24
TOMATO & ORANGE SOUP
1 oz.(25g) butter
1 medium onion, chopped
1 large carrot & 1 large potato,
chopped
1
3
/
4
lb(800g) canned, chopped
tomatoes
juice and grated rind of 1 small
orange
1
1
/
2
pints(900ml) hot vegetable stock
salt and pepper to taste
1. Melt the in a large bowl on P-HI for
1 minute.
2. Add the onion, carrot and potato
and cook on
P-HI 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
P-HI 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 P-HI 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 P-60
for 20 minutes.
4. Pour the soup into serving bowls,
submerge bread and sprinkle
generously with cheese.
5. Cook on P-80 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 P-HI 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 P-HI 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 P-HI for 13-14 minutes.
Rearrange and coat the chicken
with the sauce twice during
cooking.
RECIPES
KOR9LBKW,KOR9LBKR,KOR9LBKC,KOR9LBKBL,KOR9LBKM_KOR669R(영)_가로A5.indd 24
2017-11-24 오전 11:17:29
