67
I
ngredients
1 cauliflower, trimmed
90 ml (6 tbsp) water
25 g (1 oz) butter
25 g (1 oz) flour
3 ml (
1/
2
tsp) French mustard
300 ml (
1/
2
pt) milk
seasoning to taste
Topping:
75 g (3 oz) grated red cheese
15 ml (1 tbsp) brown breadcrumbs
Cauliflower Cheese
Serves 4
Dish: shallow casserole
Oven Accessory: glass tur metal tray
1. Place cauliflower upside down in a bowl. Add water. Cover and cook on
MEDIUM
power for
10 mins. or until tender. Drain.
2. Melt butter on
HIGH
power for 15-30 secs. Stir in flour and mustard. Cook for a further
15 secs. Add milk gradually. Stir well and season. Cook on
HIGH
power for 2-3 mins. or until
sauce is thick and bubbling. Stir once halfway during cooking.
3. Stir in 60 g (4 tbsp) grated cheese. Pour the sauce over the cauliflower. Top with remaining
cheese and breadcrumbs.
4. Cook on
Combination: CONVECTION 220°C + WARM power
for 10-15 mins. or until
golden brown.
VEGET
ABLES AND
VEGET
ARIAN
I
ngredients
450 g (1 lb) mixed vegetables eg. sweet
potato, red pepper, leeks, aubergine,
courgettes, onion
1 clove garlic, crushed
30 ml (2 tbsp) olive oil
200 g (7 oz) can chopped tomatoes
10 ml (2 tsp) tomato puree
25 g (1 oz) pinenuts
50 g (2 oz) gruyère cheese, grated
100 g (4 oz) Boursin
®
cheese
15 ml (1 tbsp) single cream
225 g (8 oz) ready made puff pastry
1 egg to glaze
Roast Vegetable Parcels
Serves 4
Dish: round baking sheet
Oven Accessory: glass tur metal tray + low rack
1. Chop vegetables into 2.5 cm (1") chunks
2. Add garlic and oil, mix thoroughly with mixed vegetables. Place onto metal tray.
3. Cook on
: TURBO-BAKE 220°C + GRILL 2
for 25-30 mins until vegetables are browned
and al dente.
4. Place the chopped tomatoes and puree in a heatproof bowl uncovered and cook on
HIGH
power for 5 mins then
MEDIUM
power for 10 mins or until mixture is reduced in volume and
thickened.
5. Mix the tomato sauce with the cooked vegetables and pinenuts.
6. Mix together the gruyère cheese, Boursin
®
and single cream.
7. Roll out pastry until it measures approx 16" square. Divide into 4 equal squares.
8. Place
1/
4
of the vegetable mixture in the centre of the square and top with
1/
4
of the cheese
mixture.
9. Bring the corners of the pastry to the centre, pressing the edges together. Seal with water.
Glaze with beaten egg.
10. Cook in a preheated oven on
CONVECTION 220°C
for 25-30 mins or until golden and
cooked through.
I
ngredients
450 g (1 lb) potatoes
25 g (1 oz) butter
30 ml (2 tbsp) oil
Roast Potatoes
Serves 4
Oven Accessory: glass tur metal tray
1. Peel and cut potatoes into quarters. Par boil and drain (see page 48).
2. Place potatoes, oil and butter on metal tray. Cook on
Combination: TURBO-BAKE 250°C +
GRILL 1 + WARM power
for 25 mins. turning and basting potatoes during cooking, or until
crisp and brown.