VEG­GIE PASTA CHOWDER

DRUM - - FOOD -

PREPERATIO­N: 15 MIN COOK­ING: 30 MIN SERVES 4 90ml (6T) but­ter 3 large car­rots, cut into thin strips 250ml (1c) celery, thinly sliced 125ml (½c) finely chopped onion 30ml (2T) gar­lic, minced 1,25ml (¼t) dried pars­ley 500ml (2c) chicken stock salt and pep­per 750ml (3c) baby spinach 750ml (3c) pasta, cooked CHEESE SAUCE 90ml (6T) flour 250ml (1c) fresh cream 500ml (2c) milk 500ml (2c) ched­dar cheese, grated 125ml (½c) Parme­san cheese, grated 1 Heat 30ml (2T) but­ter in large pot. Add the car­rots, celery and onion and sauté for 4-5 min­utes. Add the gar­lic and sauté for an­other 30-40 sec­onds. 2 Add the pars­ley, stock and salt and pep­per. Bring to a boil, re­duce the heat and cover. Al­low to sim­mer for about 15 min­utes or un­til the veg­eta­bles are ten­der. Add the spinach and pasta and cook for an­other 5 min­utes.

3 Cheese sauce In a sep­a­rate pan, over medium heat, add the re­main­ing but­ter. Add the flour and whisk for a minute. Pour in the cream and milk and cook un­til the mix­ture bub­bles and be­comes foamy. Stir con­stantly to prevent lumps from form­ing. Add the cheeses and whisk un­til smooth. 4 Pour the sauce over the veg­eta­bles and stir un­til well com­bined.

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RICE PUD­DING

PREPERATIO­N: 5 MIN COOK­ING: 30 MIN SERVES 4 125ml (½c) long-grain white rice, un­cooked 875ml low-fat milk 1 whole stick cin­na­mon pinch of salt 1 egg 60ml (¼c) brown sugar pinch of ground nut­meg 5ml (1t) vanilla essence 80ml raisins 60ml (¼c) sliced al­monds, toasted white choco­late curls OR white choco­late shav­ings to serve (op­tional) 1 In a saucepan over medium heat, add the rice, 750ml (3c) milk, the cin­na­mon stick and the salt. Cook for 20 min­utes, stir­ring fre­quently un­til the mix­ture comes to a sim­mer and be­gins to thicken. 2 In a sep­a­rate bowl, whisk the egg, sugar and the re­main­ing milk un­til well com­bined. Add about 250ml (1c) of the rice mix­ture to the egg mix­ture at a time, whisk­ing to com­bine. 3 Place the rice and egg mix­ture back into the pot. Add the nut­meg and vanilla essence and con­tinue to cook over low heat for 5-7 min­utes or un­til thick­ened. 4 Re­move from heat and stir in the raisins. 5 Serve warm or cold with the al­mond slices and choco­late shav­ings, if us­ing.

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