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TOMATO & ORANGE SOUP
1 oz.(25g) butter
1 medium onion, chopped
1 large carrot & 1 large potato,
chopped
13/4lb(800g) canned, chopped
tomatoes
juice and grated rind of 1 small
orange
11/2pints(900ml) hot vegetable stock
salt and pepper to taste
1. Melt the in a large bowl on 700W
for 1 minute.
2. Add the onion, carrot and potato
and cook on 700W 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 700W for 18 minutes.
stir 2-3 times during cooking, until
the vegetables are tender.
4. Blend and serve immediately.
FRENCH ONION SOUP
1 large onions, sliced
1 tbsp (15ml) corn oil
2 oz.(50g) plain flour
2 pints(1.2 liters) hot meat
or vegetable stock
salt and pepper to taste
2 tbsp (30ml) parsley, chopped
4 thick slices French bread
2 oz.(50g) cheese, grated
1. Place the onion and oil a bowl, mix
well and cook on 700W for 2
minutes.
2. Stir in the flour to make a paste
and gradually add stack. Season
and add the parsley.
3. Cover the bowl and cook on 490W
for 20 minutes.
4. Pour the soup into serving bowls,
submerge bread and sprinkle
generously with cheese.
5. Cook on 490W for 2 minutes, until
the cheese has melted.
STIR FRIED VEGETABLES
1 tbsp(15ml) sunflower oil
2 tbsp (30ml) soy sauce
1 tbsp (15ml) sherry
1"(2.5cm) root ginger,
peeled and finely grated
2 medium carrots, cut into fine strips
4 oz.(100g) button mushrooms,
chopped
2 oz.(50g) beansprouts
4 oz.(100g) mange-tout
1 red pepper, seeded and thinly
sliced
4 spring onions, chopped
4 oz.(100g) canned water chestnuts,
sliced
1/4 head of chinese leaves, thinly
sliced
1. Place the oil, soy sauce, sherry,
ginger, garlic and carrots in a large
bowl, mix thoroughly
2. Cover and cook on 700W for 5-6
minutes, stirring once.
3. Add the button mushrooms,
beansprouts, mange-tout, red
pepper, spring onions, water
chestnuts and chinese leaves. Mix
thoroughly.
4. Cook on 700W for 6-7 minutes,
until the vegetables are tender. Stir
2-3 times during cooking.
Stir fried vegetables are ideally
served with meat or fish.
HONEYED CHICKEN
4 boneless chicken breasts
2 tbsp(30ml) clear honey
1 tbsp(15ml) whole grain mustard
1/2 tsp(2.5ml) dried tarragon
1 tbsp(15ml) tomato puree
1/4 pint(150ml) chicken stock
1. Place the chicken breasts in a
casserole dish.
2. Mix all remaining ingredients
together and pour over the
chicken. Salt and pepper to taste.
3. Cook on 700W for 13-14 minutes.
Rearrange and coat the chicken
with the sauce twice during
cooking.
RECIPES
KOR-4A6B(영)_미주향(A5).indd 22
2017. 6. 13. 오후 5:15
