50
Soups and Starters
I
ngredients
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.
Ingredients
25 g (1 oz) butter
1 small onion, chopped
600 ml (1 pt) hot chicken stock
225 g (8 oz) button mushrooms, sliced
bouquet garni
15 ml (1tbsp) cornflour
300 ml (
1/
2
pt) milk
salt and pepper
60 ml (4 tbsp) single cream
Cream of Mushroom Soup
Serves 4
Dish: 3 litre (6pt) bowl
Oven Accessory: glass turntable
1. Place the butter and chopped onion in a large bowl. Cover and cook on
HIGH
power for
3 mins. or until soft.
2 Add the stock, mushrooms and bouquet garni. Cover and cook on
HIGH
power for
15-20 mins. or until mushrooms are soft.
3. Remove the bouquet garni and blend the soup until smooth. Mix the cornflour with a little of
the milk, then stir in remaining milk. Add to the mushroom mixture.
4. Cover and cook on
HIGH
power for 5 mins. or until thickened. Stir halfway. Season and
serve with cream swirled on top.
Pizza Pies
Serves 4
Dish: round pizza tray
Oven Accessory: glass turntable, metal tray and low rack
1. Preheat the oven on
TURBO-BAKE 250°C and GRILL 1
.
2. Unroll the pastry and cut out 4 x 10 cm (4") circles.
3. Spread the tomato sauce over the pastry circles, then sprinkle over the ham/salami, basil,
black olives and mozzarella.
4. Place two of the pizzas on a pizza tray on the low rack and cook in the preheated oven on
TURBO-BAKE 250°C + GRILL 1
for 8 mins, or until the pastry is golden and crisp.
5. Repeat with the remaining tray.
I
ngredients
425 g (15 oz) packet ready-rolled puff pastry
150 ml (10 tbsp) ready-made tomato sauce
100 g (4 oz) ham or salami, diced
10 fresh basil leaves, chopped
60 ml (4 tbsp) pitted black olives
100 g (4 oz) grated mozzarella
SOUPS & ST
AR
TERS
