44
45
Cream of Mushroom Soup
Place the butter and chopped onion in a large bowl. Cover and cook on
HIGH power for 2-3 mins or until soft. Add the stock, mushrooms and
bouquet garni. Cover and cook on HIGH power for 12-13 mins, or until
mushrooms are soft.
Remove the bouquet garni and blend until smooth. Mix the cornflour
with a little of the milk, then stir in remaining milk. Add to the mushroom
mixture. Cover and cook on HIGH power for 5 mins, or until thickened.
Season and serve with cream swirled on top.
ingredients
SERVES 4
25
g
(1oz) butter
1 small onion, chopped
600ml (1pt) hot chicken
stock
225
g
(8oz) button
mushrooms, sliced
bouquet garni
15ml (1tbsp) cornflour
300ml (½pt) milk
salt and pepper
60ml (4tbsp) single cream
Dish: large bowl
ingredients
SERVES 2
100
g
(4oz) quick cook
macaroni
225
g
(8oz) courgettes,
sliced
100
g
(4oz) bacon, chopped
50
g
(2oz) butter
50
g
(2oz) plain flour
600ml (1pt) milk
100
g
(4oz) cheese, grated
5ml (1tsp) mustard
salt and pepper
Topping
30ml (2tbsp) Parmesan
cheese
30ml (2tbsp) wholemeal
breadcrumbs
Dish: 20cm (8”) casserole
Macaroni Cheese with Courgettes
and Bacon
Cover and cook macaroni in 450 ml (¾pt) boiling water on HIGH power
for 6-8 mins, or until soft. Drain. Place courgettes and bacon in a bowl.
Cover and cook on HIGH power for 3-4 mins, or until soft. Drain. Place
the butter in a large jug. Cook on HIGH power for 20-30 secs. Stir in
the flour and cook for 30 secs, on HIGH power. Gradually add milk, stir
well and cook on HIGH power for approx. 7 mins. or until the sauce is
thick and bubbling. Stir frequently. Add mustard and cheese. Mix in the
macaroni, courgettes and bacon. Season and pour into a casserole
dish, sprinkle over the topping and cook on combination.
Use combination level 2 for 10-11 mins. or until the cheese has melted.
ingredients
SERVES 2
50
g
(2oz) green lentils
10ml (2tsp) oil, 1 small
onion, sliced
3ml (½tsp) grated root
ginger
1 garlic clove, crushed
3ml (½tsp) turmeric
3ml (½tsp) chilli powder
5ml (1tsp) curry powder
150ml (¼pt) natural yoghurt
50
g
(2oz) mushrooms,
sliced
2 tomatoes, peeled and
chopped
150ml (¼pt) hot water
25
g
(1oz) cashew nuts
225
g
(8oz) cooked
basmati rice
Garnish
hard boiled egg slices and
coriander leaves
Dish: large casserole
Lentil Biryani
Soak the lentils in cold water for 1 hour then drain. Place the oil and
onion in a large bowl. Cover and cook on HIGH power for 2-3 mins. or
until softened. Add the ginger, garlic, turmeric, chilli and curry powder.
Cover and cook on HIGH power for 2 mins.
Add the yoghurt, mushrooms, tomatoes, water and lentils. Cover and
cook on HIGH power for 15 mins. or until the lentils are tender and the
liquid has evaporated. Add the lentil mixture and cashew nuts to the
cooked rice and mix thoroughly. Reheat on HIGH power if necessary to
ensure food is piping hot. Garnish and serve.
Soups & snacks
Summary of Contents for NN-GD371S
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