European Recipes
English Cookbook
Mushroom Soup
Serves : 4
Ingredients:
15 g butter
250 g mushrooms, sliced
15 g flour
500 ml chicken stock
125 ml white wine
5 g mustard
125 ml cream
Method:
Place butter and mushrooms in a 2- litre casserole dish. Cover and cook on HIGH for 5 minutes. Add flour, stock, wine, mustard and cream to mushrooms, and mix well. Cover and cook on HIGH for 6 to 8 minutes, stirring halfway through cooking.
Tip: This soup can be puréed if desired.
Roast Chicken
Vegetable Soup
Serves :
Ingredients:
500 g prepared vegetables of your choice (carrot, turnips, celery, etc), finely chopped
1 onion, chopped
30 g butter
30 g cake flour
875 ml chicken stock salt and pepper
45 g parsley, chopped
Method:
Place vegetables, except onion, in a
Cheese Sauce
Makes : 375 ml
Ingredients:
30 g butter
30 g flour
310 ml milk salt and pepper 75 g tasty cheese
Method:
Melt butter in a 500 ml jug on HIGH for 1 minute. Add flour and mix well. Gradually stir in milk, salt and pepper. Cook on HIGH for 4 to 5 minutes, stirring halfway through cooking. Add cheese and cook on HIGH for a further 1 to 2 minutes. Stir and serve with the vegetable of your choice.
Roast Chicken
Serves : 4 to 6
Ingredients:
1.5kg chicken
15 g melted butter pepper
Method:
Clean and pat chicken dry with paper towel. Brush chicken with melted butter and sprinkle with pepper. Place chicken
Cook on
Gradually add 250 ml of stock. Stir well. Cook on HIGH for 3 minutes, stirring halfway through cooking. Add remaining stock and vegetables. Cook on HIGH for 12 to 14 minutes. Season with salt and pepper. Serve sprinkled with chopped parsley.
Baked Custard
Serves :
Ingredients:
425 ml milk
3 large eggs, lightly beaten
60 g sugar
5 ml vanilla essence pinch ground nutmeg
Method:
Place milk in a
Irish Stew
Serves : 8
Ingredients:
750 g lamb, cut into 2 cm cubes
2 carrots, peeled and sliced
2 potatoes, peeled and sliced
500 ml water
40 g packet French Onion Soup mix
1 bay leaf
Method:
Arrange lamb, carrots and potatoes in a
Cook on
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