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91
Vegetables
ingredients
Serves 4
40 g dried porcini mushrooms
1 onion, chopped
250 g risotto rice
50 g butter
1 clove of garlic, crushed
1 vegetable stock cube
1 small bunch basil leaves, chopped
Dish: 1 x small Pyrex® bowl,
1 x 3 litre Pyrex® casserole dish
Accessory: none
Fill water tank
1. In a small Pyrex® bowl, soak the mushrooms in 400 ml warm
water for at least 2 hours.
2. Mix the onion, rice and butter in the Pyrex® casserole
dish. Cook on the base of the oven on STEAM 1 + LOW
MICROWAVE for 6 minutes.
3. Add the water from the mushrooms plus more water to make
up to a litre, the crushed garlic and the vegetable stock cube .
4. Cook, uncovered on the base of the oven on STEAM 1 for
20 minutes. Half way through the cooking time, add the
roughly chopped mushrooms and basil and a little more water
if necessary. Season and serve.
Porcini mushroom risotto
ingredients
Serves 4
2 courgettes, halved lengthways
2 tsp (10 ml) extra virgin olive oil
Stung
30 g breadcrumbs
20 g pine nuts
3 spring onions, nely chopped
1 clove of garlic, crushed
1 tsp (5 ml) dried thyme
20 g parmesan, grated
Dish: 1 x small mixing bowl
Accessory: Square Panacrunch Pan
Fill water tank
ingredients
Serves 4
1 medium red onion, sliced
2 red peppers, deseeded and
chopped
1 aubergine, cubed
2 courgettes, cubed
200 g sweet potato, peeled and
chopped
4 cloves of garlic, whole
3 tbsp (45 ml) olive oil
400 g tin chopped tomatoes
25 g sun-dried tomatoes, chopped
225 g cottage cheese
3 large eggs
175 g cheddar cheese, grated
3 tbsp (45 ml) natural yoghurt
Dish: 1 x large Pyrex® gratin dish
1 x medium Pyrex® bowl
Accessory: none
1. Place courgettes on the Square Panacrunch Pan in the upper
shelf position and cook on STEAM 1 for 15 minutes.
2. Preheat oven on OVEN 200 °C
3. For the stufng, mix all the ingredients together in a small
Pyrex® bowl. Sprinkle the mixture on the top of the courgettes
and drizzle with the remaining olive oil.
4. Cook on the Square Panacrunch Pan in the lower shelf
position for 10-15 minutes on OVEN 200 °C or until golden.
1. Place the prepared vegetables with the garlic and oil in a large
Pyrex® gratin dish. Place on the base of the oven and cook on
GRILL 1 + LOW MICROWAVE for 30 minutes, turning every
10 mins. Stir in the tomatoes and sun-dried tomatoes. Season
to taste.
2. In a medium Pyrex® bowl, beat together the cottage cheese,
eggs, cheddar cheese and yoghurt, then season. Pour over
the vegetables.
3. Place the large Pyrex® gratin dish on base of the oven and
cook on GRILL 1 + LOW MICROWAVE for 7 minutes, then
GRILL 1 for a futher 3-5 minutes or until golden brown.
Stuffed courgettes
Roasted vegetable moussaka
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