Soup and Snacks
I
ngredients
100 g (4oz) quick cook macaroni
225 g (8oz) courgettes, sliced
100 g (4oz) bacon, chopped
50 g (2oz) butter
50 g (2oz) plain flour
600 ml (1pt) milk
100 g (4oz) cheese, grated
5 ml (1tsp) mustard
salt and pepper
Topping
30 ml (2tbsp) Parmesan cheese
30 ml (2tbsp) wholemeal breadcrumbs
Macaroni Cheese with Courgettes and Bacon
Serves 2
I
ngredients
50 g (2oz) green lentils
10 ml (2tsp) oil, 1 small onion, sliced
3 ml (
1/2
tsp) grated root ginger
1 garlic clove, crushed
3 ml (
1/2
tsp) turmeric
3 ml (
1/2
tsp) chilli powder
5 ml (1tsp) curry powder
150 ml (
1/4
pt) natural yoghurt
50 g (2oz) mushrooms, sliced
2 tomatoes, peeled and chopped
150 ml (
1/4
pt) hot water
25 g (1oz) cashew nuts
225 g (8oz) cooked basmati rice
Garnish
hard boiled egg slices and
coriander leaves
I
ngredients
25 g (1oz) butter
1 small onion, chopped
600 ml (1pt) hot chicken stock
225 g (8oz) button mushrooms, sliced
bouquet garni
15 ml (1tbsp) cornflour
300 ml (
1/2
pt) milk
salt and pepper
60 ml (4 tbsp) single cream
Cream of Mushroom Soup
Serves 4
Dish: large bowl
1. Place the butter and chopped onion in a large bowl.
Cover and cook on HIGH power for 3 mins or until
soft.
2. Add the stock, mushrooms and bouquet garni. Cover
and cook on HIGH power for 11-13 mins, or until
mushrooms are soft.
3. Remove the bouquet garni and blend until smooth.
Mix the cornflour with a little of the milk, then stir in
remaining milk. Add to the mushroom mixture.
4. Cover and cook on HIGH power for 4 -5 mins, or until
thickened. Season and serve with cream swirled on
top.
Dish: 20 cm (8”) casserole
1. Cover and cook macaroni in 450 ml (
3/4
pt) boiling
water on HIGH power for 8 mins, or until soft. Drain.
2. Place courgettes and bacon in a bowl. Cover and
cook on HIGH power for 3-4 mins, or until soft. Drain.
3. Place the butter in a large jug. Cook on HIGH power
for 40-50 secs. Stir in the flour and cook for 30-40
secs, on HIGH power. Gradually add milk, stir well
and cook on HIGH power for 4-4 mins. or until the
sauce is thick and bubbling. Stir frequently.
4. Add mustard and cheese. Mix in the macaroni,
courgettes and bacon. Season and pour into a
casserole dish, sprinkle over the topping and cook on
HIGH power for 3-4 mins. or until the cheese has
melted.
Lentil Biryani
Serves 2
Dish: large casserole
1. Soak the lentils in cold water for 1 hour then drain.
2. Place the oil and onion in a large bowl. Cover and
cook on HIGH power for 3-4 mins. or until softened.
3. Add the ginger, garlic, turmeric, chilli and curry
powder. Cover and cook on HIGH power for 2 mins.
4. Add the yoghurt, mushrooms, tomatoes, water and
lentils. Cover and cook on HIGH power for 13-17
mins. or until the lentils are tender and the liquid has
evaporated.
To cook rice: add 350 ml boiling water to rice in
large bowl and cook on HIGH power, covered, for 13
mins. stirring halfway.
5. Add the lentil mixture and cashew nuts to the cooked
rice and mix thoroughly. Reheat on HIGH power if
necessary to ensure food is piping hot. Garnish and
serve.
28
12
⁄
12
⁄
12
⁄
12
⁄
Soup and Snacks
25
