November 19, 2017 / Lyn Jones / 0 Comments
125g uncooked rice (thoroughly washed & drained)
1 Tab milk
1 tsp curry pdr
2 tomatoes, peeled & diced
1 teacup stock
grated nutmeg to taste
seasonings
45g butter or dripping
2 shallots, or half a small onion (peeled & cut up)
Melt butter, add shallots and when golden brown stir in curry & cook 5 mins.
Add rice, stock (thickened with a little flour if necessary) and milk. Blend all carefully together.
Add more liquid if necessary.
Stir in tomatoes with s/p & nutmeg . Stir gently and often: let simmer til rice is quite tender.
Serve piled up on a hot dish, with slices of tomato placed around it, and sprigs of cress or parsley.
June 24, 2017 / Lyn Jones / 0 Comments
Makes 4 servings
2 medium baking potatoes, peeled & cut into 2″ pieces
1 cup buttermilk
1 Tab butter
2 cups finely mashed pumpkin
2 Tab chunky peanut butter
2 cups low-salt vegie stock
1.5 cups skim milk
1/4 tsp grd cinnamon
1/8 tsp grated nutmeg
2 tsp lemon juice
1. Place the potatoes in a 2-quart (8 cup) saucepan; add cold water to cover. Over med-high heat, bring to boil then reduce heat to low. Cover & simmer 15-20 mins or until tender. Drain well.
2. Transfer potatoes to a blender. Add buttermilk and process until smooth.
3. In a 3-quart saucepan over medium heat, melt butter. Stir in potato mixture, pumpkin & pb; mix until smooth. Stir in the stock, then milk, cinnamon and nutmeg. Cook, stirring frequently, for 4-5 mins. or until heated through. Remove from heat and stir in the lemon juice.