70
Soups / Starters
ingredients
Olive & anchovy bites
approx 10 min
MAKES 40-45
115
g
plain
fl
our,
115
g
chilled butter, diced,
115
g
mature cheddar,
fi
nely grated,
50
g
can anchovy
fi
llets in oil,
drained and roughly chopped,
50
g
pitted black
olives roughly chopped,
½ tsp cayenne pepper
salt
Place the
fl
our, butter, cheese, anchovies, olives and cayenne pepper
in a food processor and pulse until mixture forms a
fi
rm dough. Cover
the dough. Chill for 20 minutes. Preheat on OVEN 200°C. Roll out the
dough thinly on a lightly
fl
oured surface. Divide the dough in two. Cut
the dough into 5 cm wide strips, then cut across each strip in alternate
directions to make triangles. Transfer on to enamel shelf, cook in the
lower shelf position on OVEN 200°C for 8 - 10 minutes until golden.
Repeat with another portion of dough. Cool on a wire rack. Sprinkle
with sea salt.
ingredients
Sweet potato soup
approx 30 min
SERVES 4
1 medium onion, coarsely
chopped,
1 tbsp (15 ml) olive oil,
2 cloves garlic, crushed,
700
g
sweet potatoes,
peeled and chopped,
1 large red pepper,
deseeded and chopped,
700 ml vegetable stock,
150 ml coconut milk,
salt,
pepper.
Dish: 1 bowl
,
3 litres
capacity
Place the onion, oil and garlic into a large bowl and cover. Place on
ceramic plate and cook on HIGH power for 2 mins. Add the potato
and pepper. Cover and cook on HIGH power for 5 mins. Add stock,
cover and cook on MEDIUM power for 20 mins, or until the potatoes
are soft, stirring halfway. Allow to cool slightly. Place in liquidiser and
puree until smooth. Stir in the coconut milk and season to taste. Heat
on MEDIUM power for
3 mins, or until piping hot.
F0003BM51BP.indd sec70
F0003BM51BP.indd sec70
2016/3/21 16:20:21
2016/3/21 16:20:21
