HAWKESBURY INDEPENDENT IND 183 AUGUST 2025 | страница 18

What’ s cooking?

WITH CON FROM RICHMOND FRUIT MARKET

MAPLE-ROASTED CARROT, PUMPKIN AND CHICKPEA SOUP

CREAMY MUSHROOMS, LEEKS AND CHICKEN

Prep 25 mins | Cook 45 mins | Serves 4 750g chicken thigh fillets, skin removed 1 tbs seasoned flour ⅓ cup olive oil 2 leeks, trimmed, halved lengthways and finely sliced 2 garlic cloves, thinly sliced ⅓ cup thyme sprigs ½ cup dry white wine 300g Swiss brown button mushrooms, sliced 1½ cups chicken stock 2 tbs lemon juice ½ cup light cream Baby spinach leaves and mashed butternut pumpkin, to serve

‘ VEGGIE SMUGGLER’ CAKE

Prep 20 mins | Cook 50 mins | Serves 6

500g carrots, peeled and cut into 2cm-thick slices 400g peeled butternut pumpkin, chopped into 3cm pieces 1 brown onion, cut into thin wedges 2 garlic cloves, finely chopped 2 tbs olive oil 2 tbs maple syrup 5 cups chicken stock 400g can chickpeas, drained and rinsed Wholegrain toast, to serve

Step 1 Preheat oven to 200 ° C / 180 ° C fan-forced. Line a large baking pan with non-stick baking paper, allowing paper to extend 3-4cm up the sides of the pan. Step 2 Place carrots, pumpkin, onion and garlic in a large roasting pan. Drizzle with oil and maple syrup and toss to coat. Bake, tossing once, for 35-40 minutes until tender. Step 3 Pour vegetable mixture from the roasting pan into a large saucepan. Add stock and chickpeas. Using a hand blender, puree soup until smooth. Warm soup over medium heat until hot. Season with salt and pepper to taste and serve with wholegrain toast.

Step 1 Dust chicken in seasoned flour. Heat 1 tbs oil in a large non-stick frying pan over medium-high heat. Add chicken and cook, turning occasionally, for 5 minutes or until golden. Remove to a plate and set aside. Step 2 Add remaining 2 tbs oil, leeks, garlic and thyme to pan. Cook, stirring often, over medium heat for 4-5 minutes until leeks are tender. Stir in wine and cook for 1 minute. Add mushrooms and cook, stirring often, for 3 minutes. Step 3 Add chicken, stock and lemon juice to pan. Partially cover and simmer, turning chicken occasionally, over low heat for 20 minutes. Stir through cream and season with salt and pepper to taste. Simmer for 5 minutes. Serve with baby spinach leaves and mashed butternut pumpkin.

Preparation 25 mins | Cooking 1 hour | Serves 8

3 cups wholemeal self-raising flour 1¼ cups brown sugar 1 tsp ground cinnamon 1 tsp bi-carbonate of soda 2 / 3 cup coarsely grated carrot 2 / 3 cup coarsely grated zucchini 1 cup coarsely grated kumara( orange sweet potato) 1 cup vegetable or grape seed oil 1 tsp vanilla extract 3 free-range eggs 150g strawberries, hulled and sliced, to serve Cream cheese frosting: 125g cream cheese 50g butter, softened ½ cup icing sugar

Step 1 Preheat oven to 180 ° C. Grease and line a 20cm round cake pan with baking paper. Step 2 Combine flour, sugar, cinnamon and bi-carbonate of soda in a large bowl. Stir to combine and break up any lumps of sugar. Step 3 Place grated carrot and zucchini between sheets of paper towel and squeeze to remove excess moisture. Add carrot, zucchini and kumara to the flour mixture and stir until well combined. Step 4 Combine oil, vanilla and eggs in a jug. Whisk until well combined. Make a well in the flour mixture. Pour in egg mixture and using a large metal spoon, stir until well combined. Spoon mixture into prepared pan. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Remove from oven and stand for 5 minutes then turn out onto a wire rack to completely cool. Step 5 To make the frosting, using an electric hand-mixer, beat the cream cheese and butter until smooth. Beat in icing sugar until light and fluffy. Spread frosting over top of the cooled cake. Top with strawberries. Slice 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.

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18 ISSUE 183 // AUGUST 2025 theindependentmagazine. com. au THE HAWKESBURY INDEPENDENT