Gastroback DESIGN MIXER ADVANCED Operation Instructions Manual page 71

Sweet corn and bacon soup
1 tablespoon oil
1 onion, chopped
4 cloves garlic, peeled and crushed
2 teaspoons ground coriander
1 teaspoon cajun seasoning
2 cups fresh corn kernels, thawed
3 cups chicken stock
250 ml milk
125 ml cream
3 bacon rashers, rind
removed and chopped
2 tablespoons snipped chives
Heat oil in a large saucepan and add
onion, garlic, coriander and cajun season-
ing. Cook over a medium heat, stirring
constantly until onion is soft; add corn,
stock, milk. Bring to boil, then reduce
heat and simmer, covered for 30 minutes.
Cook bacon in a separate pan until crisp,
drain on absorbent kitchen paper. Allow
mixtures to cool. Transfer mixture in two
batches into blender jug using speed 5/
puree, blend until smooth. Return soup to
pan, add cream, bacon and chives, heat
through gently. Serve immediately.
Pumpkin soup
2 tablespoons cooking oil
1 brown onion diced
2 cloves garlic, crushed
400g butternut pumpkin, peeled
and diced
1 litre chicken stock
Heat oil in a hot saucepan, add onions
and garlic and sauté 5 minutes. Add
pumpkin and toss to coat with the onion
mixture, then add the stock and bring mix-
ture to the boil. Reduce heat to simmer for
20 minutes and cook with the lid on until
the pumpkin is cooked. Allow mixture to
cool and transfer in batches to blender jug.
Use speed 5/puree, blend until smooth.
Return pureed soup to saucepan to heat
through, check seasoning before serving.
Sweet peppered tomato soup
1 tablespoon oil
2 cloves garlic, crushed
2 leeks, sliced
2 x 410 g canned tomatoes, mashed
2 teaspoons chicken stock powder
1 tablespoon tomato paste
2 teaspoons brown sugar
1 bay leaf
¼ teaspoon dried thyme
1 teaspoon chopped fresh mint
1 teaspoon chopped fresh coriander
¼ teaspoon ground cloves
pinch cayenne pepper
2 tablespoons chopped fresh parsley
Heat oil in a large saucepan, add garlic
and leeks, cook over medium heat for 2-3
minutes or until leeks are soft. Combine
tomatoes, stock powder, tomato paste,
brown sugar, bay leaf, thyme, mint, cori-
ander, cloves and pepper. Pour into pan
with leek mixture, bring to boil, then
reduce heat and simmer, uncovered for 20
minutes or until liquid has reduced by one
third. Allow the mixture to cool. Transfer
mixture into two batches into blender jug,
using speed 5/puree, blend until smooth.
Ladle soup into serving bowls, sprinkle with
parsley and serve immediately.
SALADS
Prawn salad with raspberry
sauce
500 g cooked prawns, peeled
and deveined
100 g salad mix
100 g snow pea sprouts
1 orange, peeled and seg
mented
2 kiwi fruit, peeled and
sliced
Raspberry Sauce
125 g fresh or frozen raspber-
ries, thawed
2 tablespoons balsamic vinegar
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