77
Vegetables
Stuffed Courgettes
approx 35 min
ingredients
Preheat on OVEN 200°C. Place the courgettes in a single layer in
the Pyrex® dish, close together, cut side up. Lightly brush with ol-
ive oil. Place on the Wire Rack in the lower shelf position and bake
for 20 minutes. For the stuf
fi
ng mix all the ingredients together in a
bowl. Sprinkle the mixture on the top of the courgettes and drizzle
the remaining olive oil over. Return to the oven and bake for 10-15
min on OVEN 200°C.
SERVES 4
2 courgettes, halved
lengthways
2 tsp extar virgin olive oil
For the stuf
fi
ng:
30
g
dried white breadcrumbs
20
g
pine nuts
3 spring onions, trimmed
and
fi
nely sliced
1 garlic clove, crushed
1 tsp dried thyme leaves
20
g
Parmesan,
fi
nely grated
Dish: shallow Pyrex® dish
Patatas bravas
approx 55 min
ingredients
Preheat on OVEN 220°C. Peel the potatoes and cut into 2 cm
cubes. Pour the olive oil on the enamel shelf. Place the potatoes
on the enamel shelf and coat them with the olive oil. Season with
the salt and freshly ground black pepper. Cook on OVEN 220°C
for 15-25 minutes until they begin to turn golden brown. Add the
tomatoes, chilli and garlic and stir well. Cook for another 25-35
minutes until the potatoes are soft on the inside and are crisp on
the outside. Add parsley and serve.
SERVES 4
600
g
potatoes
2 tbsp (30 ml) olive oil
salt and freshly ground
black pepper
2 x 410
g
tins chopped
tomatoes
3 red chillies, de-seeded &
fi
nely chopped
4 cloves garlic, crushed
chopped parsley, to serve,
Halloumi stuffed peppers
approx 40 min
ingredients
Preheat on OVEN 200°C. Cut the peppers in half through the stalks
and scoop out the seeds. Put the peppers in a single layer on
enamel shelf. Drain the mushrooms, reserving the oil from the jar
- drizzle two tablespoons of the oil over the peppers, then sprinkle
with salt and pepper. Cook on OVEN 200°C for 15-20 minutes, until
the peppers are just tender. Tip the couscous into a bowl and pour
in the hot stock. Leave for 5 minutes to soak, then
fl
uff up with a
fork and stir in the mushrooms, halloumi and parsley. Season with
salt and pepper and spoon into the pepper halves. Return to the
Oven and cook on OVEN 200°C for 15 to 20 mins, until the cheese
is golden.
SERVES 4
4 large red peppers,
120
g
jar antipasti
marinated mushrooms,
salt & pepper,
50
g
couscous,
100 ml hot vegetable stock,
250
g
halloumi cheese,
cut into cubes,
2 tsp chopped fresh parsley,
mixed salad leaves and
garlic bread to serve
Dish: 1 medium bowl
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