52
Serves 4 - 6
30ml (2 tbsp) olive oil
175g onion, chopped
2 cloves garlic, crushed (see tip, page 48)
75g tomato purée
225g carrots, chopped
1 red pepper, seeded and sliced
1 green pepper, seeded and sliced
150g fresh baby sweetcorn, chopped
4 sticks celery, sliced
225g courgettes, sliced
5ml (1 tsp) ground cumin
10ml (2 tsp) mild chilli powder
2.5ml (
1
/
2
tsp) cayenne pepper
400g canned, chopped tomatoes
225g canned haricot beans, drained
400g canned red kidney beans in chilli sauce
300ml (
1
/
2
pint) hot vegetable stock
15ml (1 tbsp) cornflour blended with water
1 Place the oil, onion, garlic and tomato purée in a
large bowl. Heat on 100% for 2 minutes.
2 Add the carrots, red and green pepper and
sweetcorn, mix well. Cover and cook on 100% for 3
minutes.
3 Stir in the remaining ingredients (apart from the
cornflour). Mix well and cook on 70% for 20 minutes,
stir 3 - 4 times during cooking.
4 Add the blended cornflour, mix well and cook on
100% for 5 - 6 minutes.
Serve hot with rice or as a filling for tacos.
V
EGETABLE CHILLI
Serves 4 - 6
10ml (2 tsp) olive oil
175g onion, chopped
2 cloves garlic, crushed (see tip, page 48)
175g leeks, sliced
100g mushrooms, thickly sliced
10ml (2 tsp) chopped fresh basil
10ml (2 tsp) chopped fresh oregano
225g red split lentils
45ml (3 tbsp) tomato purée
800g canned chopped tomatoes
300ml (
1
/
2
pint) hot vegetable stock
1 bay leaf
salt and pepper to taste
12 sheets lasagne (spinach)
600ml (1 pint) cheese sauce (see page 61)
50g cheddar cheese, grated
1 Place the oil, onion and garlic in a bowl, cook on
100% for 2 minutes.
2 Add the leeks, mushrooms, basil, oregano and lentils
and then cook on 100% for a further 5 minutes.
3 Stir in the purée, tomatoes, vegetable stock and the
bay leaf.
4 Cover and cook on 70% for 20 minutes.
5 Season with salt and pepper then remove the bay leaf.
6 Make the cheese sauce.
7 Put a layer of the lentil mixture into the base of a
deep, 25cm square dish. Cover with some lasagne
and then some of the cheese sauce.
Repeat, making the last layer cheese sauce, add the
grated cheese.
8 Place on low rack and cook on DUAL - 1, 180°C,
30% for 25 minutes.
R
ED LENTIL LASAGNE
Serves 4
500g tofu, drained
100g Mozzarella, thinly sliced
75g Danish Blue, thinly sliced
1 quantity Spicy Tomato Sauce (see page 61)
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
large flan dish. Pour in sauce.
3 Place on turntable, cook on 50% for 12 - 14 minutes.
S
TUFFED TOFU WITH SPICY TOMATO SAUCE
RECIPES
Microwave Tip: Heating taco shells
Place 8 - 10 pre-cooked crisp taco shells on kitchen
paper on the turntable. Heat on 100% for 1
1
/
2
- 2
minutes until warm. Spoon in filling as preferred.
R-82FBSTM CkBk 18/08/2004 09:02 Page 52
