Yield : 4 – 5 Servings

Prep Time / Cook Time : 2 hrs.

Ingredients:

• 2 tbsp. HICAPS PURE – OLIVE OIL

• ½ cup HICAPS BUTTERCREAM – REF MARGARINE

• 500g Kalabasa

• 250g Bacon

• 4 – 5 cloves Garlic

• 400g Coconut Cream

• 1 cup Cup Stock

Procedure:

1. Wash and peel kalabasa, slice into cubes.

2. Roast kalabasa together with garlic and bacon. Drizzle with HICAPS PURE – OLIVE OIL in the oven for 30 -45 mins.

3. Prepare pan, saute HICAPS BUTTERCREAM, garlic and roasted bacon until crispy.

4. Add in the Roasted Kalabasa.

5. Add the stock, season with salt and pepper. Then add in the coconut cream. Boil until thick.

6. Using a blender, puree the soup mixture until smooth and creamy.

7. Serve the soup in a bread bowl.

Bread Bowl (Sour Dough)

Ingredients: Starter

• 700g 1st Class Flour

• 5g Mauripan Instant Dry Yeast

• 300g Water

Dough

• 700g 1st Class Flour

• 5g Mauripan Instant Dry Yeast

• 300g Water

Remix

• 12g Salt

• 3g Diamond Bread Improver

• 100g Sugar

• 40g HICREAM Shortening

Procedure

1.For the starter mixture, dissolve yeast in water.

2. Stir in the flour using a wooden spoon. Keep stirring until you have a smooth paste.

3. Cover loosely to allow gases to escape. Let stand at 26°C for at least 1 hour.

4. The mixture should bubble and have a strong sour smell and set aside.

5. For the dough mixture, Dissolve yeast in water.

6. Mix starter and all the rest of ingredients.

7. Knead until smooth and elastic.

8. Rest for 15 mins.

9. Scale into 538g – 3 pcs. Round and shape.

10. Place onto greased baking trays.

11. Proof until double in size. Bake until golden brown.