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TOMATO & ORANGE SOUP
1 oz.(25g) butter
1 medium onion, chopped
1 large carrot & 1 large potato, chopped
1
3
/
4
lb(800g) canned, chopped tomatoes
juice and grated rind of 1 small orange
1
1
/
2
pints(900ml) hot vegetable stock
salt and pepper to taste
1. Melt the in a large bowl on PL10 for 30 seconds.
2. Add the onion, carrot and potato and cook on PL10
for 4 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 PL10 for 15
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
PL10 for 1 minutes.
2. Stir in the flour to make a paste and gradually add
stock. Season and add the parsley.
3. Cover the bowl and cook on P-7 for 16 minutes.
4. Pour the soup into serving bowls, submerge bread
and sprinkle generously with cheese.
5. Cook on P-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 PL10 for 3-5 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 PL10 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 PL10 for 13-14 minutes. Rearrange and
coat the chicken with the sauce twice during
cooking.
RECIPES
C O O K I N G I N S T R U C T I O N S
