Operating instructions

93
Soups / Starters
Stuffed mushrooms
Cook bacon rashers on a microwave rack or a dinner plate on STEAM 1
+ LOW MICROWAVE for 2 mins. When cool, chop into small pieces. In a
small bowl, mix together grated cheese, bacon, mustard and breadcrumbs.
Add beaten egg, milk, parsley and seasoning and mix until well combined.
Fill mushroom cavities with mixture. Cut cheese slices into 1 cm squares
and place on top of fi lling. Place one tomato slice on top of each mushroom.
Place mushrooms in a circle on a plate and cook on the base of the oven on
STEAM 1 + LOW MICROWAVE for 6 mins or until cheese starts to melt and
mushrooms are just cooked.
ingredients
SERVES 4
2 streaky bacon rashers
25
g
(1 oz) grated cheese
½ tsp French mustard
50
g
(2 oz) fresh breadcrumbs
1 egg
4 tbsp (60 ml) milk
1 tbsp (15 ml) fresh parsley,
chopped
salt and pepper
275
g
(10 oz) fl at mushrooms,
approx 2.5 cm (1”) in diameter,
stalks removed
2 thin slices of cheddar cheese
1 tomato, thinly sliced
Dish: microwave rack or
dinner plate and 1 large
dinner plate
Fill water tank
Pea & watercress soup
Place oil in large casserole, add onion and garlic. Cover, place on the
base of the oven and cook on MEDIUM MICROWAVE for 4 mins. Add the
potato, stock and 500 ml of water, cook on MEDIUM MICROWAVE for 8
mins. Scatter in the peas and watercress, stir, cover then cook on HIGH
MICROWAVE for 4 mins. Add the mint leaves and blitz with a hand blender
until smooth. Stir in the cream and season to taste.
ingredients
SERVES 4
1 tbsp olive oil
1 onion, roughly chopped
1 garlic clove, roughly chopped
1 medium potato, cut into small
chunks
1 litre (1¾ pt) vegetable stock
300g (10½ oz) frozen peas
100g (3½ oz) watercress
Leaves from 2 mint springs, plus
extra to garnish
100 ml (3½ fl oz) double cream
Dish: Large casserole
Sweet potato soup
Place the onion, oil and garlic into a large bowl. Place on glass shelf in lower
shelf position and cook on STEAM 1 + LOW MICROWAVE for 4 mins. Add
the potato and pepper. Cook on STEAM 1 + LOW MICROWAVE for 10
mins. Add stock, cover and cook on MEDIUM MICROWAVE for 20 mins,
or until the potatoes are soft, stirring halfway. Allow to cool slightly. Place
in liquidiser and puree until smooth. Stir in the coconut milk and season to
taste. Heat on MEDIUM MICROWAVE for 3 mins, or until piping hot.
ingredients
SERVES 4
1 medium onion,
coarsely chopped
1 tbsp olive oil
2 cloves garlic, crushed
700
g
(1 lb 5 oz) sweet potatoes,
peeled and chopped
1 large red pepper,
deseeded and chopped
700 ml (1
¼
pt) vegetable stock
150 (5 fl oz) ml coconut milk
salt and pepper
Dish: 1 Pyrex
®
bowl,
3 litres (6 pt) capacity
Oven accessory: Glass Shelf
in lower shelf position
Fill water tank
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