Pumpkin Soup

Pumpkin soup is a recipe i have made over 4 decades

  • Butternut pumpkin peeled cut in 1cm chunks
  • 1 onion diced
  • 2 galic cloves diced
  • 1tb organic butter cubed
  • 1tb tomato paste (tomato sauce or passatta can be also used)
  • 2 cup chicken stock salt reduced
  • Season lightly sea-salt, black pepper

Method

  1. Cut ingredient as listed
  2. Place in soup maker
  3. Close lid plug power cord in
  4. Turn to smooth
  5. It can be done on stove in pot but need to stir constant so it doesnt burn on bottom
  6. It can be served with parmesan, cream, toast

I placed sourdough in sandwhich press cooked until started to smoke

  • 1 burger bun sandwhich thin
  • 2 leaf shredded Lettuce
  • 2 slices tomato
  • 1 slice turkey deli

Assemble place into sandwhich press

Chicken and leek sauce

Ingredient serves 1

  • 1 chicken breast fillet sliced into strips
  • 1/2 qty leek sauce (recipe below)
  • 1 1/2 cup mixed organic vegetables (carrot, corn, cauliflower, broccoli , green beans)

Method

  1. Slice chicken into strips
  2. Cook chicken in non stick skillet
  3. Remove keep warm
  4. Cook vegetables in Microwave dish 5 min on high.

Leek sauce (qty serves 2)

  • 1 leek
  • 1tb organic butter
  • 1tb organic extra virgin olive oil
  • 1 cup chicken stock salt reduced massells
  • 1tsp cornflour slurry
  • 1tsp mixed herb
  • 1tb chinese cooking wine
  • 1tb dijon mustard
  • 2 garlic cloves diced
  • Light pinch sea-salt
  • Light pinch black pepper
  • 1tsp lactose free sour cream

Method

Cook all sauce ingredients in non stick skillet until boiling. Stir frequently.

Serve over chicken.

Teriyaki salmon udon & vege

Serves 2

  • 2 x 100g pack udon noodles
  • 1 red onion sliced
  • 1/2 cup cauliflower rice
  • 2 bok choy
  • 1 wonbok (grew in vegepod)
  • 1/2 capsicum
  • 1tb pure sesame oil
  • 2 cups chicken stock
  • 2tb Teriyaki sauce
  • 2 salmon fillets boneless skin free

Method

  1. Chop vegetables similar size pieces for even cooking
  2. Place 1/2 oil in skillet with vegetables and saute until almost cooked through. Add 1/2 teriyaki sauce and mix through.
  3. Divide between 2 serving bowls.
  4. Sprinkle skillet with 1/2 of the remaining oil (cook udon noodles in 2 batches 1 packet per person) and add 1 cup chicken stock with 1 packet noodles. Stir until noodles are cooked add to 1 serving bowl and repeat.
  5. Steam salmon in microwave steamer for 6 minutes while you cook remaining noodles.
  6. Place noodles in 2nd bowl. Salmon on top of each bowl. Add 1/2 remaining teriyaki sauce in each bowl, gently mix well.