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RECIPES
Serves
125g onion, chopped
225g mushroom, sliced
25g butter
25g plain flour
300ml (
1
/
2
pint) milk
450ml (
3
/
4
pint) hot vegetable stock
2.5ml (
1
/
2
tsp) dried marjoram (see tip, page 56)
2.5ml (
1
/
2
tsp) dried basil (see tip, page 56)
salt and pepper to taste
150ml (
1
/
4
pint) double cream
1 Cook the onion, mushrooms and butter together in a
bowl on 100% for 3 minutes.
2 Stir in the flour to form a paste, gradually add the milk
and stock.
3 Stir in the marjoram, basil, salt and pepper to taste.
Cook on 100% for 8 minutes, stir after 4 minutes.
4 Blend and add the cream, cook on 100% for 6 minutes.
C
REAMY MUSHROOM SOUP
Serves
15ml (1 tbsp) sunflower oil
225g onion, finely chopped
400g broccoli, broken into small florets
25g plain flour
1 litre (1
3
/
4
pints) hot vegetable stock
300ml (
1
/
2
pint) milk
200g double gloucester cheese, grated
salt and pepper to taste
1 Place oil, onion and broccoli in a large bowl, mix well.
Cover and cook on 100% for 5 minutes.
2 Stir in the flour to form a paste, add the stock, milk
and cheese, mix well. Cover and cook on 100% for 10
minutes.
3 Blend in a food processor. Return to bowl and season.
Heat on 70% for 18 minutes, stir 3 - 4 times.
B
ROCCOLI
&
CHEESE SOUP
Serves
100g tortilla chips
50g each green and red pepper, diced
25g onion, diced
50g courgette, diced
50g fresh tomato, diced
25g black olives, sliced
2.5ml (
1
/
2
tsp) ground cumin
50g red leicester cheese, grated
50g mature cheddar cheese, grated
1 Spread tortilla chips in a 25cm (10”) flan dish.
2 Mix the vegetables with the cumin in a large bowl.
3 Spread the vegetables over the tortilla chips.
4 Sprinkle the cheeses over the top of the vegetables.
5 Place on the high rack and cook on DUAL GRILL, 10%
for 5 minutes.
V
EGGIE NACHOS
Serves
45ml (3 tbsp) olive oil
75g onion, chopped
1 clove garlic, crushed (see tip, page 60)
1 medium carrot, chopped
1 stick celery, chopped
100g dried red lentils
2.5ml (
1
/
2
tsp) dried thyme (see tip, page 56)
2.5ml (
1
/
2
tsp) dried marjoram (see tip, page 56)
175g canned, chopped tomatoes
900ml (1
1
/
2
pints) hot vegetable stock
salt and pepper to taste
1 Combine the olive oil, onion and garlic together in a
large bowl and heat on 100% for 2 minutes.
2 Add the carrot and celery, mix well. Cook on 100%
for 3 minutes.
3 Add the lentils, thyme, marjoram, tomatoes and stock,
season and mix well.
4 Cook on 100% for 5 minutes and then on 50% for 35
minutes or until the lentils are tender. Stir every 5
minutes.
G
REEK LENTIL SOUP
p45_cre 8/28/06 10:00:39 AMp45_cre 8/28/06 10:00:39 AM