Home Economics
with Ms Athiniotis
Sweet potato and bacon soup
Senior Cafe students prepared a different soup this week using sweet potatoes. We also added one potato to thicken the soup. Bacon goes well with sweet potatoes that are sweet but can be bland. You can reduce the amount of bacon to suit your taste.
Ingredients
4 streaky bacon rashers, thinly sliced
1 brown onion, thinly sliced
4 cups (1L) salt reduced chicken stock
2 (about 800g) gold sweet potatoes, peeled, cut into 3cm pieces
½ cup (125ml) thickened cream
Method:
- Heat a large saucepan over medium- high heat. Cook the bacon, turning, for 4-5 minutes or until golden. Transfer one-quarter of the bacon to a small plate and roughly chop.
- Add the onion to the pan with remaining bacon and cook, stirring, for 3 minutes or until onion softens. Add the stock and sweet potato. Bring to a simmer and cook for 15-20 minutes or until potato is tender.
- Add 1/3 cup (80ml) cream and use a stick blender to blend until smooth. Ladle soup into serving bowls. Top with remaining cream and sprinkle with bacon. Season. Keep leftover soup in an airtight container in the fridge for up to 3 days.
Pathways Food Technology students are preparing finger food for next week's Careers Night. They worked enthusiastically preparing food to make tuna, corn and parsley fritters. This is an easy recipe that is tasty.
Ingredients
4 eggs
1/3 cup milk
2 tablespoons of oil
185g can tuna, drained
1 zucchini, grated
1 cup self-raising flour
¾ cup grated cheese
1 onion, thinly sliced
¼ cup chopped parsley
Method:
1. Preheat oven to 180C / 160C fan forced. Grease 16 holes of two muffin pans.
2. Whisk eggs, milk, and oil in a jug. Combine tuna, zucchini, corn, flour, cheese, onion, and parsley in a large bowl. Season.
3. Make a well. Add milk mixture. Stir until combined. Divide mixture evenly among holes in prepared pans.
4. Bake for 25 to 30 minutes until they are golden and just firm to touch. Stand in pans for 5 minutes. Transfer to wire rack to cool. Serve warm or cold. Makes 16