RECIPES
VEGETABLE & BEAN SOUP
Serves
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
STUFFED PEPPERS
Serves
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
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 33) 10ml (2 tsp) dried dill
INDONESIAN SALMON
Serves 4
10ml (2 tsp) indonesian curry paste 20ml (4 tsp) sweet chilli sauce 5ml (1 tsp) garlic purée
5ml (1 tsp) tomato purée
5ml (1 tsp) english mustard powder 50g soured cream
100g couscous, tomato flavour
4 salmon steaks (approx. 225g each)
1Place the celery, carrots, garlic and leeks in a 2.5 litre (approx. 4 pints) bowl and cook on 100P for 3 minutes.
2Place the remaining ingredients into the bowl and mix well.
3Cook on 50P for 40 minutes, stirring
1Cut the top off the peppers. Remove seeds and membranes. Place in a greased 25cm (10”) flan dish.
2In a medium bowl, combine all remaining ingredients except cheese. Fill each pepper with equal amounts of the mixture.
3Sprinkle the cheese over the filling.
4Place dish on the turntable and cook on 70P for 18 minutes.
1Place 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.
2Place 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.
4Cook on 70P for 20 minutes.
1Mix all the ingredients together in a bowl, except the couscous and salmon.
2Add 100g boiling water to a small bowl and add the couscous, leave in bowl for 5 minutes.
3Mix well then add the curry paste and stir.
4Place equal amounts of couscous mixture in the centre of the thin ends of the steaks.
5Place the fillets into a flan dish and cook on 70P for 14 minutes.
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