42
RECIPES
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VEGETABLE CHILLI
Serves 4 - 6
30ml (2tbsp) olive oil
175g (6oz) onion, chopped
2 cloves garlic, crushed (see Tip, page 40)
75g (3oz) tomato purée
225g (8oz) small carrots, chopped
1 red pepper, seeded and sliced
1 green pepper, seeded and sliced
150g (5
1
/
2
oz) fresh baby sweetcorn, chopped
4 sticks celery, sliced
225g (8oz) courgettes, sliced
5ml (1tsp) ground cumin
10ml (2tsp) mild chilli powder
2.5ml (
1
/
2
tsp) cayenne pepper
400g (14oz) canned tomatoes
225g (8oz) canned haricot beans, drained
400g (14oz) canned red kidney beans in chilli sauce
300ml (
1
/
2
pint) hot vegetable stock
15ml (1tbsp) cornflour blended with water
1 Place the oil, onion, garlic and tomato purée in a
large bowl. Heat on 100P for 2 minutes.
2 Add the carrots, red and green pepper and
sweetcorn. Mix well, cover and cook on 100P for 5
minutes.
3 Stir in the remaining ingredients (apart from the
cornflour). Mix well and cook on 70P for 30
minutes, stir 3 - 4 times during cooking.
4 Add the blended cornflour, mix well and cook on
100P for 5 minutes.
Serve hot with rice or as a filling for tacos.
RED LENTIL LASAGNE
Serves 4 - 6
10ml (2tsp) olive oil
125g (5oz) onion, chopped
1 clove garlic, crushed (see Tip, page 40)
225g (8oz) leeks, sliced
100g (4oz) mushrooms, thickly sliced
10ml (2tsp) chopped fresh basil
10ml (2tsp) chopped fresh oregano
175g (6oz) red split lentils
800g (1
3
/
4
lb) canned, chopped tomatoes
450ml (
3
/
4
pint) hot vegetable stock
1 bay leaf
salt and pepper to taste
12 sheets lasagne (spinach)
600ml (1 pint) cheese sauce (see page 50)
50g cheddar cheese, grated
1 Place the oil, onion and garlic in a bowl, cook on
100P for 2 minutes.
2 Add the leeks, mushrooms, basil, oregano and
lentils and then cook on 100P for 5 minutes.
3 Stir in the tomatoes with the vegetable stock and the
bay leaf.
4 Cover and cook on 70P for 25 minutes.
5 Season and remove the bay leaf
.
6 Put a layer of the lentil mixture into the base of a
deep 25cm (10”) square dish. Cover with some
lasagne and then some of the cheese sauce.
Repeat, making the last layer cheese sauce, add the
grated cheese.
7 Place on the low rack and cook on 50P for 12
minutes and then on DUAL GRILL, 50P for 8
minutes.
Microwave Tip: Heating taco shells
Place 8-10 pre-cooked crisp taco shells on kitchen
paper on the turntable. Heat on 100P for
1
1
/
2
- 2 minutes until warm. Spoon in filling as
preferred.
CHEESE & POTATO LAYER
Serves 4
600g (1lb 5oz)par-boiled potatoes, thinly sliced.
225g (8oz) Cheddar cheese, thinly sliced
125g (5oz) onion, sliced
300g (11oz) leeks, sliced
100g (4oz) cooked ham, chopped
600ml (1 pint) white sauce (see page 50)
50g (2oz) cheese, grated
1 Place alternate layers of potato, cheese, onion, leek,
ham and white sauce in a 2.5 lt (4pt) casserole dish
until all ingredients are used. Top with grated
cheese.
2 Place the casserole dish on the turntable, use
sequence programming to cook at 70P for 14
minutes then on DUAL GRILL, 70P for 10 minutes.
R-754M/R-765M O/M & C/B 02/01/2002 13:07 Page 42
