Sharp R-959M Cut tofu in half to make 4 pieces, Place on turntable, cook on 50% for 25 minutes

p61_cre 8/28/06 12:05:13 PM

RECIPES

Serves

75g onion, chopped

2 cloves garlic, crushed (see tip, page 60)

300g creamed spinach

75g celery, sliced

75g yellow pepper, sliced

125g courgette, sliced

400g canned, chopped tomatoes

5ml (1/2 tsp) dried basil (see tip, page 56) 5ml (1/2 tsp) english mustard powder salt and pepper to taste

600g par-boiled potato, sliced

125g double gloucester cheese, grated

3 eggs (medium)

150ml (1/4 pint) single cream

Serves

500g tofu, drained

100g mozzarella, thinly sliced

75g danish blue, thinly sliced

1 quantity Spicy Tomato Sauce (see page 93)

Serv

225g red onion, sliced 30ml (2 tbsp) vegetable oil 25g plain flour

15ml (1 tbsp) tomato puree 2.5ml (1/4 tsp) cayenne 5ml (1 tsp) paprika

450ml (3/4 pint) hot vegetable stock 400g canned, chopped tomatoes 250g cauliflower, cut into florets 125g courgettes, sliced

100g broccoli, cut into florets

100g carrot, sliced

300g potato, cut into chunks

150g sweet potato, cut into chunks

50g sun-dried tomato cut into small pieces

SPINACH GRATIN

1Mix all the ingredients together in a large bowl except for the potatoes, cheese, eggs and cream.

2Place half of this mixture in the bottom of an oval glass dish (30cm x 21cm x 5cm). Layer half the potatoes on top and sprinkle with half the cheese.

3Mix the eggs and cream together and pour half over the gratin.

4Repeat with the remaining ingredients, top with the remaining cheese.

5Place on the low rack and cook on DUAL CONVECTION, 220ºC, 50% for 35 minutes.

STUFFED TOFU WITH SPICY TOMATO SAUCE

1Cut tofu in half to make 4 pieces.

2Slice each piece horizontally along one side to make a pocket. Fill each pocket with sliced cheese, place in a 2.5 litre (4 pint) casserole dish. Pour in sauce.

3Place on turntable, cook on 50% for 25 minutes.

VEGETABLE GOULASH

1Place the onion and oil into a 3.5 litre (approx. 6 pint) casserole dish and cook on 100% for 3 minutes.

2Mix in the flour, puree, cayenne and paprika, gradually stir in the stock and tomatoes.

3Stir in the remaining ingredients to the sauce.

4Place on the low rack and cook on DUAL CONVECTION, 200ºC, 70% for 30 minutes, stir three times during cooking.