mushrooms
1
1
⁄
2
cups water
2
1
⁄
4
cups milk
2 tablespoons soy sauce
1. Melt butter on a medium heat. Add
mushrooms and saute until soft.
2.Transfer mushrooms and any pan juices
to blender. Add water and soy sauce.
3. Process on speed 2 until smooth.
Return to pan to heat through.
Serving Suggestion: Serve garnished with
chopped parsley.
Tip: Soup can be thinned down with extra milk.
