Mushroom & Potato Hotpot

Ingredients:

  • 100g/3.5oz sweet potato, cubed
  • 4 mushrooms, chopped
  • 12g/0.42oz Cambrooke Baking Mix
  • 1 tsp/3g Cambrooke Chicken Consomme (+1 cup boiling water)
  • 30g/1oz coconut milk
  • Optional: 1 tbsp/14g Worcestershire Sauce
  • Optional: 1/2 tsp/2.5g Wholegrain Mustard

You will also need olive oil, salt & pepper to season.

Directions:

  • Microwave potato for 5 minutes or until cooked through.
  • Fry mushrooms in 1 tsp. oil for 4 minutes.
  • Add potato and Baking Mix. Season with salt & pepper.
  • Gradually add Consomme, stirring all the time.
  • Add coconut milk. Stir & reduce sauce for 7 minutes.
  • Serve with low protein rice or bread.

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