Hotpoint 6666 Soups and Starters, Garlic Mushrooms with Herbs, Coarse Pork Pâtés, Ingredients

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Soups and Starters

S O U P S & S T A R T E R S

Ingredients

8 field mushrooms, approx. 150 g (5 oz) total weight

50 g (2 oz) butter

60 ml (4 tbsp) chopped mixed herbs

1 garlic clove, crushed seasoning

Ingredients

8 rashers streaky bacon, stretched and halved

450 g (1 lb) minced pork

60 ml (4 tbsp) breadcrumbs

5 ml (1 tsp) sage

1 onion, finely chopped

15 ml (1 tbsp) lemon juice

30 ml (2 tbsp) parsley, chopped

15 ml (1 tbsp) capers salt and pepper to taste

Ingredients

40 g (11/2 oz) butter

2 large leeks, thickly sliced

500 g (1 lb) potatoes, peeled, cut into 1cm (1/2”) cubes

15 ml (1 tbsp) plain flour

284 ml (12 pt) tub fresh fish stock 300 ml (1/2 pt) water

bay leaf

300 ml (1/2 pt) milk

250 g (9 oz) skinless cod, cut into chunks

10 tiger prawns, peeled

Garlic Mushrooms with Herbs

Serves 4

Dish: large flan dish

1.Arrange the mushrooms in a large flan dish. Dot with butter and sprinkle with the herbs and garlic.

2.Cover and cook on HIGH power for 3-4 mins. or until mushrooms are just tender. Season and serve.

Coarse Pork Pâtés

Serves 4

Dish: 4 ramekin dishes 8 cm (3”) diameter

1.Line each ramekin with 4 half rashers of bacon.

2.Mix all ingredients together and press into ramekins.

3.Cook 4 ramekins together on MEDIUM power for 12-14 mins. or until cooked through. Pour off excess liquid, and serve hot or cold with crusty French bread.

Creamy Cod and Leek Chowder

Serves 4

Dish: deep casserole dish

1.Place the butter and leeks in a large bowl, cover and cook on HIGH power for

3 mins or until softened. Add the potatoes and cook covered on HIGH power for a further 3 mins.

2.Stir in the flour and gradually add the fish stock, water and bay leaf. Cover and cook on HIGH power for 10-12 mins or until the potato is tender. Stir half way.

3.Stir in the milk and fish. Cover and cook on HIGH power for 4-5 mins or until the fish is cooked. Remove the bay leaf and season to taste. Serve immediately.

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Contents BUILT-IN Microwave Ovens Standard Conversion Chart WeightWelcome to Hotpoint Microwave Cooking Intelligent Wave TechnologyFor your safety read the following information carefully Voltage & PowerUsing your oven Unpacking your ovenCare & Cleaning of your Microwave Oven Maintenance of your ovenRepair Door SealsParts of Your Oven External Air Vents Roller RingImportant Information Read Carefully SafetyNever Operate the Oven Without Food Inside on Microwave Keeping Your Oven Clean Meat ThermometerPaper, Plastic ReheatingMicrowaving Principles Foods Not Suitable for Cooking by Microwave OnlyBoiled Eggs Microwave Water Molecule AbsorptionMoisture Content General GuidelinesPiercing Cling FilmDensity Containers to use Testing Dishes for SuitabilityResult Plastic Control Panels 6665 6666Let’s Start to Use your Oven PlugSetting the Clock Power Press Level WattageMicrowave Cooking and Defrosting 6665 WattsUsing the the Delay/Stand Feature Rapid-CookAuto Defrost 6665 66661st Bleep 2nd Bleep Auto Defrost ProgrammesTurn Shield Defrosting Guidelines Cooking. It is essentialDefrosting Foods Using Defrost Power & Time Meat Defrosting Time Method Standing TimeGuidelines for Use Auto Weight Cook Programmes forProgramme Minimum Maximum START. do not Cover How it works Auto Sensor Cook and Reheat Programmes forMinimum/Maximum Weights to use on Auto Sensor Programmes Sensor Reheat ProgrammesAuto Sensor Cook Programmes for Volume of boiling water in mls When is food reheated? Cooking and Reheating GuidelinesHeating Category Reheating ChartsPoints for Checking Canned Puddings Pasta Sauces Cooking Charts Mins Instructions/GuidelinesEggs Poached Pastry Uncooked Safe bowl Frozen Vegetables Place in shallow microwave safe dish Using Recipes from Other Books Increasing and Decreasing RecipesCooking for One Increasing RecipesSoups and Starters Garlic Mushrooms with HerbsCoarse Pork Pâtés Creamy Cod and Leek ChowderWild Mushroom and Basil Risotto Broccoli and Stilton SoupSmoked Haddock Pâté GarnishStuffed Citrus Trout FishStuffing Poached Smoked Haddock Salmon and Vegetable MornayFamily Fish Pie Plaice Provencal Fish KebabsFish Balti MarinadeMeat and Poultry Bolognese Sauce Lamb CasseroleDish 1.5 litre 3 pt casserole dish Dish large casserole dishBelgian Beef Casserole Steak and Kidney PuddingChicken Satay Ingredients FillingPaprika Pork Casserole Chicken CasseroleSweet and Sour Pork Ingredients SaucePasta and Rice Pesto SpaghettiTuna Pasta Bake KedgereeTagliatelle Toscana Fruity Chicken RisottoVegetable Couscous Cheese and Egg Dishes Swiss Cheese FondueCheesey Risotto PiperadeQuiche Lorraine Macaroni CheeseDish 20 cm 8 flan dish Dish large bowl + heatproof dishVegetables and Vegetarian After CookingRatatouille Gratin DauphinoisVegetable Lasagne Dish 20 cm 8 shallow dishStuffed Sweet Potatoes Cauliflower CheeseRed Lentil Casserole ToppingVegetable Enchiladas Red Cabbage with Red Onion and Almonds ServesSpicy Bean Goulash Ingredients Tomato SaucePuddings and Desserts Almond Eve’s PuddingCreme Caramel Date Puddings and Butterscotch SauceBaked Apples Lemon BruleeOrange and Chocolate Drop Pudding Chocolate Risotto Indulgence Steamed Suet Sponge PuddingChristmas Pudding Dish 1 litre 2 pt pudding basinSauces White Pouring SauceCustard Hollandaise SauceBaking Guidelines Sponge CakeCarrot Cake IcingGinger Cake Chewy FlapjacksBoston Brownies Preserves Soft Fruit JamLemon Curd Orange MarmaladeTomato Chutney Plum JamRed Onion Chutney Questions and Answers Technical SpecificationsIndex Lamb Pasta and Rice recipesPork PreservesAfter Sales Service KEY Contacts

6665, 6666, 6666 specifications

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