V E G E T A B L E S A N D V E G E T A R I A N
Ingredients
1 aubergine, sliced
5 ml (1 tsp) salt
1 courgette, sliced
1 onion, sliced
1 green pepper, trimmed and sliced
1 clove of garlic, peeled and crushed
396 g (14 oz) can of tomatoes
30 ml (2 tbsp) olive oil salt and pepper to taste
Ingredients
1 clove of garlic, halved
675 g (11⁄2 lb) potatoes, sliced very thinly pinch nutmeg
salt and pepper
150 ml (1⁄4 pt) double cream
25 g (1 oz) butter
Ingredients
1 large onion, chopped
25 g (1 oz) butter
1 clove of garlic, crushed
225 g (8 oz) each of diced carrots, diced leeks, diced courgettes
1 green pepper, chopped
150 ml (1⁄4 pt) hot vegetable stock salt and pepper to taste
300 ml (1⁄2 pt) prepared tomato sauce 175 g (6 oz)
Ratatouille | Serves 4 |
Dish: 20 cm (8”) casserole
1.In a colander sprinkle aubergine slices with salt and leave for 30 mins. to remove bitter juices. Rinse with cold water.
2.Combine all ingredients in a casserole. Cover and cook on HIGH power for 15 mins. or until vegetables are soft. Stir halfway through cooking time.
Gratin Dauphinois | Serves 4 |
Dish: 20 cm (8”) shallow dish
1.Rub halves of garlic around inside of dish and discard.
2.Layer the potato slices in the dish, seasoning with salt and pepper and nutmeg between each layer.
3.Pour the cream evenly over the top of the potatoes and dot with butter. Cook on MEDIUM power for 12 mins.
Vegetable Lasagne | Serves |
Dish: large shallow rectangular Pyrex® or heatproof dish
1.Place onion, butter and garlic in a casserole dish, cover and cook on HIGH power for 3 mins. Add vegetables and stock,
2.Cover base of dish with a thin layer of tomato sauce, then a layer of lasagne on top followed by a layer of vegetable mixture. Thinly slice 175 g (6 oz) of the cheese and layer on top of vegetables. Continue layering until ingredients are all used ending with a tomato sauce layer.
3.Grate remaining cheese and arrange over top in 3 diagonal bands. Cook on HIGH power for 20 mins. or until piping hot. Brown under a preheated grill if desired.
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