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RECIPES
Serves 4 - 6
30ml (2 tbsp) olive oil
450g aubergine, cut in 2.5cm (1") cubes
225g leek, sliced
2 cloves garlic, crushed (see tip, page 67)
100g celery, sliced
3x 400g cans, chopped tomatoes
450g canned, mixed beans
3 vegetable stock cubes
5ml (1 tsp) basil
100g fresh baby sweetcorn, halved
salt and pepper to taste
BEAN CASSEROLE
1 Place the oil, aubergine, leeks, garlic and celery in a 3 litre (5
pint) casserole dish, mix well.
Heat on 100% for 5 - 6 minutes, stir after 3 minutes.
2 Add the tomatoes, beans, crumbled stock cubes, basil and
sweetcorn. Season and mix well.
3 Cover and cook on 70% for 25 minutes, stir 2 - 3 times
during cooking.
Serve with rice or baked potatoes.
Serves 2 - 4
1 x 150g ready made pizza base (approx. 9”)
100g green pesto sauce
100g mozzarella cheese, grated
handful of rocket
3 medium tomatoes, sliced
PESTO PIZZA
1 Preheat the oven to CONVECTION 250ºC.
2 Place the pizza base in a 25cm (10”) flan dish.
3 Spread the pesto evenly over the pizza base.
4 Sprinkle half the cheese onto the base, arrange the rocket
and tomatoes on top then cover with the remaining cheese.
5 Place on the low rack and cook on DUAL CONVECTION,
250ºC, 30% for 8 minutes.
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