68
Soups / Starters
ingredients
St Germain Soup
approx 46 min
SERVES 4
300
g
split peas,
1 leek, thinly sliced,
1 carrot, thinly sliced,
1 onion, chopped,
50
g
butter,
50
g
smoked bacon, diced,
2 garlic cloves,
1 bouquet garni,
3 tbsp cream,
salt & pepper.
Dish: 1 Casserole dish,
3 litres capacity
Wash the split peas in water and drain. Place in the casserole dish
and cover with hot water. Cook on HIGH power for 4-6 mins or until
boiling. Drain. Cook the leek, carrot and onion in butter for 4-6 min
on HIGH power, covered. Add the split peas and the smoked bacon.
Cover with 700 ml of hot water, add the garlic and the bouquet garni.
Cover and cook for 7-9 mins on HIGH power, then 22-25 mins on
SIMMER power, stirring several times during cooking and ensur-
ing that the split peas are always covered by water. When the split
peas mash well, remove the bouquet garni and liquidise in a blender.
Adjust the seasoning and add the cream. Serve with croutons.
ingredients
Quiche Lorraine
approx 46 min
SERVES 6
100
g
back,
smoked bacon,
1 roll of pastry (approx. 300
g
)
100
g
gruyère, grated
130 ml milk,
salt and pepper,
3 eggs,
150 ml cream,
grated nutmeg,
Dish: 25 cm
fl
an dish
Cut the bacon into small pieces. Heat in a covered container at HIGH
power for 1 minute. Drain. Line the
fl
an dish with the pastry. Pre-
heat the oven with the enamel tray in the lower shelf position OVEN
210°C. Cook for 15-20 mins on OVEN 210°C. Arrange the bacon
and the grated gruyère cheese on the rolled out pastry. Mix the milk
seasoned with salt and pepper, the eggs, cream and grated nutmeg
with an electric whisk. Pour into the
fl
an dish with the pastry. Cook for
25 minutes on OVEN 210°C.
ingredients
Stuffed mushrooms
approx 6 min
SERVES 4-6
2 streaky bacon rashers
25
g
grated cheese
3 ml (½ tsp) French mustard
50
g
fresh breadcrumbs
1 egg
60 ml (4 tbsp) milk
15 ml (1 tbsp) fresh parsley,
chopped
salt & pepper,
275
g
fl
at mushrooms,
approx 2.5 cm in diameter,
stalks removed
2 thin slices of cheddar
cheese
1 tomato, thinly sliced.
Dish: microwave rack or dinner
plater and 1 large dinner plate
Cook bacon rashers on a microwave rack or a dinner plate on HIGH
power for 1-2 mins. or until crisping and brown. When cool, chop into
small pieces. In a small bowl, mix together grated cheese, bacon,
mustard and breadcrumbs. Add beaten egg, milk, parsley and
seasoning and mix until well combined. Fill mushroom cavities with
mixture. Cut cheese slices into 1 cm squares and place on top of
fi
lling. Cut tomato slices into segments and place one segment on top
of each mushroom. Place mushrooms in a circle on a plate and cook
on the ceramic plate on HIGH power for 4 mins. or until cheese starts
to melt and mushrooms are just cooked.
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