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S
TUFFED
P
EPPERS
Ingredients:
Serves 6
3 red peppers
3 yellow peppers
1 bunch spring onions, thinly sliced
30 ml olive oil
50 g pine nuts
2 cloves garlic, crushed
100 g long grain rice
300 ml hot vegetable stock
100 g cherry tomatoes, halved
100 g mozzarella, diced
100 g gorgonzola or any blue cheese, diced
1 handful parsley, finely shredded
1 handful basil, finely shredded
Dish: 1 x large Pyrex
®
casserole dish,
1 x large Pyrex
®
rectangular dish
Accessory: Enamel tray
Method:
1. Slice the tops off the peppers and put to one
side. Remove the seeds and rinse out.
2. Place the spring onions, oil, garlic and pine nuts
into in a casserole dish and stir together. Cook
on 1000 W for 2 minutes.
3. Add rice and hot stock. Cover and cook on
1000 W for 10 minutes.
4. Allow to cool slightly and then stir in the cherry
tomatoes, mozzarella, gorgonzola, parsley and
basil. Season well.
5. Spoon the stuffing into the peppers and arrange
them closely together in the rectangular dish.
6. Place on enamel tray and cook on
Combination: Convection 220 °C + 300 W for
10 minutes.
7. Place tops back on peppers and cook on
Combination: Grill 1 + 300 W for a further
8-10 minutes.
C
AULIFLOWER
C
HEESE
Ingredients:
Serves 4
1 cauliflower
90 ml water
25 g butter
25 g flour
3 ml french mustard
300 ml milk
salt and pepper
Topping:
75 g red cheese, grated
15 ml brown breadcrumbs
Dish: 1 x large Pyrex
®
casserole dish with lid,
1 x Pyrex
®
jug, 1 x medium Pyrex
®
gratin dish
Accessory: Enamel tray
Method:
1. Place cauliflower florets in a bowl. Add water.
Cover and cook on 600 W for 10 minutes or until
tender. Drain.
2. Melt butter on 1000 W for 30-50 seconds in a
Pyrex
®
jug. Stir in flour and mustard. Cook for a
further 30 seconds. Add milk gradually. Stir well
and season.
3. Cook on 1000 W for 2-3 minutes or until sauce
is thick and bubbling. Stir once halfway during
cooking. Stir in 60 g grated cheese.
4. Place cauliflower in gratin dish and pour
over sauce. Top with remaining cheese and
breadcrumbs.
5. Place on enamel tray and cook on
Combination: Convection 220 °C + 100 W for
15-17 minutes or until golden brown.
S
PICY
P
OTATOES
Ingredients:
Serves 4
350 g potatoes
45 ml natural yoghurt
10 ml mango chutney
3 ml cumin
3 ml corriander
3 ml tumeric
3 ml garam marsala
10 ml fresh corriander
pinch chilli powder
15 g sultanas
salt and pepper
Dish: 1 x 1.5 litre Pyrex
®
casserole dish with lid,
1 x Pyrex
®
mixing bowl
Accessory: none
Method:
1. Cut the potatoes into large cubes and place in a
large bowl with 90 ml water. Cover and cook on
1000 W for 6-8 minutes or until soft. Drain and
set aside.
2. Mix the remaining ingredients together. Add the
potatoes and mix well. Serve either hot or cold.
– 87 –
Vegetables and Vegetarian
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