– 63 –
Soups, Snacks and Starters
P
OTATO AND
C
ORN
S
OUP
Serves: 6 to 8
Ingredients:
6
rashers bacon, rind removed
1
onion, thinly sliced
500
g
potatoes, peeled and diced
4 cups
chicken stock
1 can (440
g
) creamed
corn
2 tablespoon
À
our, mixed with a little stock
½ teaspoon
thyme
pepper
Method:
1. Chop bacon and place in a 4-litre dish. Cook on
1000 W for 4 minutes. Remove bacon from dish,
and set aside.
2. Add onion and potatoes to dish and cook on
1000 W for 10 to 12 minutes.
3. Add stock and cook on 1000 W for a further 8 to
10 minutes.
4. Mix
À
our with 2 tablespoon of cold water to make
a thin paste, and add to dish with corn, thyme and
bacon. Cook on 1000 W for 6 to 8 minutes. Stir
halfway through cooking. Season with pepper.
S
TEAM
R
OASTED
B
EEF AND
B
EAN
S
OUP
Serves: 2
Ingredients:
100
g
thinly sliced beef
60
g
boiled white kidney beans
(or boiled soybeans)
30
g
sweet
pepper
30
g
(1/6)
onion (thinly sliced)
40
g
celery (thinly sliced)
40
g
cheese(Camembert
cheese)
moderate powdered
cheese
A:
2 pieces
garlic (thinly sliced)
1 piece
rosemary
1 teaspoon
Chinese spirits
1 teaspoon
olive oil
¼ teaspoon
salt
moderate
roughly ground pepper
B:
ѿ
teaspoon
dried stock powder
50 ml
hot water
¼ teaspoon
salt
moderate pepper
Method:
1. Marinate beef with A (let it sit for 10 minutes to
À
avor). Wash the white kidney beans quickly with
water and chop sweet peppers into 1 cm cubes.
2. Put half the onion, celery, beef (try not to
overlap), white kidney beans, sweet pepper, in
the microwave safe casserole, and then spread
on shredded cheese.
3. Pour water into the tank before cooking. Put 2
into B, and sprinkle on cheese powder. Place the
casserole on the center of the grill tray into the
higher shelf position. Select steam 1 for
3 minutes, and then select 300 W + steam for
3 minutes. Finally, select 800 W for 4 minutes.
F
ISHERMAN
S
EAFOOD
S
OUP
Serves: 2
Ingredients:
moderate salt
moderate pepper
1 tablespoon
olive oil
½ teaspoon
stock powder
100
g
clam (sand already spitted)*
1-2 piece
lemon (already sliced into
half-moon
shape)
50
g
tomato
1 teaspoon
thyme (dried)
A:
2 piece
white
¿
sh meat
(80
g
each boneless piece)
2 shrimp
1 piece
garlic
60
g
mushroom (assorted honshimeji,
brown
swordbelt,
À
ammulina)
Method:
1. Cut one piece of
¿
sh into 4 equal sizes. Remove
the shells and intestines from the shrimp. Slice the
garlic, cut open the mushrooms into appropriate
size. Place A in a bowl, add salt and pepper.
Sprinkle with olive oil and stir evenly (leave it
standing for 10 minutes for a stronger
À
avor).
2. Place 1 at the outer side of the grill tray into the
higher shelf position. Select crispy grill and cook
for 12 minutes.
3. Put two cups of boiled water into the Microwave
safe casserole, and dissolve the soup stock in
the water. Add in clams and lemon, cook on
1000 W for 8 minutes, or until the clams open up,
and then
À
avor with salt and pepper.
4. Serve 2 in a dish, decorated with 1 cm minced
tomato and thymes. Place on top the clams and
lemon from 3, and pour in the soup.
Potato and Corn Soup
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2014/7/9 13:33:45
2014/7/9 13:33:45
