- Pumpkin & Chilli Chutney Cream Cheese Dip
- French Onion Dip
- Stuffed Mushrooms in SSS BBQ Sauce
- Jacket Potatoes for Brunch
- Savoury Muffins with Miris Gourmet Mustard
- Pumpkin & Leek Soup
- Spiced Pumpkin Soup
- Harissa Soup
1 tub Philadelphia Cream Cheese
2 Tablespoons Miris Pumpkin & Chilli Chutney
Fresh Coriander to garnish (optional)
Leave cream cheese at room temp for 30 mins.
Heat Pumpkin & Chilli Chutney in microwave for 50 secs and spread over the top of cream cheese.
Garnish with chopped coriander leaves & serve with crusty bread & a glass of your favourite red wine.
300g Sour Cream
20g French Onion Soup (1/2 packet or to taste)
1 Tablespoon Miris Gourmet Mustard
1 Tablespoon chopped chives for garnish
Pita Chips / Mixed Raw Veggies to serve
• Combine sour cream, French onion soup mix & mustard, mix thoroughly and refrigerate for an hour before serving.
• Serve with some pita chips or a platter of raw veggies.
Note – you cannot use light sour cream for this recipe as it does not set & remains runny.
½ cup finely chopped red capsicum
½ cup shredded cheese
½ cop diced bacon / ham
2 tablespoons Miris SSS BBQ Sauce
Stalk the mushrooms & mix with other ingredients.
Add mixture back to mushroom cap & either bake for half an hour or cover with foil on the BBQ.
Serve as an entrée or an accompaniment with other dishes. ^Back to top^
4 washed potatoes
Miris Sweet Pumpkin Chilli Chutney
Sour Cream Grated Cheese
Cover Potatoes in foil & bake in oven until soft. Add some grated cheese & a tblspn of Miris Sweet Pumpkin Chilli Chutney. Top with a dollop of sour cream.
Serve with hot bread rolls.
2 cups self raising flour
80g butter, melted
1 cup buttermilk
1 Dessert Spoon Miris Gourmet Mustard
½ cup each –
Grated cheese, chopped ham, diced spring onions and chopped sundried tomatoes
(You can use anything that is savoury)
Combine all wet ingredients first and gently mix into flour – DO NOT OVERMIX
Mix through the grated cheese, ham, spring onions & tomatoes.
Put mixture evenly into muffin cases
Bake in 200C Oven for about 20min!
Great for a Gourmet Picnic / Lunch box treat!
1 kg cubed pumpkin
1 5 litre chicken stock
1 sliced leek
2 potatoes, peeled & chopped
1 diced clove garlic
Miris Gourmet Mustard to taste
Sour cream / thickened cream
Diced & fried bacon pieces (optional)
Place a small amount of olive oil in a pan & heat. Add leek, pumpkin, potatoes, garlic & fry, until the vegies are coated. Add chicken stock & boil until all the veggies are soft. Mash / blend into a smooth thick consistency. Add Miris Gourmet Mustard to taste & stir through the soup. Serve with a dollop of cream & top with fried bacon pieces and parsley.
I tbsp Miris Red Curry Paste
1 kg pumpkin, peeled and chopped
4 cups chicken or vegetable stock
1.5 cups coconut milk
2 Kaffir Lime leaves
1 large red chilli
Coriander for garnish
Fry off Red Curry Paste over medium heat (I do use a little oil here and add an extra chilli and Kaffir lime leaves.
Add pumpkin and stock and cover and cook until tender – 6-10 mins
Puree pumpkin mixture in a blender until smooth.
Return to saucepan and add coconut milk and heat for 3 mins or until hot. Serve sprinkled with finely sliced and seeded chilli and fresh coriander.
Add sliced chicken with coconut milk and simmer 5 mins.
Add 600g cubed silken firm tofu with coconut milk. Heat gently to not break up tofu too much.
Garnish soup with shredded mint, coriander, shallots and chilli.
1 chicken fillet cut into cubes (optional)
1 tablespoon olive oil
1 420g canned Chickpeas rinsed
1 cup red lentils washed thoroughly
1 420g canned diced tomatoes
1 carrot diced
1 onion diced
1 cup of diced green beans
1 celery stalk diced
1 clove garlic
2 Tablespoons finely chopped fresh coriander
1 cup water
4 cups vegetable stock
1 Tablespoon Miris Harissa Paste
Fry chicken, onions & garlic in oil until onions are glazed.
Add all other ingredients & simmer for 20 mins
Serve with a dollop of natural yogurt. (Note – If you want a bigger chilli hit, add more Harissa paste)