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– 47 –
Soups, Snacks and Starters
P
EA AND
H
AM
S
OUP
Serves: 6
Ingredients:
2½ cups green split peas
850
g
smoked ham hock
1 medium onion, chopped
1 tablespoon fresh thyme leaves
1 bay leaf
6 cups chicken stock
½ cup frozen peas
Method:
Wash split peas and place in a 2-litre bowl with 1-litre
of water. Cover and allow soaking for 8 hours or
overnight. Remove rind from ham hock and discard.
Cut meat away from the bone and roughly chop.
Reserve bone. Drain peas and place into a 5-litre
microwave-safe dish. Add ham bone, chopped ham,
onion, thyme, bay leaf and chicken stock. Cook
uncovered on 1000 W for 15 minutes. Reduce power
to 600 W and cook for 15 minutes. Skim top of soup
and cook on 600 W for a further 30 minutes. Remove
ham bone and bay leaf and stir in frozen peas. Cook
on 600 W for 10 minutes. Blend half the soup and
return to the bowl, stirring through the remaining
soup. Serve hot with crusty bread.
Tip:
Substitute 500
g
bacon bones and 250
g
of diced
bacon rashers for the ham hock.
Do not add salt when cooking lentils or pulses, as
they will toughen. Add salt after cooking if desired.
S
HORT AND
L
ONG
S
OUP
Serves: 4
Ingredients:
200
g
fresh Singapore noodles
12 (200
g
) frozen mini dim sims
4 green onions, sliced
1-litre chicken stock
1 teaspoon crushed garlic
½ teaspoon chopped fresh ginger
2 tablespoons soy sauce
1 chicken breast, cooked and sliced
4 baby bok choy, quartered
1 cup bean sprouts
2 tablespoons dried onion (optional)
Method:
Place all ingredients except bok choy and bean sprouts
in a 4-litre casserole dish and cook on 1000 W for 16-18
minutes, stir half way. Add bok choy and cook on 1000 W
for 2 minutes. Serve in individual bowls topped with bean
sprouts and onion.
Hints:
1. To cook a single chicken breast. Place onto a
dinner plate. Cover and cook on 800 W for 3 to 4
minutes.
2. To reheat a single portion of soup. Place in a
microwave-safe dish and cook on 800 W for 2 to
3 minutes.
C
HICKEN AND
V
EGETABLE
S
OUP
Serves: 4
Ingredients:
1 medium onion, diced
1 clove garlic, crushed
750
g
soup vegetables, diced
1-litre chicken stock
½ cup arborio rice
1 bay leaf
400
g
cooked chicken meat
Method:
Place onion and garlic into a 3-litre microwave-safe
bowl. Cook on 1000 W for 1 minute. Add vegetables,
cover and cook on 1000 W for 10 minutes, stir
halfway through cooking. Remove covering and
add chicken stock and bay leaf. Cook on 1000 W
for 10 minutes. Stir in rice and cook for a further 10
minutes. Remove bay leaf and add diced chicken.
Heat on 1000 W for 5 minutes.
M
USHROOM
S
OUP
Serves: 4
Ingredients:
1 tablespoon butter
250
g
mushrooms, sliced
1 tablespoon À our
2 cups chicken stock
¼ cup white wine
1 teaspoon mustard
½ cup cream
Method:
Place butter and mushrooms in a 2-litre casserole
dish. Cover partly and cook on 1000 W for 5 minutes.
Add À our, stock, wine and mustard to mushrooms
and mix well. Cover and cook on 1000 W for 6 to 8
minutes, stirring halfway through cooking. Add cream
and cook on 1000 W for a further 2 minutes.
This soup can be pureed if preferred.
C
ROUTONS
Serves: 4 to 6
Ingredients:
4 tablespoons butter
12 slices bread, crusts removed
1 teaspoon mixed herbs (optional)
Method:
Melt butter on 600 W for 1 minute. Cut bread into 1
cm cubes. Combine melted butter and herbs, pour
over bread cubes. Mix well and place onto enamel
shelf in middle shelf position. Cook on Grill 1 for 10
to 12 minutes, turning halfway through cooking.
F0003BH22QP_CB.indd 47 2014/5/27 9:14:31
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