¾ cup cashews
2 ½ cups water
1 ½ tablespoons Massell stockpowder (chicken style)
1/3 cup savoury yeast flakes
½ teaspoon garlic powder
½ teaspoon onion powder
3 tablespoon cornflour
1 cup tinned asparagus pieces
1 cup tinned corn kernels
Place all sauce ingredients (only ½ the asparagus and corn) into blender and blend on high for 2 minutes. Stir in remaining asparagum and corn. Pour over pastry, place pastry lid on top and bake in oven for 30-40 minutes until pastry is cooked. If cooking on the stove for precooked pastry shells, simmer in saucepan for 5 minutes until mixture is thick.
His compassions fail not, they are new every morning.
Lamentations 3:22-23
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