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14
Leek and potato soup - serves 4
• 25g (1oz) butter
• 250g potatoes, thinly sliced
• 900g (2lb) leeks, thinly sliced
• 15g (½ oz) flour
• 600ml (1pt) chicken stock
•
salt and pepper to taste
• 150ml (¼ pt) milk
1.
Heat the butter in a large pan and fry the vegetables for 2-3 minutes.
2.
Stir in the flour and add the stock.
3.
Season to taste.
4.
Bring to the boil, stirring all the time.
5.
Place soup mixture into the cooker.
6.
Cover and cook on high for 3-4 hours or auto for 8-9 hours.
7.
Add the milk and cook for a further 30 minutes.
recipes
Beef and vegetables in a red wine sauce - serves 4
• 500g stewing steak
• 1 tbsp vegetable oil
• 2 medium carrots, cut into 1 cm pieces
• 2 stalks celery, cut into 1 cm pieces
• 120g button mushrooms, quartered
• 1 leek, washed and sliced
• 25g flour
• 400g chopped tomatoes
• 250ml beef stock
• 150ml red wine
• 1tsp dried mixed herbs
• ½ tsp salt
• ¼ tsp pepper
•
1 bay leaf
1.
In a frying pan, brown the steak in batches transferring the steak to the cooker.
2.
Add the carrots, leek and celery to the cooker.
3.
Combine the tomatoes, stock, wine, herbs, salt and pepper and bay leaf. Pour over
the vegetables and steak.
4.
Cover and cook on high for 4-5 hours or auto for 9-10 hours.
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