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Vegetables and Vegetarian
Ingredients
15ml (1tbsp) olive oil
1 onion, finely chopped
15ml (1tbsp) rosemary
5ml (1tsp) paprika
400g (14oz) cannellini beans,
drained and rinsed
15g (
½oz) soft muscovado sugar
15ml (1tbsp) Worcestershire sauce
75ml (3fl.oz) red wine
75ml (3fl.oz) vegetable stock
salt & pepper
Serves 4
Dish: 1.5 litre (3 pt) casserole dish
Place oil, onion, rosemary and paprika in casserole.
Place on base of oven and cook on HIGH MICROWAVE
for 2 mins. Add remaining ingredients and cook on HIGH
MICROWAVE for 3 mins. Stir. Cover and cook on
SIMMER MICROWAVE for 12-15 mins. Serve on toast or
with a jacket potato.
Spicy Beans
4
Ingredients
1 aubergine, sliced
5 ml (1tsp) salt
1 courgette, sliced
1 onion, sliced
1 green pepper, cut into chunks
1 red pepper, cut into chunks
1 clove of garlic, peeled and
crushed
396g (14oz) can of tomatoes
salt and pepper to taste
Serves 4
Dish: 20 cm (8”) casserole
In a colander sprinkle aubergine slices with salt and
leave for 30 mins. to remove bitter juices. Rinse with cold
water. Combine all ingredients in a casserole dish. Place
on base of oven and cook on MEDIUM MICROWAVE for
15 mins. or until vegetables are soft. Stir halfway through
cooking time.
Ratatouille
4
108