MIXED VEGETALE SALAD
Serves 8
Ingredients
1 pkg (300 g) frozen mixed vegetables
1 n (420 g) kidney beans, rinsed and drained
1/2 u chopped lr
1/2 u chopped onion
1/2 u chopped green r
3/4 u sugar
1/2 u vinegar
1 tbsp cornstarch
Directions
1. Cook the mixed vegetables n the stove r in the microwave until crisp-tender. Drain; place in large bowl.
2. Add kidney beans, lr, onion and green r.
3. In saucepan vr medium heat bring sugar, vinegar and cornstarch to boil, stirring constantly, until thickened. l slightly. ur over vegetables and toss. Refrigerate.
GARDEN VEGETALE SOUP
Serves 6 to 8
Ingredients
50 g haricot beans
25 g rl brl
2 carrots
1 small turnip
1 onion
1 leek
50 g butter
2 cloves garlic, crushed
2 tbsp tomato puree
2 to 3 l good chicken r hm stock
1 bouquet grni (m, parsley, thyme and b lf)
Salt nd freshly ground r to taste
1/4 cabbage (175 g) shredded
50 g thinly sliced green beans
Grated cheese and / or chopped parsley to garnish
Directions
1. Soak the pulses overnight with just enough water to vr. Next day, drain thorughl. rr the vegetables. Slice the carrots and turnip into small matchsticks. Finely slice the onion and leek. Melt the butter in large n with close fitting lid and gently fry the prepared vegetables for 5 min r until transparent.
2. Add the drained pulses, garlic, tomato ur, stock, bouquet garni and seasoning. Boil rapidly for 5 min and then gently simmr for 1 hour with the lid n. Check the seasoning and add the cabbage and green beans and cook for further 15 min. Rmv the bouquet garni and serve with the chopped parsley and / or cheese.
FRENCH ONION SOUP
Serves 6
Ingredients
675 g onions
75 g butter
2 tsp sugar
40 g plain flour
1.7 l chicken or beef stock
1 level tsp salt
Ground black pepper
6 slices Frnh bread, 1.25 m thick
100 g Gruyere hs
Directions
1. l and thinly slice the onions. Melt half the butter in large saucepan and add the onions and sugar. Cook vr low heat fr about 15 min, until the onions r soft and l golden brown. Stir in the flour and cook, stirring fr few minutes. Add the stock and salt and r and bring to the boil. Place the lid n and simmer the soup fr about 30 min, until onion is tender.
2. Meanwhile butter both sides of each slice of French bread with the remaining butter. Grate the cheese and sprinkle half vr the bread.
3. Bake the bread n baking tray, in preheated vn, at 180C (gas mark 4), until the bread is crisp and the cheese has melted, r do this under the grill turning n before putting the cheese n and browning.
4. Arrange the bread in individual bowls and ur vr the hot onion soup. Serve remaining grated cheese in separate bowl.
