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TOMATO & ORANGE SOUP
1 oz.(25g) butter
1 medium onion, chopped
1 large carrot & 1 large potato, chopped
13/4lb(800g) canned, chopped tomatoes
juice and grated rind of 1 small orange
11/2pints(900ml) hot vegetable stock
salt and pepper to taste
1. Melt the in a large bowl on HIGH for 1 minute.
2. Add the onion, carrot and potato and cook on
HIGH for 6 minutes. stir halfway through
cooking.
3. Add the tomatoes, orange juice, orange rind and
stock. Mix thoroughly. Season with salt and
pepper to taste. Cover the bowl and cook on
HIGH for 13 minutes. stir 2-3 times during
cooking, until the vegetables are tender.
4. Blend and serve immediately.
FRENCH ONION SOUP
1 large onions, sliced
1 tbsp (15ml) corn oil
2 oz.(50g) plain flour
2 pints(1.2 liters) hot meat
or vegetable stock
salt and pepper to taste
2 tbsp (30ml) parsley, chopped
4 thick slices French bread
2 oz.(50g) cheese, grated
1. Place the onion and oil a bowl, mix well and
cook on HIGH for 2 minutes.
2. Stir in the flour to make a paste and gradually
add stack. Season and add the parsley.
3. Cover the bowl and cook on PL-7 for 15
minutes.
4. Pour the soup into serving bowls, submerge
bread and sprinkle generously with cheese.
5. Cook on PL-7 for 2 minutes, until the cheese
has melted.
STIR FRIED VEGETABLES
1 tbsp(15ml) sunflower oil
2 tbsp (30ml) soy sauce
1 tbsp (15ml) sherry
1"(2.5cm) root ginger,
peeled and finely grated
2 medium carrots, cut into fine strips
4 oz.(100g) button mushrooms,
chopped
2 oz.(50g) beansprouts
4 oz.(100g) mange-tout
1 red pepper, seeded and thinly sliced
4 spring onions, chopped
4 oz.(100g) canned water chestnuts,
sliced
1/4 head of chinese leaves, thinly sliced
1. Place the oil, soy sauce, sherry, ginger, garlic
and carrots in a large bowl, mix thoroughly
2. Cover and cook on HIGH for 3-4 minutes,
stirring once.
3. Add the button mushrooms, beansprouts,
mange-tout, red pepper, spring onions, water
chestnuts and chinese leaves. Mix thoroughly.
4. Cook on HIGH for 5-6 minutes, until the
vegetables are tender. Stir 2-3 times during
cooking.
Stir fried vegetables are ideally served with
meat or fish.
HONEYED CHICKEN
4 boneless chicken breasts
2 tbsp(30ml) clear honey
1 tbsp(15ml) whole grain mustard
1/2 tsp(2.5ml) dried tarragon
1 tbsp(15ml) tomato puree
1/4 pint(150ml) chicken stock
1. Place the chicken breasts in a casserole dish.
2. Mix all remaining ingredients together and pour
over the chicken. Salt and pepper to taste.
3. Cook on HIGH for 13-14 minutes. Rearrange
and coat the chicken with the sauce twice during
cooking.
RECIPES