RECIPES
Serves 4 - 6
15ml (1tbsp) olive oil 175g onions
2 cloves garlic, crushed
75g tomato puree
200g carrots, chopped
1 red pepper, sliced
1 green pepper, sliced
50g sweetcorn
200g courgettes, sliced 5ml (1tsp) ground cumin 5ml (1tsp) chilli powder 400g canned tomatoes 400g canned kidney beans 300ml (1/2 pint) vegetable stock
15ml (1tbsp) cornflour mixed with water
VEGETABLE CHILLI
1Place the oil, onion, garlic and tomato puree in a large bowl. Heat on 100% for 2 minutes.
2Add the carrots, red and green pepper and sweetcorn, mix well. Cover and cook on 100% for 3 minutes.
3Stir in the remaining ingredients (apart from the cornflour). Mix well and cook on 70% for 20 minutes, stir twice during cooking.
4Add the blended cornflour, mix well and cook on 70% for 10 minutes.
Serve hot with rice or as a filling for tacos.
Microwave Tip: Heating taco shells
Place 8 - 10
11/2 - 2 minutes until warm. Spoon in filling as preferred.
Serves 4 - 6
15ml (1 tsp) olive oil
150g onion, chopped
2 cloves garlic, crushed
175g leeks, sliced
100g mushrooms, thickly sliced 10ml (2 tsp) chopped fresh basil 10ml (2 tsp) chopped fresh oregano 225g red split lentils
45ml (3 tbsp) tomato puree
400g canned chopped tomatoes 300ml (1/2 pint) hot vegetable stock 1 bay leaf
salt and pepper to taste
12 sheets lasagne (spinach)
600ml (1 pint) cheese sauce (see page 66) 50g Cheddar cheese, grated
RED LENTIL LASAGNE
1Place oil, onion and garlic in a bowl, cook on 100% for 2 minutes.
2Add the leeks, mushrooms, basil, oregano, lentils and cook on 100% for 5 minutes.
3Stir in the tomato puree, tomatoes, stock and the bay leaf.
4Cover and cook on 70% for 20 minutes.
5Season with salt and pepper then remove the bay leaf.
6Make the cheese sauce.
7Put a layer of the lentil mixture into the base of a deep, 25cm square dish. Cover with some lasagne and then some of the cheese sauce.
Repeat, making the last layer cheese sauce, add the grated cheese.
8Place on low rack and cook on COMBI - 1 (CONVECTION & MICROWAVE), 220°C, 30% for 30 minutes.
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