recipes_Australia_September_2017

12 recipes+ SEPTEMBER 2017

Leek & Celeriac

Soup with

Hazelnut Crunch

SERVES 4 PREP 20 minutes COOK 30

minutes NUTRITION 1788kJ; 17g fat

(4g sat); 29g carbohydrates; 17g protein;

7 g fibre a serve COST$3.45 a serve

1 leek, pale section only, sliced

Cooking oil spray

450 g celeriac, coarsely chopped

1 clove garlic, crushed

1 litre (4-cups) boiling water

2 large salt-reduced vegetable stock cubes

250 g all-rounder potato, such as desiree,

coarsely chopped

1 pear, halved, peeled, cored, ½ chopped,

½ sliced

1 dried bay leaf

1 cup skim milk

1 quantity Hazelnut Crunch (recipe

right), to serve

1 tablespoon thyme leaves

1 Spray leek with oil. Heat a large

heavy-based saucepan over moderately

high heat. Add leek, celeriac and garlic;

cook and stir for 3 minutes or until soft.

Add the boiling water, crumbled stock

cubes, potato, chopped pear and bay leaf.

Bring to the boil. Reduce heat; simmer,

covered, for 15 minutes or until potato is

very tender. Remove from heat. Remove

bay leaf. Blend soup until smooth. Place

in a clean saucepan.

2 Meanwhile, preheat oven to

180ºC/160ºC fan-forced. Line an oven

tray with baking paper. Place sliced

pear on tray. Spray with oil. Bake for

10 minutes or until browned.

3 Add milk to soup; cook and stir over

low heat for 5 minutes or until heated.

Serve topped with hazelnut crunch,

baked pear slices and thyme.

family reduced fat

Hazelnut Crunch

MAKES 1 quantity PREP 5 minutes

COOK 10 minutes

+ TOP TIP You will need to process

½ slice day-old bread for crumbs.

⅓ cup soft fresh wholemeal

breadcrumbs

1 tablespoon chopped hazelnuts

1 tablespoon linseeds

50g diced bacon, finely chopped

2 teaspoons light olive oil

2 teaspoons thyme leaves

Preheat oven to 180ºC/160ºC fan-forced.

Line an oven tray with baking paper.

Combine breadcrumbs, hazelnuts,

linseeds, bacon, oil and thyme in a bowl.

Spread over prepared tray. Bake for

10 minutes or until golden brown.

MAKE

AHEAD

Soup can be

made up to a day

ahead. Store in an

airtight container

in the fridge

+ ADD IT Spices and citrus zest

are a great way to add flavour to

meals without adding any fat.

+ TRY IT To keep sodium intake

down, use salt-reduced sauces and

stock cubes.

+ USE IT Bulk meals up with

vegetables instead of high-carb

pastas and grains.

REDUCED-FAT

TIPS & TRICKS