RECIPES
Serv
450g potato, grated
125g cheddar cheese, grated
75g fresh wholemeal breadcrumbs
150g courgette, sliced
100g carrot, grated
100g celery, sliced
2 eggs (medium), beaten
150ml (
1
/
4
pint) milk
100g courgette, sliced
75g cheddar cheese, grated to sprinkle
1 Combine the potato, cheese and breadcrumbs in a
bowl. (Ensure all of the water is squeezed out of the
grated potato.)
2 Line the base of a greased 1.5 litre loaf dish with half of
the potato mixture. Place a layer of courgettes on top
of the mixture, followed by a layer of carrot, then a
layer of celery. Add the remaining potato mixture and
pour over the egg and milk. Finally, arrange slices of
courgette over the top and sprinkle with cheese.
3 Place on the low rack and bake on DUAL
CONVECTION, 190ºC, 50% for 25 minutes.
V
EGETABLE LAYERED LOAF
Serv
100g vegetable oil
5ml (1 tsp) paprika
5ml (1 tsp) english mustard powder
5ml (1 tsp) ground cumin
10ml (2 tsp) fennel seeds
2 garlic cloves, finely chopped
15ml (1 tbsp) ginger purée
salt and pepper to taste
900g potato unpeeled and washed, cut into
approx. 3cm pieces
1 Preheat the oven to CONVECTION 250ºC.
2 Place the oil, paprika, mustard, cumin, fennel seeds,
garlic, ginger and seasoning in a bowl and mix well. Add
the potato, stir to coat with the spices.
3 Turn out into a 25cm (10”) flan dish and arrange in a
single layer.
4 Place on the low rack and cook on DUAL
CONVECTION, 250ºC, 30% for 35 minutes.
S
PICY POTATOES
Serves
15ml (1 tbsp) sunflower oil
1 clove garlic, crushed (see tip, page 61)
2 medium carrots, cut into strips
150g baby sweetcorn
100g button mushroom, halved
100g beansprout
100g mange-tout
1 red pepper, seeded and sliced
1 yellow pepper, seeded and sliced
6 spring onions, chopped
100g canned water chestnuts, sliced
2 sticks celery, sliced
225g canned pineapple chunks
300g cabbage, shredded
1 quantity of sweet & sour sauce (see page 94)
1 Place the oil, garlic, carrot and sweetcorn in a large
bowl and mix well. Cover and cook on 100% for 4 - 5
minutes.
2 Stir in the mushroom, beansprout, mange-tout, red
and yellow pepper, spring onion, chestnuts, celery,
pineapple and cabbage.
3 Cover and cook on 100% for 4 minutes until the
vegetables are tender.
4 Add sweet and sour sauce, stir and cook on 100% for
4 minutes.
S
WEET
&
SOUR VEGETABLES
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