52
RECIPES
CHEESE & NUT LOAF
Serves 4-6
175g (6oz) canned chestnut purée
225g (8oz) fresh brown breadcrumbs
100g (4oz) Double Gloucester cheese, grated
125g (5oz) onion, chopped
100g (4oz) mushrooms, sliced
10ml (2tsp) fresh parsley, chopped
90ml (6tbsp) milk
4 eggs (size 3), beaten
15ml (1tbsp) mustard powder
salt and pepper to taste
225g (8oz) frozen spinach
225g (8oz) Roulé (soft cheese)
50g (2oz) Cheddar cheese, grated
1 Grease a 1.5 litre (2
1/2
pint) loaf dish and line
the base with greaseproof paper.
2 Blend the chestnut purée, breadcrumbs, cheese,
onion, mushrooms, parsley, milk, eggs, mustard
powder and seasoning together using a food
processor.
3 Place the spinach in a bowl and heat on 100%
for 4 minutes, drain thoroughly.
4 Place half of the nut mixture in the base of the
prepared dish and smooth the surface.
5 Spread the Roulé on top, followed by the spinach
and the remaining nut mixture. Smooth the
surface and sprinkle with the grated cheese.
6 Place on turntable, cook on 50% for 25 minutes.
BEAN CASSEROLE
Serves 4-6
30ml (2tbsp) olive oil
450g (1lb) aubergines, cut in 2.5cm (1") cubes
225g (8oz) leeks, sliced
2 cloves garlic, crushed
100g (4oz) celery, sliced
3x 400g (14oz) cans, chopped tomatoes
450g (1lb) canned, mixed beans, drained
3 vegetable stock cubes
5ml (1tsp) fresh basil, chopped
100g (4oz) fresh baby sweetcorn, halved
salt and pepper to taste
1 Place the oil, aubergine, leeks, garlic and celery
in a 3 litre (5 pint) casserole dish, mix well. Heat
on 100% for 5-6 minutes, stir after 3 minutes.
2 Add the tomatoes, beans, crumbled stock cubes,
basil and sweetcorn. Season and mix well.
3 Cover and cook on 70% for 25 minutes, stir 2-3
times during cooking.
Serve with rice or baked potatoes.
STUFFED TOFU WITH SPICY TOMATO SAUCE
Serves 4
500g (1lb 2oz) tofu, drained
100g (4oz) Mozzarella, thinly sliced
75g (3oz) Danish Blue, thinly sliced
1 quantity Spicy Tomato Sauce (see page 59)
1 Cut tofu in half to make 4 pieces.
2 Slice each piece horizontally along one side to
make a pocket. Fill each pocket with sliced
cheese, place in a 2.5 litre (4 pint) casserole
dish. Pour in sauce.
3 Place on turntable, cook on 50% for 25 minutes.
R-393M O/M & C/B 08/06/2000 16:08 Page 52
