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VEGETABLES AND VEGETARIAN
Ingredients
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
Ingredients
350 g (12 oz) potatoes
45 ml (3 tbsp) natural yoghurt
10 ml (2 tsp) mango chutney
3 ml (
1
/
2
tsp) cumin, coriander and
garam masala
3 ml (
1
/
2
tsp) turmeric
10 ml (2 tsp) fresh coriander
pinch chilli powder
15 g (
1
/
2
oz) sultanas
salt and pepper
I
ngredients
1 large onion
4 sticks of celery
15 ml (1tbsp) olive oil
350 g (12 oz) sliced mushrooms
300 ml (
1
/
2
pt) water
5 ml (1 tsp) Marmite
®
3 ml (
1
/
2
tsp) thyme
Pinch ground bay leaf
150 ml (
1
/
4
pt) sour cream
Seasoning
Mushroom Stroganoff Serves 4
Dish: 3 litre (6 pt) dish Oven Accessory: glass turntable
1. Finely chop the onion + celery and place in a bowl with the oil and soften on HIGH power
for 3-4 mins.
2. Add all other ingredients, except the cream, mix well. Cover and cook on HIGH power for
10 mins stirring well. When cooked stir in the sour cream and serve.
Goat’s Cheese Tart with Roasted Vegetables Serves 4
Dish: 23 cm (9") flan tin Oven Accessory: glass turntable, metal tray
1. 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.
2. Roll out and line the flan ring. Prick the base with a fork and allow to rest for 15 mins.
3. Cover the pastry with greaseproof, add baking beans and cook in a preheated oven 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.
4. Place the prepared vegetables on the Grill Accessory and drizzle with olive oil. Cook on
Combination: Grill 1 + SIMMER power for 10-12 mins or until lightly browned. Turn
halfway during cooking.
5. Place the vegetables in the flan case and dot teaspoons of the goat’s cheese around the
vegetables.
6. Beat together the eggs and creme fraiche until smooth, add the parsley and seasoning.
Pour carefully over the filling.
7. Cook on Combination: Convection 190°C + WARM power for 20-25 mins. or until set and
lightly browned.
Spicy Potatoes Serves 4
Dish: 1 litre (2 pt) dish Oven Accessory: glass turntable
1. Cut the potatoes into large cubes and place in a large bowl with 6 tbsp water. Cover and
cook on HIGH power for 6-8 mins. or until soft. Drain and set aside.
2. Mix the remaining ingredients together. Add the potatoes and mix well. Serve either hot or
cold.