53
RECIPES
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 (see Tip, page 51)
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.
VEGETABLE KEBABS WITH QUORN
Serves 4
3 medium 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
1 large aubergine, cut into 2.5cm (1") pieces
16 closed cap mushrooms
16 cherry tomatoes
175 g (6oz) Quorn, cut into 2.5cm (1") cubes
Marinade:
150ml (
1/4
pint) olive oil
3 cloves garlic, crushed (see Tip, page 51)
15ml Worcestershire sauce
1.25ml (
1/4
tsp) all spice
1.25ml (
1/4
tsp) ginger
10ml (2tsp) fresh dill
8 wooden skewers
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 marinade over the vegetables and Quorn,
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 4 kebabs in a flan dish.
5. Place on low rack, cook on DUAL GRILL, 30% for
22-24 minutes. Turn over and re-arrange the
skewers every 5 minutes until the vegatables are
tender and evenly brown.
6. Repeat for remaining kebabs.
VEGETABLE CURRY
Serves 4 - 6
1 x 15ml (1tbsp) oil
225g (8oz) cauliflower, cut into florets
900g (2lb) total weight: Parsnips, carrots,
courgettes, celery, leeks and apple; all 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 oil, cauliflower, parsnips and carrots in a
dish. Cook at 100% 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 9 minutes at 100% stirring
twice.
5. Serve with rice.
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 50% for 1-2 minutes until
butter has melted.
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Summary of Contents for R-793M
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