Hotpoint BD52, BD62 manual Rich Onion Soup, Honey Roast Ham Ratatouille Bread Pudding

Menus

	Jacket Potatoes
4 Large potatoes		1.	Scrub the potatoes, prick well.
		2.	Wrap each potato in a piece of
			cooking foil.
		Pear Pudding
50g (2 oz) butter	Melted	1.	Coat base of souffle dish with melted
50g (2 oz) dark brown sugar	} together		butter and sugar.
100g (4 oz) margarine		2.	Cream together margarine and sugar
100g (4 oz) caster sugar			until light and fluffy.
2 size 4 eggs		3.	Beat in each egg, fold in flour, and stir
100g (4 oz) self raising flour, sieved			in almond essence.
1/4 teaspoon almond essence		4.	Place prepared pear slices in base of
3 pears, peeled, cored and cut into 4			dish then cover with cake mixture.
		5.	Cover dish tightly with foil.
		6.	Place in oven.
Menu 5		Method
Rich Onion Soup		Slow Cook for 6 hrs.
Honey Roast Ham
Ratatouille
Bread Pudding
	Rich Onion Soup
450g (1 lb) onions, peeled and thinly		1.	Gently cook onions in butter and oil in
sliced			large saucepan for 5 minutes.
25g (1 oz) butter		2.	Add salt and sugar and cook for 2
1 tablespoon vegetable oil			minutes.
1 teaspoon salt		3.	Remove from heat and stir in flour,
1/2 teaspoon brown sugar			stock and beer.
40g (1 1/2 oz) plain flour		4.	Bring to boil. Place in casserole dish.
750ml (1 1/2 pint) brown stock		5.	Cover tightly with foil and lid.
125ml (1/4 pint) stout or brown ale		6.	Place in oven.

Honey Roast Ham

2kg (4 1/2 lb) joint middle cut gammon Sauce:

2 tablespoons honey

2 tablespoons sherry

1 tablespoons demerara sugar

1.Soak gammon in cold water overnight. Drain and dry.

2.Coat with sauce, wrap in foil.

3.Place in tin.

4.Cook on 180˚C for 30 minutes. Add rest of meal to oven and set to’ Slow Cook’ setting for 7 hrs.

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