World cuisine

Yeast dough in multicooker

Ingredients

600 g (21 oz) wheat flour | 20 g (0.7 oz) sugar | 15 g (0.5 oz) dry yeast | 5 g (0.17 oz) salt | 10 ml vegetable oil | 300 ml water (room temperature)

Minestrone Soup

Minestrone-Soup_cIngredients:
* Fry Light, for spraying
* 1 onion, finelly chopped
* 1 garlic clove, crushed
* 2 carrots, chopped
* 2 celery sticks, chopped
* 397g/14 oz can chopped tomatoes
* 1136 ml/2 pt stock made with Vecon
* 57g/2 oz dried spaghetti, broken into short lengths
* 113g/4 oz frozen peas
* 170g/6 oz green cabbage, chopped
* 1 leek, chopped
* 1 tsp dried basil
* salt & ground black pepper

Megan's Veggie Soup

Veggie-Soup_cIngredients:
* 142g/5 oz parsnip, chopped
* 2 large carrots, chopped
* 1 stick celery, chopped
* 1 medium onion, chopped
* 28g/1 oz frozen peas
* 1/2 yellow pepper, chopped
* 28g/1 oz pearl barley, dried
* 1136ml/2 pt stock made with Vecon
* salt and ground black pepper

Lentil & Orange Soup

Lentil--Orange-Soup_cIngredients:
* 113g/4 oz split red lentils
* 852 ml / 1 1/2 pt stock made with Vecon
* 1 onion, finely chopped
* 2 celery sticks, chopped
* 1/4tsp dried thyme
* 142ml / 1/4 pt orange juice
* grated rind of 1/2 orange
* 1 bay leaf
* salt & ground black pepper
* orange rind, to garnish

Mediterranean grilled vegetable sauce

Mediterranean-grilled-vegetable-sauce_cIngredients:
* Fry light, for spraying
* 113 g/4 oz baby carrots, halved
* 8 ripe tomatoes, halved and deseeded
* 4 garlic cloves, unpeeled
* 1 teaspoon chopped thyme
* 1 red pepper, deseeded and diced
* 1/2 teaspoon chopped rosemary
* salt and ground black pepper
* 1 orange pepper, deseeded
* 113 g/4 oz frozen pees and diced (4 Sins on Original)
* 2 courgettes, diced
* 2 tablespoons chopped parsley, to serve
* 1 aubergine, diced

Roasted garlic with mushroom sauce

Roasted-garlic-and-mushroom-sauce_cIngredients:
* 8 garlic cloves, unpeeled
* Fry Light, for spraying
* 227 g/8 oz button mushrooms, sliced
* 283 g/10 oz very low fat natural fromage frais
* squeeze of lemon juice
* salt and freshly ground black pepper
* 2 tablespons chopped parsley

Tomato and basil sauce

Tomato-and-basil-sauce_cIngredients:
* 1 large onion, finely chopped
* 2 garlic cloves, crushed
* 284 ml / 1/2 pint chicken stock made with Bovril
* 454 g/1 lb ripe tomatoes, skinned and chopped
* salt and freshly ground black pepper
* few fresh basil leaves, chopped
* 2 teaspoons balsamic vinegar (optional)

Perfectly cooked pasta

Perfectly-cooked-pastaIngredients:
* 340 g/12 oz dried pasta, e.g. spaghetti, fettuccine or tagliateife (60 Sins on Original)

Coriander & Sweetcorn Soup

Coriander--Sweetcorn-Soup_cIngredients:
* Fry Light, for spraying
* 1 medium onion, chopped
* 1 garlic clove, crushed
* handful freshly chopped coriander or 2-3 tsps dried coriander
* 397g/14 oz can sweetcorn
* 426ml / 3/4 pt stock made with Vecon
* 57g/2 oz dried mini pasta bows or other small pasta shapes
* salt & ground black pepper
* fresh coriander leaves, to garnish

Cauliflower & Horseradish Soup

Cauliflower--Horseradish-Soup_cIngredients:
* Fry Light, for spraying
* 1 onion, chopped
* 568ml/1 pt stock made with Vecon
* 1/2 head medium cauliflower, chopped
* 1 level tsp horseradish sauce
* salt & ground black pepper
* 4 tsp freshly chopped parsley

Carrot & Coriander Thick Soup

Carrot--Coriander-Thick-Soup_cIngredients:
* 8-10 medium sized carrots, chopped
* 1 large onion, diced
* 1/2 tsp garlic salt
* 1 tsp ground coriander
* 85g/3 oz yellow or orange split peas
* 85g/3 oz pearl barley
* 1136ml/2 pt stock made with Vecon
* salt and ground black pepper
* freshly chopped parsley or torn coriander leaves, to garnish

Mushroom curry

Mushroom-curry_cIngredients:
* 2 onions, chopped
* 50 g (2 oz) butter or ghee
* 2 tablespoons tomato puree
* 1 teaspoon ground cinnamon
* 1/2 teaspoon garam masala
* 1/2 teaspoon ground cloves
* 500 g (1 lb) closed cup mushrooms, sliced
* 150 ml (1/4 pint) natural yogurt
* 300 ml (1/2 pint) vegetable stock
* 1/4 teaspoon chilli powder
* salt and freshly ground black pepper
* fresh coriander leaves, to garnish

Mushrooms with green peppercorns

Mushrooms-with-green-peppercorns_cIngredients:
* 2 tablespoons olive oil
* 500 g (1 lb) closed cup mushrooms
* 4 tablespoons water
* 3 teaspoons fresh green peppercorns in brine, lightly crushed (see note below)
* 2 tablespoons double or whipping cream
* salt
* croutons, to serve

* fresh coriander leaves or parsley sprigs, to garnish

Braised chanterelles

Braised-chanterelles_cIngredients:
* 15 g (1/2 oz) butter
* 50 g (2 oz) rindless bacon, chopped
* 750 g (1 1/2 lb) chanterelles (if unavailable, use shiitake or chestnut mushrooms), rinsed, trimmed and halved if large
* 2 teaspoons plain flour
* 150 ml (1/4 pint) beef stock
* 125 mi (4 fl oz) dry red wine
* 1 parsley sprig, chopped
* salt pinch of cayenne pepper

Stir_fried garlic mushrooms

Stir-fried-garlic-mushroomsIngredients:
* 2 tablespoons olive oil
* 15 g (1/2 oz) butter
* 250 g (8 oz) mixed mushrooms, such as shiitake and chestnut, rinsed, trimmed and thickly sliced
* 3-4 garlic cloves, crushed
* 125 g (4 oz) oyster mushrooms, rinsed, trimmed and thickly sliced
* 2-3 tablespoons dry sherry or vermouth
* 4 tablespoons chopped fresh parsley
* salt and freshly ground black pepper

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