This recipe I picked up traveling. Sheree, a chirpy Kiwi girl working at the Solway Lass made it and everybody thought is was great.
- 1 Butternut Pumpkin
- 2 Onions
- 1 Clove of Garlic
- 1 Teaspoon Cummin
- 1/4 cup Honey
- 1/4 cup Sweet Chili
Roast everything until tender and then add:
- 500ml Coconut Cream
- 500ml Vegetable stock
- 500ml Cream
Simmer for 15 mins. Salt & Pepper and Bob’s your uncle.
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- 1kg potatoes
- 3 yellow onions
- 25 anchovy fillets in water, often with dill.
- 400ml light cream OR 200ml cream and 200ml milk
- crumbed bread
- 2 tablesspoons butter
Peel potatoes and onions. Chop onion into thin slices and the potatoes into thin sticks. Take turns putting potatoes, onions and anchovies into a buttered oven safe dish. Begin and finish off with potatoes. Pour half of the cream and some of the anchovies water. Sprinkle some crumbed bread and distribute small amounts of butter here and there. Put in oven at 225 degrees for 45 minutes. Pour the rest of the cream and continue for an additional 30 minutes.