ENTREE

Sweet Potato & Coconut Soup with Cinnamon Biscotti
A very simple and pure thick soup. Serves 4.

Ingredients:
• 2 large sweet potatoes diced
• 1 medium onion diced
• 1 medium carrot diced
• 300ml chicken stock
• 300ml water
• 1 bay leaf
• 1 cup coconut milk
• Chilli flakes & black sesame seeds for garnish
• Salt & pepper to taste

Method:
Put all the ingredients (except coconut milk and chilli flakes) into a pot and bring to the boil until the carrot is cooked.
Blend finely (for about 3 minutes).
Add coconut milk and stir well until combined.
Sprinkle with chilli flakes, black sesame seeds, salt and pepper before serving.

Cinnamon & Dried Currant Biscotti

Ingredients:
• 1 cup plain flour
• 1 tsp baking powder
• 1 tsp cinnamon powder
• ½ cup coconut
• Small handful dried currants
• ½ cup sugar
• 1 egg
• 1 tsp water
• 1tsp vanilla essence

Method:
Beat eggs, vanilla essence and caster sugar on high speed for 3 minutes until the colour is creamy.
Mix it with the flour, baking powder, cinnamon powder.
Bake at 160˚C for 35 minutes or until light golden brown.
Cool, slice, and place on trays.
Bake again at 150˚C for 15 minutes or just enough to be crunchy.