Food, Wine, Company
Recipes from ESRA's New Community Cookbook
PEAR AND ZUCCHINI SOUP
RECIPE BY IRENE GEE
SERVES 6 Ingredients 2 tablespoons canola oil 5 dark green zucchinis 1 large onion, chopped 2 leeks, chopped 2 large pears, peeled and chopped 2 large potatoes, peeled and chopped 2 cinnamon sticks or ¼ tsp dried cinnamon 1 bay leaf 3 cups of pareve chicken stock ½-¾ cup coconut milk |
Method
- Heat the oil, add the onions, leeks, zucchini and cook covered until soft.
- Add the potatoes, pears, cinnamon, bay leaf, lemon zest and stock. Simmer for 20 minutes until all the vegetables are soft.
- Remove from heat and revoke the cinnamon stick and bay leaf.
- Liquidize and add the coconut milk. Add salt or sugar if necessary.
- Serve hot or cold with a swirl of cream if desired.
- Note – the pears may be replaced with golden delicious apples if preferred.
RUM AND RAISIN CHEESECAKE CHOCOLATE CRUST RECIPE BY BARBARA NATHAN SERVES 6-7 Ingredients |
FOR CRUST 150 g plain flour |
FOR FILLING: |
Method
- Heat the oil, add the onions, leeks, zucchini and cook covered until soft.
- Add the potatoes, pears, cinnamon, bay leaf, lemon zest and stock. Simmer for 20 minutes until all the vegetables are soft.
- Remove from heat and revoke the cinnamon stick and bay leaf.
- Liquidize and add the coconut milk. Add salt or sugar if necessary.
- Serve hot or cold with a swirl of cream if desired.
- Note – the pears may be replaced with golden delicious apples if preferred.
FISH AND BROCCOLI BAKE RECIPE BY MARISE GORDON SERVES 6 |
Ingredients 225 g broccoli Salt and pepper 400 ml crème frâiche 1 tablespoon cornflour (less if crème frâiche is full fat) 85 g Parmesan grated 2 teaspoons Dijon mustard 350 g salmon inI 2 inch cubes 350 g white fish in 2 inch cubes Breadcrumbs |
Method
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