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V
EGETABLE
C
HILLI
Ingredients:
Serves 4
15 ml olive oil
1 onion, finely chopped
1 green pepper, deseeded, chopped
1 chilli, chopped
2 carrots, diced
5 ml chilli powder
3 ml cumin
175 g bulgar wheat
400 g canned chopped tomatoes
30 ml tomato purée
400 g canned red kidney beans, drained
450 ml water
Dish: 1 x large Pyrex
®
casserole dish with lid
Accessory: none
Method:
1. Place oil, onion, pepper, chilli and carrots in a
large casserole, cover and cook on 1000 W for
4-5 minutes or until softened.
2. Add chilli powder and cumin. Stir in bulgar
wheat, chopped tomatoes, tomato purée, red
kidney beans and water. Cover and cook on
1000 W for 10-15 minutes.
L
EEK AND
P
OTATO
G
RATIN
Ingredients:
Serves 4
450 g leeks deseeded, thinly sliced
450 g potatoes, thinly sliced
150 g blue cheese
225 g Greek yoghurt
75 ml double cream
50 g brown breadcrumbs
salt and pepper
Dish: 1 x large Pyrex
®
bowl, 1 x small mixing bowl,
1 x 25 cm Pyrex
®
flan dish
Accessory: Enamel tray
Method:
1. Place the vegetables in large bowl. Add 90 ml of
water, cover and cook on 1000 W for
10-12 minutes or until the vegetables are
softened.
2. Crumble or finely chop the cheese into a bowl
and gradually blend in the yoghurt and the
double cream.
3. Drain the vegetables and arrange in a flan dish.
Season and pour over the blue cheese cream
mixture. Sprinkle with breadcrumbs, place
on enamel tray and cook on Combination:
Convection220˚C+440 W for 10-12 minutes
or until golden brown.
R
OAST
V
EGETABLE
P
ARCELS
Ingredients:
Serves 4
450 g mixed vegetable e.g. sweet potato, red
pepper, leeks, aubergine, coutgettes,
onion, chopped
1 clove garlic, crushed
30 ml olive oil
200 g canned chopped tomatoes
10 ml tomato purée
25 g pine nuts
50 g Gruyère cheese, grated
100 g Boursin
®
cheese
15 ml single cream
225 g ready made puff pastry
1 egg for glazing
Dish: 1 x large mixing bowl, 1 x large Pyrex
®
bowl,
1 x small mixing bowl
Accessory: Enamel tray
Method:
1. Preheat oven Convection 220 °C with enamel
tray. Chop vegetables into 2 ½ cm chunks.
2. Add garlic and oil, mix thoroughly with mixed
vegetables. Place onto enamel tray.
3. Cook on Convection 220 °C for 20-25 minutes
until vegetables are browned and al dente.
4. Place the chopped tomatoes and purée in a
heatproof bowl uncovered and cook on 1000 W
for 5 minutes then 600 W for 5 minutes or until
mixture is reduced in volume and thickened.
5. Mix the tomato sauce with the cooked
vegetables and pine nuts.
6. Mix together the Gruyère cheese, Boursin
®
and
single cream.
7. Roll out pastry until it measures approx 40 cm
square. Divide into 4 equal squares.
8. Place ¼ of the vegetable mixture in the centre
of the square and top with ¼ of the cheese
mixture.
9. Bring the corners of the pastry to the centre,
pressing the edges together. Seal with water.
Glaze with beaten egg.
10. Cook in a preheated oven on Convection
220 °C for 15-20 minutes or until golden and
cooked through.
– 85 –
Vegetables and Vegetarian
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