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Stove top Stock:
A basic stock recipe to cook on the hob.
Vegetable Stock:
3 finely chopped carrots
3 chopped celery
3 chopped leeks
1 diced onion
1 bay leaf
2 sprig of parsley
1 tsp. dried thyme
1. Put all the ingredients into a stock pot and
cover with enough water to easily stir them in.
The more water you add, the lighter the flavour
of the stock.
2. Set the stock pot on a medium to high heat
and bring to just under a boil before reducing the
heat to medium low and allowing the stock to
simmer.
3. Let the stock cook for around an hour, stirring
intermittently to circulate the vegetables.
4. Take the stock off the heat and strain to
remove the pieces of veg.
5. Refrigerate and allow cool before splitting into
portions and then freezing immediately.
6. Next time you want to make soup with
vegetable stock in your Tower Soup Maker,
simply take a portion of your stock out of the
freezer and defrost before adding to your Soup
Maker along with the rest of your ingredients, for
the ultimate in home-made comfort cooking.
Check this chart for
basic imperial to metric
conversions of weights.
Metric
Imperial
US cups
250ml
8 floz
1 cup
180ml
6 fl oz
3/4 cup
150ml
5 floz
2/3 cup
120ml
4 floz
1/2 cup
75ml
2 1/2 floz
1/3 cup
60ml
2 floz
1/4 cup
30ml
1 floz
1/8 cup
15ml
1/2 floz
1 tablespoon
Imperial
Metric
1/2 oz
15g
1 oz
30g
2 oz
60g
3 oz
90g
4 oz
110g
5 oz
140g
6 oz
170g
7 oz
200g
8 oz
225g
9 oz
255g
10 oz
280g
11 oz
310g
12 oz
340g
13 oz
370g
14 oz
400g
15 oz
425g
1 lb
450g
Food Allergies
Important Note
:
Some of these
recipes may contain
nuts and/or other
allergens.
Please be careful
when making any of
our sample recipes
that you are
NOT
allergic to any of
the ingredients. For
more information on
allergies, please visit
the Food Standards
Agency’s website at:
www.food.gov.uk
