102
I
ngredients
100 g (4 oz) butter
225 g (8 oz) plain flour
50 g (2 oz) finely grated
Parmesan
1 red and 1 yellow pepper,
diced into 4 cm pieces
2 medium courgettes, sliced
100 g (4 oz) aubergine,
diced into 4 cm pieces
15 ml (1 tbsp) olive oil
100 g (4 oz) soft goat’s
cheese
3 eggs, beaten
75 ml (5 tbsp) creme fraiche
or double cream
15 ml (1 tbsp) chopped fresh
parsley
salt and pepper
Goat’s
cheese
tart
with roasted vegetables
Serves 4
Dish: 23 cm (9") flan tin
Oven accessory: glass tur metal tray
1.
Preheat the oven on
CONVECTION 200°C.
2.
Rub the butter into the flour until the mixture resembles fine
breadcrumbs. Stir in the parmesan, add 2-3 tbsps cold
water and mix to a firm dough.
3.
Roll out and line the flan ring. Prick the base with a fork and
allow to rest for 15 mins.
4.
Cover the pastry with greaseproof, add baking beans and
cook on
CONVECTION 200°C
for 10 mins. Remove the
paper and beans and cook for a further 5 minutes or until
cooked. Allow to cool.
5.
Place the prepared vegetables on metal tray and drizzle
with olive oil. Cook on
Combination: GRILL 1 + SIMMER
power
for 10-12 mins or until lightly browned. Turn halfway
during cooking.
6.
Place the vegetables in the flan case and dot teaspoons of
the goat’s cheese around the vegetables .
7.
Beat together the eggs and creme fraiche until smooth, add
the parsley and seasoning. Pour carefully over the filling.
8.
Cook on
Combination: CONVECTION 190°C + WARM
power
for 20-25 mins. or until set and lightly browned.
I
ngredients
3 red and 3 yellow peppers
50 ml (2 tbsp) olive oil
50 g (2 oz) pine nuts
2 garlic cloves, crushed
100 g (4 oz) long grain rice
300 ml (½ pt) hot vegetable
stock
1 bunch spring onions, sliced
thinly
100 g (4 oz) cherry
tomatoes, halved
100 g (4 oz) mozzarella,
diced
100 g (4 oz) gorgonzola or
any blue cheese, diced
handful each of parsley and
basil, finely shredded
Stuffed peppers
Serves 6
Dish: 1.7 litre ovenproof dish
Oven Accessory: glass tur metal tray
1.
Slice the tops off the peppers and put to one side.
Remove the seeds and rinse out.
2.
Place the oil, garlic and pine nuts into in a large ovenproof
dish and stir together. Cook on
HIGH
power for 2 mins.
3.
Add rice and hot stock. Cover and cook on
HIGH
power
for 10 mins.
4.
Allow to cool slightly and then stir in the spring onions,
cherry tomatoes, mozzarella, gorgonzola, parsley and
basil. Season well.
5.
Spoon the stuffing into the peppers and arrange them
closely together in the ovenproof dish.
6.
Cook on Combination:
CONVECTION 220°C + SIMMER
microwave power for 10 mins.
7.
Place tops back on peppers and cook on Combination:
GRILL 1 + SIMMER
power for a further 5-7 mins.
IP2784_37X60BP_00_091016.pdf 98
2009-10-16 15:41:49
