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C
ARROT AND
O
RANGE
S
OUP
Ingredients:
Serves 4
25 g butter
1 medium onion, coarsely chopped
700 g carrots, thickly sliced
1 litre vegetable stock
½ orange, grated zest
90 ml orange juice
60 ml crème fraiche
salt and pepper
15 ml fresh chives, chopped
Dish: 1 x 3 litre Pyrex
®
casserole dish
Accessory: none
Method:
1. Place the butter and onion into casserole dish.
Cover and cook on 1000 W for 3-4 minutes or
until soft.
2. Add the carrots. Cover and cook on 1000 W
for 8-10 minutes or until the vegetables are
softened. Stir halfway.
3. Add stock and orange zest. Cover and cook on
1000 W for 5 minutes then 440 W for 15 minutes
or until the carrots are soft.
4. Place into a liquidiser and purée until smooth.
5. Return purée to the bowl and add orange juice.
Stir in the crème fraiche and season to taste.
Cover and cook on 600 W for 3-4 minutes or
until piping hot.
6. Garnish with fresh chives.
S
WEET
P
OTATO
S
OUP
Ingredients:
Serves 4
15 ml olive oil
1 medium onion, coarsely chopped
2 clove garlic, crushed
700 g sweet potatoes, peeled and chopped
1 large red pepper, deseeded and chopped
725 ml vegetable stock
150 ml coconut milk
salt and pepper
Dish: 1 x 3 litre Pyrex
®
casserole dish with lid
Accessory: none
Method:
1. Place the oil, onion and garlic into casserole
dish, cover. Cook on 600 W for 3 minutes or until
soft.
2. Add the sweet potato and pepper and cook on
600 W for 5 minutes. Add stock, cover and cook
on 600 W for 15 minutes, or until the potatoes
are soft, stirring halfway.
3. Cool. Place in a liquidiser and purée until
smooth. Stir in the coconut milk and season to
taste.
4. Cover and cook on 600 W for 3 minutes or until
piping hot.
G
OAT’S
C
HEESE &
B
ASIL
C
IABATTA
Ingredients:
Serves 4
2 ciabatta rolls
1 clove garlic, halved
1 beef tomato, sliced
100 g goats cheese
8 black olives, stoned and quartered
15 ml olive oil
fresh basil, chopped pepper
Dish: none
Accessory: Enamel tray and wire rack
Method:
1. Halve the rolls and place on the wire rack on
enamel tray. Cook on Grill 1 for 3-4 minutes
or until lightly toasted. Rub each half with the
garlic.
2. Top each half with the sliced tomato, crumble
over the goats cheese and top with olives.
Drizzle with olive oil and place on the wire
rack on the enamel tray. Cook on Grill 1 for
5-7 minutes or until the cheese is golden and
bubbling.
3. Sprinkle with basil and season with pepper.
Serve immediately.
– 69 –
Soups and Starters
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