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Cooking Guide
Soups, Snacks and Starters
Potato and Corn Soup
Serves: 6 to 8
Ingredients:
6 rashers bacon, 6
rind removed
1 onion, thinly sliced 1
500 g potatoes, peeled and 500 g
diced
4 cups chicken stock 1 litre
1 can (440 g) creamed corn 1 can (440 g)
2 tablespoons flour, mixed with 30 ml
a little stock
1
/
2
teaspoon thyme 2 ml
salt and pepper
Method:
Chop bacon and place in a 4-litre dish. Cook on
HIGH for 4 to 6 minutes. Remove bacon from dish,
and set aside. Add onion and potatoes to dish and
cook on HIGH for 8 to 10 minutes. Add stock and
cook on HIGH for a further 8 to 10 minutes. Mix flour
with 2 tablespoons (30 ml) of stock and add to dish
with corn, thyme and bacon. Cook on HIGH for
4 to 6 minutes. Stir halfway through cooking.
Season with salt and pepper.
Crab and Corn Soup
Serves: 4 to 6
Ingredients:
1 tablespoon oil 15 ml
1 onion, finely chopped 1
425 ml boiling chicken stock 425 ml
1 can (300 g) creamed corn 1 can (300 g)
salt and pepper
1 can (170 g) crabmeat, 1 can (170 g)
drained
150 ml milk 150 ml
3 tablespoons cream 45 ml
chopped parsley for garnish
Method:
Place oil and onion in a 3-litre casserole dish. Cover
and cook on HIGH for 2 to 4 minutes. Add chicken
stock, corn, salt and pepper. Cook on HIGH for 5
minutes. Add crabmeat and milk and mix well. Cook
on HIGH for 3 minutes. Stir in cream and sprinkle
with parsley. Serve.
Macaroni and Cheese
Serves: 4 to 6
Ingredients:
60 g butter 60 g
2 onion, finely chopped 2
2 tablespoons flour 30 ml
2 cups milk 500 ml
1 cup grated tasty cheese 250 ml
6 cups cooked macaroni, 1,5 litres
drained well
1
/
2
cup extra grated tasty 125 ml
cheese
paprika
G
Method:
Place butter and onion in a 2-litre casserole dish
and cook on HIGH for 5 minutes. Add flour, mix well
and cook on HIGH for 1 minute. Blend in milk and
cook on HIGH for 4 to 5 minutes, stirring halfway
through cooking. Add cheese and macaroni and
pour into a deep 20 cm round dish.
Top with extra cheese and sprinkle with paprika.
Cook on HIGH for 6 to 8 minutes.
Mini Quiches
Makes: 45
Ingredients:
5 sheets ready rolled 5
short crust pastry
2 egg, beaten 2
1 cup milk 250 ml
125 g bacon, rind removed, 125 g
bacon chopped
1 onion, finely chopped 1
salt and pepper paprika
Method:
To Cook by Convection:
Preheat oven to 180˚C. Cut pastry with a scone
cutter and fit into 6 cm diameter patty tins. Beat
together eggs and milk and add remaining
ingredients except paprika. Place a tablespoonful of
filling into each case. Sprinkle with paprika. Cook on
180˚C for 15 to 20 minutes.
C
Potato and Corn Soup
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