69
VEGET
ABLES AND VEGET
ARIAN
Vegetables and Vegetarian
Ingredients
1 bunch asparagus (approx. 250g/ 9oz)
450ml (
3/4
pt) hot vegetable stock
2 leeks, trimmed and finely sliced
40g (1
1/2
oz) butter
200g (7oz) risotto rice
100g (4oz) frozen peas
Finely shredded zest and juice
1/2
lemon
Salt & pepper to taste
40g (1
1/2
oz) fresh parmesan cheese
10g (
1/4
oz) fresh basil
Lemon And Asparagus Risotto
Serves 4
Dish: small bowl, large bowl Oven Accessory: glass turntable
1. Cut off asparagus tips with 2.5cm (1”) stem attached. Add 30ml (2 tbsps) stock. Cover, place
on glass turntable and cook on
HIGH MICROWAVE
for 3 mins.
2. Chop remaining asparagus stems into 1cm pieces and leave to one side.
3. Place leeks and 25g (1oz) butter in a large bowl. Place on glass turntable and cook on
HIGH
MICROWAVE
for 2 mins.
4. Add the rice to the leeks and stir in the hot vegetable stock. Cover and cook on
HIGH
MICROWAVE
for 10 mins.
5. Add chopped asparagus stems and cook on
HIGH MICROWAVE
for a further 2 mins.
6. Stir in the peas, lemon zest and juice and cook on
HIGH MICROWAVE
for 2 mins.
7. Stir in the cooked asparagus tips, basil, remaining butter and 25g (1oz) Parmesan cheese.
Heat on
MEDIUM MICROWAVE
for 3 mins.
8. Serve in warmed bowls sprinkled with a few whole basil leaves and the rest of the Parmesan
cheese.
Ingredients
1 medium onion, chopped
10ml (2 tsp) vegetable oil
2 medium courgettes, sliced thickly
1 red pepper, seeded & chopped
2 medium carrots, peeled & thinly sliced
1 small cauliflower, cut into florets
100g (4oz) dried apricots, halved
2 cloves garlic, crushed
425g (15oz) can chick peas, drained
3ml (
1/2
tsp) each: ground turmeric, ground
coriander, ground cumin
5ml (1tsp) paprika
2.5cm (1") fresh root ginger, peeled and
finely chopped
salt and pepper
450 ml (
3/4
pt) hot vegetable stock
chopped parsley to garnish
Vegetable and Chickpea Casserole
Serves 4
Dish: 3 litre (6pt) large casserole with lid Oven Accessory: glass turntable
1. Place the onion and oil in the casserole. Place on glass turntable and cook on
HIGH
MICROWAVE
for 2 mins. or until starting to soften.
2. Add the prepared vegetables, apricots, garlic, chick peas and stir in the spices, salt, pepper
and stock.
3. Cover and cook on
MEDIUM MICROWAVE
for 20 mins., or until vegetables are soft. Stir two
or three times during cooking. Serve with couscous or rice and garnish with parsley.
TIP:
To prepare couscous: Place 300 ml (
1/2
pt) vegetable stock in a bowl and 1.5ml (
1/4
tsp)
turmeric. Cook on
HIGH MICROWAVE
for 4 mins. or until boiling. Add 175g (6oz) couscous
and allow to stand for 5 mins. Fluff up with a fork before serving.
Ingredients
100g (4oz) mushrooms, sliced
100g (4oz) onion, finely chopped
1 garlic clove
175g (6oz) fresh wholemeal breadcrumbs
100g (4oz) ground cashew nuts
1 egg
Veggie Burgers
Serves 4
Dish: large bowl
Oven Accessory: glass tur metal tray on high wire rack
1. Place mushrooms and onion in a bowl on the glass turntable and cook on
HIGH
MICROWAVE
for 5 mins.
2. Add 150g (5oz) breadcrumbs and the nuts to the mushroom and add enough egg to bind the
mixture
3. Divide into four. Roll into balls, dip in the remaining breadcrumbs and make into burger
shapes. Place on metal tray and cook on
GRILL 2 + WARM MICROWAVE
for 15 mins. or
until browned. Turn half way.
