Zuchinni Zuppa

It’s been a while since I’ve posted, don’t think I haven’t been eating well though! This is a simple and refreshing recipe perfect for the winter cold.

Ingredients
Leek (2 thinly sliced)
Butter (20g)
Peas (1+2/3 cup)
Mint (2 tblsp chopped)
Rice (3/4 cup)
Zucchini (2 small, halved and thinly sliced)
Chick Stock (1.25L 5 cups)
Parmesan (2 tblsp)

Instructions
1. Heat oil & butter in a pot
2. Add leek for 5 mins/until soft
3. Add rice and stir to coat leek
4. Add stock and bring to boil
5. Reduce to low heat and simmer for 15 until rice is almost tender
6. Add peas, zucchini, mint & parmesan
7. Cook for 3-5 mins until warm and slightly soupy

You can also add crispy Prosciutto for additional flavour!

Mulligatawny Soup

by Karen Fowler

More like a mild sweet curry, this recipe is a Fowler family favourite.

Ingredients:
30 g butter
375 g chicken thigh cutlets
1 large onion, finely chopped
1 green apple, finely chopped
1 tabs curry paste
2 tabs plain flour
3 cups chicken stock
1/4 cup basmati rice
1 tabs chutney
1 tabs lemon juice
1/4 cup cream (optional)
salt & pepper

Instructions:
1. Heat butter in large heavy based pan & brown chicken for 5 min and then remove
2. Add onion, apple & curry paste and cook for 5 min until onion is soft
3. Stir in flour, then cook for 2 min
4. Add half the stock and stir until mixture boils and thickens
5. Add chicken and remaining stock to pan and stir until boiling
6. Reduce heat, cover and cook for 1 hour
7. Add rice for the last 15 min
8. Remove chicken, bone and dice meat finely and return to pan
9. Add chutney, lemon juice, cream and seasoning

Enjoy. I usually multiple ingredients by 3 - without the cream will keep in fridge for 3 days or can be frozen