En-30
Ingredients
1 aubergine, sliced
1 onion, sliced
30 ml (2 tbsp) olive oil
1 clove of garlic, peeled and crushed
1 courgette, sliced
5 ml (1 tsp) salt
1 green pepper, trimmed and sliced
396 g (14 oz) can of tomatoes
15 ml (1 tbsp) mixed herbs
salt and pepper to taste
Ratatouille
Dish: 20 cm (8”) casserole
Serves: 4
Oven Accessory: glass tray
1. In a colander sprinkle aubergine slices
with salt and leave for 30 mins. to
remove bitter juices. Rinse with cold
water.
2. Combine onion, oil and garlic in
casserole. Cover and cook on 1000 W
for 2 mins. or until soft.
3. Add all remaining ingredients to
casserole. Cover and cook on 1000 W
for 12-15 mins. or until vegetables are
soft. Stir halfway through cooking time.
Ingredients
450 g (1 lb) courgettes, trimmed. Leave one
whole for decoration. Slice remainder.
1 small onion, chopped
25 g (1 oz) butter
225 g (8 oz) pkt of cream cheese
1 egg
50 g (2 oz) fresh white breadcrumbs
salt and pepper
25 g (1 oz) grated Parmesan cheese
Dressing:
salt and pepper
15 ml (1 tbsp) wholegrain mustard powder
15 ml (1 tbsp) wine vinegar
45-60 ml (3-4 tbsp) olive oil
5 ml (1 tsp) dried basil
Courgette Terrine
Dish: 450 g (1 lb) loaf dish, greased
Serves: 4
Oven Accessory: glass tray
1. Place onion and butter in a small bowl,
cover and cook on 1000 W for
1
1/2
-2 mins. Add sliced courgettes, cover
and cook on 1000 W for 5 mins. Cool
for 15 mins.
2. Blend cream cheese, onion, cooked
courgettes, juices, breadcrumbs, salt
and pepper and grated cheese to a
coarse puree, mix in egg.
3. Slice the reserved courgette into
lengthwise strips. Soften them in 15 ml
(1 tbsp) water on 1000 W for 1 min.
4. Line loaf dish with courgette strips and
spoon courgette mixture into dish. Cover
with a piece of greaseproof paper and
cook on 1000 W for 5 mins. Shield
ends of dish with tin foil and cook on
1000 W for a further 2 mins. or until set.
5. Make dressing by whisking ingredients
together in a jug. Unmould terrine and
serve warm with dressing spooned over.
This is a delicious starter or light lunch
dish.
Ingredients
1 large onion, sliced
225 g (8 oz) courgettes, thickly sliced
225 g (8 oz) green beans, chopped
225 g (8 oz) carrots, thickly sliced
1 small cauliflower, broken into florets
396 g (14 oz) can chick peas, drained
5 ml (1 tsp) turmeric
3 ml (
1/2
tsp) cinnamon
salt
1 clove garlic, crushed
300 ml (
1/2
pt) hot vegetable stock
350 g (12 oz) couscous
Vegetable Couscous
Dish: large casserole
Serves: 4
Oven Accessory: glass tray
1. Place all the vegetables in a large
casserole with the spices, salt, garlic
and chick peas.
Add the hot vegetable stock.
Cover and cook on 1000 W for
16 mins. or until the vegetables are
tender.
2. Pour 450 ml (
3/4
pt) of boiling water over
the couscous. Allow to stand for
10 mins. Cover and cook on 600 W
for 4-5 mins. or until warm and fluffed.
Separate the grains with a fork and
serve with the vegetables.
