porcini

Pumpkin Carrot Soup

30/09/2015 by Lorri Lennox

Pumpkin & Carrot Soup

Peel and cut pumpkin and carrots.

Put water on to boil, add stock powder and salt.

Once boiling, add vegetales and Pumpkin Fiesta Dip Mix.

Cook until vegetables are soft.

Blend in a food processor for a smooth delicious soup!

I always love my soup with a little grated cheese on top, or a blob of sour cream – Go on make it… you won’t regret it, this blend is delicious!! It just wouldn’t be the same without the YIAH. I’ve been making pumpkin soup for years and now I am using Fresh natural herbs & spices that are perfectly blended in flavour-bursting combos! They really DO make such a difference 🙂

Enjoy!

MOCK CHICKEN

15/09/2015 by Lorri Lennox

MOCK CHICKEN

INGREDIENTS:
1.5 tablespoons butter
1 small onion finely diced
1 tomato diced
125gm cheddar cheese
1 egg
1/2 teaspoon YIAH Aussie Roast
2 pinches YIAH Porcini Salt

METHOD:
Melt the butter and saute the onions, do not overcook them as you want a little bit of crunch.
Add chopped tomato, porcini salt and aussie roast. STIR.
Add the cheese and stir until melted.
Crack the egg into mix and STIR fast for a couple of minutes until well combined.
Pour into a bowl. Serve warm as a dip or cover & set aside in fridge to cool for a sandwich spread.

Would be delicious served in a cobb loaf too.

ENJOY!

porcini

Footer