Pippas eats....ohh lala

Here are the recipes for the lunch we had a Pippas on Thursday.

PUMPKIN & KUMARA SOUP

Ingredients: 
2-3kg Pumpkin
2 large carrots
2 medium Red/purple Kumara
2 celery stalks
1 onion
2 cloves garlic
1 L Chicken Stock
1 L Vegetable stock
300mls cream
100g grated parmesan cheese
Salt & pepper

Method:
1. Peel and cube kumara, carrot & pumpkin. Set aside.
2. Dice onion, garlic and celery. Place in a large pot and saute until onion is clear. Season with salt & pepper.
3. Add the pumpkin, carrot, Kumara & stock and bring to the boil.
4. Lower heat and simmer for 40 mins or until veges are soft.
5. Allow soup to cool slightly then blend till smooth.
6. Stir through cream and freshly grated parmesan. Check seasonings again and add more salt and pepper if needed.

Tips and Tricks:

I've made this soup in different ways but have found it tastes the best when I use powdered stock and make up with boiling water, also it can handle lots of cracked pepper so don't be shy :) I also use and stick blender to blend and just stick it straight in the pot (less cleaning that way). Also you don't need to be "perfect" when cutting up your veges because they all get blended up anyway. It also freezes well too, I usually put some aside before added the cheese and cream and freeze then when I thaw it, I heat it up and add the cream and cheese just before serving. It also always tastes better the next day so if you're having people over you can make it the night before. ENJOY!!! 

RASPBERRY CHEESECAKE BROWNIE

Ingredients:
250g butter
1 C cocoa
1 C caster sugar
3/4 C raspberry jam (I used the jam we made at Heidis last week..YUMMY!)
4 eggs lightly beaten
1 t vanilla extract
1 1/4 C Plain flour
1/4 t baking soda

Method:
1. Melt butter in a saucepan, whisk in cocoa and cook until bubbling.
2. Remove from heat and whisk in sugar and jam. Add eggs & vanilla and stir until smooth.
3. Fold in flour & baking soda. Pour into slice tin lined with baking paper.

Cheesecake topping
1. Beat 250g cream cheese, 1/3 C castor sugar, 1 egg & 1/2 t vanilla extract with electric mixer until smooth.
2. Fold in 1 1/2 C frozen raspberries. Spoon over brownie mix.
3. Bake at 160 degrees celcius for 40-45mins or until cooked. Cool in tin before cutting.

Hope you enjoy these recipes  love Pippa :)