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TOMATO & ORANGE SOUP
1 oz.(25g) butter
1 medium onion, chopped
1 large carrot & 1 large potato, chopped
1¾lb(800g) canned, chopped tomatoes
juice and grated rind of 1 small orange
1½pints(900ml) hot vegetable stock
salt and pepper to taste
1. Melt the in a large bowl at High for 1
minute.
2. Add the onion, carrot and potato and
cook at High 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 at High for
15 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 at High 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 at Medium
for 16 minutes.
4. Pour the soup into serving bowls,
submerge bread and sprinkle
generously with cheese.
5. Cook at Medium 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 at High for 4-5
minutes, stirring once.
3. Add the button mushrooms,
beansprouts, mange-tout, red pepper,
spring onions, water chestnuts and
chinese leaves. Mix thoroughly.
4. Cook at High for 4-5 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
½ tsp(2.5ml) dried tarragon
1 tbsp(15ml) tomato puree
¼ 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 at High for 11-12 minutes.
Rearrange and coat the chicken with
the sauce twice during cooking.
RECIPES
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16. 9. 9. 오후 1:34
