18
TTOOMMAATTOO && OORRAANNGGEE SSOOUUPP
1 oz.(25g) butter
1 medium onion, chopped
1 large carrot & 1 large potato, chopped
13/4lb(800g) canned, chopped tomatoes
juice and grated rind of 1 small orange
11/2pints(900ml) hot vegetable stock
salt and pepper to taste
1. Melt the butter in a large bowl at High for 1 minute.
2. Add the onion, carrot and potato and cook at High for 6
minutes. stir halfway through cooking.
3. Add the tomatoes, orange juice, orange rind and stock. Mix
thoroughly. Season with salt and pepper to taste. Cover the
bowl and cook at High for 18 minutes. stir 2-3 times during
cooking, until the vegetables are tender.
4. Blend and serve immediately.
FFRREENNCCHH OONNIIOONN SSOOUUPP
1 large onion, sliced
1 tbsp (15ml) corn oil
2 oz.(50g) plain flour
2 pints(1.2 litres) hot meat
or vegetable stock
salt and pepper to taste
2 tbsp (30ml) parsley, chopped
4 thick slices French bread
2 oz.(50g) cheese, grated
1. Place the onion and oil in a bowl, mix well and cook at High
for 2 minutes.
2. Stir in the flour to make a paste and gradually add stock.
Season and add the parsley.
3. Cover the bowl and cook at Medium for 18 minutes.
4. Pour the soup into serving bowls, submerge bread and
sprinkle generously with cheese.
5. Cook at Medium high for 2 minutes, until the cheese has
melted.
SSTTIIRR FFRRIIEEDD VVEEGGEETTAABBLLEESS
1 tbsp(15ml) sunflower oil
2 tbsp (30ml) soy sauce
1 tbsp (15ml) sherry
1"(2.5cm) root ginger,
peeled and finely grated
2 medium carrots, cut into fine strips
4 oz.(100g) button mushrooms,
chopped
2 oz.(50g) beansprouts
4 oz.(100g) mange-tout
1 red pepper, seeded and thinly sliced
4 spring onions, chopped
4 oz.(100g) canned water chestnuts,
sliced
1/4 head of chinese leaves, thinly sliced
1. Place the oil, soy sauce, sherry, ginger, garlic and carrots in a
large bowl, mix thoroughly
2. Cover and cook at High for 5-6 minutes, stirring once.
3. Add the button mushrooms, beansprouts, mange-tout, red
pepper, spring onions, water chestnuts and chinese leaves.
Mix thoroughly.
4. Cook at High for 5-6 minutes, until the vegetables are
tender. Stir 2-3 times during cooking.
SSttiirr ffrriieedd vveeggeettaabblleess aarree iiddeeaall wwhheenn sseerrvveedd wwiitthh mmeeaatt oorr ffiisshh..
HHOONNEEYYEEDD CCHHIICCKKEENN
4 boneless chicken breasts
2 tbsp(30ml) clear honey
1 tbsp(15ml) whole grain mustard
1/2 tsp(2.5ml) dried tarragon
1 tbsp(15ml) tomato puree
1/4 pint(150ml) chicken stock
1. Place the chicken breasts in a casserole dish.
2. Mix all remaining ingredients together and pour over the
chicken. Salt and pepper to taste.
3. Cook at High for 12-14 minutes. Rearrange and coat the
chicken with the sauce twice during cooking.
RECIPES
