European Recipes
Ratatouille
Serves : 4
Ingredients:
60 ml vegetable oil
1 large onion, chopped
2 cloves garlic, crushed
2 g dried thyme
1 small eggplant, cut in 2.5cm cubes
1 large red pepper, deseeded and cubed
1 small green pepper, deseeded and cubed
2 courgettes, sliced
3 large tomatoes, chopped
6 to 8 small mushrooms, halved pepper to taste
Method:
Place half the oil in a shallow dish with onion, garlic and herbs. Heat on HIGH for 2 1/2 to 3 minutes. Spoon onion mixture into a deep dish, then add remaining oil to shallow dish. Add eggplant to oil and cook on HIGH for 1 1/2 to 2 minutes. Spoon eggplant into a deep dish. Put peppers in a shallow dish and cook on HIGH for 2 to 3 minutes. Add peppers, plus remaining ingredients, to deep dish. Cook covered on HIGH for 5 minutes, then on MEDIUM- HIGH for 6 to 8 minutes. Stand for 5 minutes. Serve.
Hollandaise Sauce
Makes : 190 ml
Ingredients:
60 g butter
30 ml lemon juice
2 large egg yolks
60 ml cream
2 g mustard
1 g salt
Method:
Place butter in a 500 ml jug and cook on HIGH for 40 seconds. Add lemon juice, egg yolks and cream. Mix well. Cook on
Tomato Chutney
Ingredients:
250 g onions, finely chopped
1.5kg ripe tomatoes, skins removed and tomatoes chopped 5 g salt
5 g paprika
pinch cayenne pepper 150 ml malt vinegar 175 ml sugar
Method:
Place onions in a
Spaghetti Meat
Sauce
Serves : 4 to 6
Ingredients:
500 g minced beef
1 small onion, chopped
1 clove garlic, crushed
190 g finely sliced celery
425 g can tomatoes, chopped
250 g tomato paste
2 beef stock cubes (or 10 g beef stock powder)
30 g finely chopped parsley
15 ml Worcestershire sauce
5 g salt
5 g brown sugar
2 g pepper
1 bay leaf
Method:
In a
Lemon Butter
Makes : 250 g |
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Ingredients: |
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grated rind and juice of 3 lemons |
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85 g sugar | Cookbook | ||
3 large egg yolks | |||
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15 g butter |
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15 g cornflour |
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Method: |
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Blend all ingredients in a 500 ml |
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glass jug. Cook on |
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for 3 minutes, or until thickened, |
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stirring every minute. Pour into hot |
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sterilised jars and seal immediately. |
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Orange Marmalade
Ingredients:
700 g oranges
1 lemon
750 g sugar
Method:
Wash fruit and cut in half. Squeeze juice from fruit and set aside. Remove rind from fruit, being careful not to include white pith. Cut rind into fine strips. Set aside. Pour fruit juice into a
Apricot Chutney
Ingredients:
250 g dried apricots |
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375 ml water |
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5 g ground ginger | ArabicOperating Instructions | |
190 ml white vinegar | ||
5 g chilli powder | ||
250 g sugar | ||
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Method: |
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Combine apricots and water in a 2- |
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litre casserole dish. Cook on HIGH |
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for 8 to 10 minutes. Strain and purée |
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apricots in a blender or food |
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processor. Place remaining |
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ingredients in a |
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and cook on HIGH for 5 minutes. |
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Add apricot purée and cook on |
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Cool and pour into sterilised jars. |
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Serve with turkey or lamb. |
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Spaghetti Meat Sauce, Hollandaise Sauce
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