43
Serves 4
200g courgette, sliced
100g leek, sliced
2 cloves garlic, crushed
400g canned, chopped tomatoes
300g canned, mixed beans, drained
100g mushrooms, halved
100g sweetcorn
150ml (
1
/
4
pint) hot vegetable stock
1 tsp cumin
2 tsp chilli powder
200g potatoes, chopped
100g carrots, sliced
salt and pepper to taste
1 Place the courgette, leek, garlic, tomatoes, beans,
mushrooms, potatoes, carrots and sweetcorn in a
3 litre casserole dish.
2 Pour over the stock and season with cumin, chilli
powder, salt and pepper, mix thoroughly.
3 Cover and cook on 70P for 30 minutes, stir twice
during cooking.
Serve with rice or baked potatoes.
B
EAN
CASSEROLE
Serves 4
75ml (5 tbsp) vegetable oil
5ml (1 tsp) paprika
20ml (4 tsp) Tabasco sauce
5ml (1 tsp) ground cumin
10ml (2 tsp) fennel seeds
2 garlic cloves, finely chopped
15ml (1 tbsp) ginger purée
1 tsp sugar
salt and pepper to taste
500g potato in skins, washed and cut into 3cm
cubes
S
PICY
POTATOES
1 Place the oil, paprika, Tabasco sauce, cumin, fennel
seeds, garlic, ginger and sugar into a bowl, season well
and mix.
2 Add the potatoes and coat with the spices.
3 Arrange in a single layer in a 25cm (10”) flan dish.
4 Place on the turntable and cook on DUAL GRILL
50P for 10 minutes, turn the potatoes over, cook
on DUAL GRILL 50P for another 10 minutes, turn
the potatoes over again then cook on GRILL for 10
minutes.
RECIPES
Serves 2
2 baking potatoes, (approx. 250g each)
100g double gloucester cheese, finely chopped
100g cooked ham, chopped
75g mushrooms, finely chopped
salt and pepper to taste
45ml (3 tbsp) double cream
1 Prick each potato in several places. Place on turntable
and cook for 8 minutes, turn over halfway.
2 Halve each potato and scoop out the flesh into a
bowl, add the cheese, ham, mushrooms and cream.
Season and mix well.
3 Pile mixture back into the potato skins and place in a
flan dish, on the turntable.
4 Cook on DUAL GRILL 50P for 15 minutes.
C
HEESY
JACKET
POTATOES
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