Moroccan Pumpkin Soup

This easy to make soup is a wonderful tummy filler for those cold wintery nights stuck inside. With minimal effort you can throw this together in no time.

Serves: 4

Preparation time: 15 minutes
Cooking time: 30 minutes

Ingredients

• 1.1kg pumpkin, cut into small pieces
• 750ml chicken stock
• 750ml milk
• 1/2 cup cooked white rice
• 2-3 teaspoons sugar
• 1 teaspoon ground cinnamon, to garnish
• salt and ground black pepper

Method

1. Add stock, milk, pumpkin, sugar and seasoning to a large saucepan and bring to the boil, then reduce heat and simmer for about 20 minutes until the pumpkin is tender.
2. Drain the pumpkin, reserving the liquid, and puree it in a blender/food processor, then return to the pan with the liquid.
3. Bring the soup back to the boil again, throw in the rice and simmer for a few minutes, until grains are reheated. Check the seasoning.
4. Pour into bowls and dust with cinnamon. Serve piping hot, with chunks of fresh, crusty bread.
5. Eat!

Hare and Quail Gazpacho

This hearty, meaty dish is a nice addition to any recipe book. While it may seem a bit daunting due to the choices of meats, please don't let them put you off. This gazpacho is incredibly tasty and filling.

Serves: 4

Preparation time: 25 minutes
Cooking time: 50 minutes

Ingredients

• 2 quails, cut into 4 pieces
• 1 rabbit, cut int 8 pieces
• 1.5 litres chicken stock
• 100ml extra virgin oil
• 1 tablespoon smoked paprika
• 6 garlic cloves, chopped
• 3 ripe tomatoes, peeled and chopped
• 1 bunch spinach
• 4 pita breads

Method

1. Heat oil and garlic in large pan on medium-high heat for about 2 minutes, until starting to brown.
2. Add quails and rabbit and cook for 5 minutes, until golden.
3. Add tomatoes and paprika and cook for 5 minutes, until tomato softens.
4. Add stock and bring to the boil. Reduce heat to medium-low and cook for about 30 minutes, until rabbit and quails are cooked through.
5. Remove quails and rabbit from pan and shred meat coarsely. Throw away the bones.
6. Tear 2 pita breads into small pieces. Reheat liquid in a pan to medium and add torn pita and cook for about 2 minutes.
7. Add spinach with shredded meat and cook for about 3 minutes, until heated through.
8. Halve remaining pita bread and divide among serving dishes. Top with gazpacho and serve.
9. Eat!