Ingredients

40 g (11/2 oz) dried Cep mushrooms 50 g (2 oz) butter

1 clove garlic, finely chopped

1 small onion, finely chopped freshly ground black pepper 250 g (9oz) Arborio rice

300 ml (1/2 pt) hot vegetable stock 12 basil leaves, torn

Parmesan cheese shavings to garnish

Ingredients

25 g (1 oz) butter

15 ml (1 tbsp) olive oil

1 onion, finely chopped

350 g (12 oz) potatoes, diced

500 g (1 lb 2 oz) broccoli, cut into florets 850 ml (11⁄2 pts) vegetable stock

3 ml (1⁄2 tsp) grated nutmeg

150 ml (1⁄4 pt) semi skimmed milk 100 g (4 oz) stilton cheese, cubed Salt and pepper

Ingredients

225 g (8 oz) smoked haddock

30 ml (2 tbsp) lemon juice

15 ml (1 tbsp) single cream

15 ml (1 tbsp) horseradish

100 g (4 oz) cream cheese

15 ml (1 tbsp) parsley, chopped

Garnish:

4 slices of lemon sprigs of parsley

Wild Mushroom and Basil Risotto

Serves 6

Dish: 3 litre (6 pt) casserole dish

1.Soak mushrooms in 300 ml (1/2 pt) warm water.

2.Place the butter, garlic and onion in a large bowl, cover with cling film and cook on HIGH power for 3 mins, or until softened. Season with freshly ground black pepper.

3.Stir the rice into the butter mixture and add the hot stock and soaking liquid from the mushrooms. Cover and cook for a further 5 mins on HIGH power.

4.Stir the mushrooms into the rice mixture. Cover and cook for a further 5 mins. on HIGH power.

5.Stir and add the basil. Continue to cook for the final 5 mins. on HIGH power. Leave to stand for approx. 10 mins. and then stir with a fork.

Serving suggestion:

Place the cooked risotto in greased dariole moulds, press in firmly. Then turn out and serve garnished with shavings of Parmesan cheese.

Broccoli and Stilton Soup

Serves 4

Dish: large bowl

1.Place the butter, oil and onion in a large bowl. Cover and cook on HIGH power for 3 mins. or until soft.

2.Add the potatoes, cover and cook on HIGH power for 3-4 mins. or until softened.

3.Add the broccoli, hot vegetable stock and nutmeg. Cover and cook on HIGH power for 15-20 mins. or until the broccoli is cooked.

4.Allow to cool and then blend in a food processor until smooth.

5.Stir in the milk and stilton cheese. Season to taste. Reheat the soup on HIGH power for 4-5 mins. or until hot and smooth. Stir frequently.

Smoked Haddock Pâté

Serves 4

Dish: flat plate + 4 x 3” diameter ramekins

1.Place haddock and lemon juice in dish. Cover and cook on HIGH power for 2 mins. or until fish flakes easily. Remove bones and flake.

2.Blend the fish with all other ingredients to form a smooth pâté. Divide mixture between 4 ramekins. Smooth over top.

3.Decorate with lemon twists and parsley. (Pâté can be topped with 30ml (2 tbsp) of melted butter if desired).

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

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Hotpoint 6665, 6666 manual Wild Mushroom and Basil Risotto, Broccoli and Stilton Soup, Smoked Haddock Pâté, Garnish
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6665, 6666, 6666 specifications

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