19
Recipes (continued)
19
Recipes
Pumpkin, corn & chilli loaf
Serves: 8-10
Preparation: 15 mins (not including pumpkin drying time)
Cooking: 1 hour 5 mins
2 cups self-raising flour
Pinch of salt
2 cups dried pumpkin pieces
2 x 125g cans creamed corn
¾ cup extra light sour cream
½ cup coarsely grated reduced-fat cheddar
cheese
2 eggs, lightly beaten
80g butter, melted
1 long fresh red chilli, finely chopped
2 tablespoons mixed sunflower and pumpkin
seeds
1. Preheat oven to 180C. Spray an 11 x
21cm loaf pan with cooking oil. Line the
base and two long opposite sides with non-
stick baking paper.
2. Sift flour and salt into a large bowl. Add
pumpkin, corn, cream, cheese, eggs, butter
and chilli. Stir until just combined. Spoon
into prepared pan and smooth surface.
Sprinkle with seeds. Bake for about 1 hour
5 minutes or until a skewer inserted into
centre comes out clean.
3. Transfer to a wire rack to cool slightly. Cut
into slices and serve warm.
Soup mix
Makes: 2 cups dried mixture
Preparation: 10 mins
Drying: 4-5 hours
2 large brown onions, halved, cut into 1cm
cubes
2 large carrots, peeled, halved lengthways,
cut into 1cm-thick slices
500g fresh or frozen thawed green peas
2 x 300g can chickpeas, rinsed, drained
overnight
1. Place onion, carrot, peas, mushrooms
and chickpeas on separate drying racks.
Stack racks and dry for 4-5 hours or until
completely dried (onion may need extra
drying time).
2. Store in an airtight container out of direct
sunlight for up to 6 weeks.
3. To make soup. Combine 1 cup of soup
mixture with 3 cups stock in a medium
saucepan over medium heat. Bring to the
boil and gently boil for 5 minutes. Remove
from heat. Stand for 5 minutes. Stir in ¹⁄³
cup chopped fresh flat-leaf parsley. Taste
and season with salt and freshly ground
black pepper. Serve.
