VEGETABLES AND VEGETARIAN
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Ingredients
1
large onion, chopped
25 g (1 oz) butter
1 clove of garlic, crushed
225 g (8 oz) each of diced carrots,
diced leeks, diced courgettes
1 green pepper, chopped
150 ml (
1
/
4
pt) hot vegetable stock
salt and pepper to taste
300 ml (
1
/
2
pt) prepared tomato sauce
175 g (6 oz) pre-cooked lasagne
225 g (8 oz) Mozzarella cheese
Vegetable Lasagne Serves 4-6
Dish: large deep rectangular dish Oven Accessory: glass turntable + metal tray
1. Place onion and butter in a casserole dish, cover and cook on HIGH power for 3 mins. Add
vegetables and stock, re-cover and cook on HIGH power for 8-10 mins. or until vegetables
are soft. Season to taste.
2. Cover base of 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 in 3 diagonal bands. Cook on Combination:
CONVECTION 190°C + SIMMER power for 30-35 mins. or until the pasta is cooked.
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 + low rack
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: TURBO-BAKE 230˚C + GRILL 3 + LOW
power for 10 mins. or until golden brown.
Ingredients
15 ml (1 tbsp) oil
1 onion, finely chopped
1 green pepper, chopped
1 chilli, chopped
2 carrots, diced
5 ml (1 tsp) chilli powder
3 ml (
1
/
2
tsp) cumin
175 g (6 oz) bulgar wheat
396 g (14 oz) can chopped tomatoes
30 ml (2 tbsp) tomato puree
450 ml (
3
/
4
pt) water
396 g (14 oz) can red kidney beans, drained
Vegetarian Chilli Serves 4
Dish: large casserole + lid Oven Accessory: glass turntable
1. Place oil, onion, pepper, chilli and carrots in a large casserole, cover and cook on HIGH
power for 4-5 mins. or until softened.
2. Add chilli and cumin. Stir in bulgar wheat, chopped tomatoes, tomato puree and water.
Cover and cook on HIGH power for 10 mins. Stir in red kidney beans, cover and cook on
HIGH power for 2-3 mins.
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