24
_ cooking Instructions
Warm potato salad
Coriander potatoes
1 kg white or red potatoes, halved
¼ cup minced onion
1 garlic clove
1 ½ cups coriander
1 ½ teaspoons salt
1/3 cup extra pure olive oil
Black pepper to taste
1.
Place the potatoes in a 2-litre pot with ¼ cup water, cover with lid and cook on high
power level until the potatoes are tender, from 10 to 12 minutes. Mix once.
2.
Drain off half the water and put the potatoes aside.
3.
Mince the onion, garlic, coriander, salt and olive oil and add to the potatoes, stirring
with a spatula.
4.
Cover and cook on high power level for 3 minutes, serve warm with a little ground
black pepper.
5.
If wished, add 1/8 cup of white wine to the coriander mixture.
* Makes 6 servings
Black bean soup
1 cup minced onion
1 garlic clove, finely chopped
1 cup fried or pureed black beans
1 cup whole black beans, drained
1 ½ cups fried crushed tomato
3 cups chicken stock
1 teaspoon salt
½ cup corn grains
1 sprig coriander
1.
Place the onion and garlic in a deep pot with a capacity of 3 litres, cover with lid and
cook on high power level for 3-5 minutes until tender.
2.
Add the beans, tomato, stock and salt, mix well.
3.
Cook on high power level without lid for 10 minutes, mix and add the corn grains,
cook for 7 more minutes on high power level. Mix thoroughly. Makes approximately 2
litres. We recommend serving half the recipe due to the large quantity obtained.
ME83DW_ZAM_DE68-03760F_EN.indd 24
2012-02-01 �� 7:42:48
