2 Recipes from the Cofini Kitchen

Here are some 2 fantastic recipes from the Cofini Kitchen; one savoury goodness and the other sweet delicacy.

Curried Chicken and Legume Soup

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→ A nutritious and delicious chunky soup full of healthy goodness.

INGREDIENTS:

1 x packet of Soup Mix that includes beans

1 x double Chicken Breast Fillet

1 x bunch of Silverbeet

4 tbl spoons of Olive Oil

4 tbl spoons of Curry powder

1 Litre Chicken or Vegetable Stock

STEPS -

1. Soak the soup mix for about 15 ,ins and rinse thoroughly - set aside.

2. Wash and chop the silver beet and set aside (discard the stalks)

3. Cut chicken breast in bite size pieces. Season with chicken salt, pepper and a sprinle of curry powder

4. Heat the olive oil in a pot, cook the chicken lightly then remove the chicken from the pot.

5. Add the Soup mix to the pot with the curry powder and fry gently till coated.

6. Put the chicken pieces into the soup mix and stir

7. Add the litre of stock and allow to cook for about 30 mins - gentle boil/simmer

8. Add the chopped silverbeet and cook for an extra 10 mins until wilted and tender.

Enjoy this hearty and nutritious meal.

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Hummingbird Cake

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→ You will need about 4 large bananas for this recipe. The cake can be made 3 days ahead (keep in the fridge in wet/humid weather). The cake is suitable to freeze. Not suitable to microwave.

INGREDIENTS (FOR CAKE):

1 ½ cups plain flour

1 cup caster sugar

½ tsp ground cinnamon

3 eggs lightly beaten

½ tsp bicarbonate soda

¾ cup vegetable oil

¾ cup chopped pecans/walnuts

2 cups mashed overripe bananas

½ cup undrained crushed pineapple in syrup

INGREDIENTS (FOR CREAM CHEESE FROSTING) :

60g philadelphia cream cheese softened

30g butter

1 tsp vanilla essence

1 ½ cups icing sugar mixture

Cake -

1. Preheat oven to 180° C

2. Lightly grease a 23cm square/round cake tin and line with baking paper

3. Sift flour, sugar, cinnamon and soda into a large bowl, stir in eggs, oil, nuts, bananas and pineapple until combined

4. Pour mixture into the prepared cake tin and bake in a moderate oven for about 1 hour, or until cooked when tested, by inserting a skewer, ensuring it comes out clean.

5. Let stand for 10 mins before turning onto a wire rack to cool.

6. Spread cream cheese frosting on the cold cake and decorate with chopped pecans/walnuts

Cream Cheese Frosting -

1. Beat cream cheese, butter and vanilla essence in a medium bowl with electric mixer until light and fluffy

2. Gradually beat in sifted icing sugar until smooth

Enjoy for morning or afternoon tea

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