Bedienungsanleitung Panasonic NN-CF853W (Seite 90 von 148) (Englisch)

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Soups / Starters

ingredients

SERVES 4

1 medium onion,

coarsely chopped

1 tbsp (15 ml) olive oil

2 cloves garlic, crushed

700

(1 lb 5 oz) sweet potatoes,

peeled and chopped

1 large red pepper,

deseeded and chopped

700 ml (1

pt) vegetable stock

150 (5 ﬂ oz) ml coconut milk

salt and pepper

Dish: 1 Pyrex

bowl,

3 litres (6 pt) capacity

Sweet potato soup

Place the onion, oil and garlic into a large bowl and cover. Place on base

of the oven and cook on HIGH MICROWAVE for 2 mins. Add the potato

and pepper. Cover and cook on HIGH MICROWAVE for 5 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

5 large tomatoes

30 ml (2 tbsp) olive oil

1 onion, chopped

450

(1 lb) red or orange peppers,

thinly sliced

30 ml (2 tbsp) tomato purée

Pinch of sugar

475 ml vegetable stock

60 ml (4 tbsp) soured cream

(optional)

salt and pepper

Chopped fresh dill, to garnish

Dish: large Pyrex

bowl

Tomato and red pepper soup

Skin the tomatoes by plunging them in boiling water for 30 seconds. Chop

the ﬂ esh and reserve any juice. Place half the oil in a bowl with the onion

and cover with pierced cling ﬁ lm. Cook on HIGH MICROWAVE for

2 minutes, stirring once. 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. 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. Pour into bowls, swirl in the soured cream, if desired, and

garnish with dill.

ingredients

SERVES 6

1-3 green chillies

7 cm (3”) piece of root ginger,

peeled and ﬁ nely chopped

2-3 lemongrass sticks – just the

soft middle part ﬁ nely chopped

1 small pack of fresh coriander stalks,

keep leaves for garnish

7.5 ml (1½ tsp) Chinese ﬁ ve spice

5 ml (1 tsp) ground cumin

30 ml (2 tbsp) olive oil

1 onion sliced

1 butternut squash,

around 1.1

whole weight

600 ml (1 pt) vegetable stock

400

(14 oz) tin of low fat

coconut milk

juice of 2 limes

salt and pepper

Dish: 3 litre (6 pt) Pyrex

bowl

Thai butternut squash soup

Make the spicy paste by combining the ﬁ rst seven ingredients. Use a food

processor or a pestle and mortar to do this. Add onion to the paste. Put in

a large glass mixing bowl, cover with pierced cling ﬁ lm and cook on HIGH

MICROWAVE for 5 mins. Peel and chop butternut squash scraping out all

seeds and stringy bits. Add butternut squash and hot stock to the mixing

bowl, cover with pierced cling ﬁ lm. Cook on HIGH MICROWAVE for

15-20 mins or until butternut squash is soft, stirring once during cooking

time. Add coconut milk, juice of limes, salt and pepper. Liquidise. Stir and

serve with coriander leaves.

F0003BH22BP_00_140401.indd 88F0003BH22BP_00_140401.indd 88 2014/4/1 9:42:302014/4/1 9:42:30

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