RECIPES
Serv
45ml (3 tbsp) vegetable oil
450g carrot, sliced
450g swede, diced
350g celery, sliced
225g onion, sliced
100g parsnip, sliced
100g leek, sliced
150g pearl barley
100g butternut squash
100g turnip
1200ml (2 pints) hot vegetable stock
DUMPLINGS:
150g self raising flour
5ml (1 tsp) mustard powder
35g margarine
30ml (2 tbsp) parmesan cheese, grated
30ml (2 tbsp) parsley, chopped
75ml (3 fl.oz) milk
1 Place the oil, carrot, swede, celery and onion in a 3.5
litre (approx. 6 pint) casserole dish, mix well and cook
on 100% for 5 minutes.
2 Add remaining ingredients, mix well.
3 Cook on 70% for 45 minutes, stirring every 15 minutes.
4 To prepare the dumplings, mix the flour and mustard in
a bowl, rub in the margarine and stir in the parmesan
and parsley. Add the milk to form a firm dough.
5 Divide dough into 8 equal sized pieces and roll into
balls.
6 Add dumplings to the casserole after 30 minutes of
cooking.
7 Turn the dumplings over after 10 minutes of cooking.
V
EGETABLE CASSEROLE
&
DUMPLINGS
Serves
1 x 150g ready made pizza base (approx. 9”)
tomato pizza topping, to cover base
75g courgette, sliced
50g aubergine, diced
50g baby sweetcorn, sliced
25g broccoli florets
50g yellow pepper, sliced
100g mozzarella cheese, grated
1 Place the pizza base in a 25cm (10”) flan dish.
2 Spread the pizza topping over the base.
3 Preheat the oven to CONVECTION 250ºC.
4 Arrange the vegetables over the topping, then sprinkle
with the cheese.
5 Place on the low rack and cook on DUAL
CONVECTION, 250ºC, 30% for 10 minutes.
V
EGETABLE PIZZA
Microwave Tip: Improving smells in the oven
Place half a lemon in a bowl, add 300ml (
1
/
2
pint) water and heat on 100% for 10 - 12 minutes.
Wipe the oven using a dry cloth.
p75 8/15/06 4:17:00 PM
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