Ginger carrot cream soup

Ingredients (serves 2):
4 carrots, skin removed
4 thin slices of ginger
3 cups good quality chicken stock
1 cup thick cream
2 tbsp unsalted butter
2 stalks of fresh spring onions, tied into a knot
small bunch of coriander
pepper and salt to taste

Method:
1. Boil the carrots until soft and blend them in a food processor until smooth.
2. Place the butter, ginger and spring onions in a pot and saute until fragrant.
3. Add the carrots and stir the mixture for another 5 minutes.
4. Pour in the chicken stock and let the soup boil for another 10 minutes on medium heat. Add pepper and salt to taste.
5. Once soup is boiling, add the cream and stir the soup for another 5 minutes.
6. Sieve out the ginger and spring onions. Serve immediately with a dollop of cream and a sprig of coriander.

Recipe source: Family magazine (Feb 2007)

Mexican chicken enchiladas

Ingredients (serves 4):
4 pieces fresh wraps (from supermarkets)
2 chicken breasts
1 tbsp oyster sauce
3 tbsp salsa sauce
1 tbsp Worchester sauce
1 tsp ground black pepper
1 cup shredded cheddar cheese
2 medium tomatoes, sliced thinly
1 tbsp oyster sauce
1 tsp mint sauce
1 tsp raw cane sugar
1 cup thick cream
1/4 cup lemon juice
2 tbsp olive oil
bunch of fresh coriander

Method:
1. Marinate the chicken with oyster sauce, salt, pepper and raw cane sugar for 10 minutes.
2. Grill the chicken in a pan for 5 minutes. Remove from pan, slice it in strips and leave it aside.
3. Take one wrap and place some chicken strips on it. Top with salsa sauce, mint sauce, coriander and tomatoes and wrap it up firmly. Repeat the method for the other wraps.
4. Place the 4 enchiladas in a tray and sprinkle cheddar cheese, lemon juice and a dollop of thick cream. Bake in the oven at 175 deg C for 35 minutes until the cheese becomes golden brown.
5. Remove from the oven and serve with fresh greens.

Recipe source: Family magazine (Feb 2007)