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RECIPES
Serv
30ml (2 tbsp) olive oil
450g aubergine, cut in 2.5cm (1") cubes
225g leek, sliced
2 cloves garlic, crushed (see tip, page 60)
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
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.
B
EAN CASSEROLE
Serv
1 x 150g ready made pizza base (approx. 9”)
100g green pesto sauce
100g mozzarella cheese, grated
handful of rocket
3 medium tomatoes, sliced
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.
P
ESTO PIZZA
Serv
BURGER:
25g margarine
25g plain flour
150ml (
1
/
4
pint) milk
salt and pepper to taste
100g cooked chicken, finely chopped
100g cooked ham, finely chopped
50g mushroom, finely chopped
5ml (1 tsp) dried mixed herbs (see tip, page 56)
COATING:
Plain flour
1 egg (medium), beaten
100g golden breadcrumbs
1 Melt the margarine in a large bowl on 100% for 30
seconds.
2 Stir in the flour and seasoning, gradually whisk in the
milk. Cook on 100% for 4 - 5 minutes until thick and
smooth. Stir twice during cooking.
3 Add the cooked chicken, ham, mushrooms, and herbs to
the sauce, stir well. Cover and refrigerate for 2 hours.
4 Preheat the oven to CONVECTION 230ºC.
5 Divide the mixture into 4 equal portions and form into
burger shapes with well-floured hands.
6 Dip the burgers in the beaten egg then into the golden
breadcrumbs, turn over to coat evenly.
7 Place on a baking tray on the lower shelf.
8 Cook on CONVECTION 230ºC for 18 minutes.
Rotate the tray 180º after half the cooking time.
C
HICKEN
&
HAM BURGERS
p65_cre 8/28/06 12:25:58 PMp65_cre 8/28/06 12:25:58 PM