Potato and Leek Soup
Serves: 4 to 6
Ingredients:
4 (1 kg) large potatoes, peeled, diced
2 medium leeks, thinly sliced
2 teaspoons dried thyme
2 cups hot chicken stock
1 tablespoon flour
salt and pepper
250 ml cream
Method:
Place potatoes, leeks, thyme and chicken stock in
a 3-litre casserole dish. Cover and cook on HIGH
for 14 to 16 minutes. Cool slightly. Puree potato
mixture in a food processor or blender, adding flour,
salt, pepper and cream. Return to dish. Cook on
MED HIGH for 4 to 6 minutes. Serve hot, in
individual bowls.
Pumpkin Soup
Hommus
Serves: Approximately 2 cups
Ingredients:
250 g dried chick peas, water for soaking
8 cups water
2 tablespoons lemon juice
3 cloves garlic, crushed
3 tablespoons olive oil
Method:
Place chick peas and water in 4-litre casserole dish
and soak overnight. Cover and cook on HIGH for
15 minutes. Then for a further 45 minutes on
MED HIGH. Place all ingredients into a food
processor and process for 6 to 8 minutes or until
smooth. If mixture is too thick add extra water.
Serve as a dip with blanched carrot, cauliflower and
broccoli.
Pumpkin Soup
R
Makes: 2 to 4
Ingredients:
1 kg pumpkin
1 diced onion
2 cups chicken stock
1 teaspoon curry powder
Method:
Peel pumpkin and remove seeds. Dice pumpkin into
3 cm pieces. Place pumpkin and onion in a 3-litre
casserole dish. Cover and cook on HIGH for
15 minutes. Add stock and curry. Cover and cook
on HIGH for 15 minutes. Cool slightly. Purée
pumpkin and liquid in a blender or food processor.
Serves: 4 to 6
Ingredients:
2 Lebanese bread rounds
2 tablespoons olive oil
1
/
2
teaspoon dried oregano
1
/
2
teaspoon dried basil
Method:
Preheat oven to Convection 180˚C. Split bread
in half horizontally, cut into triangles. Combine
remaining ingredients in a small bowl. Brush one
side of the bread with this mixture. Place bread
slices on oven tray on Low Rack. Cook on 180°C for
8 to 10 minutes, or until lightly browned. Cool chips
on oven trays. Store in an airtight container. Serve
with dips or as an alternative to potato chips.
Pita Chips
C
Crispy Focaccia Fingers
G
Serves: 4 to 6
Ingredients:
1 focaccia bread
(approximately 20 cm square)
50 g butter, softened
1 tablespoon mixed dried herbs
Method:
Cut the focaccia through the centre. Spread with
combined butter and herbs. Cut into 2 cm wedge
shaped pieces. Place on High Rack and cook on
Grill 1 for 8 to 9 minutes or until crisp and brown.
Soups, Snacks and Starters
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