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30
Recipes
Soup and Snacks
Cream of Mushroom Soup Serves 4
Dish: large bowl
1. Place the butter and chopped onion in a
large bowl. Cover and cook on High power
for 3 mins or until soft.
2. Add the stock, mushrooms and bouquet
garni. Cover and cook on High power for
11-13 mins, or until mushrooms are soft.
3. Remove the bouquet garni and blend until
smooth. Mix the cornour with a little of the
milk, then stir in remaining milk. Add to the
mushroom mixture.
4. Cover and cook on High power for 4
1
⁄2-
5
1
⁄2 mins, or until thickened. Season and
serve with cream swirled on top.
Ingredients
25 g (1 oz) butter
1 small onion, chopped
600 ml (1 pt) hot chicken stock
225 g (8 oz) button mushrooms,
sliced
bouquet garni
15 ml (1 tbsp) cornour
300 ml (
1
⁄2 pt) milk
salt and pepper
60 ml (4 tbsp) single cream
Macaroni Cheese with Courgettes and
Bacon Serves 2
Dish: 20 cm (8) casserole
1. Cover and cook macaroni in 450 ml (
3
⁄4 pt)
boiling water on High power for 8
1
⁄2 mins, or
until soft. Drain.
2. Place courgettes and bacon in a bowl. Cover
and cook on High power for 3-4 mins, or
until soft. Drain.
3. Place the butter in a large jug. Cook on High
power for 40-50 secs. Stir in the our and
cook for 30-40 secs, on High power.
Gradually add milk, stir well and cook on
High power for 4-4
1
⁄2 mins. or until the sauce
is thick and bubbling. Stir frequently.
4. Add mustard and cheese. Mix in the
macaroni, courgettes and bacon. Season
and pour into a casserole dish, sprinkle over
the topping and cook on High power for 3-4
mins. or until the cheese has melted.
Ingredients
100 g (4 oz) quick cook macaroni
225 g (8 oz) courgettes, sliced
100 g (4 oz) bacon, chopped
50 g (2 oz) butter
50 g (2 oz) plain our
600 ml (1 pt) milk
100 g (4 oz) cheese, grated
5 ml (1 tsp) mustard
salt and pepper
Topping
30 ml (2 tbsp) Parmesan cheese
30 ml (2 tbsp) wholemeal
breadcrumbs
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