Menus, Menu 6, Method – Hotpoint BD62 User Manual

Page 42

Spiced Bread Pudding

Menus

225g (8 oz) slightly stale bread
250ml (

pint) milk

2 eggs
1 tablespoon brandy, optional
175g (6 oz) mixed dried fruit
40g (1

oz) demerara sugar

50g (2 oz) melted butter
1 teaspoon mixed spice
Finely grated rind of 1 lemon
Grated nutmeg
Caster sugar

375g (12 oz) aubergines
Salt
225g (8 oz) onions, peeled and sliced
1-2 cloves of garlic, crushed
2 tablespoons vegetable oil
375g (12 oz) tomatoes, skinned and

roughly chopped

375g (12 oz) courgettes, sliced
375g (12 oz) red peppers, de-seeded

and sliced

Bunch of fresh herbs
Salt and pepper
Chopped parsley

Menu 6

Tomato Soup
Fruity Chicken Casserole
Rice Pudding

1. Grease shallow ovenproof dish. Line

base with greased greaseproof
paper.

2. Cut bread into very small pieces.
3. Bring milk to boil and pour over

bread. Add pinch of salt, allow to
stand for about 20 mins or until pulped.

4. Lightly beat eggs and stir into bread

mixture with brandy, dried fruit,
sugar, butter, mixed spice and lemon
rind. Mix well together.

5. Turn mixture into prepared dish.

Sprinkle with little nutmeg and
caster sugar.

6. Place in oven.

1. Slice aubergines and sprinkle with

salt, leave for 30 mins, pat dry.

2. Cook onions gently with garlic, in oil

until soft.

3. Add remaining ingredients, and heat

thoroughly.

4. Place in casserole dish.
5. Cover tightly with foil and lid.
6. Place in oven.

Method

Slow Cook for 6 hrs..

1. Fry onion gently in oil until soft.
2. Add tomatoes, stock, seasoning and

bring to boil.

3. Place in casserole dish cover with foil

and lid and place in oven.

4. Before serving, sieve soup.
5. Reheat, adjust seasoning if necessary

and stir in sugar.

6. For cream of tomato soup stir in 50 ml

(2floz) cream and reheat soup very
gently without boiling. Garnish with a
swirl of cream.

Menu 5 continued

Ratatouille

Tomato Soup

1 medium sized onion, peeled

and chopped

15ml (1 tbsp) vegetable oil
675g (1

lb) tomatoes, roughly

chopped

500ml (1 pint) vegetable stock
Salt and pepper
5ml (1 level tsp) caster sugar