Sunbeam Oskar LC7600C, Instruction Booklet

Page: 20 / 36

20
Roast Pumpkin Soup Serves 4
1.5kg pumpkin
2 tablespoons olive oil
Sea salt & freshly ground black pepper
20g butter
1 onion, chopped
1 litre chicken stock
¹/
³
cup cream or sour cream to serve
(optional)
1. Preheat oven to 200°C.
2. Remove skin and seeds from pumpkin and
cut into even sized chunks.
3. Place pumpkin in an oven dish and drizzle
with half the oil. Season with a little salt
and pepper. Bake in oven for about 40
minutes or until tender.
4. In a large saucepan heat remaining oil and
butter. Add onion and cook until tender.
Add the pumpkin and stock and bring to
the boil. Reduce heat, simmer, uncovered,
for 10 minutes. Cool
5. Using the processing bowl fitted with the
universal 's' blade , process soup in batches
until smooth.
6. Return pureed soup to saucepan.
7. Reheat until soup is hot. Serve with cream
and extra ground pepper if desired.
Potato and Leek Soup Serves 4
3 medium leeks, whites only
1 tablespoon olive oil
2 small rashers bacon, chopped
1 kg potatoes, peeled and chopped roughly
2 litres chicken or vegetable stock
Freshly ground black pepper
½ cup grated Parmesan
1. Using the processing bowl fitted with the
variable slicing blade , position the leeks in
the feed tube. Using the food pusher, slice
the leeks thinly.
2. Heat oil in a large saucepan, add bacon
and cook, stirring occasionally, until crisp.
Remove from pan.
3. Add leeks to same pan and cook, stirring
for about 5 minutes or until leeks are
tender. Add potatoes and stock and bring
to the boil; reduce heat and simmer,
uncovered, for about 40 minutes.
4. Remove from heat; cool to room temperature.
5. Using the processing bowl fitted with the
universal 's' blade
, process soup in batches
until smooth.
6. Add cooked bacon to soup and reheat until
soup is hot. Season to taste with freshly
ground pepper.
7. Serve soup topped with parmesan cheese.
Recipes continued
to room temperature
before processing.
21
Mexican style Tomato Soup Serves 6
2 onions, quartered
2 cloves garlic, peeled
1 tablespoon olive oil
2 teaspoons cumin powder
1 teaspoon chilli powder
3 x 400g can chopped tomatoes
500ml water
1 teaspoon brown sugar
1 tablespoon vinegar
2 x 400g cans red kidney beans, rinsed,
drained
Sour cream and flour tortillas to serve
1. Using the processing bowl fitted with the
universal ‘s’ blade , process onions and
garlic until just chopped.
2. Heat oil in a large saucepan, add onions
and garlic and cook on a medium heat
until onions start to soften. Add the
cumin and chilli powder and cook, stirring
until the spices become fragrant. Add
the tomatoes and water; simmer for 20
minutes then remove from heat.
3. Stir through the sugar, vinegar and beans
and allow to cool to room temperature.
4. Using the processing bowl fitted with the
universal 's' blade
, process the soup in
batches until smooth.
5. Return soup to saucepan to heat through,
serve with sour cream and warm flour
tortillas.
Lamb Meatballs
3 cloves garlic, peeled
2 tablespoons finely grated lemon rind
¼ cup mixed fresh herbs
¼ cup lemon juice
sea salt flakes and black pepper to taste
1kg lean diced lamb
1. Using the processing bowl fitted with
the universal ‘s’ blade , process the garlic,
lemon rind, herbs, lemon juice, sea salt
flakes and black pepper for 5-10 seconds.
2. Add the lamb meat to the mixture in the
processing bowl and process for 30-40
seconds or until you have a fine mince.
3. Remove the universal 's' blade and with wet
hands roll the mince mixture into small
balls.
4. Place meatballs onto a tray lined with
baking paper and cover with plastic wrap.
Allow meatballs to rest in the fridge,
preferably overnight or for at least 30
minutes before use.
5. Pan fry the meatballs in batches and serve
with a mint yogurt sauce.
Mint Yogurt Sauce
Freshly chopped mint with a good quality
plain yogurt.
Recipes continued