34
RECIPES
Serves 2 - 4
225g courgettes, sliced
1
/
2
red pepper, seeded and sliced
1
/
2
yellow pepper, seeded and sliced
225g augergine, cubed
60ml (4 tbsp) olive oil
12 cherry tomatoes
2 cloves garlic, crushed
15ml (1 tbsp) fresh parsley, chopped
50g whole black olives
15ml (1 tbsp) lemon juice
salt and pepper to taste
1 Place the courgettes, red and yellow peppers,
aubergine and olive oil in a large bowl, cook on 70P
for 6 minutes or until the vegetables have softened.
Stir after half the cooking time.
2 Stir in the remaining ingredients and cook on 70P for
5 minutes. Toss gently and transfer to a serving dish.
Chill before serving.
S
ALAD PROVENCALE
Serves 4
50g butter
3 cloves garlic, crushed
250g tiger prawns, cooked and peeled
15ml (1 tbsp) fresh parsley, chopped
1 Heat the butter on 100P for 20 - 30 seconds. Stir in
the garlic and cook on 100P for a further minute.
2 Stir in the prawns and cook on 50P for 7 minutes,
stirring 2 - 3 times. Sprinkle with parsley to serve.
Serve in ramekin dishes with garlic bread.
G
ARLIC PRAWNS
Garlic mushrooms:
Substitute prawns with 175g mushrooms, cut into quarters.
Serves 2 - 4
50g butter
50g fresh breadcrumbs
50g cooked ham, finely chopped
90ml (6 tbsp) double cream
salt and pepper to taste
5ml (1 tsp) fresh parsley, chopped
2 large ripe avocados
15ml (1 tbsp) lemon juice
50g cheese, grated
fresh parsley sprigs to garnish
1 Place the butter in a bowl and heat on 100P for 30
seconds. Stir in the breadcrumbs and ham, add
enough cream to bind the mixture. Season with salt
and pepper to taste and stir in the parsley. Cook on
100P for 2 - 3 minutes
2 Cut the avocados in half, remove the stone and brush
the flesh with lemon juice. Fill each avocado half with
the breadcrumb mixture.
3 Place the filled avocados in a flan dish and sprinkle
with the grated cheese.
4 Cook on 100P for 1 minute, until the cheese has
melted.
Garnish with sprigs of fresh parsley.
A
VOCADO AU GRATIN
R-32FBSTM Cookbook 24/06/2004 09:02 Page 34