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Cooking Guide
Soups, Snacks and Starters
Potato and Corn Soup
Serves: 6 to 8
Ingredients:
6 rashers bacon,
rind removed
1 onion, thinly sliced
500 g potatoes, peeled and diced
4 cups chicken stock
1 can (440 g) creamed corn
2 tablespoons flour, mixed with
a little stock
1
/
2
teaspoon thyme
salt and pepper
Method:
Chop bacon and place in a 4-litre dish. Cook on
HIGH for 4 to 6 minutes. Remove bacon from dish,
and set aside. Add onion and potatoes to dish and
cook on HIGH for 8 to 10 minutes. Add stock and
cook on HIGH for a further 8 to 10 minutes. Mix flour
with 2 tablespoons of stock and add to dish with
corn, thyme and bacon. Cook on HIGH for
4 to 6 minutes. Stir halfway through cooking.
Season with salt and pepper.
Crab and Corn Soup
Serves: 4 to 6
Ingredients:
1 tablespoon oil
1 onion, finely chopped
425 ml boiling chicken stock
1 can (300 g) creamed corn
salt and pepper
1 can (170 g) crabmeat, drained
150 ml milk
3 tablespoons cream
chopped parsley for garnish
Method:
Place oil and onion in a 3-litre casserole dish. Cover
and cook on HIGH for 2 to 4 minutes. Add chicken
stock, corn, salt and pepper. Cook on HIGH for 5
minutes. Add crabmeat and milk and mix well. Cook
on HIGH for 3 minutes. Stir in cream and sprinkle
with parsley. Serve.
Spicy Tomato Soup
Serves: 4
Ingredients:
1 onion, sliced
2 small red chillies, chopped
2 cloves garlic, crushed
2 x 400 g cans tomato pieces
1 tablespoon tomato paste
1
1
/
2
cups chicken stock
1 teaspoon dried oregano
salt and pepper
Method:
Place onion, garlic and chilli in a 3-litre dish and
cook on HIGH for 1 to 2 minutes. Add tomatoes and
tomato paste and cook on HIGH for 8 to 10 minutes.
Pour in the stock and oregano. Cover and cook on
HIGH for 15 minutes. Purée in a food processor or
blender if desired. Season to taste with salt and
pepper. Serve in individual soup bowls.
Mini Quiches
Makes: 36
Ingredients:
4 sheets ready rolled puff pastry
3 eggs, beaten
1
1
/
2
cups milk
125 g bacon, rind removed,
bacon chopped
6 spring onions, finely chopped
salt and pepper paprika
Method:
To Cook by Convection:
Preheat oven to 180˚C. Cut pastry with a scone
cutter and fit into 6 cm diameter greased patty tins.
Beat together eggs and milk and seasoning. Place
small amount of bacon and spring onion in the base
of each pastry case.
3
/
4
fill each pastry case with
egg mixture. Sprinkle with paprika. Cook on 180˚C
for 15 to 20 minutes.
C
Potato and Corn Soup