RECIPES
RED LENTIL LASAGNE
Serves 4 - 6
10ml (2 tsp) olive oil
175g (6oz) onion, chopped
1 clove garlic, crushed (see Tip, page 51)
2 leeks, sliced
100g (4oz) mushrooms, thickly sliced
10ml (2 tsp) chopped fresh basil
10ml (2 tsp) chopped fresh oregano
225g (8oz) red split lentils
800g (1
3
/4lb) canned chopped tomatoes
450ml (
3
/4 pint) hot vegetable stock
1 bay leaf
salt and pepper to taste
12 sheets lasagne (spinach)
600ml (1 pint) cheese sauce (see page 61)
50g (2oz) cheddar cheese, grated
1 Place the oil, onion and garlic in a bowl, cook
for 2 minutes on 100%.
2 Add the leeks, mushrooms, basil, oregano and lentils
and then cook for a further 5 minutes on 100%.
3 Stir in the tomatoes with the vegetable stock and
the bay leaf.
4 Cover and cook for 20 minutes on 70%.
5 Season with salt and pepper then remove the
bay leaf.
6 Make the cheese sauce.
7 Put a layer of the lentil mixture into the base of a
deep, 25.4cm (10”) square dish. Cover with
some lasagne and then some of the cheese
sauce. Repeat, making the last layer cheese
sauce, add the grated cheese.
8 Place on low rack and cook on DUAL - 1,
200°C, 50% for 20 minutes.
STUFFED TOFU WITH SPICY TOMATO
SAUCE
Serves 4
500g (1lb 2oz) tofu, drained
100g (4oz) Mozzarella, thinly sliced
75g (3oz) Danish Blue, thinly sliced
1 quantity Spicy Tomato Sauce (see page 61)
1 Cut tofu in half to make 4 pieces.
2 Slice each piece horizontally along one side to
make a pocket. Fill each pocket with sliced
cheese, place in a large flan dish. Pour in sauce.
3 Place on turntable, cook on 50% for 12 - 14
minutes.
Microwave Tip: Heating taco shells
Place 8 - 10 pre-cooked crisp taco shells on
kitchen paper on the turntable. Heat on 100% for
1
1
/
2
- 2 minutes until warm. Spoon in filling as
preferred.
VEGETABLE CHILLI
Serves 4 - 6
30ml (2 tbsp) olive oil
175g (6oz) onion, chopped
2 cloves garlic, crushed (see Tip, page 51)
75g (3oz) tomato purée
225g (8oz) carrots, chopped
1 red pepper, seeded and sliced
1 green pepper, seeded and sliced
150g (5
1
/2oz) fresh baby sweetcorn, chopped
4 sticks celery, sliced
225g (8oz) courgettes, sliced
5ml (1 tsp) ground cumin
10ml (2 tsp) mild chilli powder
2.5ml (
1
/2 tsp) cayenne pepper
400g (14oz) canned, chopped tomatoes
225g (8oz) canned haricot beans, drained
400g (14oz) canned red kidney beans in chilli sauce
300ml (
1
/2 pint) hot vegetable stock
15ml (1 tbsp) cornflour blended with water
1 Place the oil, onion, garlic and tomato purée in a
large bowl. Heat on 100% for 2 minutes.
2 Add the carrots, red and green pepper and
sweetcorn, mix well. Cover and cook on 100%
for 3 minutes.
3 Stir in the remaining ingredients (apart from the
cornflour). Mix well and cook on 70% for 20
minutes, stir 3 - 4 times during cooking.
4 Add the blended cornflour, mix well and cook on
100% for 5 - 6 minutes.
Serve hot with rice or as a filling for tacos.
52
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