Papaya, Carrot & Sweet Corn Soup

Home style Chinese comfort food. This is great to drink in Summer or Winter for hydration

Ingredients

½ papaya, peeled and chopped into large chunks
1 sweet corn- chopped into large chunks
1 carrot, chopped
750ml-1L water
80g rock sugar
2 honey dates
1 ginger slice
1 white fungus (optional)

Method

1. Add all the ingredients into a pot and boil for 10 minutes
2. Reduce heat to low and simmer for 10 minutes
3. Serve warm or cool

Sweet Corn and Bean Enchiladas

Serves 4

Ingredients 

12 enchilada tortillas
1 tablespoon olive oil
1 small red onion, chopped
1 red capsicum, diced
1 zucchini, grated
1 teaspoon chilli powder
½ teaspoon paprika powder
1 large tomato, diced
310g can corn kernels, drained
400g can red kidney beans, rinsed, drained
200g jar taco sauce
¾ cup grated tasty cheese
Sour cream, to serve
Guacamole, to serve

Method

Preheat oven to 180°C. Wrap tortillas in foil. Warm in oven for 10 minutes.

Meanwhile, heat oil in a frying pan over medium heat. Add onion, capsicum and zucchini. Cook for 3 minutes. Add chilli powder and cook, stirring, for a further 2 minutes. 

Add tomato and cook, stirring, for 2 to 3 minutes or until soft. Add corn, beans and salt and pepper. Remove from heat and stir to combine. 

Grease a large baking dish. Place 1/4 cup filling on 1 warm tortilla (keep remainder wrapped in foil as you work). Roll up. Place, seam side down, in baking dish. Repeat with remaining tortillas and filling. 

Spoon taco sauce over tortillas. 

Sprinkle with cheese. Bake for 10 to 15 minutes or until cheese melts. Serve immediately with sour cream and guacamole.

Sweet Corn & Potato Soup

This is a very filling soup for a cold winter's day :)

Ingredients
6 medium potatoes, peeled and quartered
500ml chicken or vegetable stock
1 medium onion, chopped
2 cloves garlic, crushed
175g rind-less bacon, finely chopped
310g corn kernels
185ml light evaporated milk
Salt and pepper, to taste
Parsley for garnish

Method

1. Heat a large non-stick saucepan over a high heat. When hot, add the bacon and cook, stirring for 5 minutes, until golden. Remove and set aside.
2. Place the potatoes, onion, garlic and stock into the saucepan.
3. Bring to the boil and then lower the heat and simmer, partially covered, until the potatoes are soft.
4. Place the potato mixture into a food processor. Then add bacon and process until smooth.
5. Place mixture back into saucepan. Add corn kernels and evaporated milk to the potato mixture and bring almost to the boil. Remove from heat.
6. Season with salt and pepper to taste and serve. Garnish with parsley

Notes & Tips

Evaporated milk contains less fat than cream, allowing you to rekindle your love for creamy food :)