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English Cookbook
- En-19 -
Mushroom Soup
Serves : 4
Ingredients:
15 g butter
250 g mushrooms, sliced
15 g flour
500 ml chicken stock
125 ml white wine
5 g mustard
125 ml 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.
Tip: This soup can be puréed if
desired.
Vegetable Soup
Serves : 4-6
Ingredients:
500 g prepared vegetables of your
choice (carrot, turnips, celery, etc),
finely chopped
1 onion, chopped
30 g butter
30 g cake flour
875 ml chicken stock
salt and pepper
45 g parsley, chopped
Method:
Place vegetables, except onion, in a
3-litre casserole dish. Cover and
cook on HIGH for 8 to 10 minutes.
Set aside. Place onion and butter in
a large casserole dish and cook on
HIGH for 2 to 3 minutes. Add flour to
onion mixture and mix well.
Gradually add 250 ml of stock. Stir
well. Cook on HIGH for 3 minutes,
stirring halfway through cooking. Add
remaining stock and vegetables.
Cook on HIGH for 12 to 14 minutes.
Season with salt and pepper. Serve
sprinkled with chopped parsley.
Baked Custard
Serves : 4-5
Ingredients:
425 ml milk
3 large eggs, lightly beaten
60 g sugar
5 ml vanilla essence
pinch ground nutmeg
Cheese Sauce
Makes : 375 ml
Ingredients:
30 g butter
30 g flour
310 ml milk
salt and pepper
75 g tasty cheese
Method:
Melt butter in a 500 ml jug on HIGH
for 1 minute. Add flour and mix well.
Gradually stir in milk, salt and
pepper. Cook on HIGH for 4 to 5
minutes, stirring halfway through
cooking. Add cheese and cook on
HIGH for a further 1 to 2 minutes.
Stir and serve with the vegetable of
your choice.
Irish Stew
Serves : 8
Ingredients:
750 g lamb, cut into 2 cm cubes
2 carrots, peeled and sliced
2 potatoes, peeled and sliced
500 ml water
40 g packet French Onion Soup mix
1 bay leaf
Method:
Arrange lamb, carrots and potatoes
in a 2-litre casserole dish. Combine
water, soup mix and bay leaf in a
mixing bowl. Pour over meat, carrots
and potatoes.
Cook on HIGH for 5 to 7 minutes
and then cook on LOW for 70 to 80
minutes. Stand covered for 5
minutes. Serve with steamed
vegetables.
European Recipes
Method:
Place milk in a 1-litre glass jug. Cook
on HIGH for 2 minutes. Add eggs,
sugar and vanilla to milk, whisking all
the time. Strain mixture into a 20-cm
round dish and sprinkle with nutmeg.
Cook on LOW for 22 to 25 minutes.
Allow to stand covered for
5 minutes before serving.
Roast Chicken
Serves : 4 to 6
Ingredients:
1.5 kg chicken
15 g melted butter
pepper
Method:
Clean and pat chicken dry with
paper towel. Brush chicken with
melted butter and sprinkle with
pepper. Place chicken breast-side
down on a rack in a shallow dish.
To Cook by Microwave:
Cook on MEDIUM for 45 to 55
minutes, turning halfway through
cooking. Stand for one third of
cooking time, wrapped in foil before
carving.
To Cook by Combination:
Prepare chicken as above. Cook on
Auto Weight Combination or on
COMBINATION 1, allowing 25
minutes per 500 g oven- ready
weight. Turn chicken over halfway
through cooking. Stand for at least
15 minutes, wrapped in foil, before
carving.
Roast Chicken