120
Pasta and Rice
ingredients
SERVES 4
1 medium onion, chopped
10 ml (2 tsp) vegetable oil
2 medium courgettes, sliced thickly
1 red pepper, seeded and
chopped
2 medium carrots,
peeled & thinly sliced
1 small caulifl ower, cut into fl orets
100
g
(4 oz) dried apricots, halved
2 cloves garlic, crushed
425
g
(15 oz) can chick peas,
drained
3 ml (½ tsp) each: ground
turmeric, ground coriander,
ground cumin
5 ml (1 tsp) paprika
2.5 cm (1”) fresh root ginger,
peeled and fi nely chopped
salt and pepper
450 ml (¾ pt) hot vegetable stock
chopped parsley to garnish
Dish: 3 litre (6 pt) large
Pyrex
®
casserole with lid
Vegetable & chick pea casserole
Place the onion and oil in the casserole. Place on base of the oven and
cook on HIGH MICROWAVE for 2 mins or until starting to soften. Add the
prepared vegetables, apricots, garlic, chickpeas and stir in the spices, salt,
pepper and stock. Cover and cook on MEDIUM MICROWAVE for 20 mins,
or until vegetables are soft. Stir two or three times during cooking. Serve
with couscous or rice and garnish with parsley.
TIP: To prepare couscous: Place 300 ml (½ pt) vegetable stock in a bowl
and 1.5 ml (¼ tsp) turmeric. Cook on HIGH MICROWAVE for 4 mins or until
boiling. Add 175 g (6 oz) couscous and allow to stand for 5 mins. Fluff up
with a fork before serving.
ingredients
SERVES 4
25
g
(1 oz) butter
30
g
(1 oz) fl our
250 ml (8 fl oz) milk
4 eggs
80
g
(3 oz) gruyere, grated,
salt and pepper
Dish: jug,
15 cm (6”) souffl é dish
Oven accessory: enamel shelf
in lower position
Cheese souffl é
Place butter in a jug on the base of the oven and melt on HIGH
MICROWAVE for 30 secs. Stir in fl our. Cook on HIGH MICROWAVE for
30 secs. Stir in milk gradually, whisk until smooth. Cook the bechamel on
HIGH MICROWAVE for 2 - 3 mins. Whisk briskly and add grated cheese, then
egg yolks one at a time. Season. Preheat oven to CONVECTION 210 °C with
enamel shelf in lower shelf position. Meanwhile, butter and fl our the
souffl e dish. Then whisk the egg whites until stiff. Gently incorporate the
cooled mornay sauce with the help of a spatula. Pour into the dish without
pressing down. Cook on CONVECTION 210 °C for about 20 mins. then on
CONVECTION 180 °C for a further 10 mins. Serve immediately.
ingredients
SERVES 4
300
g
(11 oz) shortcrust pastry
100
g
(4 oz) back smoked bacon
100
g
(4 oz) gruyere, grated
150 ml (
¼
pt) milk
3 eggs
150 ml (
¼
pt) single cream
salt and pepper
grated nutmeg
Dish: 23 cm (9”) metal tin
Oven accessory:
glass shelf in lower shelf
position
Quiche lorraine
Cut bacon into small pieces. Place on a covered plate on the base of the
oven on HIGH MICROWAVE for 1 minute. Drain. Line the fl an dish with
the pastry. Place the bacon and grated gruyere onto the pastry base. Mix
together the seasoned milk, eggs, cream and grated nutmeg with an electric
whisk. Pour into the pastry dish. Cook on glass shelf in lower shelf position
on CONVECTION 210 °C + WARM MICROWAVE for 27 mins.
F0003BH21BP_04_130820.indd 120F0003BH21BP_04_130820.indd 120 2013-8-20 9:21:552013-8-20 9:21:55
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