Daewoo QT, Operating Instructions & Cook Book, Page: 20 / 22

18
T TO OM MA AT TO O & & O OR RA AN NG GE E SSO OU UP P
1 oz . ( 25 g) butter
1 medium onion , chopped
1 large carrot & 1 large potato , chopped
13 / 4 lb( 800 g) canned , chopped tomatoes
juice and grated rind of 1 small orange
11 / 2 pints( 900 ml) 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 .
F FR RE EN NC CH H O ON NIIO ON N SSO OU UP P
1 large onion , sliced
1 tbsp ( 15 ml) corn oil
2 oz . ( 50 g) plain flour
2 pints( 1.2 litres) hot meat
or vegetable stock
salt and pepper to taste
2 tbsp ( 30 ml) parsley , chopped
4 thick slices French bread
2 oz . ( 50 g) 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 .
SST TIIR R F FR RIIE ED D V VE EG GE ET TA AB BLLE ESS
1 tbsp( 15 ml) sunflower oil
2 tbsp ( 30 ml) soy sauce
1 tbsp ( 15 ml) sherry
1 "( 2.5 cm) root ginger ,
peeled and finely grated
2 medium carrots , cut into fine strips
4 oz . ( 100 g) button mushrooms ,
chopped
2 oz . ( 50 g) beansprouts
4 oz . ( 100 g) mange - tout
1 red pepper , seeded and thinly sliced
4 spring onions , chopped
4 oz . ( 100 g) 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 .
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H HO ON NE EY YE ED D C CH HIIC CK KE EN N
4 boneless chicken breasts
2 tbsp( 30 ml) clear honey
1 tbsp( 15 ml) whole grain mustard
1 / 2 tsp( 2.5 ml) dried tarragon
1 tbsp( 15 ml) tomato puree
1 / 4 pint( 150 ml) 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