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RECIPES
Serves 4 - 6
450g potato, grated
125g cheddar cheese, grated
75g fresh wholemeal breadcrumbs
150g courgette, sliced
100g carrot, grated
100g celery, sliced
2 eggs (medium), beaten
150ml (
1
/4 pint) milk
100g courgette, sliced
75g cheddar cheese, grated to sprinkle
VEGETABLE LAYERED LOAF
1 Combine the potato, cheese and breadcrumbs in a bowl.
(Ensure all of the water is squeezed out of the grated
potato.)
2 Line the base of a greased 1.5 litre loaf dish with half of the
potato mixture. Place a layer of courgettes on top of the
mixture, followed by a layer of carrot, then a layer of celery.
Add the remaining potato mixture and pour over the egg
and milk. Finally, arrange slices of courgette over the top and
sprinkle with cheese.
3 Place on the low rack and bake on DUAL CONVECTION,
190ºC, 50% for 25 minutes.
Serves 4
15ml (1 tbsp) sunflower oil
1 clove garlic, crushed (see tip, page 67)
2 medium carrots, cut into strips
150g baby sweetcorn
100g button mushroom, halved
100g beansprout
100g mange-tout
1 red pepper, seeded and sliced
1 yellow pepper, seeded and sliced
6 spring onions, chopped
100g canned water chestnuts, sliced
2 sticks celery, sliced
225g canned pineapple chunks
300g cabbage, shredded
1 quantity of sweet & sour sauce (see page 97)
SWEET & SOUR VEGETABLES
1 Place the oil, garlic, carrot and sweetcorn in a large bowl and
mix well. Cover and cook on 100% for 4 - 5 minutes.
2 Stir in the mushroom, beansprout, mange-tout, red and
yellow pepper, spring onion, chestnuts, celery, pineapple and
cabbage.
3 Cover and cook on 100% for 4 minutes until the vegetables
are tender.
4 Add sweet and sour sauce, stir and cook on 100% for 4 minutes.
Serves 4 - 6
100g vegetable oil
5ml (1 tsp) paprika
5ml (1 tsp) english mustard powder
5ml (1 tsp) ground cumin
10ml (2 tsp) fennel seeds
2 garlic cloves, finely chopped
15ml (1 tbsp) ginger purée
salt and pepper to taste
900g potato unpeeled and washed, cut into
approx. 3cm pieces
SPICY POTATOES
1 Preheat the oven to CONVECTION 250ºC.
2 Place the oil, paprika, mustard, cumin, fennel seeds, garlic,
ginger and seasoning in a bowl and mix well. Add the potato,
stir to coat with the spices.
3 Turn out into a 25cm (10”) flan dish and arrange in a single
layer.
4 Place on the low rack and cook on DUAL CONVECTION,
250ºC, 30% for 35 minutes.
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