Pumpkin Soup

Ingredients

• 1 Bacon Bone
• 2 Cups chicken stock
• 4 medium size potaotes
• 1.5 kg ( 3lbs x 5oz ) pumpkin......I used Butternut.
• 1 large onion
• 1/2 cup cream
• chives
• Salt and Pepper to taste
• Dollop of sour cream ( optional )

How to

• Peel and cut pumpkin and potaotes into small chunks.
• Dice onion and together with the Bacon Bone, pumpkin, potatoes and chicken stock put into a large pot. Season with a little salt and pepper.
• Add some extra water to the pot and cover the ingredients. Bring to the boil.
• Turn down heat, cover and simmer gently for 1 1/2 to 2 hours....you might need to add a little extra water towards the end.
• Remove the bacon bone, drain off about 50% of the liquid....keep some aside just incase your soup is too thick and you need to thin it out.
• Blend with a hand blender until nice and smooth, add cream and mix again, if mixture is too thick add a little of the saved liquid.
• Season to taste with salt and pepper.
• Serve with a dollop of sour cream, chives and a rustic loaf of bread for dipping.

Crash Hot Potatoes

I got this super easy recipe from Pioneer Woman.

ingredients

• New small tound potatoes ( as many as you wish to eat )
• Olive Oil
• Salt
• Black pepper
• Rosemary

How to

• Boil potatoes in a pot of salted water until they are fork-tender.
• Drissle olive oil on a sheet tray, place potatoes on tray leaving plenty of room between each one.
• With a potato masher, gently press down each potato until it slightly mashes. Brush the top of each crushed potato generously with more olive oil.
• Sprinkle potatoes with salt, fresh ground pepper and fresh chopped rosemary ( chives or thyme would make a great alternative ).
• Bake in a 22o degree oven for 20 - 25 minutes until golden brown.

Fluffy Potatoes

Ingredients

• 9 or 10 medium to largepotatoes ( 18 to 20 halves )
• 2 tablespoons olive oil
• 1/2 cup sour cream
• 1 cup of grated cheese, save a little to put on top at the end.
• 2 rashes of bacon
• chives

How to

• Preheat oven to 180 degrees.
• Rinse and dry potatoes, place on a baking tray and drizzle over the olive oil.
• Bake for 35 to 40 minutes, or until tender. Allow to cool for a few minutes.
• While potatoes are baking dice bacon and fry off ready to add to mix.
• Cut each potato in half lengthwise and scoop out inside with a spoon.
• Put potato pulp and sour cream in a bowl and mash, add other ingredients and mix well.
• Place potato cups on a baking tray and spoon some of the mix into each one.
• Put a little extra cheese on top of each.
• Bake until completely warmed through and cheese has melted.

Chicken Macaroni Cheese

This one came out of a magazine....not sure which one.....I thought it would be great for kids...... I also served it up in individual ramekins for a bit of fun.

Ingredients

1. 250 grams short pasta ( Such as rigatoni, macaroni )
2. 60 grams butter
3. 1/3 cup plain flour
4. 3 cups milk
5. 1 cup grated cheddar cheese
6. 1 cup finely grated parmesan cheese
7. 2 cups cooked shredded chicken
8. 3/4 cup frozen peas, thawed ( I used mixed vegetables )
9. 1/2 cup finely chopped fresh chives

How to

1. Cook pasta in well-salted water until just tender, set aside.
2. Melt butter in medium saucepan, add flour, cook, stirring, for about 2 minutes or until mixture thickens and bubbles. Gradually stir in milk, cook, stirring, until sauce boils and thickens, Remove from heat, stir in half the cheeses. Season to taste with salt and freshly ground pepper.
3. Preheat oven to 220 degrees (200 degrees fan-forced)
4. Combine the pasta, chicken,peas chives and half the sauce; mix well. Spread mixture in a shallow 2 litre ( 8 cup ) ovenproof dish. Spread to with remaining sauce and cheeses. bake for about 20 minutes or until brown.