81
I
ngredients
1 clove of garlic, halved
675 g (1
1⁄
2
lb) potatoes, sliced very thinly
pinch nutmeg
pepper and salt
150 ml (
1
⁄
4
pt) double cream
25 g (1 oz) butter
Gratin Dauphinois
Serves 4
Dish: 20 cm (8”) shallow dish
1. Rub halves of garlic around inside of dish
and discard.
2. Layer the potato slices in the dish,
seasoning with salt and pepper and nutmeg
between each layer.
3. Pour the cream evenly over the top of the
potatoes and dot with butter. Cook on
Combination: GRILL 1 and MEDIUM Micro
for 12-14 mins. or until cooked and
browned.
I
ngredients
1 large onion, chopped
25 g (1 oz) butter
1 clove of garlic, crushed
225 g (8 oz) each of diced carrots,
diced leeks, diced courgettes
1 green pepper, chopped
150 ml (
1⁄
4
pt) hot vegetable stock
salt and pepper to taste
300 ml (
1⁄
2
pt) prepared tomato sauce
175 g (6 oz) pre-cooked lasagne
225 g (8 oz) Mozzarella cheese
Vegetable Lasagne
Serves 4-6
Dish: large bowl, large shallow rectangular
Pyrex® or heatproof dish
1. Place onion, butter and garlic in a bowl,
cover and cook on HIGH Micro for 3 mins.
Add vegetables and stock, re-cover and
cook on HIGH Micro for 8-10 mins. or until
vegetables are soft. Season to taste.
2. Cover base of dish with a thin layer of
tomato sauce, then a layer of lasagne on
top followed by a layer of vegetable
mixture. Thinly slice 175 g (6 oz) of the
cheese and layer on top of vegetables.
Continue layering until ingredients are all
used ending with a tomato sauce layer.
3. Grate remaining cheese and arrange over
top in 3 diagonal bands. Cook on
Combination: GRILL 3 and MEDIUM Micro
for 20 mins. or until the pasta is cooked.