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HEALTH NOTES
+ Pumpkin is rich in vitamin
A and beta-carotene, both
essential for good vision.
+ Coconut milk is high in
lauric acid, which increases
the levels of “good”
cholesterol in the blood.
+ Chilli contains vitamin A,
which is useful for protecting
the body from free radicals.
+ Coriander is rich in vitamins
A, C and K.SERVES 4400ml coconut milk
1 Thai scud chilli, chopped
1 long red chilli, halved (seeded if you want it mild)
1 lemongrass stem, pale part only, bruised
1 kaffir lime leaf, thinly sliced
12g galangal, peeled and sliced
1 tbsp palm sugar
50ml fish sauce
40g chilli paste
800g pumpkin, diced into large chunks
1 lime, juiced(^12) bunch coriander, leaves picked
Coconut yoghurt, to serve
- In a large heavy-based saucepan over
medium heat, warm coconut milk. Add
chillies, lemongrass, kaffir lime leaf and
galangal. Simmer for 2 minutes until
aromatic. 2. Add palm sugar, fish sauce
and chilli paste and simmer until palm
sugar has dissolved. Add the pumpkin,
simmer for 30 minutes or until tender.
Remove from heat, add lime juice to taste.
The soup should taste hot, then sour, then
sweet from the pumpkin and coconut. - Serve with a healthy scattering of
coriander and a dollop of coconut yoghurt.
MALAYSIAN SPICED PUMPKIN AND COCONUT SOUP
SERVES 81 large pineapple, peeled,
core removed and cut
into 5mm discs
30g icing sugar,
for dusting
2 sheets frozen puff pastryFRANGIPANE
100g butter
100g caster sugar
25g plain flour
1 egg
1 tsp vanilla bean paste- For the frangipane, stir the
ingredients together in a bowl
until smooth. 2. Preheat the
oven to 220°C. Line a baking
tray with baking paper. Dust
the pineapple pieces with icing
sugar. Cut the puff pastry
into discs 1cm larger than
the pineapple discs and place
on the prepared baking tray. - Spread the frangipane 5mm
thick across the top of the pastry
discs, leaving a small border
around the edge. Top the discs
with pineapple and dust with
icing sugar. 4. Bake for 10
minutes. Reduce temperature to
180°C and cook for a further 10
minutes or until the frangipane
is brown in the centre and the
fruit is golden. You can lift up
one of the tarts to check the
pastry underneath is crisp; if
not, leave in the oven until firm.
Dust with icing sugar to serve.
PINEAPPLE TARTS
Pineapple tartsLIFESTYLE