WITH CON FROM RICHMOND FRUIT MARKET
CREAMY CAULIFLOWER & CHESTNUT SOUP
500gr chestnuts 2tbs . olive oil 2 leeks , trimmed , halved lengthways and thinly sliced 3 garlic cloves , finely chopped 750gr cauliflower florets ( about 1 medium cauliflower ) 6 cups chicken stock Reduced fat sour cream and chopped chives , to serve
Halve chestnuts lengthways through the middle . Place in medium saucepan , cover with cold water and bring to the boil . Gently boil for 15 – 20 mins until tender and flesh peels away easily from the shell . Drain . While still warm , remove shell and the papery thin skin . Set peeled chestnuts aside . Heat oil in a large saucepan over medium heat . Add leeks and garlic and cook , stirring often , for 4-5 minutes or until leeks soften . Add cauliflower and cook , stirring for 3 minutes . Add stock , cover and bring to the boil . Reduce heat , partially cover and simmer , stirring occasionally , for 20 minutes or until cauliflower is tender . Reserve and roughly chop ½ cup of the
chestnuts . Add remaining chestnuts to soup . Cook for 2 minutes . Using a stick blender , blend soup until smooth . Gently heat until hot . Season with salt and pepper to taste . Ladle soup into serving bowls . Top with sour cream . Chopped reserved chestnuts and chives . Serve .
SPINACH , BASIL & PEPITA PESTO WITH GNOCCHI & TOMATOES
600 g fresh potato gnocchi 1 tbs olive oil 200gr grape or cherry tomatoes , halved lengthways Extra grated parmesan and basil leaves , to serve Spinach , basil & pepita pesto 30gr baby spinach 1 garlic clove , crushed ¼ cup basil leaves ¼ cup grated parmesan 1 / 3 cup olive oil
To make the pesto combine all ingredients in a food processor Process until almost smooth . Season with salt and pepper to taste . Set aside . Bring a large saucepan of salted water to the boil . Add gnocchi and cook following packet instructions . Drain and set aside . Heat 1 tbs olive oil in a large frying pan over mediumhigh heat . Add tomatoes and
gently toss over heat until hot and tender . Toss through gnocchi . Swirl through pesto . Sprinkle with extra grated parmesan and basil leaves . Serve .
delicious !
STRAWBERRIES WITH RICOTTA FRENCH TOAST SANDWICHES
200gr fresh ricotta cheese ½ tsp . vanilla extract ¼ cup castor sugar 8 x ½ cm - thick slices baguette bread ( cut on the diagonal ) 2 eggs ( at the room temperature ) ½ cup milk 2 tbs . butter or margarine 500gr strawberries , hulled and thickly sliced Honey or maple syrup to serve
Beat ricotta , vanilla and 1tbs . sugar in a bowl until smooth . Spoon mixture over 4 slices of baguette bread . Top with remaining . Whisk eggs , milk and remaining 2 tbs . sugar in a bowl . Heat butter or margarine in a large non stick frying pan over medium heat . Gently dip sandwiches into beaten eggs to coat and cook for 2-3 minutes on each side until golden . Place on serving plates . Top with sliced strawberries , drizzle with honey or maple syrup and serve .
The Living Room Soup Kitchen in Richmond NEED YOUR HELP !
The pantry is low and we desperately need help filling it
Anything you can spare is much appreciated .
DONATIONS CAN BE DROPPED AT Richmond Barber Shop Shop 9 / 16 East Market Street , Richmond
LONG LIFE MILK • TUNA • CUSTARD CANS OF SPAGHETTI & BAKED BEANS SPAGHETTI SAUCES • TOOTHPASTE • BISCUITS CEREALS • SANDWICH SPREADS • TIN FRUITS TINNED HAM AND SPAM
20 ISSUE 155 // APRIL 2023 theindependentmagazine . com . au THE HAWKESBURY INDEPENDENT