Recipes – NEC N230S User Manual

Page 28

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 on HIGH for 1 minute.
2. Add the onion, carrot and potato and cook on

HIGH 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 on
HIGH for 13 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 on HIGH 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 on PL-7 for 15

minutes.

4. Pour the soup into serving bowls, submerge

bread and sprinkle generously with cheese.

5. Cook on PL-7 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

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 on HIGH 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 on HIGH for 5-6 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

tsp(2.5ml) dried tarragon

1 tbsp(15ml) tomato puree

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 on HIGH for 13-14 minutes. Rearrange

and coat the chicken with the sauce twice during
cooking.

RECIPES