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Ingredients
5 large tomatoes
30 ml (2tbsp) olive oil
1 onion, chopped
450 g (1 lb) red or orange peppers, thinly sliced
30 ml (2 tbsp) tomato purée
Pinch of sugar
475 ml (16 fl.oz) vegetable stock
60 ml (4 tbsp) soured cream (optional)
Salt and ground black pepper
Chopped fresh dill, to garnish
Tomato and Red Pepper Soup
Dish: large Pyrex® bowl Serves: 4
Oven Accessory: glass tray
1. Skin the tomatoes by plunging them in
boiling water for 30 seconds. Chop the
flesh and reserve any juice.
2. Place half the oil in a bowl with the onion.
Cook on 1000 W for 2 minutes,
stirring once. Add the peppers and
remaining oil, mixing well. Cover and
cook on 1000 W for 5 minutes,
stirring halfway through cooking.
3. Stir in the chopped tomatoes, tomato
purée, seasoning, sugar and a few
tablespoons of stock. Cover and cook
on 1000 W for 4 minutes, stirring
halfway through cooking, until the
vegetables are tender.
4. 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.
5. Pour into bowls, swirl in the soured
cream, if using, and garnish with dill.
Ingredients
225 g (8 oz) smoked haddock
15 ml (1 tbsp) single cream
30 ml (2 tbsp) lemon juice
15 ml (1 tbsp) horseradish
100 g (4 oz) cream cheese
15 ml (1 tbsp) parsely, chopped
Garnish:
4 slices of lemon
sprigs of parsley
Smoked Haddock Pate
Dish: flat plate + 10 x 7.5 cm (4 x 3”) diameter ramekins Serves: 4
Oven Accessory: glass tray
1. Place haddock and lemon juice in dish.
Cover and cook on 1000 W for 2 mins.
or until fish flakes easily. Remove bones
and flake.
2. Blend fish with all other ingredients to
form a smooth pate. Divide mixture
between 4 ramekins. Smooth over top.
3. Decorate with lemon twists and parsley.
(Pate can be topped with 30 ml (2 tbsp)
of melted butter if desired).
Ingredients
15 ml (1 tbsp) oil
1 onion, diced
1 clove garlic, crushed
60 ml (4 tbsp) tomato puree
150 ml (
1
/
4
pt) white wine or vermouth
5 ml (1 tsp) dried herbs
350 g (12 oz) button mushrooms
salt and pepper to taste
Mushrooms a la Greque
Dish: large casserole Serves: 4
Oven Accessory: glass tray
1. Cook the onion and oil in dish on
1000 W for 2-3 mins. or until soft.
2. Stir in all other ingredients, cover and
cook on 1000 W for 5 mins. or until
mushrooms are tender. Serve hot or
chilled.
Ingredients
1
/
2
cauliflower, divided into florets
1 carrot, sliced
1
/
2
red and green pepper, diced
2 sticks of celery, sliced
1 clove of garlic, peeled and crushed
1 onion, peeled and sliced
25 g (1 oz) butter
15 ml (1 tbsp) tomato puree
396 g (14 oz) can tomatoes
1 litre (2 pt) hot vegetable or chicken stock
25 g (1 oz) egg noodles
salt and pepper
Minestrone Soup
Dish: large casserole or bowl Serves: 4-6
Oven Accessory: glass tray
1. Place vegetables with butter in
casserole dish. Cover and cook on
1000 W for 8 mins. Stir once.
2. Add tomato puree, tomatoes and stock.
Cover and cook on 1000 W for 5 mins.
and then 440 W for 12-15 mins.
3. Add noodles and cook for a further
5 mins. or until vegetables are soft.
Season to taste.
