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Cream of Mushroom Soup
Place the butter and chopped onion in a large bowl. Cover and cook
on HIGH power for 3 mins or until soft. Add the stock, mushrooms
and bouquet garni. Cover and cook on HIGH power for 13-15 mins, or
until mushrooms are soft. Remove the bouquet garni and blend until
smooth. Mix the cornour with a little of the milk, then stir in remaining
milk. Add to the mushroom mixture. Cover and cook on HIGH power
for 5-6 mins, or until thickened. Season and serve with cream swirled
on top.
ingredients
SERVES 4
25 g (1oz) butter
1 small onion, chopped
600ml (1pt) hot chicken stock
225g (8oz) button mushrooms,
sliced
bouquet garni
15ml (1tbsp) cornflour
300ml (½pt) milk
salt and pepper
Dish: large bowl
ingredients
SERVES 4
100g (4oz) quick cook
macaroni
225g (8oz) courgettes, sliced
100g (4oz) bacon, chopped
50g (2oz) butter
50g (2oz) plain flour
600ml (1pt) milk
100g (4oz) cheese, grated
5ml (1tsp) mustard
salt and pepper
Topping
30ml (2tbsp) Parmesan cheese
30ml (2tbsp) wholemeal
breadcrumbs
Dish: 20cm (8”) casserole
Macaroni Cheese with Courgettes
and Bacon
Cook macaroni in 450ml (¾pt) boiling water on HIGH power for 6-8
mins, or until soft. Drain. Place courgettes and bacon in a bowl. Cover
and cook on HIGH power for 4-5 mins, or until soft. Drain.
Place the butter in a large jug. Cook on HIGH power for 40-50 secs.
Stir in the our and cook for 30-40 secs, on HIGH power. Gradually add
milk, stir well and cook on HIGH power for 6-7 mins. or until the sauce
is thick and bubbling. Stir frequently. Add mustard and cheese. Mix in
the macaroni, courgettes and bacon. Season and pour into a casserole
dish, sprinkle over the topping and cook on HIGH power for 10 mins. or
until the cheese has melted.
ingredients
SERVES 2
50g (2oz) green lentils
10ml (2tsp) oil,
1 small onion, sliced
3ml (½tsp) grated root ginger
1 garlic clove, crushed
3ml (½tsp) turmeric
3ml (½tsp) chilli powder
5ml (1tsp) curry powder
150ml (¼pt) natural yoghurt
50g (2oz) mushrooms, sliced
2 tomatoes, peeled and
chopped
150ml (¼pt) hot water
25g (1oz) cashew nuts
225g (8oz) cooked basmati rice
GARNISH
hard boiled egg slices and
coriander leaves
Dish: large casserole
Lentil Biryani
Soak the lentils in cold water for 1 hour then drain. Place the oil and
onion in a large bowl. Cover and cook on HIGH power for 3-4 mins.
or until softened. Add the ginger, garlic, turmeric, chilli and curry
powder. Cover and cook on HIGH power for 2 mins. Add the yoghurt,
mushrooms, tomatoes, water and lentils. Cover and cook on HIGH
power for 20-25 mins. or until the lentils are tender and the liquid has
evaporated.
Add the lentil mixture and cashew nuts to the cooked rice and mix
thoroughly. Reheat on HIGH power if necessary to ensure food is
piping hot. Garnish and serve.
Soups & snacks