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Wild Mushroom and Basil Risotto
Dish: large bowl
1. Soak mushrooms in 300 ml (½ pt) warm water.
2. Place the butter, garlic and onion in a large bowl, Cover with
cling film place on glass turntable and cook on HIGH power
for 3 mins, or until softened. Season with freshly ground
black pepper.
3. Stir the rice into the butter mixture and add the hot stock and
soaking liquid from the mushrooms. Cover and cook for a
further 5 mins on HIGH power.
4. Stir the mushrooms into the rice mixture. Cover and cook for
a further 5 mins. on HIGH power.
5. Stir and add the basil. Continue to cook for the final 5-7 mins.
on HIGH power. Leave to stand for approx. 5 mins. and then
stir with a fork.
Serving suggestion:
Place the cooked risotto in greased dariole moulds, press in
firmly. Then turn out and serve garnished with shavings of
Parmesan cheese.
Ingredients
40 g (1½ oz) dried Cep
mushrooms
50 g (2 oz) butter
1 clove garlic, finely
chopped
1 small onion, finely
chopped
freshly ground black
pepper
250 g (9 oz) Arborio rice
300 ml (½ pt) hot
vegetable stock
12 basil leaves, torn
Parmesan cheese
shavings to garnish
Broccoli and Stilton Soup
Dish: large bowl
1. Place the butter, oil and onion in a large bowl. Place on glass
turntable, cover and cook on HIGH power for 3 mins. or until
soft.
2. Add the potatoes, cover and cook on HIGH power for 3-4
mins. or until softened.
3. Add the broccoli, hot vegetable stock and nutmeg. Cover and
cook on MEDIUM power for 8-12 mins. or until the broccoli is
cooked.
4. Allow to cool and then blend in a food processor until
smooth.
5. Stir in the milk and stilton cheese. Season to taste. Reheat
the soup on HIGH power for 4-5 mins. or until hot and
smooth. Stir frequently.
Ingredients
25 g (1 oz) butter
15 ml (1 tbsp) olive oil
1 onion, finely chopped
350 g (12 oz) potatoes,
diced
500 g (1 lb 2 oz) broccoli,
cut into florets
850 ml (1½ pts) vegetable
stock
3 ml (½ tsp) grated
nutmeg
150 ml (¼ pt) semi
skimmed milk
100 g (4 oz) stilton
cheese, cubed
Salt and pepper
Smoked Haddock Pâté
Dish: shallow dish + 4 x 3” diameter ramekins
1. Place haddock and lemon juice in dish. Place on glass
turntable, cover and cook on HIGH power for 2 mins. or until
fish flakes easily. Remove bones and flake.
2. Blend the fish with all other ingredients to form a smooth
pâté. Divide mixture between 4 ramekins. Smooth over top.
3. Decorate with lemon twists and parsley. (Pâté can be topped
with 30 ml (2 tbsp) of melted butter if desired).
Ingredients
225 g (8 oz) smoked
haddock
30 ml (2 tbsp) lemon juice
15 ml (1 tbsp) single
cream
15 ml (1 tbsp) horseradish
100 g (4 oz) cream
cheese
15 ml (1 tbsp) parsley,
chopped
Garnish:
4 slices of lemon
sprigs of parsley
Serves 4
Serves 4
Serves 6
