39
Broccoli and Stilton Soup Serves 4
Dish: large bowl
1. Place the butter, oil and onion in a large bowl. Cover and cook on HIGH power for 3 mins.
or until soft.
2. Add the potatoes, cover and cook on HIGH power for 3-4 mins. or until softened.
3. Add the broccoli, hot vegetable stock and nutmeg. Cover and cook on HIGH power for
15-20 mins. or until the broccoli is cooked.
4. Allow to cool and then blend in a food processor until smooth.
5. Stir in the milk and stilton cheese. Season to taste. Reheat the soup on HIGH power for
4-5 mins. or until hot and smooth. Stir frequently.
Ingredients
25 g (1 oz) butter
15 ml (1 tbsp) olive oil
1 onion, finely chopped
350 g (12 oz) potatoes, diced
500 g (1 lb 2 oz) broccoli, cut into florets
850 ml (1
1
⁄2 pts) vegetable stock
3 ml (
1
⁄
2 tsp) grated nutmeg
150 ml (
1
⁄4 pt) semi skimmed milk
100 g (4 oz) stilton cheese, cubed
Salt and pepper
Smoked Haddock Pâté Serves 4
Dish: flat plate + 4 x 3” diameter ramekins
1. Place haddock and lemon juice in dish. Cover and cook on HIGH power for 2 mins. or until
fish flakes easily. Remove bones and flake.
2. Blend the fish with all other ingredients to form a smooth pâté. Divide mixture between
4 ramekins. Smooth over top.
3. Decorate with lemon twists and parsley. (Pâté can be topped with 30ml (2 tbsp) of melted
butter if desired).
I
ngredients
225 g (8 oz) smoked haddock
30 ml (2 tbsp) lemon juice
15 ml (1 tbsp) single cream
15 ml (1 tbsp) horseradish
100 g (4 oz) cream cheese
15 ml (1 tbsp) parsley, chopped
Garnish:
4 slices of lemon
sprigs of parsley
SOUPS & STARTERS
Ingredients
40 g (1
1
/
2
oz) dried Cep mushrooms
50 g (2 oz) butter
1 clove garlic, finely chopped
1 small onion, finely chopped
freshly ground black pepper
250 g (9oz) Arborio rice
300 ml (
1
/
2
pt) hot vegetable stock
12 basil leaves, torn
Parmesan cheese shavings to garnish
Wild Mushroom and Basil Risotto Serves 6
Dish: 3 litre (6 pt) casserole dish
1. Soak mushrooms in 300 ml (
1
/
2
pt) warm water.
2. Place the butter, garlic and onion in a large bowl, cover with cling film and cook on HIGH
power for 3 mins, or until softened. Season with freshly ground black pepper.
3. Stir the rice into the butter mixture and add the hot stock and soaking liquid from the
mushrooms. Cover and cook for a further 5 mins on HIGH power.
4. Stir the mushrooms into the rice mixture. Cover and cook for a further 5 mins. on HIGH
power.
5. Stir and add the basil. Continue to cook for the final 5 mins. on HIGH power. Leave to stand
for approx. 10 mins. and then stir with a fork.
Serving suggestion:
Place the cooked risotto in greased dariole moulds, press in firmly. Then turn out and serve
garnished with shavings of Parmesan cheese.
