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Recipes
PUMPKIN SOUP
Serves: 4
Ingredients:
1 kg pumpkin, chopped and peeled
1 onion, diced
2 cups chicken stock
1 teaspoon curry powder
pepper
Method:
Place pumpkin and onion in 2-litre casserole dish. Cover and
cook on P10 for 12 minutes. Add chicken stock, curry powder
and pepper. Cook on P10 for 10 minutes. Cool slightly. Purée
pumpkin and liquid in a blender or food processor. Pour into
individual serving dishes and garnish with chives.
POTATO AND LEEK SOUP
Serves: 4 to 6
Ingredients:
800 g potatoes, peeled and diced
1
1
⁄2 cups thinly sliced leeks
2 teaspoons fresh thyme
pepper
2 cups chicken stock
150 ml cream
Method:
Place potatoes, leeks, thyme and pepper in 4-litre casserole
dish. Cover and cook on P10 for 8 to 10 minutes. Stir in
chicken stock. Cover and cook on P10 for 14 to 16 minutes.
Purée soup mixture. Add cream, stir and serve hot or cold in
individual bowls.
SPEEDY NACHOS
Serves: 2 to 4
Ingredients:
1 (310 g) can red kidney beans, drained
1 cup chilli salsa
200 g packet corn chips
1 cup grated cheese
Method:
Mix kidney beans and salsa in a 1-litre dish. Place corn chips
in the base of a flat dish. Pour sauce over beans and top
with grated cheese. Cook on P10 for 4 to 5 minutes.
Note: Chilli salsa can be substituted with your favourite
tomato relish.
GARLIC PRAWNS
Serves: 2
Ingredients:
60 g butter
1 teaspoon minced garlic
1 tablespoon lemon juice
1 tablespoon chopped parsley
500 g peeled green prawns
Method:
Place butter and garlic in a 1-litre dish and cook on P10 for
30 to 50 seconds. Add lemon juice, parsley and prawns.
Cook on P6 for 5 to 7 minutes, stirring halfway through
cooking. Serve in individual ramekins.
Pumpkin Soup
LEMON PEPPER FISH
Serves: 2
Ingredients:
300 g fish fillets
1
⁄4 cup lemon juice
Method:
Place fish, lemon juice and cracked black pepper in a 1-litre
casserole dish. Cook on P6 for 4 to 6 minutes. Let stand for
3 minutes before serving.
GREEN PEPPERCORN CHICKEN
Serves: 4
Ingredients:
500 g sliced chicken breast fillets
2 tablespoons green peppercorns
1 tablespoon seeded mustard
1 teaspoon chicken stock powder
2 tablespoons lemon juice
1
⁄2 cup cream
Method:
Place chicken in a 3-litre casserole dish. Cook on P7 for 8
to 10 minutes stirring halfway through cooking. Mix together
peppercorns, mustard, stock powder, lemon juice and cream.
Pour over chicken, stir. Cook on P10 for 2 to 3 minutes.
IP1208_38E70KP_Eng_07_070629.indd 16IP1208_38E70KP_Eng_07_070629.indd 16 2007-6-29 11:30:092007-6-29 11:30:09