www.womanthismonth.com 69 November 2013 SPINACH AND ARTICHOKE DIP 500g spinach, frozen, thawed and chopped 300g artichoke hearts, tinned 250ml water 180g cream cheese 60g sour cream 60g mayonnaise 2 tbspns Parmesan cheese, grated salt to taste pepper to taste 1/4 tspns garlic powder • Boil spinach and artichokes in water until tender. Drain. Discard liquid. • Heat cream cheese in microwave until hot and soft. • Remove the cream cheese to a mixing bowl and add the sour cream and mayonnaise, parmesan cheese and garlic powder. • Add salt and pepper to taste and finally fold in the cooked spinach and artichoke hearts. • Whisk everything together. Serve warm in a bowl with corn chips. BUTTERNUT PUMPKIN SOUP 2 tbspns butter, at room temperature 2 tbspns extra-virgin olive oil 1 white onion, finely chopped 3 cloves garlic, crushed 1 medium carrot, finely diced 1 1/2 kg butternut pumpkin, peeled, seeded and cut into 1cm cubes 1 1/2 ltrs water 2 vegetable stock cubes 2 tbspns basil, chopped salt to taste pepper to taste • To make the tomato sauce, put the chopped tomatoes and tomato puré e into a pan and bring to the boil. • Simmer for about 10 minutes to boil off the liquid. • Strain the resulting sauce, taste it and adjust the flavour with salt and pepper. Cool before using. • Preheat the oven to 200 degrees Celsius. • On a foil-covered baking sheet, place the first large piece of kuboos bread. Brush it with the beaten egg completely, and then top with the second piece of kuboos. • Spread a thick layer of tomato sauce over the top, and then sprinkle with grated cheddar cheese and all the toppings. Sprinkle the top with the mozzarella cheese before baking in the preheated oven for 20 minutes. • Remove the pizza from the oven. Cut and serve.
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