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Les langues disponibles
RECIPES
4 boneless chicken breasts
2 tbsp (30 ml) clear honey
1 tbsp (15 ml) whole grain mustard
1
/
tsp (2.5 ml) dried tarragon
2
1 tbsp (15 ml) tomato puree
1
/
pt (150 ml) chicken stock
4
2 baking potatoes, approx. 9 oz (250 g) each
2 oz (50 g) butter
4 oz (100 g) blue cheese, chopped
1 tbsp (15 ml) fresh chives, chopped
2 oz (50g) mushrooms, sliced
salt and pepper to taste
1 oz (25 g) butter
1 oz (25 g) plain flour
1
/
pt (300 ml) milk
2
salt and pepper to taste
1
1
/
lb (675 g) strawberries, hulled
2
3 tbsp (45 ml) lemon juice
1
1
/
lb (675 g) caster sugar
2
COOKING INSTRUCTIONS
HONEYED CHICKEN
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 PL10 for 13-14 minutes. Rearrange and coat the
chicken with the sauce twice during cooking.
BLUE CHEESE & CHIVE JACKETS
1. Prick each potato in several places. Cook on PL10 for 7-9
minutes. Halve and scoop the flesh into a bowl, add the butter,
cheese, chives, mushrooms, salt and pepper, mix thoroughly.
2. Pile mixture into the potato skins and place in a flan dish.
3. Cook on PL-5 for 10 minutes.
WHITE SAUCE
1. Place the butter in a bowl and cook on PL10 for 30 seconds,
until melted.
2. Stir in the flour and whisk in the milk. Cook on PL10 for 3-4
minutes, stirring every 2 minutes until thick and smooth. Season
with salt and pepper to taste.
STRAWBERRY JAM
1. Place strawberries and lemon juice in a very large bowl, heat
on PL10 for 4 minutes, or until the fruit has softened. Add sugar,
mix well, uncovered.
2. Cook on PL-7 for 20-25 minutes, until setting point* is reached,
stir every 4-5 minutes.
3. Pour into hot, clean jars. Cover, seal and label.
* Setting Point: To determine setting point, place 1 tsp (5 ml)
jam onto chilled saucer. Allow to stand for 1 minute. Move
surface of jam gently with your finger, if the surface wrinkles
setting point has been reached.
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