Waiting on Front
Cover from Energi
Waiting on Front
Cover from Energi
11
10
Recipes
Minestrone
Serves 4-6
1 tablespoon olive oil
1 onion, diced finely
2 cloves garlic, crushed
1 carrot, diced finely
2 trimmed celery stalks, diced finely
1 bacon bone (200g)
800g can chopped tomatoes
6 cups water
1 cup finely chopped savoy cabbage
2 small zucchini, diced
1 x 400g can cannellini beans, rinsed and
drained
¾ cup small pasta
Sea salt and freshly ground black pepper
shaved parmesan, to serve
1. Heat oil in frypan on MED setting. Cook
onion and garlic until translucent. Add
carrot, celery and bacon bone and cook,
stirring occasionally for 5 minutes.
2. Add the chopped tomatoes and water and
bring the soup to the boil. Reduce heat
to MIN setting and cook, covered for 45
minutes.
3. Add the cabbage, zucchini, beans, pasta
and season with salt and pepper.
Cook, covered for a further 20-25 minutes.
Add a little extra water if necessary.
4. Serves hot with shavings of parmesan on
top.
Pumpkin Soup
Serves 4
1.5 kg pumpkin, peeled, seeds removed
2 tablespoons olive oil
20g butter
1 large onion, chopped
1 litre low salt chicken stock
Sea salt & freshly ground black pepper
¹⁄³ cup cream or sour cream to serve
(optional)
1. Heat oil and butter in frypan on MED
setting. Add onions and cook, stirring,
until the onions have softened. Add
pumpkin and cook for a further 3-4
minutes, stirring occasionally.
2. Add the stock and bring to the boil.
Reduce heat to MIN/MED setting and
cook, covered for 30 minutes. Cool before
blending.
3. Blend or process soup until smooth.
Return pureed soup to frying pan.
4. Reheat until soup is hot. Serve with cream
and extra ground pepper if desired.
All recipes have been specifically created and tested by the Sunbeam Test Kitchen for the
Frypan. We hope you enjoy using your Sunbeam Frypan.
Recipes
Corn Fritters
Makes approx. 20
1 cup self raising flour
½ teaspoon bicarbonate soda
½ teaspoon sweet paprika
½ teaspoon ground coriander
²⁄³ cup buttermilk
2 eggs
2 cups corn kernels
1 small red capsicum, diced finely
3 small green onions, sliced
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh coriander
Sea salt and freshly ground black pepper
Olive oil
Tomato chilli jam, to serve
1. Combine flour, soda, paprika in a bowl;
whisk through buttermilk and eggs to form
a batter.
2. Combine corn, capsicum, green onions,
parsley and coriander in a large bowl.
Stir through the batter; season with salt
and pepper.
3. Heat frypan on MED/MAX setting.
Drizzle a little olive oil in frypan and
spoon tablespoonfuls of mixture into pan.
Cook fritters for 2-3 minutes on each side
until golden.
4. Serve with tomato chilli jam if desired.
Gyoza (Japanese Dumplings)
Makes approx. 50
150g pork mince
150g chicken mince
2 tablespoons kecap manis (sweet soy)
1 teaspoon sugar
1 tablespoon mirin
1 egg
2 teaspoons sesame oil
2½ cups Chinese cabbage, shredded finely
¹⁄³ cup finely chopped water chestnuts
4 green onions, chopped finely
50 sheets gow gee wrappers
vegetable oil for pan frying
Dipping Sauce
2 tablespoons kecap manis
1 tablespoon black vinegar
1. Combine all ingredients in a bowl and mix
well.
2. Lay several sheets of gow gee wrappers out
onto a bench top. Have a tray lined with
baking paper ready to place the prepared
gyoza onto.
3. Place a rounded teaspoon of filling into
the centre of the wrapper. Moisten the
edges with a little water. Fold the wrapper
over the filling but before sealing carefully
pleat on one side. The pastry will look
plain on one side but have a small pleat on
the other. Gently press the pastry to seal.
Repeat with remaining wrappers.
4. Heat frypan on MED/MAX setting.
Heat 1 tablespoon of oil in the frying pan
and place the dumplings, in batches, into
the pan, pleat side up. Cook until the
dumplings are golden on the bottom.
Do not turn. Carefully pour enough water
in the frying pan so that the dumplings are
