Sunbeam FP5900P, SK4200P, FP5500P, FP5910, FP5610P, FP5920 Frypan Recipes, Minestrone, Pumpkin Soup

Frypan Recipes

There are many recipes covered in this section for the different models of the Classic Range of Electric Frypans. Some of the recipes listed in this section will only be suitable for particular models, not necessarily the model you have purchased. For recipes for your Classic Skillet see page 30.

Note: The temperature settings stated in these recipes are a guide only and will vary depending on what model you are using.

Minestrone Serves 4-6

Not suitable for model FP5500P

1 tablespoon olive oil

1 onion, diced finely

2 cloves garlic, crushed

1 carrot, diced finely

2 trimmed celery stalks, diced finely

1 bacon bone (200g)

800g can chopped tomatoes

6 cups water

1 cup finely chopped savoy cabbage

2 small zucchini, diced

1 x 400g can cannellini beans, rinsed and drained

¾ cup small pasta

Sea salt and freshly ground black pepper

shaved parmesan, to serve

1.Heat oil in frypan on setting 5. Cook onion and garlic until translucent. Add carrot, celery and bacon bone and cook, stirring occasionally for 5 minutes.

2.Add the chopped tomatoes and water and bring the soup to the boil. Reduce heat to setting 2-3 and cook, covered for 45 minutes.

3.Add the cabbage, zucchini, beans, pasta and season with salt and pepper. Cook, covered for a further 20-25 minutes. Add a little extra water if necessary.

4.Serves hot with shavings of parmesan on top.

Pumpkin Soup Serves 4

Double quantity recommended for FP5900P, FP5910, FP5920

1.5kg pumpkin, peeled, seeds removed

2tablespoons olive oil 20g butter

1 large onion, chopped

1litre low salt chicken stock

Sea salt & freshly ground black pepper

¹⁄³ cup cream or sour cream to serve (optional)

1.Heat oil and butter in frypan on setting

4. Add onions and cook, stirring, until the onions have softened. Add pumpkin and cook for a further 3-4 minutes, stirring occasionally.

2.Add the stock and bring to the boil.

Reduce heat to setting 3 and cook, covered for 30 minutes. Cool before blending.

3.Blend or process soup until smooth. Return pureed soup to frying pan.

4.Reheat until soup is hot. Serve with cream and extra ground pepper if desired.

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