Vegetables and Vegetarian
I
ngredients
200g (7oz) can chopped tomatoes
10 ml (2tsp) tomato puree
700g (1lb 8oz) mixed vegetables
e.g. sweet potato, red pepper, leeks,
aubergine,
1 clove garlic, crushed
15 ml (1tbsp) olive oil
25g (1oz) pine nuts
50g (2oz) gruyere cheese, grated
100g (4oz) Boursin® cheese
15 ml (1tbsp) single cream
350g (12oz) ready made puff pastry
1 beaten egg to glaze
Serves 4-6
Dish: 2 litre (4 pt) ovenproof dish
Oven Accessory: no accessory then glass
dish on wire shelf in lower position then
greased enamel shelf in lower position.
Place the chopped tomatoes and puree in a bowl. Place
on base of oven and cook on
HIGH MICROWAVE
for 5
mins then
MEDIUM MICROWAVE
for 7-8 mins or until
mixture is reduced in volume and thickened. Cut
vegetables into even sized chunks and toss with the
garlic and oil. Place on the glass dish on the wire shelf
and cook on
CONVECTION 220°C + GRILL 2 +
SIMMER MICROWAVE
for 15mins. Stir and cook for a
further 15 mins on
CONVECTION 220°C + GRILL 2 +
SIMMER MICROWAVE
. Mix the tomato sauce with the
cooked vegetables and pine nuts. Preheat oven empty
on
CONVECTION 220°C
. Mix together the gruyere
cheese, Boursin® and single cream. Roll out pastry until
it measures approx 30cm (12")square. Divide into 4
equal squares. Place ¼ of the vegetable mixture in the
centre of the square and top with ¼ of the cheese
mixture. Bring the corners of the pastry to the centre,
pressing the edges together. Seal with water and glaze
with beaten egg. Place parcels on enamel shelf and
cook on
CONVECTION 220°C
for 20-25 mins or until
golden and cooked through.
4-6
Roast Vegetable Parcels
Ingredients
1 clove of garlic, crushed
700g (1
½
lb) potatoes, halved
salt and pepper
pinch nutmeg
150 ml (
¼
pt) double cream
25g (1oz) butter
Serves 4-6
Dish: 20 cm (8") shallow dish
Oven Accessory: No accessory then wire shelf
in lower position
Place potatoes in dish with 3tbsps water. Cover, place on
base of oven and par-boil on
MEDIUM MICROWAVE
for
6 mins. Drain. Slice thinly. Layer the potato slices in the
dish, seasoning with salt and pepper and nutmeg
between each layer. Mix garlic with cream. Pour the
cream evenly over the top of the potatoes and dot with
butter. Place dish on wire shelf and cook on
CONVECTION 190°C + SIMMER MICROWAVE
for 25-
30 mins. or until potatoes are cooked.
Gratin Dauphinois
4-6
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