Preparation
1) Peel the onion and chop them with the liquidiser, do the same with the garlic .
Peel and finely chop the ginger . Firstly, sauté the onion and ginger in hot oil .
After 2 minutes add the garlic and sauté this also .
2) Thoroughly clean the pumpkin under warm water with a vegetable brush,
then cut it into 2 – 3 cm cubes . (If a pumpkin other than Hokkaido pumpkin is
being used, it must be peeled in addition) . Add the diced pumpkin to the
onions and ginger and sauté them also . Fill with half the amount of coconut
milk and sufficient vegetable broth to cover the pumpkin well . Cook for
approx . 20 – 25 minutes with the lid on until soft . Mix everything with a
hand blender 5 until smooth . Thereby, add additional coconut milk until the
soup has the correct soft and creamy consistency .
3) Season the soup with orange juice, white wine, sugar, salt and pepper so
that it has both a sweet and a balanced sour-salty note in addition to the
sharp flavour .
Sweet Fruit Spread
Ingredients
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250 g Strawberries or other fruit (fresh or frozen)
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1 packet (about 125 g) Preserving sugar without cooking
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1 dash of Lemon juice
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1 pinch of the pulp of a Vanilla pod
Preparation
1) Wash and clean the strawberries, at the same time removing the green
stems . Drain well in a colander, so that you are rid of excess water and the
spread is not too watery . Slice larger strawberries into small pieces .
2) Weigh 250 g of strawberries and place in a suitable blender jug .
3) Add a dash of lemon juice .
4) If desired, scrape out and add the pulp of a vanilla pod .
5) Add the contents of the packet of preserving sugar without cooking and mix
thoroughly with a hand blender 5 for 45 – 60 seconds . If there are still
large pieces in it, allow it to stand for 2 minutes and then purée it again for
60 seconds .
6) Enjoy the fruit spread straight away or pour it into a glass jar with a screw
cap and firmly seal it .
SSMS 600 E5
GB │ IE
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