Sunbeam DT5600 User Manual

19

Recipes (continued)

19

Recipes

2 cups self-raising flour
Pinch of salt
2 cups dried pumpkin pieces
2 x 125g cans creamed corn
¾ cup extra light sour cream
½ cup coarsely grated reduced-fat cheddar

cheese

2 eggs, lightly beaten
80g butter, melted
1 long fresh red chilli, finely chopped
2 tablespoons mixed sunflower and pumpkin

seeds

1. Preheat oven to 180C. Spray an 11 x

21cm loaf pan with cooking oil. Line the
base and two long opposite sides with non-
stick baking paper.

2. Sift flour and salt into a large bowl. Add

pumpkin, corn, cream, cheese, eggs, butter
and chilli. Stir until just combined. Spoon
into prepared pan and smooth surface.
Sprinkle with seeds. Bake for about 1 hour
5 minutes or until a skewer inserted into
centre comes out clean.

3. Transfer to a wire rack to cool slightly. Cut

into slices and serve warm.

2 large brown onions, halved, cut into 1cm

cubes

2 large carrots, peeled, halved lengthways,

cut into 1cm-thick slices

500g fresh or frozen thawed green peas
2 x 300g can chickpeas, rinsed, drained

overnight

1. Place onion, carrot, peas, mushrooms

and chickpeas on separate drying racks.
Stack racks and dry for 4-5 hours or until
completely dried (onion may need extra
drying time).

2. Store in an airtight container out of direct

sunlight for up to 6 weeks.

3. To make soup. Combine 1 cup of soup

mixture with 3 cups stock in a medium
saucepan over medium heat. Bring to the
boil and gently boil for 5 minutes. Remove
from heat. Stand for 5 minutes. Stir in ¹⁄³

cup chopped fresh flat-leaf parsley. Taste
and season with salt and freshly ground
black pepper. Serve.