Operating instructions

77
Soups and Starters
ingredients
Serves 4
1 medium onion, coarsely chopped
1 tbsp (15 ml) olive oil
2 cloves of garlic, crushed
700 g sweet potato, peeled and
chopped
1 large red pepper, deseeded and
chopped
700 ml vegetable stock
150 ml coconut milk
salt and pepper
Dish: 1 x 3 litre Pyrex® casserole
dish with lid
Accessory: none
Fill water tank
1. Place the onion, oil and garlic into a casserole dish.
2. Place on the base of the oven and cook on STEAM 1 + LOW
MICROWAVE for 4 minutes.
3. Add the potatoes and pepper. Cook on STEAM 1 + LOW
MICROWAVE for 10 minutes. Add stock, cover and cook on
SIMMER MICROWAVE for 20 minutes, or until the potatoes are
soft, stirring halfway.
4. Allow to cool slightly. Place in liquidiser and puree until smooth.
Stir in the coconut milk and season to taste.
5. Heat on MEDIUM MICROWAVE for 3 minutes, or until piping hot.
Sweet potato soup
ingredients
Serves 4
5 large tomatoes
2 tbsp (30 ml) olive oil
1 onion, chopped
450 g red pepper, thinly sliced
2 tbsp (30 ml) tomato puree
1 pinch sugar
475 ml vegetable stock
salt and pepper
Dish: 1 x medium Pyrex® bowl,
1 x large Pyrex® casserole dish
with lid
Accessory: none
Tomato and red pepper soup
ingredients
Serves 4
1 small french baguette, sliced
4 tbsp (60 ml) cranberry sauce
175 g brie, sliced
sesame seeds, optional
Dish: none
Accessory: Square Panacrunch Pan
1. Preheat grill on GRILL 1.
2. Place the slices of baguette on the Square Panacrunch Pan in
the upper shelf position and toast on GRILL 1 for 2-3 minutes
or until lightly toasted.
3. Turn the slices over and spread each slice with cranberry
sauce. Top with a slice of brie and sprinkle with sesame seeds.
4. Cook on GRILL 1 + SIMMER MICROWAVE for 6-8 minutes
or until cheese has started to melt and sesame seeds turn
golden.
1. Skin the tomatoes by plunging them in boiling water, in a
medium sized bowl, for 30 seconds. Chop the esh and
reserve any juice. Place half the oil in the Pyrex® casserole
dish with the onion and cover with pierced cling lm. Cook on
the base of the oven on HIGH MICROWAVE for 2 minutes,
stirring once.
2. Add the peppers and remaining oil, mixing well. Cover and
cook on HIGH MICROWAVE for 5 minutes, stirring halfway
through cooking. Stir in the chopped tomatoes, tomato purée,
seasoning, sugar and a few tablespoons of stock.
3. Cover and cook on HIGH MICROWAVE for 4 minutes, stirring
halfway through cooking, until the vegetables are tender.
Stir in the rest of the stock and purée in a blender or food
processor until smooth. Strain the soup to remove the skins
and season to taste.
Brie and cranberry crostini