Hotpoint 6665, 6666 manual Vegetable Enchiladas, Red Cabbage with Red Onion and Almonds Serves

E G E T A R I A N

Ingredients

Tomato Sauce:

1⁄2 green pepper, chopped

1 onion, chopped

1 clove garlic, crushed

15 ml (1 tbsp) oil

397 g (14 oz) can chopped tomatoes

227 g (8 oz) can whole tomatoes

3 ml (1⁄2 tsp) ground cumin

3 ml (1⁄2 tsp) dried oregano

3 ml (1⁄2 tsp) chilli powder salt and pepper

Enchiladas:

50 g (2 oz) cheddar cheese, grated

100 g (4 oz) cottage cheese pinch salt

2 ml (1⁄2 tsp) chilli powder pinch ground cumin

1 tomato, chopped

1 courgette, grated

1⁄2 green pepper, chopped

1 small onion, chopped

6 x 15 cm (6”) corn tortillas or thin crepes

Vegetable Enchiladas Serves 4

Dish: 20 x 25cm (8 x 10”) shallow dish

1.Combine the green pepper, onion, garlic and oil in a bowl. Cover and cook on HIGH power for 3-5 mins. or until tender.

2.Stir in remaining sauce ingredients and cook uncovered on HIGH power for 5-7 mins. or until piping hot and thickened. Leave to one side.

3.Combine 25 g (1 oz) cheddar cheese in a small bowl with the cottage cheese, salt, chilli and cumin. Mix well.

4.Mix tomato, courgette, green pepper and onion in a bowl. Cover and cook on HIGH power for 4-6 mins. or until vegetables are tender. Drain and press lightly to remove excess moisture. Stir in half of the tomato sauce.

5.Spread the cheese mixture over each tortilla, top with vegetable mixture and roll up. Arrange tortillas seam side down in a shallow dish. Pour the remaining sauce down the centre.

6.Cook on MEDIUM for 6-8 mins. or until piping hot.

G E T A B L E S A N D V

Ingredients

22.5ml (1 1⁄2 tbsp) olive oil 1⁄2 large red onion, chopped

450 g (1 lb) red cabbage, finely shredded

2 eating apples, cored, peeled and sliced 37 ml (2 1⁄2 tbsp) light muscovado sugar 30 ml (2 tbsp) red wine vinegar

22.5ml (1 1⁄2 tbsp) red currant jelly 1⁄4 tsp ground cinnamon

50 g (2 oz) flaked almonds, toasted

Red Cabbage with Red Onion and Almonds Serves 4-6

Dish: large bowl

1.Soften the onion on HIGH power for 2 mins.

2.Add all the other ingredients except the almonds, mix well and then cook on HIGH power for 10 -12 mins. or until cabbage is softened. Stir halfway through cooking.

3.Stir in the almonds just before serving, so they retain their crunch.

V E

Ingredients

100 g (4 oz) black-eye beans, soaked overnight

100 g (4 oz) adzuki beans, soaked overnight

15 ml (1 tbsp) vegetable oil

1 garlic clove, crushed

1 yellow pepper, chopped

10 ml (2 tsp) caraway seeds, lightly crushed

15 ml (1 tbsp) paprika

397 g (14 oz) can chopped tomatoes

175 g (6 oz) mushrooms, thickly sliced

60 ml (4 tbsp) natural yoghurt salt and pepper

Garnish:

fresh parsley, chopped

Spicy Bean Goulash Serves 4-6

Dish: large casserole

1.Drain the beans, rinse well and place in a large bowl. Add 600 ml (1pt) boiling water. Cover and cook on HIGH power for 15 mins. then LOW power for 30 mins. or until tender.

2.Place the oil, garlic, yellow pepper, caraway seeds and paprika in a large casserole. Cover and cook on HIGH power for 2 mins. or until softened.

3.Add drained, rinsed beans, tomatoes and mushrooms. Cover and cook on HIGH power for 8-10 mins. or until piping hot and the mushrooms are soft. Stir once during cooking.

4.Stir in 30 ml (2 tbsp) yoghurt and season to taste. Drizzle remaining yoghurt on top and sprinkle with parsley.

54