YOU Best Recipes: Budget - - Vegetables Fresh From The Farm -

SERVES 4 Prepa­ra­tion time: 20 min Cook­ing time: 45 min

1 Heat the oil in a saucepan and fry the onion, gin­ger and chilli Add the red curry paste and stir- fry for a few sec­onds 2 Add the pump­kin

15 ml ( 1 T) oil 1 red onion, chopped 10 ml ( 2 t) grated fresh gin­ger 1 red chilli, chopped 5 ml ( 1 t) red curry paste 1,5 kg pump­kin, peeled and cubed 750 ml ( 3 c) wa­ter 1 can ( 400 g) light co­conut milk salt and pep­per


250 g flap­jack mix 1 can ( 410 g) wholek­er­nel sweet­corn oil for deep- fry­ing and wa­ter and sim­mer un­til the pump­kin is cooked and nearly mushy 3 Re­move the saucepan from the heat and blend the soup Add the co­conut milk Sea­son with salt and pep­per 4 Sim­mer the soup for 5 min­utes then re­move from the heat 5 Frit­ters Make the flap­jack mix ac­cord­ing to the packet in­struc­tions Add the corn 6 In a saucepan heat enough oil for deep fry­ing Drop ta­ble­spoon­fuls of the mix­ture in the oil and fry Drain on pa­per tow­els 7 Serve the soup with the frit­ters, ex­tra roasted pump­kin cubes and, pump­kin seeds, if pre­ferred

Make your own flap­jack mix for the frit­ters Beat to­gether 2 eggs, 125 ml ( ½ c) milk, 500 ml ( 2 c) self- rais­ing flour and a pinch of salt Add the corn and fry

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