78
SOUPS AND
ST
AR
TERS
Soups and Starters
Ingredients
25 g (1 oz) butter or
margarine
1 large onion, peeled and
finely chopped
675 g (1
1/
2
lb) carrots,
peeled and sliced
4 sticks celery, chopped
1 litre (1
3/
4
pt) hot
vegetable stock
1 small orange, grated rind
and juice of
salt and pepper
30 ml (2 tbsp) chopped
parsley
Carrot & Celery Soup
Serves 4
Dish: 3 litre (6pt) bowl
Oven Accessory: glass turntable
1. Place the butter and onion in bowl. Cover and cook on HIGH
power for 3 mins. or until softened.
2. Stir in the carrots and celery. Cover and cook on HIGH
power for 8-10 mins. or until vegetables are softened. Stir
halfway during cooking.
3. Pour in the stock. Cover and cook on HIGH power for 5 mins.
and then LOW power for 15 mins. or until the vegetables are
tender.
4. Drain the vegetables and coarsely puree with a little of the
stock, then return to the bowl with the remaining stock.
5. Add the orange rind and juice, season to taste. Cover and
cook on HIGH power for 3-4 mins. or until piping hot. Serve
garnished with chopped parsley.
Loaded Jacket Potato Skins
Serves 4
Oven Accessory: glass turntable, metal tray + low rack,
then enamel shelf
1. Place bacon on a microwavable plate, cover with a piece of
kitchen roll and cook on HIGH power for 2 mins. Cut into
pieces.
2. Cook potatoes on the auto program for jacket potatoes (see
page 54).
3. Preheat the oven on CONVECTION 220°C.
4. Allow the potatoes to cool slightly and cut in halve
lengthways, cool and scoop out enough potato in order to
leave
1cm of potato and create a ‘shell’. Mix the potato with the
mozzarella cheese, pieces of bacon, salt and pepper. Place
on the enamel shelf and cook on CONVECTION 220°C for
20 mins.
Variations;
(Instead of bacon and cheese), add tuna, sweetcorn and
sour cream to the potato before filling the shells.
Ingredients
2 rashers thick bacon
4 potatoes (approx. 200-
250 g/ 7- 9 oz per potato)
75 g (3oz) Mozzarella
cheese (grated)
salt and pepper
