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Mushroom Soup
Serves : 4
Ingredients:
15 g butter
250 g mushrooms, sliced
15 g flour
500 ml chicken stock
125 ml water
5 g mustard
125 ml cream
Method:
Place butter and mushrooms in a
2-litre casserole dish. Cover and
cook on 1000 W for 4 to 5 minutes.
Add flour, stock, water, mustard and
cream to mushrooms, and mix well.
Cover and cook on 1000 W for 8 to
10 minutes, stirring halfway through
cooking.
Tip: This soup can be puréed if
desired.
Vegetable Soup
Serves : 4-6
Ingredients:
500 g prepared vegetables of your
choice (carrot, turnips, celery, etc),
finely chopped
1 onion, chopped
30 g butter
30 g cake flour
875 ml chicken stock
salt and pepper
45 g parsley, chopped
Method:
Place vegetables, except onion, in
a 3-litre casserole dish. Cover and
cook on 1000 W for 6 to 8 minutes.
Set aside. Place onion and butter
in a large casserole dish and cook
on 1000 W for 2 to 3 minutes. Add
flour to onion mixture and mix well.
Gradually add 250 ml of stock. Stir
well. Cook on 800 W for 3 minutes,
stirring halfway through cooking. Add
remaining stock and vegetables.
Cook on 800 W for 12 to 14 minutes.
Season with salt and pepper. Serve
sprinkled with chopped parsley.
Baked Custard
Serves : 4-5
Ingredients:
500 ml milk
120 g yolk
120 g sugar
5 ml vanilla essence
pinch ground nutmeg
Cheese Sauce
Makes : 375 ml
Ingredients:
30 g butter
30 g flour
310 ml milk
salt and pepper
75 g tasty cheese
Method:
Melt butter in a 500 ml jug on 1000 W
for 40 seconds to 1 minute. Add flour
and mix well. Gradually stir in milk,
salt and pepper. Cook on 1000 W for
3 minutes 30 seconds to 4 minutes,
stirring halfway through cooking. Add
cheese and cook on 1000 W for a
further 1 to 2 minutes. Stir and serve
with the vegetable of your choice.
Irish Stew
Serves : 2-4
Ingredients:
400 g lamb, cut into 2 cm cubes
1 carrot, peeled and sliced
1 potato, peeled and sliced
250 ml water
40 g packet French Onion Soup mix
1 bay leaf
Method:
Arrange lamb, carrots and potatoes
in a 3-litre casserole dish. Combine
water, soup mix and bay leaf in a
mixing bowl. Pour over meat, carrots
and potatoes.
Cook on 1000 W for 7 to 8 minutes
and then cook on 300 W for 40 to
42 minutes. Stir every 10 minutes.
Stand covered for 5 minutes.
Serve with steamed vegetables.
European Recipes
Method:
Place milk in a 1-litre glass jug.
Cook on 1000 W for 2 minutes.
Add eggs, sugar and vanilla to
milk, whisking all the time. Strain
mixture into a 20-cm round dish
and sprinkle with nutmeg. Cook on
800 W for 2 to 3 minutes. Stir each
30 minutes.
Roast Chicken
Serves : 4-6
Ingredients:
1.5 kg chicken
15 g melted butter
pepper
Method:
Clean and pat chicken dry with
paper towel. Brush chicken with
melted butter and sprinkle with
pepper. Place chicken breast-side
down in a shallow dish.
To Cook by Microwave:
Cook on 600 W for 45 to 55
minutes, turning halfway through
cooking. Stand for one third of
cooking time, wrapped in foil
before carving.
To Cook by Combination:
Prepare chicken as above. Cook
on Auto Weight Combination or
on COMBINATION 1, allowing 20
minutes per 500 g oven- ready
weight. Turn chicken over halfway
through cooking. Stand for at least
15 minutes, wrapped in foil, before
serving.
Roast Chicken
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