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Cooking Guide
Soups, Snacks and Starters
Pea and Ham Soup
Serves: 6 to 8
Ingredients:
500 g split peas
2 cups water
500 g ham or bacon bones
1 bay leaf
3 cups water, extra
2 rashers bacon, rind removed
1 medium sized carrot,
peeled and diced
1 large onion, peeled and diced
1
/
2
teaspoon thyme
6 cups chicken or bacon stock
Method:
Soak peas in 2 cups of water for at least
1 hour. Drain. Place peas and 3 cups of fresh water
in a 4-litre casserole dish with bones and bay leaf.
Cook covered on HIGH for 10 minutes. Reduce
power to MEDIUM and cook for a further
20 to 25 minutes. Remove meat from bones and set
aside. Discard bay leaf. Place bacon between 2
sheets of paper towel on a dinner plate and cook on
HIGH for 1 to 2 minutes. Crumble bacon with your
fingers. Place meat from bones, carrot and onion in
a small dish and cook on HIGH for 2 minutes. Add
vegetables, bacon, thyme and stock to split peas.
Cook on HIGH for 10 minutes. Reduce power to
MEDIUM and cook for a further 15 minutes.
Serve hot in individual bowls.
French Onion Soup
Serves: 8
Ingredients:
30 g butter
750 g onions, peeled and thinly sliced
2 tablespoons flour
4 cups beef stock
1
/
2
cup white wine
freshly ground black pepper
1 small French stick,
cut into 12 slices
125 g grated Swiss cheese
Method:
Place butter in a 3-litre casserole dish. Cook on
HIGH for 1 minute. Add onions and cook on HIGH
for 6 to 8 minutes. Add flour, stir well and cook on
HIGH for 1 minute. Gradually stir in stock, wine and
black pepper. Cook on HIGH for a further 10 to
12 minutes. Preheat oven on Grill 1. Place slices of
bread on High Rack and cook on Grill 1 for 1 to 2
minutes. Sprinkle with cheese. Cook on Grill 1 for 2
to 3 minutes or until cheese is melted and is slightly
golden. Place bread on top of soup.
Tomato Bacon Soup
Serves: 4 to 6
Ingredients:
4 rashers bacon, chopped
1 onion, diced
840 g can crushed tomatoes
2 tablespoons tomato paste
2 cups chicken stock
1 teaspoon oregano
freshly ground black pepper
Method:
In a 4 litre dish place bacon and onion. Set on HIGH
for 3 minutes. Add tomatoes, tomato paste, chicken
stock, oregano and pepper. Set on High for 8
minutes. Stir. Set on HIGH for 8 minutes. Puree.
Mushroom Soup
Serves: 4
Ingredients:
1 tablespoon butter
250 g mushrooms, sliced
1 tablespoon flour
2 cups chicken stock
1
/
4
cup white wine
1 teaspoon mustard
1
/
2
cup cream
Method:
Place butter and mushrooms in a 2-litre casserole
dish. Cover and cook on HIGH for 5 minutes. Add
flour, stock, wine, mustard and cream to mushrooms
and mix well. Cover and cook on HIGH for 6 to
8 minutes, stirring halfway through cooking.
This soup can be puréed if preferred.
Croutons
Serves: 4 to 6
Ingredients:
4 tablespoons butter
12 slices bread, crusts removed
1 teaspoon mixed herbs (optional)
Method:
Melt butter on HIGH for 1 minute. Preheat oven on
Grill 1. Cut bread into 1 cm cubes. Combine melted
butter and herbs, pour over bread cubes. Mix well
and place on a baking tray. Place on High Rack.
Cook on Grill 1 for 3 to 4 minutes, turning halfway
through cooking.
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