Fact from fiction - focus on self-harm

Recipe: Pumpkin Soup

Ingredients: (serves 4)

• 1/2 a medium-sized pumpkin or 2kg (peeled and chopped)
• 2 garlic cloves (crushed)
• 20g butter
• 2 cream delight potatoes (peeled and chopped)
• 1L chicken/vegetable stock
• 2 Tbsp natural/Greek yoghurt or cream
• Pepper & herbs to taste

Method:

1. Preheat oven to 180c fan-forced. Line a tray with baking paper, place pumpkin onto paper,drizzle with oil and sprinkle with salt and pepper. Bake for 40 minutes or until golden and soft.
2. While pumpkin is baking, prepare other ingredients
3. Then melt the butter in a saucepan over medium heat and add the garlic.
4. Add potatoes and cook for 5 minutes.
5. Add the stock, bring to boil and then reduce to a simmer until potatoes are fully cooked (15 minutes)
6. Stir in the roasted pumpkin and yoghurt/cream and keep on heat for a few more minutes.
7. Allow a few minutes for the soup to cool before blending.
8. Using a blender or food processor, blend the mixture in batches, then return to saucepan over low heat. If using a stick blender, blend in the saucepan over no heat and then return to low heat.
9. Serve and sprinkle with pepper, herbs, chives etc. to taste.

Credit goes to Taste.com for this recipe. For the original recipe go to:
http://www.taste.com.au/recipes/29499/roasted+pumpkin+soup

Recipe: Sweet Chilli & Soy Fish with Asian Greens

Ingredients: - Serves 4

For the fish:

• 1/4 cup soy sauce
• 2tbs sweet chilli sauce
• 2tbs lemon juice
• 3cm piece of ginger
• 1 clove garlic
• 4 pieces of white fish (~600g)*
• 2 green onions/shallots

Veggies:

• Broccoli
• Green beans/snow peas
• Pak choy or buk choy (Chinese cabbage)
• Asparagus
• Carrot (Not green ... I know)

Serve with:

• Brown/white rice 

Method

1. Preheat oven to 200°C. Put saucepan of water on stove and cook rice per packet instruction. 
2. Finely chop ginger and garlic and place in a bowl. Add soy sauce, sweet chilli sauce and lemon juice. Mix.
3. Place each piece of fish on a separate piece of foil. Top each piece with finely chopped green onion. Spoon 2 tbs of the sauce mixture over each piece of fish.
4. Fold up foil to form parcels. Place on a baking tray and bake for 10 to 15 minutes or until cooked through.
5. While fish is cooking, prepare the veggies. Cut broccoli into large florets and carrot into sticks. Roughly chop stalks of pak choy and keep the leaves separate. 
6. Place veggies except pak choy leaves in a pot with a small amount of water.
7. Cover with lid and steam over medium heat for 3-5mins until just soft. Add leaves and cover for a further 30secs. Drain.
8. Once fish is cooked, place rice and veggies on plate and open foil. Pour liquid from foil over rice and veggies. Place fish on top of rice. 

Notes:

* Basa is a very affordable fish. It’s from Vietnam and Thailand so it always comes frozen

and you can actually buy it from the frozen section at Aldi for super cheap. If you’re looking

for something a bit more fancy go for some Blue Grenadier.

Credit goes to Taste.com for this recipe. For the original recipe go to: http://www.taste.com.au/recipes/18487/chilli+soy+fish+with+egg+noodles