89
Vegetables
ingredients
Serves 4
1 clove of garlic, chopped
½ red chilli, deseeded and finely
chopped
2 sun dried tomato in oil, drained and
roughly chopped
60
g
butter, softened
300
g
courgettes, sliced
Dish: Pestle and mortar
Accessory: Square Panacrunch Pan
Fill water tank
1.
Use a pestle and mortar, to press garlic, chilli and sun-dried
tomatoes to a paste. Add butter and mix well. Spoon the
mixture onto a sheet of greaseproof paper and roll into a
cylinder, twisting both ends to seal. Place in the freezer to firm
up.
2.
Place the courgettes on the Square Panacrunch Pan. Cook
in the upper shelf position on the AUTO STEAM FRESH
VEGETABLES program.
3.
Slice the flavoured butter, and serve the courgettes with butter
melted over the top.
Steamed courgettes with tomato and chilli
ingredients
Serves 4
½ lemon, zest and juice
salt and pepper
60
g
butter, softened
200
g
mange tout
Dish: 1 x small Pyrex® mixing bowl
Accessory: Square Panacrunch Pan
Fill water tank
1.
Mix all ingredients except the mange tout together. Spoon the
mixture onto a sheet of greased proof paper and roll into a
cylinder, twisting both ends to seal. Keep refrigerated.
2.
Place the mange tout on the Square Panacrunch Pan. Cook
in the upper shelf position on the AUTO STEAM FRESH
VEGETABLES program.
3.
Slice the flavoured butter, and serve the mange tout with butter
melted over the top.
Steamed mange tout with citrus butter
ingredients
Serves 4
1 tbsp (15 ml) oil
1 medium onion, finely chopped
1 green pepper, deseeded and
chopped
1 chilli, finely chopped
2 medium carrots, peeled and
chopped
1 tsp (5 ml) chilli powder
½ tsp (2.5 ml) cumin
175
g
bulgar wheat
400
g
tin chopped tomato
2 tbsp (30 ml) tomato puree
450 ml water
400
g
tin kidney beans, drained
Dish: 1 x 3 litre Pyrex® casserole
dish with lid
Accessory: none
1.
Place oil, onion, pepper, chilli and carrots in a large Pyrex®
casserole. Cover and place on the base of the oven and cook
on HIGH MICROWAVE for 4-5 minutes or until softened.
2.
Add chilli, cumin, bulgar wheat, chopped tomatoes, tomato
puree and water. Cover and cook on HIGH MICROWAVE for
10 minutes.
3.
Stir in red kidney beans, cover and cook on HIGH
MICROWAVE for 5 minutes.
Vegetarian chilli
