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113
Roast vegetable parcels
Place the chopped tomatoes and puree in a bowl. Place on base of the oven
and cook on HIGH MICROWAVE for 5 mins then MEDIUM MICROWAVE
for 7-8 mins or until mixture is reduced in volume and thickened. Cut
vegetables into even sized chunks and toss with the garlic and oil in
shallow dish. Place on the glass shelf in lower shelf position and cook on
CONVECTION 220 °C + GRILL 2 + SIMMER MICROWAVE for 30 mins.
Turn halfway, mix the tomato sauce with the cooked vegetables and pine
nuts. Preheat oven on CONVECTION 220 °C. Mix together the gruyere
cheese, Boursin and single cream. Roll out pastry until it measures approx
30 cm (12”) square. Divide into 4 equal squares. Place of the vegetable
mixture in the centre of the square and top with ½ of the cheese mixture.
Bring the corners of the pastry to the centre, pressing the edges together.
Seal with water and glaze with beaten egg. Place parcels on enamel shelf in
lower shelf position and cook on CONVECTION 220 °C for 20 mins or until
golden and cooked through.
ingredients
SERVES 4
200
g
(7 oz) can chopped
tomatoes
10 ml (2 tsp) tomato puree
700
g
(1½ lb) mixed vegetables
e.g. sweet potato, red pepper,
leeks, aubergine
1 clove garlic, crushed
15 ml (1 tbsp) olive oil
25
g
(1 oz) pine nuts
50
g
(2 oz) gruyere cheese,
grated
100
g
(4 oz) Boursin. cheese
15 ml (1 tbsp) single cream
350
g
(12 oz) ready made puff
pastry
1 beaten egg to glaze
Dish: large bowl, shallow
ovenproof dish, round baking
sheet
Oven accessory: glass shelf
in lower shelf position then
enamel shelf in lower shelf
position
Vegetarian curry
Combine garlic, oil and spices in casserole. Place on base of the oven and
cook on HIGH MICROWAVE for 30 secs. Add aubergine and all other
ingredients to casserole, except cashews. Cover and cook on HIGH
MICROWAVE for 10 mins. Then SIMMER MICROWAVE for 30-40 mins or
until vegetables are soft. Stir occasionally. Sprinkle with cashews and serve
with boiled rice.
NOTE: This recipe is best cooked in advance, chilled and then reheated to
allow the fl avours to develop.
ingredients
SERVES 4
2 cloves of garlic, chopped
15 ml (1 tbsp) oil
pinch cayenne pepper
15 ml (1 tbsp) medium curry
powder
2.5 cm (1”) root ginger, peeled
1 medium aubergine, diced
1 small caulifl ower, divided into
fl orets
2 medium potatoes, diced
100
g
(4 oz) green beans, sliced
1 fresh chilli, deseeded and
sliced
150 ml (¼ pt) vegetable stock
400
g
(14 oz) can chopped
tomatoes
100
g
(4 oz) cashew nuts
Dish: 3 litre (6 pt)
Pyrex
®
casserole
Vegetables and Vegetarian
F0003BH21BP_04_130820.indd 113F0003BH21BP_04_130820.indd 113 2013-8-20 9:21:542013-8-20 9:21:54
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