25
TOMATO & ORANGE SOUP
1 oz. butter
1 medium onion, chopped
1 large carrot & 1 large potato, chopped
1
3
/4 lb. canned, chopped tomatoes
juice and grated rind of 1 small orange
1
1
/2 pints hot vegetable stock
salt and pepper to taste
1. Melt the in a large bowl on P-HI for 1 minute.
2. Add the onion, carrot and potato and cook on P-HI
for 4 minutes. Stir halfway through cooking.
3. Add the tomatoes, orange juice, orange rind and
stock. Mix thoroughly. Season with salt and pepper
to taste. Cover the bowl and cook on P-HI for 17
minutes. Stir 2-3 times during cooking, until the
vegetables are tender.
4. Blend and serve immediately.
FRENCH ONION SOUP
1 large onions, sliced
1 tbsp. corn oil
2 oz. plain flour
2 pints hot meat or vegetable stock
salt and pepper to taste
2 tbsp. parsley, chopped
4 thick slices French bread
2 oz. cheese, grated
1. Place the onion and oil a bowl, mix well and cook on
P-HI for 1 minute.
2. Stir in the flour to make a paste and gradually add
stock. Season and add the parsley.
3. Cover the bowl and cook on P-70 for 18 minutes.
4. Pour the soup into serving bowls, submerge bread
and sprinkle generously with cheese.
5. Cook on P-70 for 2 minutes, until the cheese has
melted.
STIR FRIED VEGETABLES
1 tbsp. sunflower oil
2 tbsp. soy sauce
1 tbsp. sherry
1" root ginger, peeled and finely grated
2 medium carrots, cut into fine strips
4 oz. button mushrooms, chopped
2 oz. bean sprouts
4 oz. snow peas
1 red pepper, seeded and thinly sliced
4 spring onions, chopped
4 oz. canned water chestnuts, sliced
1
/4 head of chinese leaves, thinly sliced
1. Place the oil, soy sauce, sherry, ginger, garlic and
carrots in a large bowl, mix thoroughly
2. Cover and cook on P-HI for 5-7 minutes, stirring
once.
3. Add the button mushrooms, bean sprouts, snow
peas red pepper, spring onions, water chestnuts and
chinese leaves. Mix thoroughly.
4. Cook on P-HI for 6-8 minutes, until the vegetables
are tender. Stir 2-3 times during cooking.
Stir fried vegetables are ideally served with meat or
fish.
HONEYED CHICKEN
4 boneless chicken breasts
2 tbsp. clear honey
1 tbsp. whole grain mustard
1
/2 tsp. dried tarragon
1 tbsp. tomato puree
1
/4 pint. 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 P-HI for 16-18 minutes. Rearrange and
coat the chicken with the sauce twice during
cooking.
RECIPES
