Hotpoint BD52, BD62 manual Menus, Leek and Potato Soup, Stuffed Peppers

Menus

Menu 1	Method
Leek and Potato Soup	Slow Cook for 6 hrs.
Stuffed Peppers
Braised Red Cabbage
Summer Pudding
	Leek and Potato Soup

450g (1 lb) Leeks, trimmed, washed and cut into rings

450g (1 lb) Potatoes, peeled, washed and thinly sliced

2 tablespoons vegetable oil 500ml (1 pint) hot vegetable stock Salt and Pepper

250ml (1/2 pint) single cream 250ml (1/2 pint) milk

1.Prepare leeks and potatoes.

2.Fry leeks in oil until soft. Add potato slices and cook for 3 minutes.

3.Add stock and seasoning, bring to boil.

4.Transfer to large casserole dish,

cover with foil and fit lid tightly. Place in oven.

5.At end of cooking, puree until thick and smooth.

6.Stir in cream and milk and re-heat gently, do not boil.

4 Peppers, washed

1 tablespoon vegetable oil

1 small onion, peeled and diced

4 mushrooms, wiped and sliced

1 courgette, sliced

2 tomatoes, peeled and chopped

50g (2 oz) long grain rice, cooked Salt and Pepper

Stuffed Peppers

1.Cut tops of peppers, deseed and carefully remove stalks from tops.

2.Blanch in boiling water for 2 minutes, drain.

3.Heat oil in pan, cook onion until soft.

4.Add mushrooms, courgette and tomatoes, cook for 3-4 minutes.

5.Add rice and seasoning, cook for 2 minutes.

6.Place blanched peppers in casserole dish, divide vegetable mixture equally into the peppers.

Put lids on peppers.

7.Cover dish tightly with foil and the lid.

8.Place in oven.

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