RECIPES
Serves 4
45ml (3 tbsp) olive oil 75g onion, chopped
1 clove garlic, crushed (see tip, page 67)
1 medium carrot, chopped
1 stick celery, chopped
100g dried red lentils
2.5ml (1/2 tsp) dried thyme (see tip, page 63) 2.5ml (1/2 tsp) dried marjoram (see tip, page 63) 175g canned, chopped tomatoes
900ml (11/2 pints) hot vegetable stock salt and pepper to taste
Serves 4
125g onion, chopped
225g mushroom, sliced
25g butter
25g plain flour 300ml (1/2 pint) milk
450ml (3/4 pint) hot vegetable stock
2.5ml (1/2 tsp) dried marjoram (see tip, page 63) 2.5ml (1/2 tsp) dried basil (see tip, page 63) salt and pepper to taste
150ml (1/4 pint) double cream
Serves 4
15ml (1 tbsp) sunflower oil 225g onion, finely chopped
400g broccoli, broken into small florets
25g plain flour
1 litre (13/4 pints) hot vegetable stock 300ml (1/2 pint) milk
200g double gloucester cheese, grated salt and pepper to taste
Serves 4
100g tortilla chips
50g each green and red pepper, diced
25g onion, diced
50g courgette, diced
50g fresh tomato, diced
25g black olives, sliced 2.5ml (1/2 tsp) ground cumin 50g red leicester cheese, grated 50g mature cheddar cheese, grated
GREEK LENTIL SOUP
1Combine the olive oil, onion and garlic together in a large bowl and heat on 100% for 2 minutes.
2Add the carrot and celery, mix well. Cook on 100% for 3 minutes.
3Add the lentils, thyme, marjoram, tomatoes and stock, season and mix well.
4 Cook on 100% for 5 minutes and then on 50% for 35 minutes or until the lentils are tender. Stir every 5 minutes.
CREAMY MUSHROOM SOUP
1Cook the onion, mushrooms and butter together in a bowl on 100% for 3 minutes.
2Stir in the flour to form a paste, gradually add the milk and stock.
3Stir in the marjoram, basil, salt and pepper to taste. Cook on 100% for 8 minutes, stir after 4 minutes.
4 Blend and add the cream, cook on 100% for 6 minutes.
BROCCOLI & CHEESE SOUP
1Place oil, onion and broccoli in a large bowl, mix well. Cover and cook on 100% for 5 minutes.
2Stir in the flour to form a paste, add the stock, milk and cheese, mix well. Cover and cook on 100% for 10 minutes.
3Blend in a food processor. Return to bowl and season. Heat on 70% for 18 minutes, stir 3 - 4 times.
VEGGIE NACHOS
1 Spread tortilla chips in a 25cm (10”) flan dish.
2Mix the vegetables with the cumin in a large bowl.
3 Spread the vegetables over the tortilla chips.
4 Sprinkle the cheeses over the top of the vegetables.
5 Place on the high rack and cook on DUAL GRILL, 10% for 5 minutes.
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