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Fabulous Recipes

www.fabulousrecipes.net

Pumpkin and Coconut Soup

 

Soup can be made up to 2 days ahead: keep covered in a refrigerator. Soup can also be frozen for up to 2 months.

 

Ingredients

15g butter

1 clove garlic, chopped

500g pumpkin, chopped

1 litre water

2 vegetables stock cubes, crumbled

150ml can coconut cream

 

Method

Heat butter and garlic in large saucepan. Add pumpkin, water, and stock cubes. Bring to the boil. Lower heat and simmer for about 30 minutes or until pumpkin is tender. Remove from heat and allow to cool.

Blend or process pumpkin in batches until smooth. Place in large bowl. Stir in coconut cream and refrigerate overnight before serving.

 

Entree

Smoked Roe and Pate

Ingredients

250g smoked roe, roughly chopped

250g packaged cream cheese

300ml carton sour cream

3 tablespoons chopped parsley

2 gherkins, finely chopped

salt and pepper

1 tablespoon lemon juice

1 teaspoon french mustard

 

Method

Carefully remove thin skin from roe. Place cream cheese into bowl; beat until soft and creamy. Add roe, beat until well combined. Add sour cream, parsley, and gherkins, salt and pepper, lemon juice, and mustard. Mix well

Spoon into serving bowl and refrigerate overnight.

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