95
I
ngredients
450 g (1 lb) mixed
vegetables eg. sweet potato,
red pepper, leeks, aubergine,
courgettes, onion
1 clove garlic, crushed
30 ml (2 tbsp) olive oil
200 g (7 oz) can chopped
tomatoes
10 ml (2 tsp) tomato puree
25 g (1 oz) pinenuts
50 g (2 oz) gruyère cheese,
grated
100 g (4 oz) Boursin
®
cheese
15 ml (1 tbsp) single cream
275 g (10 oz) ready made
puff pastry
1 egg to glaze
Roast Vegetable Parcels Serves 4
Dish: round baking sheet
Oven Accessory: glass turntable + metal tray
1. Pre-heat oven CONVECTION 220°C. Chop vegetables
into 2.5 cm (1") chunks.
2. Add garlic and oil, mix thoroughly with mixed vegetables.
Place onto metal tray.
3. Cook on: CONVECTION 220°C for 25-30 mins until
vegetables are browned and al dente.
4. Place the chopped tomatoes and puree in a heatproof bowl
uncovered and cook on HIGH power for 5 mins then
MEDIUM power for 6-7 mins or until mixture is reduced in
volume and thickened.
5. Mix the tomato sauce with the cooked vegetables and
pinenuts.
6. Mix together the gruyère cheese, Boursin
®
and single
cream.
7. Roll out pastry until it measures approx 14" (36 cm)
square. Divide into 4 equal squares.
8. Place
1
/
4
of the vegetable mixture in the centre of the
square and top with
1
/
4
of the cheese mixture.
9. Bring the corners of the pastry to the centre, pressing the
edges together. Seal with water. Glaze with beaten egg.
10. Cook in a preheated oven on CONVECTION 220°C for 15-
20 mins or until golden and cooked through.
Ingredients
450 g (1 lb) leeks, sliced
thinly
450 g (1 lb) potatoes, sliced
thinly
150 g (5 oz) blue cheese
225 g (8 oz) Greek yoghurt
75 ml (5 tbsp) double cream
50 g (2 oz) brown
breadcrumbs
salt and pepper
Leek & Potato Gratin Serves 4
Dish: 25 cm (10") flan dish
Oven Accessory: glass turntable + metal tray
1. Place the vegetables in a large bowl. Add 90 ml (6 tbsp) of
water, cover and cook on HIGH power for 10-12 mins. or
until the vegetables are softened.
2. Crumble or finely chop the cheese into a bowl and gradually
blend in the yoghurt and the double cream.
3. Drain the vegetables and arrange in a flan dish. Season
and pour over the blue cheese cream mixture.
4. Sprinkle with breadcrumbs, cook on Combination:
CONVECTION 220˚C + LOW power for 10 mins. or until
golden brown.
VEGETABLES AND VEGETARIAN
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