68
RECIPES
Serves 4
500g tofu, drained
100g mozzarella, thinly sliced
75g danish blue, thinly sliced
1 quantity Spicy Tomato Sauce (see page 97)
S
TUFFED TOFU WITH SPICY TOMATO SAUCE
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.
Serves 4 - 6
225g red onion, sliced
30ml (2 tbsp) vegetable oil
25g plain flour
15ml (1 tbsp) tomato puree
2.5ml (
1
/
4
tsp) cayenne
5ml (1 tsp) paprika
450ml (
3
/
4
pint) hot vegetable stock
400g canned, chopped tomatoes
250g cauliflower, cut into florets
125g courgettes, sliced
100g broccoli, cut into florets
100g carrot, sliced
300g potato, cut into chunks
150g sweet potato, cut into chunks
50g sun-dried tomato cut into small pieces
V
EGETABLE GOULASH
1 Place the onion and oil into a 3.5 litre (approx. 6 pint)
casserole dish and cook on 100% for 3 minutes.
2 Mix in the flour, puree, cayenne and paprika, gradually stir in
the stock and tomatoes.
3 Stir in the remaining ingredients to the sauce.
4 Place on the low rack and cook on DUAL CONVECTION,
200ºC, 70% for 30 minutes, stir three times during cooking.
Serves 4
75g onion, chopped
2 cloves garlic, crushed (see tip, page 67)
300g creamed spinach
75g celery, sliced
75g yellow pepper, sliced
125g courgette, sliced
400g canned, chopped tomatoes
5ml (
1
/
2
tsp) dried basil (see tip, page 63)
5ml (
1
/
2
tsp) english mustard powder
salt and pepper to taste
600g par-boiled potato, sliced
125g double gloucester cheese, grated
3 eggs (medium)
150ml (
1
/
4
pint) single cream
S
PINACH GRATIN
1 Mix all the ingredients together in a large bowl except for
the potatoes, cheese, eggs and cream.
2 Place half of this mixture in the bottom of an oval glass dish
(30cm x 21cm x 5cm). Layer half the potatoes on top and
sprinkle with half the cheese.
3 Mix the eggs and cream together and pour half over the
gratin.
4 Repeat with the remaining ingredients, top with the remaining
cheese.
5 Place on the low rack and cook on DUAL CONVECTION,
220ºC, 50% for 35 minutes.
R-959(SL)M-AA.indb 68
R-959(SL)M-AA.indb 68
2/13/13 2:50:18 PM
2/13/13 2:50:18 PM
