60
RECIPES
Serves 4
1 aubergine, thickly sliced
cooking salt
3 x 30ml (2 tbsp) vegetable oil
1 red pepper, large chunks
1 yellow pepper, large chunks
3 courgettes, thickly sliced
125g (5oz) onion, sliced
100g (4oz) mushrooms, thickly sliced
225g (8oz) leeks, sliced
2 cloves garlic, crushed (see tip, page 54)
350g (12oz) pasta (bows, shells, or tubes),
cooked
100 g (4oz) feta cheese, crumbled
1 Place the aubergines in a colander, sprinkle with salt
and leave to drain for 30 minutes, pat dry with
kitchen paper.
2Grease the turntable with 30ml (2 tbsp) oil and
spread the peppers evenly on the turntable.
3 Cook using GRILL - 3 for 10 minutes, turnover
halfway through cooking, leave on one side until
needed. Repeat this process for the courgette and
aubergine slices.
4 Place the onion, mushrooms, leeks and garlic into a
2.5 litre (approx. 4 pint) casserole dish, mix well and
cook on 100% for 5 minutes, stirring once.
5Add the peppers, cougettes, aubergine, pasta and
cheese to the bowl and cook on 100% for 8 minutes,
stirring twice.
MEDITERRANEAN PASTA
CANNELLONI
Serves 4
4 beef tomatoes
125g (5oz) white long grain rice, cooked
50g (2oz) cooked ham, chopped
50g (2oz) peas
15ml (1 tbsp) fresh oregano, chopped
salt and pepper to taste
75g (3oz) Mozzarella cheese, chopped
15ml (1 tbsp) fresh oregano, chopped to garnish
1Slice the top of each tomato and scoope out the flesh
into a bowl, stir in the rice, ham, peas, oregan, salt
and pepper.
2 Fill each tomato shell with the rice mixture and place
in a large flan dish. Sprinkle generously with the
Mozzarella cheese and oregano.
3Place on the low rack and cook on DUAL - 2, 50%
for 10 minutes until the tomatoes are tender and the
cheese is brown and crispy.
STUFFED TOMATOES
Serves 4
125g (5oz) onion, chopped
2 cloves garlic, crushed (see tip, page 54)
25g (1oz) butter
450g (1lb) lean minced beef
100g (4oz) mushrooms, chopped
15ml (1 tbsp) tomato purée
400g (14oz) canned chopped tomatoes
150ml (
1
/4 pint) hot beef stock
salt and pepper to taste
12 pieces of lasagne
300ml (
1
/2 pint) cheese sauce (see page 67)
extra grated cheese to sprinkle
15ml (1 tbsp) fresh oregano, chopped to
garnish
1 Place onion, garlic and butter in a bowl, heat on 100%
for 2 minutes. Add the mince, cook on 100% for 7
minutes, stir halfway through cooking.
2Add mushrooms, purée, tomatoes, stock and
seasoning. Cook on 70% for 25 minutes until
thickened, stir every 5 minutes.
3 Place 3 - 4 pieces of lasagne in a bowl, cover with
boiling water. Cook on 100% for 4 minutes until
tender enough to bend. Remove from water, dry on
kitchen paper. Repeat for the remaining lasagne.
4 Place a large spoonful of meat mixture at one end of
a piece of lasagne, roll up and place seam side down
in a deep, square 25.4cm (10") dish. Repeat for
remaining lasagne. Place any remaining meat around
the filled lasagne.
5Pour the cheese sauce on top of the filled lasagne.
Sprinkle generously with cheese and oregano.
6Place on low rack, cook on DUAL - 1, 220°C, 70%
for 20 minutes until brown and crispy.
