60
I
ngredients
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) hot 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
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 Micro for 3
mins. or until soft.
2. Add the potatoes, cover and cook on HIGH
Micro for 3-4 mins. or until softened.
3. Add the broccoli, hot vegetable stock and
nutmeg. Cover and cook on HIGH Micro for
15-20 mins. or until the broccoli is cooked.
I
ngredients
2 ready to bake frozen garlic baguettes
50 ml (2 fl.oz) olive oil
15 ml (1 tbsp) white wine vinegar
pinch caster sugar
15 ml (1 tbsp) crème frâiche
15 ml (1 tbsp) chopped fresh parsley
5 ml (1 tsp) Dijon mustard
100 g (4 oz) stilton, crumbled
1 gem lettuce, shredded
1 avocado, peeled and sliced
salt and pepper
Oven Assessory: Panacrunch Pan + Glass
turntable
1. Pre-heat Panacrunch Pan on Combination:
GRILL 1 + MEDIUM Micro for 4 mins. Place
baguettes on pan and cook on Combination:
GRILL 1 + SIMMER Micro for 5-6 mins.
2. Blend together the oil, vinegar, pinch of
caster sugar, crème frâiche, parsley and
mustard.
3. Stir in the crumbled stilton and season. Toss
the lettuce and the sliced avocado.
4. Split open the hot loaves and fill with the
salad mixture. Serve immediately.
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 Micro
for 6 mins. or until hot. Stir frequently.
Cheese and Garlic Loaf
Serves 4
