Preparation
1 slice bacon
1½ - 2 oz butter
½ - ¾ pounds chopped celery or celeriac
1large onion, chopped
1 potato, sliced
½ oz flour
¾ pint water (or white stock)
1 bay leaf
several springs of parsley
a pinch of thyme
1¼ pints milk
Garnish:
Garnish
4-6 tablespoon single cream paprikafried bread croutons or bacon croutons

1. Chop the bacon and put in a pan with the butter. Cook gently for a few minutes. Then add the celery, potato and onion. Cook together for 4-5 minutes, stirring constantly to prevent browning. Sprinkle in the flour and blend smoothly. Add the stock or water, mix well, and bring to the boil. Reduce the heat, add bay leaf, parsley springs and thyme. Simmer for 20-30 minutes, or until the vegetables are tender.
   
   
2. Put soup through fine moulie or into electric blender and blend until smooth. Reheat gently. In another pan heat the milk, and when nearly boiling add to soup pan with seasoning to taste.
   
   
3. Serve with spoonful of cream, a dusting of paprika in each soup cup, and fried bread croutons or bacon croutons separately.

Preparation: Remove gristle from meat and cut into thin slices across the grain. Peel and blend or pound together ginger and garlic. Marinate beef in a mixture of ginger, garlic, palm sugar and soy sauce, coating beef thoroughly. Soak mushrooms in hot water and slice thinly when soft. Slice onions into slivers. Slice chilies, removing seeds. Preparation Preheat a browning dish for 6

minutes on 100%. Add 1-tablespoon oil and heat for 30 seconds on 100%.Add beef strips without marinade and press into the sizzling oil. Cook for 2 minutes on 100%. Turn and cook for 3 minutes on 100%, stirring after the cycle.
Add sweet corn, mushrooms, chilies, stock cube, the marinade and ¼ cup water. Stir well and cook for 3 minutes on 100%.
Mix cornflour to a smooth paste with fish sauce and 2 tablespoons water. Add to meat and stir to mix evenly.
Cook for 2 minutes on 100%, stirring once during cycle.
Serving:
The Thai serve rice in a mound, pressed and moulded in pudding basin while still hot, and inverted over a plate, with the Chili Beef spread around it, rather like a volcano with hot coals at its foot. The best garnish to go with this dish would be thin slices of pineapple, arranged decoratively around the beef.