1 cup tomato puree
puree, cream, salt and sugar. Turn
until mixed. The whisk prevents the
1 cup fresh cream
temperature down to low and sim-
flour from creating clumps. Slowly
1 tbsp sugar
mer for another 20 minutes. Serve
add broth, whilst stirring, and raise
1 ¼ tsp salt
with basmati rice, roti or naan.
heat to high and bring to a boil.
Method
Spinach and blue cheese soup
milk and let it simmer for about 5
In a food processor, combine the
Ingredients
minutes. Add the blue cheese and
marinade ingredients (except the
6 tbsp butter
stir until blended, followed by the
chicken) and blend until smooth
2 onions, chopped
spinach and cook for 3 more min-
for an extra smooth sauce. Pour
1 cup fresh cream
utes. Add the cream, salt, cayenne
into a bowl and add chicken to the
1 cup flour
pepper and simmer for another
marinade, mix until chicken is well
12 cups chicken broth
5 minutes. Remove from stove
coated. Cover and refrigerate over-
4 cups milk
and allow it to cool. Pour soup in
night, or up to 24 hours. In a large
1kg chopped spinach
a blender a little at a time and
frying pan, heat the butter over
250g blue cheese, crumbled
puree. Ladle into individual bowls
Reduce heat to medium and add
high heat. Remove the chicken
and serve.
from the marinade and place
Method
into a heated frying pan. Cook
Sauté onions in butter in a large
Coconut cupcakes
for 3 minutes, until the chicken is
pot over medium heat for 3 min-
Cupcake ingredients
cooked through. Add the tomato
utes. Add flour and stir with a whisk
350g butter, room temperature
Public Sector Manager • July 2019
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