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Vegetables and Vegetarian
Ingredients
200g (7oz) can chopped tomatoes
10 ml (2tsp) tomato puree
700g (1lb 8oz) mixed vegetables
e.g. sweet potato, red pepper, leeks,
aubergine,
1 clove garlic, crushed
15 ml (1tbsp) olive oil
25g (1oz) pine nuts
50g (2oz) gruyere cheese, grated
100g (4oz) Boursin® cheese
15 ml (1tbsp) single cream
350g (12oz) ready made puff pastry
1 beaten egg to glaze
Serves 4-6
Dish: 2 litre (4 pt) ovenproof dish
Oven Accessory: no accessory then Glass
tray on wire shelf in lower position then
greased enamel shelf in lower position.
Place the chopped tomatoes and puree in a bowl. Place
on base of oven and cook on HIGH MICROWAVE for 5
mins then MEDIUM MICROWAVE for 7-8 mins or until
mixture is reduced in volume and thickened. Cut
vegetables into even sized chunks and toss with the
garlic and oil. Place on the Glass tray on the wire shelf
and cook on CONVECTION 220°C + GRILL 2 +
SIMMER MICROWAVE for 15mins. Cook for a further 15
mins on CONVECTION 220°C + GRILL 2 + SIMMER
MICROWAVE. Mix the tomato sauce with the cooked
vegetables and pine nuts. Preheat oven empty on
CONVECTION 220°C. Mix together the gruyere cheese,
Boursin® and single cream. Roll out pastry until it
measures approx 30cm (12")square. Divide into 4 equal
squares. Place ¼ of the vegetable mixture in the centre
of the square and top with ¼ of the cheese mixture.
Bring the corners of the pastry to the centre, pressing the
edges together. Seal with water and glaze with beaten
egg. Place parcels on enamel shelf and cook on
CONVECTION 220°C for 20-25 mins or until golden and
cooked through.
4-6
Roast Vegetable Parcels
Ingredients
1 clove of garlic, Crushed
700g (1½ lb) potatoes, halved
salt and pepper
pinch nutmeg
150 ml (
¼ pt) double cream
25g (1oz) butter
Serves 4-6
Dish: 20 cm (8") shallow dish
Oven Accessory: No accessory then shelf in
lower position
Place potatoes in dish with 3tbsps water. Cover, place on
base of oven and par-boil on MEDIUM MICROWAVE for
6 mins. Drain. Slice thinly. Layer the potato slices in the
dish, seasoning with salt and pepper and nutmeg
between each layer. Mix garlic with cream. Pour the
cream evenly over the top of the potatoes and dot with
butter. Place dish on wire shelf and cook on
CONVECTION 190°C + SIMMER MICROWAVE for
25-30 mins. or until potatoes are cooked.
Gratin Dauphinois
4-6
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