Ingredients
-3 (10.5 ounce) canscondensed chicken broth
-2 cups water
-1/2 cup finely chopped green onions
-1/2 cup uncooked wild rice
-8 slices bacon
-1/2 cup margarine-3/4 cup all-purpose flour-1/2 teaspoon salt-1/4 teaspoon poultry seasoning-1/8 teaspoon ground black pepper-2 cups half-and-half cream-1 1/2 cups cooked, diced turkey meat-2 tablespoons dry sherry
Directions
In a large pot over medium heat, combine chicken broth, water, green onions and wild rice. Bring to a boil, then reduce heat and simmer until rice is tender, 35 to 40 minutes.
Meanwhile, cook the bacon in a large skillet over medium heat until crisp. Allow to cool and then crumble. Set aside.
When rice is tender, melt the margarine in a medium saucepan over medium-low heat. Stir in flour, salt, poultry seasoning and pepper all at once. Cook, stirring, until smooth and bubbly. Stir in half-and-half and cook until thickened, 2 minutes. Stir half-and-half mixture into rice mixture. Stir in bacon, turkey and sherry. Heat through and serve.
Ingredients
-3 tablespoons extra-virgin olive oil
-1 large red onion, chopped
-2 large stalks celery, chopped
-4 cloves garlic, chopped
-2 large carrots, diced
-1/4 pound thinly sliced pancetta, cut into thin strips
-1/2 head Savoy cabbage, finely sliced, blanched and drained
-1/2 bunch Swiss chard, finely sliced
-1 large waxy potato, cut into 1/2-inch cubes
-4 cups low-sodium chicken stock
-3 medium tomatoes, seeded and diced
-1 bouquet garni (1 sprig rosemary, 4 sprigs thyme, 1 bay leaf and 1 bunch parsley, tied together with kitchen twine)
-3 cups cannellini beans (canned or cooked dried beans)
-1 cup spinach, coarsely chopped
-Kosher salt and freshly ground pepper
Directions
Heat the olive oil in a 4-quart pot over medium-high heat. Add the onion, celery, garlic, carrots and pancetta and cook, stirring, until soft, about 5 minutes. Add 4 cups water, the cabbage, chard, potato, chicken stock, tomatoes and bouquet garni. Bring the soup to a gentle simmer and cook 25 to 30 minutes.
Place half of the beans (1 1/2 cups) in a food processor and process until smooth. Add the bean puree and the whole beans to the soup and simmer 10 minutes. Add the spinach and cook 2 more minutes. Season generously with salt and pepper. Ladle the soup into bowls and garnish with cheese.
Ingredients
-750ml dry white wine, such as Semillon-chardonnay, chilled
-1 1/2 cups (375ml) unsweetened apple juice, chilled
-1 1/2 cups (375ml) peach juice, chilled
-6 thin slices (about 1/4) lemon
-1/2 small orange, thinly sliced
-1/2 lime, thinly sliced
-10 round mint leaves
Directions
Place all ingredients in a 2-litre jug with ice. Stir to combine then serve immediately poured into glasses.
Ingredients
-1 large Bethonga or mareeba Gold pineapple, peeled, cored, cut into 3cm pieces (see note)
-3 lebanese cucumbers, unpeeled, cut into 3cm lengths, plus extra wedges, to serve
-55g (1/4 cup) caster sugar
-1L sparkling mineral water, chilled
-3 limes, juiced
-Ice cubes, to serve
Directions
Working in 2 batches, blend pineapple, cucumbers, sugar, 250ml (1 cup) sparkling water and a pinch of salt in a blender to a purée. Strain through a fine sieve into a bowl, stirring vigorously and pressing down with a spoon to extract as much juice as possible. Discard pulp. Blot top of juice mixture with paper towel to remove froth. Transfer to a jug, cover with plastic wrap, then refrigerate until needed or for up to 1 day.
When ready to serve, stir in lime juice. Half-fill glasses with ice, then fill three-quarters full with juice mixture. Top up with sparkling water. Place a cucumber wedge in each to serve.
Ingredients
-Ice cubes, to serve
-200ml vodka
-100ml lime juice, plus the pared rind of 1 lime, cut into strips, to serve
-1L (4 cups) cranberry juice
Directions
Place the ice cubes in a tall serving jug. Pour in the vodka, lime juice and cranberry juice, then stir until combined.
Pour the cranberry cooler into tall glasses, top with a twist of lime rind, then serve immediately.
Ingredients
-1 cup organic raw almonds
-2 tablespoons agave nectar or honey
-1/2 teaspoon vanilla extract
-4 cups filtered water, plus extra for soaking
Directions
Place the almonds in a large bowl and cover with water. Soak at least 4 hours, up to 2 days. Overnight is ideal.
Drain the almonds and place them in a blender with the remaining ingredients. Puree until the almonds are in tiny pieces. Discard the soaking liquid and use new filtered water for pureeing.
Place a strainer in a large bowl and cover the top of the strainer with cheesecloth (this step is important because the almonds will be in such small pieces that the cheesecloth and strainer need to stop them from going into the milk).
Pour the almond milk through the cheesecloth. You may need to do this in stages so the milk can slowly strain through the cheesecloth. It may help taking a spoon to scrape the bottom of the cheesecloth so the milk can pass.
Pour the milk and the almond puree into separate containers and refrigerate until ready to drink." the pureed almonds can be saved and eaten as a breakfast with typical oatmeal toppings, or as a dessert topped with fresh berries!
Ingredients
-1 tbsp vegetable oil
-2 onions, sliced
-3 red chillies, deseeded and finely sliced
-thumb-sized piece ginger, roughly chopped
-2 tsp cumin seeds
-1 tsp Madras curry powder
-½ tsp turmeric
-750g new potatoes, halved
-juice 1 lime
-500ml pot natural yogurt
-small bunch coriander, stalks and leaves finely chopped
-200-300ml vegetable stock, or pea stock (see tip, below)
-300g podded fresh peas (or use frozen)
-lime wedges, to serve
-2 naan bread, to serve
Directions
Heat the oil in a large, deep frying pan. Add the onions and cook over a low heat for 10-15 mins until soft. Throw in the chillies, ginger and spices, and cook for a few mins. Stir in the potatoes and lime juice, coating in the spice mix.
Add the yogurt, coriander stalks and the stock. Simmer slowly for 35-40 mins until the potatoes are soft and the sauce has reduced. Stir through the peas and cook for another 5 mins. Sprinkle over the coriander leaves, and serve with lime wedges and warm naan bread.
