Hotpoint EG95 Manuel d'utilisateur télécharger pdf (Page 32)

‘Slow’ Setting Menus

MENU 5

Rich Onion Soup

Honey Roast Ham

Ratatouille

Bread Pudding

METHOD

Cook on a ‘Slow’ setting for 7 hrs.

RICH ONION SOUP

450g (1 lb) onions, peeled and thinly sliced

25g (1 oz) butter

1 tablespoon vegetable oil

1 teaspoon salt

40g (1

1

/

2

oz) plain flour

750ml (1

1

/

2

pint) brown stock

125ml (

1

/

4

pint) stout or brown ale

1. Gently cook onions in butter and oil in

large saucepan for 5 minutes

2. Add salt and sugar and cook for 2

minutes.

3. Remove from heat and stir in flour,

stock and beer.

4. Bring to boil. Place in casserole dish.

5. Cover tightly with foil and lid.

6. Place in oven.

1

/

2

teaspoon brown sugar

HONEY ROAST HAM

2kg (4

1

/

2

lb) joint middle cut gammon

Sauce:

2 tablespoons honey

1 tablespoon demerara sugar

1. Soak gammon in cold water overnight.

Drain and dry.

2. Coat with sauce. Wrap in foil.

3. Place in tin.

4. Cook on 180˚C for 30 minutes. Add rest

of meal to oven and set to ‘Slow’ setting

for 7 hours.

2 tablespoons sherry

RATATOUILLE

375g (12 oz) aubergines

Salt

225g (8 oz) onions, peeled and sliced

1-2 cloves of garlic, crushed

375g (12 oz) tomatoes, skinned and

roughly chopped

1. Slice aubergines and sprinkle with salt,

leave for 30 minutes. 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.

2 tablespoons vegetable oil

375g (12 oz) courgettes, sliced

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

sliced

Bunch of fresh herbs

Salt and pepper

Chopped parsley

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