40
Microwave Tip: Garlic bread
75g (3oz) butter, 2 cloves garlic, crushed, one small
French stick, sliced. Mix butter and garlic together
and spread onto the sliced bread. Wrap the stick in
kitchen paper and heat on MEDIUM for 1-2 minutes
until butter has melted.
S
ERVES
4-6
75g (3oz) butter
225g (8oz) mushrooms, thickly sliced
1 vegetable stock cube, crumbled
900g (2lb) frozen spinach
2.5ml (
1
/
2
tsp) nutmeg
325g (12oz) cottage cheese
salt and pepper to taste
12 pieces of lasagne
300ml (
1
/
2
pint) cheese sauce (see page52)
100g (4oz) Cheddar or Parmesan cheese, grated
S
PINACH & MUSHROOM LASAGNE
1 Place 50g (2oz) butter in a bowl, heat on 100P
(HIGH) for 1 minute. Add mushrooms and stock
cube, mix well. Cook on 100P (HIGH) for 2
minutes.
2 Heat spinach on 100P (HIGH) for 12 minutes, stir
2-3 times. Drain. Stir in remaining butter, nutmeg,
cheese, seasoning and mushroom mixture.
3 Line the base of a deep square 20.4cm (8") dish
with a layer of lasagne, followed by a layer of
spinach mixture, cheese sauce and another layer
of lasagne. Layer until all ingredients have been
used, ensuring the final layer is lasagne, with
enough cheese sauce to cover the surface.
Sprinkle generously with grated cheese.
4 Place on turntable, cook on 70P (MEDIUM HIGH)
for 20 minutes, then on DUAL GRILL, 70P
(MEDIUM HIGH) for 8 minutes.
V
EGETARIAN
Q
UORN KEBABS
V
EGETABLE CURRY
S
ERVES
4
3 small courgettes, cut into 2.5cm (1") slices
1 red pepper, cut into 3.8cm (2
1
/
2
") pieces
1yellow pepper, cut into 3.8cm (2
1
/
2
") pieces
2 small aubergines, cut into 2.5cm (1") pieces
8 closed cap muchrooms
175 g (6oz) Quorn, cut into 2.5cm (1") cubes
Marinade:
150ml (
1
/
4
pint) olive oil
3 cloves garlic, crushed
15ml Worcestershire sauce
1.25 ml (
1
/
4
tsp) all spice
1 Place vegetables and quorn in a large bowl.
Mix well.
2 To prepare the marinade, place all the ingredients
in a bowl and mix well.
3 Pour the maridade over the vegetables and Quor,
mix well. Leave to marinate for at least an hour,
stir occasionally.
4 Thread the vegetables and Quorn onto the
skewers in a regular pattern. Leave no wood
exposed, place in a flan dish.
5.Place on low rack, cook on dual grill, 30P (MEDIUM
LOW) for 22-24 minutes. Turn over and re-
arrange the skewers every 5 minutes until the
vegatables are tender and evenly brown.
S
ERVES
4-6
1 x 15ml (1tbsp) oil
cauliflower, cut into florets
900g (2lb)
Parsnips, carrots cut into sticks,
total
courgettes, celery, leeks and
weight
apple sliced
30ml (2tbsp) sultanas
75g (3oz) plain flour
30-45ml (2-3tbsp) curry powder to taste
5ml (1tsp) tumeric, seasoning
600ml (1pt) vegetable or chicken stock
1 Place the cauliflower, carrots, parsnips and oil in
a dish. Cook at 100P (HIGH) for 5 minutes. Stir
once.
2 Stir in the flour, curry powder, tumeric and
seasoning.
3 Add the remaining ingredients, and stir in the
stock.
4 Cover and cook for 9minutes at 100P (HIGH)
stirring twice.
5.Serve with rice.
