44
RECIPES
Serves 4
125g onion, chopped
225g mushroom, sliced
25g margarine
25g plain flour
300ml (
1
/2
pint) milk
450ml (
3
/4
pint) hot vegetable stock
2.5ml (
1
/2 tsp) dried marjoram (see tip, page 45)
2.5ml (
1
/2 tsp) dried basil (see tip, page 45)
salt and pepper to taste
150ml (
1
/4 pint) double cream
1 Cook the onion, mushroom and margarine together in
a bowl on 100P for 4 minutes.
2 Stir in the flour to form a paste, gradually add the milk
and stock.
3 Stir in the marjoram, basil, salt and pepper to taste.
Cook on 100P for 8 - 10 minutes, stir after 4 minutes.
4 Blend and add the cream, cook on 100P for 6 minutes
CREAMY MUSHROOM SOUP
Serves 4
15ml (1 tbsp) sunflower oil
225g onion, finely chopped
400g broccoli, broken into small florets
25g plain flour
1 litre (1
3
/4 pints) hot vegetable stock
300ml (
1
/2 pint) milk
225g double gloucester cheese, grated
salt and pepper to taste
1 Place oil, onion and broccoli in a large bowl, mix well.
Cover and cook on 100P for 5 minutes.
2 Stir in the flour to form a paste, add the stock, milk
and cheese, mix well. Cover and cook on 100P for 10
minutes.
3 Blend in a food processor. Return to bowl and
season. Heat on 70P for 18 minutes, stir 3 - 4 times.
BROCCOLI
& CHEESE SOUP
Serves 2 - 4
50g margarine
50g fresh brown breadcrumbs
50g cooked ham, finely chopped
90ml (6 tbsp) double cream
salt and pepper to taste
5ml (1 tsp) fresh parsley, chopped
2 large ripe avocados (see tip, page 59)
15ml (1 tbsp) lemon juice (see tip, page 60)
50g mature cheddar cheese, grated
fresh parsley sprigs to garnish
1 Place the margarine in a bowl and heat on 100P for 1
minute. Stir in the breadcrumbs and ham, add enough
cream to bind the mixture. Season with salt and
pepper to taste and stir in the parsley, cook on 100P
for 2 - 3 minutes.
2 Cut the avocados in half, remove the stone and brush
the flesh with lemon juice. Fill each avocado half with
the breadcrumb mixture.
3 Place the avocados in a large flan dish and sprinkle
with the grated cheese.
4 Place the dish on the high rack, use sequence
programming to cook on 100P for 2 minute, then on
GRILL for 6 minutes until brown and crispy.
AVOCADO AU GRATIN
Serves 2 - 3
6 medium open cap mushrooms
75g margarine
2 cloves garlic, crushed (see tip, page 48)
75g fresh breadcrumbs
50g mature cheddar cheese, grated
1 Remove and chop mushroom stalks. Place mushroom
caps in a large flan dish open side up.
2 Heat margarine with garlic on 100P for 1 minute, stir in
chopped mushroom stalks and breadcrumbs. Fill
mushrooms with mixture, sprinkle with cheese.
3 Place dish on the high rack and cook on DUAL GRILL,
50P for 6 minutes.
CRISPY STUFFED MUSHROOMS
S
TILTON STUFFED MUSHROOMS:Omit garlic and grated cheese. Add 100g Stilton crumbled at Stage 2.
