RECIPES
24
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TOMATO & ORANGE SOUP
Serves 4
Preparation time - 10 minutes
25g (1oz) butter
125g (5oz) onion, chopped
1 large carrot, finely chopped
1 large potato, finely chopped
800g (1
3
/
4
lb) canned, chopped tomatoes
juice and grated rind of 1 medium orange
900ml (1
1
/
2
pints) hot vegetable stock
salt and pepper to taste
1 Melt the butter in a large bowl on 100P for 30
seconds.
2 Add the onion, carrot and potato and heat on
100P for 6 minutes. Stir halfway through
cooking.
3 Add the tomatoes, orange juice, orange rind and
stock. Mix thoroughly. Season with salt and
pepper to taste. Cover the bowl and cook on
100P for 15 minutes, stir 2 - 3 times during
cooking, until the vegetables are tender.
4 Blend in a food processor. Return to the bowl
and heat on 100P for 5 minutes.
CREAMY MUSHROOM SOUP
Serves 4
Preparation time - 6 minutes
125g (5oz) onion, chopped
225g (8oz) mushrooms, sliced
25g (1oz) butter
25g (1oz) plain flour
300ml (
1
/
2
pint) milk
450ml (
3
/
4
pint) hot vegetable stock
2.5ml (
1
/
2
tsp) dried marjoram
2.5ml (
1
/
2
tsp) dried basil
salt and pepper to taste
150ml (
1
/
4
pint) double cream
1 Cook the onion, mushrooms and butter together
in a bowl on 100P for 5 minutes.
2 Stir in the flour to form a paste, gradually add
the milk and the stock.
3 Stir in the marjoram, basil, salt and pepper to
taste. Cook on 100P for 9 minutes, stir after 5
minutes through cooking.
4 Blend the soup and add the cream. Cook on
100P for 7 minutes.
FISH PIE
Serves 4
Preparation time - 18 minutes
675g (1
1
/
2
lb) potatoes, peeled and chopped
75ml (5tbsp) water
25g (1oz) butter
30-60ml (2 - 4 tbsp) milk
salt and pepper to taste
450g (1lb) fish fillets (e.g. fresh cod)
300ml (
1
/
2
pint) parsley sauce (See Page 29)
25g (1oz) cheese, grated
1 Place potatoes in a bowl, add 75ml (5 tbsp)
water. Cover and cook on 100P for 14 minutes,
until soft enough to mash. Mash with butter, milk
and seasoning.
2 Place fish in a flan dish in a single layer, cover
and cook on 70P for 7 minutes. Flake the fish and
mix with the parsley sauce. Pour into a flan or
casserole dish. Spread the potatoes on top and
sprinkle with the grated cheese.
3 Cook on 70P for 7 minutes, until the cheese has
melted.
GARLIC MUSHROOMS
Serves 6
Preparation time - 4 minutes
50g (2oz) butter
3 cloves garlic, crushed
175g (6oz) mushrooms, quartered
5ml (1 tsp) fresh parsley, chopped
Variation:
Garlic Prawns: Substitute mushrooms with 250g (9oz)
tiger prawns, cooked and peeled.
1 Heat the butter on 100P for 20 - 30 seconds. Stir
in the garlic and cook on 100P for a further 30
seconds.
2 Stir in the mushrooms and parsley and cook on
50P for 10 minutes, stirring 2 - 3 times.
Serve in ramekin dishes with French bread.
R-24STM O/M + CkBk 5/4/01 8:40 am Page 24
