104
VEGET
ABLES AND
VEGET
ARIAN
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
225 g (8 oz) ready made puff
pastry
1 egg to glaze
Roast Vegetable Parcels
Serves 4
Dish: round baking sheet
Oven Accessory: glass tur metal tray
1. 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: TURBO-BAKE 220°C + GRILL 2 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 10 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 16" 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
25-30 mins or until golden and cooked through.
I
ngredients
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 tur 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.