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84
84
Soups and Starters
Onion and Feta Cheese Tartlets
ingredients
Serves 6
250 g (9 oz) ready made pu pastry
30 ml (2 tbsp) olive oil
300 g (11 oz) onions,
peeled and sliced
25 g (1 oz) pine nuts
100 g (4 oz) feta cheese, crumbled
50 g (2 oz) pitted black olives,
roughly chopped
50 g (2 oz) sun-dried tomatoes
(in oil or rehydrated),
roughly chopped
15 g (½ oz) capers
salt and pepper
fresh oregano sprigs to garnish
Dish: 1 x 3 litre (6 pt) Pyrex
®
casserole dish with lid,
1 x 32 x 23 cm (12 ½ x 9 inch)
greased baking sheet
Accessory: Enamel tray
1. Roll out the puff pastry and cut into 6 circles each 7 ½ cm
(3 inch) in diameter. Chill pastry for 30 minutes.
2. Put oil and onions into casserole dish, cover and cook on High
microwave for 10-13 minutes or until slightly browned. Cool for
5 minutes.
3. Preheat oven on Convection 200 ˚C with enamel tray.
4. Stir nuts, cheese, olives, sun-dried tomatoes and capers into
onion mixture. Season well.
5. Place pastry circles on the baking sheet and prick with a fork.
6. Divide the onion mixture among the pastry circles.
7. Cook on Convection 220 ˚C for 10-15 minutes.
8. Garnish with fresh oregano sprigs.
Minestrone Soup
1. Place the olive oil, carrot, celery, onion and garlic into large
casserole dish, cover with a lid and cook on High microwave for
5 minutes.
2. Add the tomatoes, tomato purée and stock and cook on High
microwave for 5 minutes then Simmer microwave for 15 minutes.
3. Stir in the cabbage, basil, pasta, baked beans and seasoning and
cook on Simmer microwave for 35 minutes. Serve sprinkled with
Parmesan
ingredients
Serves 6
30 ml (2 tbsp) olive oil
1 carrot, nely diced
1 celery stick, nely diced
1 red onion, nely diced
1 garlic clove, crushed
400 g (14 . oz) canned chopped
tomatoes
15 ml (1 tbsp) tomato purée
900 ml (1 ½ pt) vegetable stock
100 g (4 oz) green cabbage,
nely shredded
6 basil leaves, roughly chopped
50 g (2 oz) small pasta shapes
400 g (14 oz) canned baked beans
salt and pepper
Parmesan
Dish: 1 x large Pyrex
®
casserole
dish with lid
Accessory: none
Quinoa Tabbouleh with Mint
1. Place the quinoa and 600 ml (1 pt) of salted hot water in a large
bowl, cover and cook on High microwave for 5 minutes then
Simmer microwave for 15 minutes. Drain and leave to cool.
2. Place the courgettes and peas in a medium bowl with 30 ml
(2 tbsp) cold water and cook on High microwave for approx.
6-7 minutes. Drain well.
3. Mix the mint, olive oil and lemon juice in a small bowl. Add this
mixture to the quinoa, courgette and peas. Season and leave to
rest for several hours before serving.
ingredients
Serves 6-8
300 g (11 oz) quinoa
2 courgettes, nely chopped
300 g (11 oz) frozen peas
1 bunch mint, chopped
100 ml (3 ½ fl. oz) olive oil
2 lemons, juiced
salt and pepper
Dish: 1 x large Pyrex
®
bowl,
1 x medium Pyrex
®
bowl,
1 x small Pyrex
®
bowl
Accessory: none
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