Bettys Microwaved Potato Pumpkin Kumara Mash Food

BETTY'S MICROWAVED POTATO, PUMPKIN & KUMARA MASH

Steps:

• Peel and cook vegetables on high in microwave proof dish for about 10 minutes or until soft (depending on power of microwave, mine is 1200 watts).
• Drain excess liquid off vegetables and mash well with cream cheese and seasoning.

PUMPKIN SAVOURY STYLE MASH

Steps:

• Peel pumpkin and roughly chop into small-medium size pieces.
• Place pumpkin in the microwave on high for 3 - 4 minutes or until soft.
• Add tahini paste, curry powder and margarine to the pumpkin.
• Blend together in a food processor until desired consistency.
• Serve immediately.

PUMPKIN & SWEET POTATO (KUMARA) SOUP

Steps:

• Preheat oven to 400 deg. (C). Cook Potato and Pumpkin until browning on the edges. The browner they are, the more flavour they will have but it isn't necessary to completely cook them.
• Melt butter in large stockpot. Add onion, garlic and ginger and cook until onion is transparent. Add curry powder and cook for a minute or two.
• Add browned Pumpkin and Sweet Potato.
• Add chicken stock and bring to boil.
• Reduce heat and simmer until vegetables are cooked (approx 20 - 25 minutes).
• Cool slightly and then blend or puree soup.
• Return soup to pot.
• Add Light Evaporated Milk (or Coconut Cream if using) and season to taste with Salt and Pepper. Reheat until desired temperature is reached.
• Top with sour cream or yoghurt if desired and serve with roll.

VEGETABLE KEBABS WITH CORIANDER COCONUT CREAM SAUCE

Steps:

• Thread vegetables and tofu onto skewers- keep warm.
• Coconut Cream Sauce: Blend all ingredients, warm slightly and pour over kebabs.
• Serve on rice to soak up sauce.

SWEET ROASTED PUMPKIN MASH WITH HOLIDAY FLAVOURS

Steps:

• Place diced pumpkin, oil and spices in a big bowl. Toss to coat.
• Spread pumpkin on a paper-lined baking sheet and bake in the preheated oven at 180°C/350°F for 20 minutes or until nicely browned and tender.
• Remove from baking sheet (make sure to discard cloves) and place in a pot/bowl.
• Using a hand held blender and adding as much water as needed, puree until a thick mash has formed.
• Enjoy! :).

MY MULLIGATAWNY SOUP

Steps:

• Heat oil in large pan, addd onion, garlic,ginger, chilli and spices.
• Cook, until onion is lightly browned and spices are fragrant.
• Add carrot, apple, potato, lentil and chicken stock and then bring to boil, simmering until lentils and vegetables are cooked- about 15- 20 minutes.
• Blend soup until smooth, then add lime juice, coconut milk and coriander.
• Heat through but do not boil.

SAGE AND PUMPKIN MASH

Steps:

• Place pumpkin and potato in a large saucepan and cover with cold water and bring to the boil over high heat and then reduce heat o medium and cook for 12 to 15 minutes or until tender and then drain and return to saucepan and then add sour cream and mash until smooth.
• Place a frying pan over medium heat and add butt and cook for 1 to 3 minutes or until melted and foaming and then add garlic and sage and cook for 2 to 3 minutes or until sage is crisp and butter dark and golden and then remove from heat.
• Spoon mash into a bowl and top with butter mixture and serve.
• NOTE - you could make mash ahead to the end of step 1 and then reheat gently, adding a little milk if too thick and continue recipe from step 2.