Operating Manual & Recipe Book - Ilve

Serves 2
Serves 4-6
Australian Breakfast
Preparation time
10 minutes
Cooking time
10 minutes
Preparation time:
20 minutes
Cooking time:
25 minutes
Vegetable Soup
with Vermicelli
Ingredients:
4 eggs
4 sausages
6 rashes or bacon
2 large mushrooms sliced
2 tomatoes halved
➊
Heat teppanyaki plate up for
10 minutes then spray plate with
extra virgin olive oil.
➋
Place sausages on teppanyaki
plate and cook for 5 minutes
turning as needed.
➌
Add bacon, mushroom, tomatoes
and cook for a further 5 minutes.
➍
Add eggs onto the plate and remove
all food from the teppanyaki plate
when the eggs have cooked.
Ingredients:
2 large onions, sliced thinly
½ cup (125ml) olive oil
2 cloves garlic, crushed
2 large capsicums, sliced thickly
2 cups carrots, sliced thinly
3 cups potatoes,
diced in 1cm cubes
7 cups (1.75L) vegetable
or chicken stock
2 cups beans, cut into
2.5cm pieces
2 zucchini, halved then
sliced thickly
250g vermicelli
½ cup coarsely chopped parsley
Salt and pepper to taste
➊
Sauté onion, in a heavy stockpot
until soft. Add garlic, capsicum and
carrots and cook for 5 minutes.
➋
Add potatoes and stock and
simmer for 10 minutes or until
potatoes are tender.
➌
Add green beans, zucchini
and vermicelli and cook until
vermicelli is tender.
➍
Divide soup among serving bowls
and season with salt, pepper and
chopped parsley to taste.
ILVE Cooking Tip
To avoid splatter and trap
heat, use ILVE’s teppanyaki
dome cover accessory.