90
Vegetables
ingredients
Serves 4
200
g
tin chopped tomatoes
2 tsp (10 ml) tomato puree
500
g
mixed vegetables e.g. red
pepper, leeks, aubergine, red onion,
chopped into small chunks
1 clove of garlic, crushed
1 tbsp (15 ml) olive oil
25
g
pine nuts
50
g
gruyere cheese, grated
100
g
Boursin cheese
1 tbsp (15 ml) single cream
350
g
ready made puff pastry
1 egg, beaten to glaze
Dish: 1 x medium Pyrex® shallow
dish, 2 x small Pyrex
®
bowl
Accessory: Square Panacrunch Pan
1.
Place the chopped tomatoes and puree in a small Pyrex®
bowl. Place on the base of the oven and cook on HIGH
MICROWAVE for 5 minutes then MEDIUM MICROWAVE
for 5-6 minutes or until mixture is reduced in volume and
thickened.
2.
Place the vegetables, garlic and oil in a Pyrex® shallow
dish. Place on the Square Panacrunch Pan in the lower shelf
position and cook on OVEN 220 °C for 20-30 minutes.
3.
Mix the tomato sauce with the cooked vegetables and pine
nuts, continue to cook on OVEN 220 °C. Allow to cool.
4.
Preheat oven on OVEN 220 °C.
5.
In a small Pyrex® bowl, mix together the gruyere cheese,
Boursin and single cream.
6.
Roll out pastry until it measures approx 30 cm square. Divide
into 4 equal squares. Place ¼ of the vegetable mixture in the
centre of one of the squares and top with ¼ of the cheese
mixture. Bring the corners of the pastry to the centre, pressing
the edges together. Seal with water and glaze with beaten
egg, repeat 3 times.
7.
Line the Square Panacrunch Pan with baking paper. Place
parcels on the Square Panacrunch Pan in the lower shelf
position and cook on OVEN 220 °C for 15- 20 minutes or until
the pastry is golden and crisp.
Roast vegetable parcels
ingredients
Serves 4
1 onion, chopped
250
g
carrots, grated
1 tbsp (15 ml) olive oil
2 tsp (10 ml) mild chilli powder
1 tsp (5 ml) ground cumin
400
g
tin chopped tomato
400
g
tin baked beans, drained
400
g
tin mixed beans, drained
6 small tortillas
200
g
low fat natural yoghurt
50
g
cheese, grated
Dish: 1 x large Pyrex® casserole
dish with lid, 1 x medium Pyrex®
square dish.
Accessory: Square Panacrunch Pan
1.
Place the onion and carrots with the olive oil in a large
Pyrex® casserole dish. Cook on the base of the oven HIGH
MICROWAVE for 5-6 minutes. Stir halfway through cooking.
2.
Stir in the chilli powder and ground cumin. Cook on HIGH
MICROWAVE for 1 minute. Stir in the tomatoes and beans.
Cover and bring to the boil on HIGH MICROWAVE for 8-10
minutes then cook on SIMMER MICROWAVE for 10 minutes
stirring occasionally.
3.
Spread a thin layer of the mixture over the base of the square
Pyrex® dish. Fill each tortilla with a few tablespoons of the
mixture, fold over the ends and roll up to seal. Place into the
dish seal side down. Cover with the remaining mixture. Mix the
yoghurt and grated cheese together and spoon evenly over
the dish.
4.
Place the dish on the Square Panacrunch Pan in the lower
shelf position and brown on GRILL 1 for 10-15 minutes.
Bean enchiladas
