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101
101
Vegetables and Vegetarian
Vegetable Lasagne
ingredients
Serves 4-6
1 large onion, chopped
25 g (1 oz) butter
1 clove of garlic, crushed
225 g (8 oz) carrots, diced
225 g (8 oz) leeks, chopped
225 g (8 oz) courgettes, diced
1 green pepper, chopped
150 ml (¼ pt) hot vegetable stock
salt and pepper
300 ml (½ pint) prepared tomato sauce
175 g (6 oz) fresh lasagne sheets
225 g (8 oz) Mozzarella cheese
Dish: 1 x large Pyrex
®
casserole dish
with lid
1 x Pyrex
®
rectangular dish
Accessory: Enamel tray
1. Place onion and butter in a casserole dish, cover and cook on
High microwave for 3 minutes. Add vegetables and stock, cover
and cook on High microwave for 8-10 minutes or until vegetables
are soft, drain. Season to taste.
2. Cover base of rectangular dish with a thin layer of tomato sauce,
then a layer of lasagne on top followed by a layer of vegetable
mixture. Thinly slice 175 g (6 oz) of the cheese and layer on top of
vegetables. Continue layering until ingredients are all used ending
with a tomato sauce layer.
3. Grate remaining cheese and arrange over top. Cook on enamel
tray on Combination: Convection 190 °C + Simmer microwave
for 20-25 minutes or until the pasta is cooked.
Goat’s Cheese Tart with Roasted Vegetables
ingredients
Serves 4
100 g (4 oz) butter
225 g (8 oz) plain our
50 g (2 oz) Parmesan cheese,
grated nely
1 red pepper, diced into 4 cm
(1 ½ inch) pieces
1 yellow pepper, diced into 4 cm
(1 ½ inch) pieces
2 medium courgettes, sliced
100 g (4 oz) auberbine, diced into
4 cm (1 ½ inch) pieces
15 ml (1 tbsp) olive oil
100 g (4 oz) soft goat’s cheese
3 eggs, beaten
75 ml (5 tbsp) crème fraiche or
double cream
15 ml (1 tbsp) fresh parsley, chopped
salt and pepper
Dish: 1 x large mixing bowl
1 x 23 cm (9 inch) an dish
1 x Jug
Accessory: Enamel tray
1. Preheat the oven on Convection 200 °C.
2. Rub the butter into the our until the mixture resembles ne
breadcrumbs. Stir in the parmesan, add 2-3 tbsps (30-45 ml) cold
water and mix to a rm dough.
3. Roll out and line the an dish. Prick the base with a fork and allow
to rest for 15 minutes.
4. Cover the pastry with greaseproof, add baking beans and cook on
enamel tray on Convection 200 °C for 10 minutes. Remove the
paper and beans and cook for a further 5 minutes or until cooked.
Allow to cool.
5. Place the prepared vegetables on enamel tray and drizzle with
olive oil. Cook on Combination: Grill 1 + Simmer microwave for
10-12 minutes or until lightly browned. Turn halfway during
cooking.
6. Place the vegetables in the an case and dot teaspoons of the
goat’s cheese around the vegetables.
7. Beat together the eggs and creme fraiche until smooth, add the
parsley and seasoning. Pour carefully over the lling.
8. Place on enamel tray and cook on Combination: Convection
190 °C + Warm microwave for 20-23 minutes or until set and
lightly browned.
Roast Potatoes
ingredients
Serves 4
450 g (1 lb) potatoes,
25 g (1 oz) butter
30 ml (2 tbsp) oil
Dish: none
Accessory: Enamel tray
1. Peel and cut potatoes into quarters. Par boil and drain (see
page 80).
2. Place potatoes, oil and butter on enamel tray.
3. Cook on Combination: Convection 220 ºC + Warm microwave
for 25 minutes turning and basting potatoes during cooking, or
until crisp and brown.
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