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Ingredients:

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 cups sliced shiitake mushrooms, trim off bottom of stems
  • 1 quart Vegetable stock
  • 1 cup coconut milk
  • 1 head broccoli, trimmed and chopped
  • 1 tablespoon fresh ginger root, minced
  • 2 tablespoons lime juice, freshly squeezed
  • ¼ teaspoon sea salt
  • ½ cup coriander, chopped

Method:

  • In a large pot, heat oil, add onion and fry until translucent and softened.
  • Add mushrooms, saute for 5 minutes.
  • Pour in vegetable stock and coconut milk. Bring to a simmer.
  • Reduce heat to medium, add broccoli and ginger and cook until broccoli is cooked through.
  • Stir in lime juice and salt.
  • Add soup into bowls and garnish with coriander.
  • Serve hot.

 Hints and Tips:

  • Spring onions an also be added for flavour (when adding the broccoli).
  • Great on a cold evening.
  • Serve with croutons or toasted bread.
  • Chilli can be added for spice. 
  • Noodles can also be added.

Ingredients:

  • 1 sheet puff pastry
  • Vegemite
  • Grated cheese

Method:

  • Preheat oven to 180 degrees.
  • Semi defrost puff pastry.
  • Spread with a generous serve of vegemite (depending on taste).
  • Sprinkle grated cheese on top of vegemite spread.
  • Roll puff pastry lengthways.
  • Bake in oven on tray 10 – 15 minutes until golden brown.
  • Cut into desired slices.
  • Enjoy!

Hints and Tips:

  • These can be pre-cut once rolled lengthways before baking in the oven.
  • More cheese can be sprinkled on top of the pastry before baking.
  • Add other fillings such as tomato paste, cheese and dried herbs.
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