Loading ...
Loading ...
Loading ...
COOKING INSTRUCTIONS
RECIPES
HONEYED CHICKEN
4 boneless chicken breasts
2 tbsp (30 ml) clear honey
1 tbsp (15 ml) whole grain mustard
1
/2 tsp (2.5 ml) dried tarragon
1 tbsp (15 ml) tomato puree
1
/4 pt (150 ml) 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.
BLUE CHEESE & CHIVE JACKETS
2 baking potatoes, approx. 9 oz (250 g) each
2 oz (50 g) butter
4 oz (100 g) blue cheese, chopped
1 tbsp (15 ml) fresh chives, chopped
2 oz (50g) mushrooms, sliced
salt and pepper to taste
1. Prick each potato in several places. Cook on PL10 for 7-9
minutes. Halve and scoop the esh into a bowl, add the butter,
cheese, chives, mushrooms, salt and pepper, mix thoroughly.
2. Pile mixture into the potato skins and place in a an dish.
3. Cook on PL-5 for 10 minutes.
WHITE SAUCE
1 oz (25 g) butter
1 oz (25 g) plain our
1
/2 pt (300 ml) milk
salt and pepper to taste
1. Place the butter in a bowl and cook on PL10 for 30 seconds,
until melted.
2. Stir in the our and whisk in the milk. Cook on PL10 for 3-4
minutes, stirring every 2 minutes until thick and smooth. Season
with salt and pepper to taste.
STRAWBERRY JAM
1
1
/2 lb (675 g) strawberries, hulled
3 tbsp (45 ml) lemon juice
1
1
/2 lb (675 g) caster sugar
1. Place strawberries and lemon juice in a very large bowl, heat
on PL10 for 4 minutes, or until the fruit has softened. Add sugar,
mix well, uncovered.
2. Cook on PL-7 for 20-25 minutes, until setting point* is reached,
stir every 4-5 minutes.
3. Pour into hot, clean jars. Cover, seal and label.
* Setting Point: To determine setting point, place 1 tsp (5 ml)
jam onto chilled saucer. Allow to stand for 1 minute. Move
surface of jam gently with your nger, if the surface wrinkles
setting point has been reached.
E35
Loading ...
Loading ...
Loading ...