45
Soups & starters
Wild Mushroom and Basil Risotto
Soak mushrooms in
00 m
O
ô
pt
warm water. P
O
ace the butter,
gar
O
ic and onion in a
O
arge bow
O
,
&
over with pierced c
O
ing
ÀO
m p
O
ace
on g
O
ass turntab
O
e and cook on
+,
G
+
power for
mins, or unti
O
softened. Season with fresh
O
y ground b
O
ack pepper. Stir the rice into
the butter mi
[
ture and add the hot stock and soaking
O
i
T
uid from the
mushrooms.
&
over and cook for a further 5 mins on
+,
G
+
power. Stir
the mushrooms into the rice mi
[
ture.
&
over and cook for a further 5
mins. on
+,
G
+
power. Stir and add the basi
O
.
&
ontinue to cook for the
À
na
O
5
7 mins on
+,
G
+
power. Leave to stand for appro
[
. 5 mins and
then stir with a fork.
Serving suggestion:
P
O
ace the cooked risotto in greased dario
O
e mou
O
ds, press in
À
rm
O
y.
Then turn out and serve garnished with shavings of Parmesan cheese.
ingredients
SERVES 6
40g (1½ oz) dried Cep
mushrooms
50g (2 oz) butter
1 clove garlic, finely chopped
1 small onion, finely chopped
freshly ground black pepper
250g (9 oz) Arborio rice
300 ml (½ pt) hot
vegetable stock
12 basil leaves, tor n
Parmesan cheese
shavings to gar nish
Dish: Dish: large bowl
ingredients
SERVES 4
25g (1 oz) butter
15 ml (1 tbsp) olive oil
1 onion, finely chopped
350g (12 oz) potatoes, diced
500g (1 lb 2 oz) broccoli,
cut into florets
850 ml (1½ pts) vegetable
stock
3 ml (½ tsp) grated nutmeg
150 ml (¼ pt) semi
skimmed milk
100g (4 oz) stilton cheese,
cubed
Salt and pepper
Dish: large bowl
ingredients
SERVES 4
225g (8 oz) smoked haddock
30 ml (2 tbsp) lemon juice
15 ml (1 tbsp) single cream
15 ml (1 tbsp) horseradish
100g (4 oz) cream cheese
15 ml (1 tbsp) parsley, chopped
Garnish:
4 slices of lemon
sprigs of parsley
Dish: shallow dish + 4 x 3”
diameter ramekins
Broccoli and Stilton Soup
P
O
ace the butter, oi
O
and onion in a
O
arge bow
O
. P
O
ace on g
O
ass turntab
O
e,
cover and cook on
+,
G
+
power for
mins or unti
O
soft. Add the
potatoes, cover and cook on
+,
G
+
power for
mins or unti
O
softened.
Add the brocco
O
i, hot vegetab
O
e stock and nutmeg.
&
over and
cook on ME
',
UM power for 1
1
mins or unti
O
the brocco
O
i is cooked.
A
OO
ow to coo
O
and then b
O
end in a food processor unti
O
smooth. Stir in
the mi
O
k and sti
O
ton cheese. Season to taste. Reheat the soup on
+,
G
+
power for
5 mins or unti
O
hot and smooth. Stir fre
T
uent
O
y.
Smoked Haddock Pâté
P
O
ace haddock and
O
emon
M
uice in dish. P
O
ace on g
O
ass turntab
O
e, cover
and cook on
+,
G
+
power for
mins or unti
O
À
sh
Á
akes easi
O
y. Remove
bones and
Á
ake.
%O
end the
À
sh with a
OO
other ingredients to form a
smooth p
k
t
p
.
'
ivide mi
[
ture between
ramekins. Smooth over top.
'
ecorate with
O
emon twists and pars
O
ey. P
k
t
p
can be topped
with
0 m
O
tbsp
of me
O
ted butter if desired.
IP4405_39Y61BP_01_120817.indd 51
IP4405_39Y61BP_01_120817.indd 51
2012-8-17 13:38:24
2012-8-17 13:38:24
