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RECIPES
VEGETABLE & BEAN SOUP
Serves 4-6
75g celery, sliced
125g carrots, chopped
2 cloves garlic, crushed
100g leeks, sliced
125g black eyed beans, cooked
125g chick peas, chopped
125g kidney beans, cooked
100g sweetcorn, canned
400g chopped tomatoes, canned
600ml (1 pint) hot vegetable stock
salt and pepper to taste
1 Place the celery, carrots, garlic and leeks in a
2.5 litre (approx. 4 pints) bowl and cook on
100P for 3 minutes.
2 Place the remaining ingredients into the bowl
and mix well.
3 Cook on 50P for 40 minutes, stirring 3-4
times during cooking.
STUFFED PEPPERS
Serves 2-4
4 large green, red or yellow peppers
225g minced pork
200g cooked rice
75g red pepper, finely chopped
75g spring onions
15ml (1 tbsp) garlic purée
5ml (1 tsp) ground cumin
salt and pepper
1 egg (medium)
100g cheddar cheese, grated
1 Cut the top off the peppers. Remove seeds
and membranes. Place in a greased 25cm
(10”) flan dish.
2 In a medium bowl, combine all remaining
ingredients except cheese. Fill each pepper
with equal amounts of the mixture.
3 Sprinkle the cheese over the filling.
4Place dish on the turntable and cook on 70P
for 18 minutes.
FISH PIE
Serves 4
900g potatoes, peeled and chopped
135ml (9 tbsp) water
25g margarine
30 - 60ml (2 - 4 tbsp) milk
salt and pepper to taste
600g fish fillets (e.g. fresh cod)
300ml (
1
/
2
pint) white sauce (See Page 34)
10ml (2 tsp) dried dill
1 Place potatoes in a bowl, add the water.
Cover and cook on 100P for 20 minutes, until
soft enough to mash. Mash with margarine,
milk and seasoning.
2
Place fish in a flan dish in a single layer, cover and
cook on 70P for 14 minutes. Flake the fish and
mix into the sauce. Add the dill and mix well.
3Pour into a casserole dish. Spread the potatoes
on top.
4 Cook on 70P for 20 minutes.
INDONESIAN SALMON
Serves 4
20ml (4 tsp) indonesian curry paste
20ml (4 tsp) sweet chilli sauce
5ml (1 tsp) garlic purée
5ml (1 tsp) english mustard powder
30ml (2 tbsp) plain flour
284ml soured cream
4 salmon fillets (approx. 225g each)
1 Mix all the ingredients together in a bowl,
except the cream and salmon.
2 Place a quarter of this mixture into another
bowl, cut a slit into each fillet lengthways and
then place equal amounts of the mixture into
each slit.
3 Place the fillets into a flan dish and cook on
70P for 14 minutes.
4
Stir the cream into the remaining mixture to
make the sauce, keep refrigerated until required.
UK R-259 O/M,P29- 05.3.24 4:23 PM Page 25 (1,1)