44
RECIPES
Serves 4 - 6
75g celery, sliced
125g carrots, chopped
2 cloves garlic, crushed (see tip, page 47)
100g leeks, sliced
125g black eyed beans, cooked
125g chick peas, chopped
125g kidney beans, cooked
100g sweetcorn, canned
400g chopped tomatoes, canned
1 pint hot vegetable stock
salt and pepper to taste
1 Place the celery, carrots, garlic and leeks in a 2.5 litre
bowl and cook on 100% for 3 minutes.
2 Place the remaining ingredients into the bowl and
mix well.
3 Cook on 50% for 35 minutes, stirring 2 - 3 times
during cooking.
V
EGETABLE
&
BEAN SOUP
Serves 4
15ml (1 tbsp) sunflower oil
225g onion, finely chopped
400g broccoli, broken into small florets
25g plain flour
1 litre (1
3
/
4
pints) hot vegetable stock
300ml (
1
/
2
pint) milk
225g Double Gloucester cheese, grated
salt and pepper to taste
1 Place oil, onion and broccoli in a large bowl, mix well.
Cover and cook on 100% for 5 minutes.
2 Stir in the flour to form a paste, add the stock, milk
and cheese, mix well. Cover and cook on 100% for
10 minutes.
3 Blend in a food processor. Return to bowl and
season. Heat on 70% for 18 minutes, stir 3 - 4 times.
B
ROCCOLI
&
CHEESE SOUP
Serves 2 - 4
50g butter
50g fresh brown breadcrumbs
75g cooked ham, finely chopped
90ml (6 tbsp) double cream
salt and pepper to taste
5ml (1 tsp) fresh parsley, chopped
2 large ripe avocados
15ml (1 tbsp) lemon juice
75g Double Gloucester cheese, grated
fresh parsley sprigs to garnish
1 Place the butter in a bowl and heat on 100% for 30
seconds. Stir in the breadcrumbs and ham, add
enough cream to bind the mixture. Season with salt
and pepper to taste and stir in the parsley.
2 Cut the avocados in half, remove the stone and brush
the flesh with lemon juice. Fill each avocado half with
the breadcrumb mixture.
3 Place the avocados in a large flan dish and sprinkle
with the grated cheese.
4 Place the dish on the low rack, use sequence
programming to cook on 100% for 2 minutes, then
on GRILL - 1 for 8 minutes until brown and crispy.
A
VOCADO AU GRATIN
Serves 2 - 3
6 medium open cap mushrooms
75g butter
2 cloves garlic, crushed (see tip, page 47)
75g fresh breadcrumbs
50g cheese, grated
1 Remove and chop mushroom stalks. Place mushroom
caps on the turntable, open side up.
2 Heat butter with garlic on 100% for 1 minute, stir in
chopped mushroom stalks and breadcrumbs. Fill
mushrooms with mixture, sprinkle with cheese.
3 Cook on GRILL - 3 for 10 minutes.
C
RISPY STUFFED MUSHROOMS
Stilton stuffed mushrooms: Omit garlic and grated cheese. Add 100g Stilton crumbled at Stage 2.
R-898M Cookbook 23/06/2004 15:21 Page 44
