107
VEGET
ABLES AND
VEGET
ARIAN
Pizza Alle Cipole
Serves 4
Oven Accessory: glass turntable then enamel shelf
1. Put all of the dough ingredients into a mixing bowl and mix
thoroughly. Add enough warm water (approx. 150 - 180 ml or 1/4
pint) to make an elastic, pliable dough. Knead for 10 mins.
Prove on convection 40°C until the dough has doubled in size.
2. Place the onions and crushed garlic into a pyrex bowl,
cover with cling film and cook on HIGH power for 5 mins.
3. Remove the cling film from the bowl. Add the tomatoes,
olives, capers and olive oil and cook, uncovered on HIGH power
for 5 mins.
4. Preheat the oven empty, on CONVECTION 230°C.
5. Lightly oil the enamel shelf, put the dough on the enamel
shelf and pull out so that the dough meets all the tray’s
edges. Spread the topping over the dough evenly, sprinkle with
chilli flakes, mixed herbs, basil leaves and cheese. Place
enamel shelf into the oven and cook on CONVECTION 230°C
for 20-25 mins.
Ingredients
Dough
7 g Sachet of dried
yeast
250 g (9 oz) Plain flour
3 ml (1/2 tsp) salt
8 ml (1/2 tbsp) olive oil
Topping
1 large onion, cut into
rings
2 cloves garlic, crushed
400 g (14 oz) tomatoes
on the vine
12 pitted black olives
16 capers
30 ml (2 tbsp) olive oil
1 tsp chilli flakes
mixed herbs
12 basil leaves
150 g (5 oz) grated
mozzarella
I
ngredients
350 g (12 oz) potatoes
45 ml (3 tbsp) natural
yoghurt
10 ml (2 tsp) mango
chutney
3 ml (
1/
2
tsp) cumin,
coriander and
garam masala
3 ml (
1/
2
tsp) turmeric
10 ml (2 tsp) fresh
coriander
pinch chilli powder
15 g (
1/
2
oz) sultanas
salt and pepper
Spicy Potatoes
Serves 4
Dish: 1 litre (2 pt) dish
Oven Accessory: glass turntable
1. Cut the potatoes into large cubes and place in a large bowl with
6 tbsp water. Cover and cook on HIGH power for 6-8 mins. or
until soft. Drain and set aside.
2. Mix the remaining ingredients together. Add the potatoes and
mix well. Serve either hot or cold.
I
ngredients
4 large (250-300 g)
(approx. per) potato
30 ml (2 tbsp) olive oil
1 tsp salt
15-30 ml (1-2 tbsp)
chilli flakes
Chilli Chips
Serves 4
Oven Accessory: enamel shelf
1. Lightly oil the enamel shelf, place in the oven. Preheat on
CONVECTION 220°C.
2. Peel potatoes, cut into eight lengthways and put into a large
bowl, add olive oil, salt and chilli flakes and toss so that potatoes
are evenly covered.
3. Carefully remove enamel shelf from preheated oven and
distribute potatoes evenly over shelf. Cook on CONVECTION
220°C for 15 mins, turn then cook for a further 15 mins.
4. Turn one final time and cook for an extra 15-20 mins for golden
brown, crispy chilli chips.
