Hotpoint BD62 - Manual (Page 38)

38
Menus
225g (8 oz) onion, peeled and chopped
2 tablespoons vegetable oil
450g (1 lb) red cabbage, finely shred
225g (8 oz) cooking apple, peeled, cored
and diced
225g (8 oz) pear, peeled, cored and
diced
3 tablespoons brown sugar
1 / 2 teaspoon nutmeg
Salt and Pepper
3 tablespoon cider vinegar
Juice of 1 orange
8-10 slices of bread, crusts removed
50g (2 oz) butter melted
50g (2 oz) demerara sugar
375g (12 oz) prepared fruit, eg.
strawberries, raspberries etc.
50g (2 oz) caster sugar
2 tablespoons water
Menu 2
Spring Vegetable Soup
Braised Topside au Poivre
Rhubarb and Raspberry Crunch Layer
3 medium sized carrots, peeled and
sliced
2 medium sized onions, peeled and
diced
2 sticks celery, cut into 1" pieces
15g (
1 / 2 oz) butter
58g (2 1 / 4 oz) can tomato puree
2 vegetable stock cubes
Salt and Pepper
50g (2 oz) sliced green beans
100g (4 oz) shredded white cabbage
1 teaspoon cornflour, blended with a
little cold water
1. Place onion and oil in pan and cook
for 3 minutes.
2. Add cabbage, apple and pear and cook
for 3-4 minutes. Place in casserole dish.
3. Add remaining ingredients to pan and
heat to boiling. Pour over vegetables.
4. Cover dish tightly with foil and lid.
5. Place in oven.
1. Grease a basin or souffle dish with
butter and sprinkle with sugar.
2. Line with buttered and sugared
bread, placing the buttered side
towards the out side of the basin.
3. Pack firmly with fruit and add sugar
and water.
4. Cover with buttered, sugared bread.
5. Cover dish with foil.
6. Place in oven.
Method
Slow Cook for 6 hrs..
1. Melt butter in pan, add carrots, onions
and celery and fry gently for 3-4 minutes.
2. Stir in tomato puree, crumbled stock
cubes, 1 litre (1 3 / 4 pints) water and
seasoning.
3. Bring to the boil, transfer to large
casserole dish.
4. Add remaining ingredients to dish, cover
tightly with foil and lid.
5. Place in oven.
Braised Red Cabbage
Menu 1 continued
Summer Pudding
Spring Vegetable Soup