118
Pasta and Rice
ingredients
SERVES 4
1 medium onion, chopped
2 tsp vegetable oil
2 medium courgettes, sliced thickly
1 red pepper, seeded and
chopped
2 medium carrots,
peeled & thinly sliced
1 small caulifl ower, cut into fl orets
100
g
(4 oz) dried apricots, halved
2 cloves garlic, crushed
425
g
(15 oz) can chick peas,
drained
½ tsp each: ground turmeric,
ground coriander, ground
cumin
1 tsp paprika
2.5 cm (1”) fresh root ginger,
peeled and fi nely chopped
salt and pepper
450 ml (¾ pt) hot vegetable stock
chopped parsley to garnish
Dish: 3 litre (6 pt) large
Pyrex
®
casserole with lid
Vegetable & chick pea casserole
Place the onion and oil in the casserole. Place on base of the oven and
cook on HIGH MICROWAVE for 2 mins or until starting to soften. Add the
prepared vegetables, apricots, garlic, chickpeas and stir in the spices, salt,
pepper and stock. Cover and cook on MEDIUM MICROWAVE for 20 mins,
or until vegetables are soft. Stir two or three times during cooking. Serve
with couscous or rice and garnish with parsley.
TIP: To prepare couscous: Place 300 ml (½ pt) vegetable stock in a bowl
and 1.5 ml (¼ tsp) turmeric. Cook on HIGH MICROWAVE for 4 mins or until
boiling. Add 175 g (6 oz) couscous and allow to stand for 5 mins. Fluff up
with a fork before serving.
ingredients
SERVES 4-6
450
g
(1 lb) basmati rice
1 tbsp (15 ml) oil
1 large onion, sliced
1 tsp root ginger, grated
1 garlic clove, crushed
½ tsp turmeric
1 tsp chilli powder
2 tsp curry powder
150 ml (¼ pt) natural yoghurt
100
g
(4 oz) mushrooms, sliced
2 tomatoes, peeled and chopped
100
g
(4 oz) tinned green lentils
50
g
(2 oz) cashew nuts
Garnish
hard boiled egg slices and
coriander leaves
Dish: 3 litre (6 pt) large
Pyrex
®
casserole with lid
Fill water tank
Lentil biryani
Place rice in bowl with 550 ml (1 pt) boiling water. Cover, place on the base
of the oven and cook on HIGH MICROWAVE for 8-10 mins and stir halfway.
Place the oil and onion in casserole. Place on base of oven and cook on
HIGH MICROWAVE for 3 mins or until softened. Add the ginger, garlic,
turmeric, chilli and curry powder and cook on HIGH MICROWAVE for
2 mins. Add the yoghurt, mushrooms, tomatoes and lentils. Cover and cook
on MEDIUM MICROWAVE for 15 mins or until the lentils are tender and the
liquid has evaporated. Add the lentil mixture and cashew nuts to the cooked
rice and mix thoroughly. Heat on STEAM 1 + LOW MICROWAVE for 3-4
mins. Garnish and serve.
ingredients
SERVES 4
25
g
(1 oz) butter
30
g
(1 oz) fl our
250 ml (8 fl oz) milk
80
g
(3 oz) gruyere, grated,
4 eggs
salt and pepper
Dish: jug,
15 cm (6”) souffl é dish
Oven accessory: enamel shelf
in lower position
Fill water tank
Cheese souffl é
Place butter in a jug on the base of the oven and melt on HIGH
MICROWAVE for 30 secs. Stir in fl our. Cook on HIGH MICROWAVE for
30 secs. Stir in milk gradually, whisk until smooth. Cook the bechamel on
HIGH MICROWAVE for 2 - 3 mins. Whisk briskly and add grated cheese, then
egg yolks one at a time. Season. Preheat oven to CONVECTION 210 °C with
enamel shelf in lower shelf position. Meanwhile, butter and fl our the
souffl e dish. Then whisk the egg whites until stiff. Gently incorporate the
cooled mornay sauce with the help of a spatula. Pour into the dish without
pressing down. Cook on STEAM 1 + CONVECTION 210 °C for about 20
mins. then on STEAM 1 + CONVECTION 180 °C for a further 7 mins. Serve
immediately.
PA_F0003BH72BP_00_140331.indd 118PA_F0003BH72BP_00_140331.indd 118 2014/4/1 9:45:462014/4/1 9:45:46
