Loading ...
Loading ...
Loading ...
114
Vegetables and Vegetarian
ingredients
SERVES 4
225
g
(8 oz) bag spinach leaves
200
g
(7 oz) jar sundried
tomatoes in oil
100
g
(4 oz) feta cheese, cubed
2 eggs, beaten
250
g
(9 oz) pack fi lo pastry
Dish: 3 litre bowl, 22 cm (9”)
loose bottomed cake tin
Oven accessory: enamel
shelf in lower shelf position
Greek pie
Place spinach into a large bowl, cover and place on the base of the oven,
cook on HIGH MICROWAVE for 4-5 mins or until wilted. Leave to cool
slightly then squeeze out any excess water and roughly chop. Preheat on
CONVECTION 180 °C with enamel shelf in lower shelf position. Drain
tomatoes, reserving the oil. Roughly chop the tomatoes and put into a bowl
along with the spinach, feta and eggs. Mix well. Take a sheet of pastry and
brush liberally with some of the sundried tomato oil. Drape oil-side down
into the cake tin so that some of the pastry hangs over the side. Brush oil on
another piece of pastry and place in the tin, just a little further round. Keep
placing the pastry pieces in the tin until the pastry is all used, then spoon
over the fi lling. Pull the sides into the middle, scrunch up and make sure
the fi lling is covered. Brush with a little more oil. Place the tin on the enamel
shelf in the lower shelf position and cook on CONVECTION 180 °C for
30 mins until the pastry is crispy and golden brown. Remove from the tin.
Slice into wedges.
ingredients
SERVES 4
450
g
(1 lb) leeks, sliced thinly
450
g
(1 lb) potatoes, peeled
and sliced thinly
150
g
(5 oz) blue cheese
225
g
(8 oz) Greek yoghurt
75 ml (5 tbsp) double cream
salt and pepper
50
g
(2 oz) brown breadcrumbs
Dish: 1.5 litre (3 pt)
Pyrex
®
ovenproof dish
Oven accessory: glass shelf
in lower shelf position
Leek & potato gratin
Place the vegetables in a large bowl. Add 90 ml (6 tbsp) of water and cover.
Place on base of the oven and cook on HIGH MICROWAVE for 10-12 mins
or until the vegetables are softened. Crumble or fi nely chop the cheese into
a bowl and gradually blend in the yoghurt and the double cream. Drain the
vegetables and arrange in a fl an dish. Season and pour over the blue
cheese cream mixture. Sprinkle with breadcrumbs. Place on glass shelf in
the lower shelf position and cook on CONVECTION 230 °C + GRILL 3 +
LOW MICROWAVE for 10-12 mins or until golden brown.
ingredients
SERVES 4
1 onion, chopped
260
g
(9 oz) carrots, grated
1 tbsp olive oil
2 tsp mild chilli powder
1 tsp ground cumin
400
g
(14 oz) tin chopped
tomatoes, drained
400
g
(14 oz) tin baked beans,
drained
400
g
(14 oz) tin mixed beans,
rinsed and drained
6 small tortillas
200
g
(7 oz) low fat natural
yoghurt
50
g
(2 oz) hard cheese, grated
Dish: Large Pyrex
®
casserole
dish & 22 x 22 cm (9” x 9”)
square Pyrex
®
dish
Oven accessory: enamel
shelf in lower shelf position
Bean enchiladas
Cook the onion and carrots with the olive oil in the covered Pyrex
®
casserole dish on the base of the oven on HIGH MICROWAVE for
5-6 minutes. Stir halfway through cooking. Stir in the chilli powder and
ground cumin. Cook on HIGH MICROWAVE for 1 minute. Stir in the
tomatoes and beans. Cover and bring to the boil on HIGH MICROWAVE for
8-10 minutes then cook on SIMMER MICROWAVE for 10 minutes, stirring
occasionally. Spread a thin layer of the mixture over the base of the square
Pyrex® dish. Fill each tortilla with a few tbsp of the mixture, fold over the
ends and roll up to seal. Place into the dish seal side down. Cover with the
remaining mixture. Mix the yoghurt and grated cheese together and spoon
evenly over the dish. Place on enamel shelf in the lower shelf position and
brown on GRILL 1 for 10-15 minutes.
F0003BH21BP_04_130820.indd 114F0003BH21BP_04_130820.indd 114 2013-8-20 9:21:542013-8-20 9:21:54
Loading ...
Loading ...
Loading ...