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116
Vegetables and Vegetarian
ingredients
SERVES 6-8
300
g
(11 oz) quinoa
2 courgettes
300
g
(11 oz) frozen peas
1 bunch of mint
100 ml (4 fl oz) olive oil
juice of 2 lemons
salt and pepper
Dish: 1 Pyrex
®
large bowl +
1 Pyrex
®
medium bowl
Quinoa tabbouleh with mint
To be prepared the day before it is eaten. Weigh out the quinoa in a large
bowl and cook it with twice the volume of salted hot water, fi rstly for
5 minutes on HIGH MICROWAVE then on SIMMER MICROWAVE for
10-15 minutes. Drain and leave to cool. Meanwhile chop the courgettes
fi nely. Cover the chopped courgettes and frozen peas with water in a bowl
and cook on HIGH MICROWAVE for 6 to 8 minutes. Drain well and leave
to cool. Remove the mint leaves from the stalk and mix with the olive oil
and lemon juice. Add this mixture to the quinoa, courgette and pea mixture.
Check the seasoning and leave to rest for several hours before serving.
ingredients
SERVES 4
375
g
(13 oz) ready rolled puff
pastry
30 ml (2 tbsp) olive oil
500
g
(1 lb 1 oz) red onions,
peeled & thinly sliced
15 ml (1 tbsp) fresh thyme
45 ml (3 tbsp) balsamic vinegar
10 ml (2 tsp) muscovado sugar
salt and pepper
balsamic glaze for decoration
200
g
(7 oz) soft goats cheese,
cut into slices
Dish: large Pyrex
®
bowl,
23 cm (9”) fl an tin/dish
Oven Accessory: enamel
shelf in lower shelf position,
greased
Goats cheese & onion tart
Place pastry on the greased enamel shelf and make an incision 2 cm from
each edge all the way round the pastry. Prick the base with a fork and chill
for 15 mins. In the fridge. Place the oil, onions and thyme into a large bowl.
Place on base of oven and cook on HIGH MICROWAVE for 5 mins. Add
balsamic and sugar, stir and cook on HIGH MICROWAVE for 10 mins. Stir
halfway and season. Preheat oven on CONVECTION 200 °C. Place the
onions on the pastry. Decorate with cheese and cook in lower shelf position
on CONVECTION 200 °C for 20 mins.
ingredients
SERVES 6
350
g
(12 oz) ready made
shortcrust pastry
100
g
(6 oz) courgettes, thinly
sliced
1 garlic clove, crushed
100
g
(6 oz) broccoli
50
g
(2 oz) peas
50
g
(6 oz) asparagus
50
g
(4 oz) tomatoes
100
g
(4 oz) full fat soft cheese
150 ml (¼ pt) single cream
2 eggs plus 1 egg yolk
40
g
(1½ oz) mature cheddar
Dish: bowl, 23 cm (9”)
Pyrex
®
fl an dish
Oven accessory: glass shelf
in lower shelf position
Summer vegetable fl an
Line the fl an dish with the pastry, prick the base with a fork and chill for
15 mins. in the fridge. Preheat oven on CONVECTION 210 °C. Place fl an
dish on glass shelf in the lower shelf position and bake blind on
CONVECTION 210 °C for 20 mins. With baking beans. Remove baking
beans and lining after 10 mins and place fl an back in oven for fi nal 10 mins.
Place the courgettes, garlic, broccoli and peas in a bowl with 3 tbsp of water.
Cover, place on base of oven and cook on MEDIUM MICROWAVE for
6 mins. Drain. Place in the pastry case with the asparagus and quartered
tomatoes. Beat the soft cheese with the cream and eggs, pour over the
vegetables and sprinkle with cheddar. Place the fl an dish on glass shelf in
lower shelf position and cook on CONVECTION 180 °C + WARM
MICROWAVE for 25-30 mins or until just set.
F0003BH21BP_04_130820.indd 116F0003BH21BP_04_130820.indd 116 2013-8-20 9:21:542013-8-20 9:21:54
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