Koolatron Total Chef MBLS-01 Directions For Use Manual page 6

APPETIZERS (cont.)
Mushroom Pate
12 Oz. Mushrooms
1 Onion
4 Oz. Butter
4 Tbs. Sherry
Chopped Parsley to garnish
Finely chop the onion and mushrooms using the carafe with the cross blade. Melt
half the butter in a pan and gently fry the vegetables for a few minutes to soften.
Stir in the sherry and cook, stirring, until all the liquid has evaporated. Season and
leave until cold. Process until smooth, adding the remaining butter. Spoon into
dishes and garnish with parsley. Serve with toast.
SOUP AND SALAD
Fresh Broccoli Soup
1 Cup Fresh Broccoli
1 Onion, thin sliced
1 Garlic Clove
1 Sprig Parsley
1/2 Cup Chicken Stock
1/3 Cup Milk
1 Tsp. Butter
Salt and Pepper to taste
Place broccoli, onion, garlic and chicken stock into tall cup. Cap on vented lid
and microwave for 2-3 minutes or until broccoli is soft. Remove lid and add in
parsley, milk, butter, salt and pepper and blend until smooth and consistent. Pour
mixture into bowl and microwave for another minute. Serve hot.
Fresh Avocado Soup
2 Avocados, pit and skin removed
1-1/4 Cup Plain Yogurt
Juice of 1 Lemon
1 Garlic Clove
1/2 Cucumber, cut into chunks
Sprigs Parsley
Salt to taste
Shake and pulse blend cucumber to coarse pieces. Remove and keep aside.
Add avocados, yogurt, lemon juice, garlic, parsley and salt to tall cup and blend
until smooth. Pour into a bowl and stir in cucumber mixture. Serve hot or cold.
(Microwave 2 minutes).
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SOUP AND SALAD (cont.)
Fresh Carrot and Coriander Soup
3/4 Cup Fresh Carrot
1/4 Cup Potatoes
1/2 Cup Fresh Coriander
1 Onion, thin sliced
1 Sprig Parsley
1/2 Cup Chicken Stock
1/3 Cup Milk
Salt and Pepper to taste
1 Tsp. Butter
Add carrots, potatoes, onion, garlic and chicken stock into tall cup. Cap on vented
lid and microwave for 2-3 minutes or until all is soft. Transfer to carafe and add
parsley, coriander, milk, butter, salt and pepper. Blend until smooth and
consistent. Pour mixture into bowl and microwave for 1 minute. Serve hot.
Country Cream Soup
1 Onion
1 Potato
1 Turnip
1 Carrot
2 Celery Sticks
1 Pint Soup Stock
1/4 Pint Milk
Wash and cut vegetables into pieces and place into carafe with the cross blade.
Pulse until coarsely chopped. Heat a little oil in a pan and sauté vegetables until
soft. Add the stock and bring to a boil. Reduce heat and simmer with the lid on
for a few minutes. Stir in the milk and serve with warm bread.
Cauliflower Soup
1 Cauliflower
1 Pint Stock
1/2 Pint Milk
4 Oz. Cheddar Cheese
Pinch Dried Marjoram
Pinch Nutmeg
1 Tbs. Butter
Roughly chop the cauliflower then place in the carafe with the cross blade
and pulse until it resembles breadcrumbs. Melt the butter in a pan and sauté the
cauliflower. Add stock, milk and marjoram. Bring to a boil, reduce heat and
simmer for a few minutes stirring frequently. Add the grated cheese and nutmeg
and stir well. Season and serve. To vary, use Blue Cheese instead of Cheddar
Cheese.
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