TYNK recipes

Sweet Potato and Ginger Soup
olive oil
1 onion, diced
2 celery stalks, diced
1 leek, sliced
2 sweet potatoes, peeled and diced
3 cm ginger, peeled and sliced
12 clove farlic, crushed
1 L chicken or vege stock
salt and freshly cracked pepper
cream and fresh herbs to tase

Heat a heavy based saucepan over a medium-hihg heat. Add a generous splash of oil, onion, celery and leek. Cook for 5-6 min, stirring often. Add sweet potato, ginger, garlic snd cook for a further 3-4 min. Add enough stock to just cover, add salt and pepper, and bring to the boil. Reduce heat and simmer for 15 min or until sweet potato is tender.

Remove from heat, puree soup using food processor aand pass through a strainer back into a clean saucepan (I didn't do this I just used my bamix in the origin saucepan). To serve, bring soup back to teh boil, check seasoning and add cream if desired and chopped herbs to garnish.

Beef Stroganoff
500 g scotch fillet, cut into strips
oil
1 onion thinly sliced
250 g button mushrooms, sliced
1 clove garlic, crushed
1-2 tsp sweet paprika
250 ml beef stock
1 tbsp Worchestershire sauce
1 tbsp tomato paste
80 ml sour cream
2 tbsp chopped parsley
steamed rice to serve

Heat a large non-stick frypan over a medium-hihg heat. Add oil and half the beef and cook for 3 min, stirring until brown. Transfer to a heatproof bowl. Repeat with the remaining beef.

Return the pan to the heat and add more oil, if required. Add the onion and mushrooms and cook for 5-6 min, stirring often, until softened. Add garlic and paprika and cook for 1 min, until fragrant.

Return the beef to the pan, along with the stock, Worchestershire sauce and tomato paste. Bring to the boil. Reduce heat to low and simmer, covered for 20 mijn, or until the beef is tender.

Check seasoning, add sour cream and parsley and stir to combine. Serve with steamed rice.

Autumn crumble
1 bunch rubarb
4 plums, halved and stoned
2 apples, peeled, cored and sliced
55 g caster sugar
2 tbsp water
150 g soft butter, diced
250 g p-lain flour
150 g soft brown sugar
1/4 tsp ground nutmed
1/4 tsp ground cinnamin
80 g sultanas
50 g flaked almonds

Trim the leaves from the rubarb and cut into 2 cm chunks. Cut the halved plums into wedges.

Heat a heavy-based saucepan over a medium heat and add the rubarb, plums, apples, caster sugar and water. Reduce the heat to low, cover with a lid and cook for 5 - 10 min, stirring often. The fruit should be reduced to a chuncky paste. Remove from heat and allow to cool.

Preheat the oven to 180C

Rub together the soft butter, flour, brown sugar, nutmeg and cinnamin until they resemble fine breadcrumbs.

Stir the saltanas and almonds into the sytewed fruit, then spoon the fruit into a baking dish. Top with the crumble mixture and bake in the preheated oven for 20 min, or until golden brown.

Serve with cream or custard.