European Recipes
Meatballs in Tomato
Mint Sauce
Serves : 4 – 6
Ingredients:
Pate
Makes : 500 ml
Ingredients:
1 small onion, finely chopped
1 clove garlic, crushed
125 g butter
375 g chicken livers, trimmed and cut in half
2 g pepper
30 ml sour cream
Method:
Place onion, garlic and butter in a small casserole dish. Cook on High for 4 to 5 minutes. Add chicken livers and pepper to mixture. Cover and cook on MEDIUM- HIGH for 6 to 7 minutes, stirring halfway through cooking. Set aside and allow to cool. Place cooled mixture in a blender or food processor. Add sour cream and blend until smooth. Pour into a 500- ml mould and refrigerate until set.
Pate
Mexican Dip
Ingredients:
310 g can red kidney beans
60 ml oil
125 g grated cheese
2 g salt
Method:
Place oil and beans in a food processor. Blend until smooth. Pour into a bowl, then stir in cheese, salt and chilli powder. Cook on HIGH for 1 to 1½ minutes or until cheese melts. Stir well. Serve with corn chips.
Spicy Nuts
Makes : 500 g
Ingredients:
60 g butter or margarine
15 g Worcestershire sauce
330 g mixed nuts
500 g mince | English |
375 g fresh breadcrumbs | |
1 onion chopped | |
1 clove garlic, crushed | |
1 large egg, lightly beaten |
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15 ml Worcestershire sauce |
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15 ml tomato sauce |
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60 g freshly chopped mixed herbs |
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ground black pepper |
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1 small onion, chopped |
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15 g pine nuts |
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15 g butter |
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250 g tomato purée |
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15 g chopped mint |
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30 g grated Parmesan cheese |
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Method: |
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Place mince, breadcrumbs, onion, |
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garlic, egg, Worcestershire sauce, |
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tomato sauce, herbs, and pepper |
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in a large bowl and mix well. Roll |
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mixture into 2.5 cm balls. Place half |
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the meatballs onto a paper towel- |
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lined dinner plate, evenly spaced. |
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Cook on MEDIUM- HIGH for 3 to |
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4 minutes, turning halfway through |
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cooking. Set aside. |
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Repeat above procedure with |
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remaining meatballs. Place onion, |
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pine nuts and butter in a 500 ml |
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jug and cook on HIGH for 2 to 3 |
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minutes. Add tomato purée and mint, |
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and stir well. Place meatballs and |
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sauce in a |
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gently. Sprinkle with Parmesan |
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cheese and heat on |
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for 4 to 5 minutes. |
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Tomato Soup | Arabic Operating Instructions | |
| ||
Serves : | ||
Ingredients: | ||
30 g butter | ||
1 kg ripe tomatoes, peeled and | ||
chopped | ||
1 onion, sliced | ||
1 carrot, sliced | ||
| ||
625 ml chicken stock |
| |
5 g oregano |
| |
salt & pepper to taste |
| |
Method: |
| |
Place butter in a |
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Method:
Place butter in an oblong dish. Cook on HIGH for 1¼ minutes until melted. Add remaining ingredients. Stir well to coat nuts.
Cook on HIGH for 5 to 6½ minutes.
-
dish and heat on HIGH for 30 to 60 |
seconds. Add vegetables. Cook on |
HIGH for 8 to 10 minutes. Pour in |
stock and oregano. Cover and cook |
on HIGH for 15 minutes. Purée in a |
food processor or blender. Season |
to taste with salt and pepper. Serve |
in individual soup bowls. |
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