Recipes – Magic Chef MCP13E1ST User Manual

Page 32

TOMATO & ORANGE SOUP

1 oz.(25g) butter
1 medium onion, chopped
1 large carrot & 1 large potato, chopped
1

lb(800g) canned, chopped tomatoes

juice and grated rind of 1 small orange
1

pints(900ml) hot vegetable stock

salt and pepper to taste

1. Melt the in a large bowl at P-HI for 1 minute.
2. Add the onion, carrot and potato and cook at P-

HI for 6 minutes. stir halfway through cooking.

3. Add the tomatoes, orange juice, orange rind and

stock. Mix thoroughly. Season with salt and
pepper to taste. Cover the bowl and cook at P-HI
for 12 minutes. stir 2-3 times during cooking, until
the vegetables are tender.

4. Blend and serve immediately.

FRENCH ONION SOUP

1 large onions, sliced
1 tbsp (15ml) corn oil
2 oz.(50g) plain flour
2 pints(1.2 liters) hot meat

or vegetable stock

salt and pepper to taste
2 tbsp (30ml) parsley, chopped
4 thick slices French bread
2 oz.(50g) cheese, grated

1. Place the onion and oil a bowl, mix well and cook

at P-HI for 2 minutes.

2. Stir in the flour to make a paste and gradually

add stack. Season and add the parsley.

3. Cover the bowl and cook at P-80 for 12 minutes.
4. Pour the soup into serving bowls, submerge

bread and sprinkle generously with cheese.

5. Cook at P-80 for 2 minutes, until the cheese has

melted.

STIR FRIED VEGETABLES

1 tbsp(15ml) sunflower oil
2 tbsp (30ml) soy sauce
1 tbsp (15ml) sherry
1"(2.5cm) root ginger,

peeled and finely grated

2 medium carrots, cut into fine strips
4 oz.(100g) button mushrooms,

chopped

2 oz.(50g) beansprouts
4 oz.(100g) mange-tout
1 red pepper, seeded and thinly sliced
4 spring onions, chopped
4 oz.(100g) canned water chestnuts,

sliced

1/4 head of chinese leaves, thinly sliced

1. Place the oil, soy sauce, sherry, ginger, garlic

and carrots in a large bowl, mix thoroughly

2. Cover and cook at P-HI for 3-4 minutes, stirring

once.

3. Add the button mushrooms, beansprouts,

mange-tout, red pepper, spring onions, water
chestnuts and chinese leaves. Mix thoroughly.

4. Cook at P-HI for 4-5 minutes, until the

vegetables are tender. Stir 2-3 times during
cooking.

Stir fried vegetables are ideally served with
meat or fish.

HONEYED CHICKEN

4 boneless chicken breasts
2 tbsp(30ml) clear honey
1 tbsp(15ml) whole grain mustard

1/2 tsp(2.5ml) dried tarragon
1 tbsp(15ml) tomato puree

1/4 pint(150ml) chicken stock

1. Place the chicken breasts in a casserole dish.
2. Mix all remaining ingredients together and pour

over the chicken. Salt and pepper to taste.

3. Cook at P-HI for 12-14 minutes. Rearrange and

coat the chicken with the sauce twice during
cooking.

RECIPES