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2. Add the pumpkin and toss to coat with
the onion mixture, then add the stock
and bring the mixture to the boil.
3. Reduce heat to simmer for 20 minutes
and cook with the lid on until the
pumpkin is cooked.
4. Allow mixture to cool and transfer in
batches to the blender jug
5. Use Speed 4 and puree until smooth.
6. Return each pureed batch to saucepan
and gently heat through, check for
seasoning before serving.
PANCAKES
Makes approximately 8-10 pancakes
1
1
cups milk
/
4
1 x 60g egg
2 tablespoons butter, softened
1 cup plain flour
1
teaspoon salt
/
4
Extra butter, for greasing
1. Place milk, egg, butter, flour and salt in
the blender jug.
2. Use Speed 3 and mix to a smooth
batter. Pour batter into a plastic jug.
3. Heat a small greased frying pan over a
moderate heat. Pour a small quantity of
batter into frying pan then move batter
around to cover base of pan.
4. Cook until bubbles come to the surface
and break.
5. Carefully turn the pancake over and
cook until golden brown.
6. Remove from pan. Continue cooking
with remaining batter.
Serve with maple syrup and ice cream.
CREPES
Makes 10 – 12 crepes
3 x 60g eggs, lightly beaten
1
1
cups milk
/
4
2 tablespoons butter, melted
1 teaspoon vanilla essence
1
1
cups plain flour
/
2
teaspoon salt
1
/
4
Extra butter, for greasing
1. Add eggs, milk, butter, essence, flour and
salt to the blender jug
2. Use Speed 3 and mix to a smooth
batter.
3. Lightly grease crepe pan and heat over
a moderate heat.
4. Pour sufficient batter into the pan to
cover thinly and evenly.
5. Crepes will cook quickly in 1-2 minutes;
overcooking causes crepes to toughen.
6. Carefully turn crepes over and cook
until golden.
Serve with raspberry sauce
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