94
P
AST
A, RICE
AND BEANS
I
ngredients
1 x 500 g (1 lb 2 oz) pack
penne pasta
2 small aubergines
15 g (1 tbsp) plain flour
60 ml (4 tbsp) olive oil
1 x 500 g (1 lb 2 oz) jar
tomato and red wine pasta
sauce
25 g (1 oz) fresh basil, torn
150 g (5 oz) mozzarella,
diced
60 g (4 tbsp) freshly grated
parmigiano regganio
salt and freshly ground
pepper
I
ngredients
1 medium onion, chopped
10 ml (2 tsp) vegetable oil
2 medium courgettes,
sliced thickly
1 red pepper, seeded &
chopped
2 medium carrots, peeled
& thinly sliced
1 small cauliflower, cut into
florets
100 g (4 oz) dried apricots,
halved
2 cloves garlic, crushed
425 g (15 oz) can chick
peas, drained
3 ml (
1/
2
tsp) each: ground
turmeric, ground coriander,
ground cumin
5 ml (1 tsp) paprika
2.5 cm (1") fresh root
ginger, peeled and finely
chopped
salt and pepper
450 ml (
3/
4
pt) hot vegetable
stock
chopped parsley to garnish
Vegetable and Chick Pea Casserole
Serves 4
Dish: large casserole dish
Oven Accessory: glass turntable
1. Place the onion and oil in a large casserole dish. Cover and
cook on HIGH power for 3 mins. or until starting to soften.
2. Add the prepared vegetables, apricots, garlic, chick peas
and stir in the spices, salt, pepper and stock.
3. Cover and cook on HIGH power for 15-20 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 (
1/
2
pt) vegetable stock in
a bowl and 1.2 ml (
1/
4
tsp) turmeric. Cook on HIGH power
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.
Pasta, Rice and Beans
Aubergine and Parmigiano
Serves 4-6
Dish: Large gratin dish
Oven Accessory: glass turntable then enamel shelf
1. Cook the pasta in a large dish with 1 litre of boiling water,
1 tsp salt and 1 tbsp oil covered on HIGH power, for 10
mins. Drain and set aside.
2. Preheat the oven on CONVECTION 200°C.
3. Cut the aubergines into 1-2cm (
1/
4 -
1/
2
in) slices and dust
in the flour. Pour the olive oil onto the enamel shelf and
roast aubergines on CONVECTION 200°C for 15 mins,
turning half way or until lightly golden.
4. Put aubergines to one side and allow to cool. Cut each slice
into 4 pieces. Wash enamel shelf and replace in the oven.
5. Add the sauce to the pasta, stir thoroughly, add the basil
and season. Place a layer of the aubergine in a gratin
dish, followed by half of the pasta, sprinkle with half
mozzarella and grated cheese.
6. Top with the remaining aubergine, pasta and finish with
remaining cheese.
7. Bake on CONVECTION 200°C for 15-20 mins.
