Sharp R-959M Add the canned tomatoes to the rice mixture, mix well, Stir in yoghurt to serve

p63_cre 8/28/06 12:08:58 PM

RECIPES

Serv

15ml (1 tbsp) vegetable oil 10ml (2 tsp) mustard seeds 10ml (2 tsp) sesame seeds 200g white basmati rice 5ml (1 tsp) chilli powder 5ml (1 tsp) turmeric

5ml (1 tsp) ground coriander 5ml (1 tsp) garam masala 30ml (2 tbsp) water

400g cauliflower, cut into small florets

225g quorn mince

1/2 a red pepper, seeded and cut into strips

1/2 a green pepper, seeded and cut into strips 400g canned chopped tomatoes

600ml (1 pint) boiling water 150g natural yoghurt

CAULIFLOWER BIRYANI WITH QUORN

1Place oil, mustard and sesame seeds in a large bowl, heat on 100% for 1 minute. Add rice, mix well. Cook on 100% for 2 minutes.

2In a separate bowl mix the chilli powder, turmeric, coriander and garam masala. Add water and mix to a paste. Stir the paste into the rice, add the cauliflower, quorn, red and green pepper, mix well. Cook on 100% for 2 - 3 minutes.

3Add the canned tomatoes to the rice mixture, mix well.

4Pour the boiling water into the rice mixture, mix well. Cook on 70% for 25 minutes, stir every 5 minutes.

5Stir in yoghurt to serve.

Microwave Tip: Roasting peanuts

Place 50g peanuts in a shallow dish with a knob of butter and sprinkle with salt. Cook on 100% for 3 minutes, stir every minute until golden.

Serv

FILLING:

15ml (1 tbsp) olive oil

75g onion, finely chopped

1 clove garlic, crushed (see tip, page 60) 2.5ml (1/2 tsp) fresh ginger, peeled and grated 2.5ml (1/2 tsp) mustard powder

2.5ml (1/2 tsp) ground coriander 2.5ml (1/2 tsp) chilli powder 100g leeks, finely sliced

2 medium carrots, grated

250g tofu, drained and mashed salt and pepper to taste

PASTRY:

275g mashed potato

25g margarine, melted salt and pepper to taste 175g plain flour

100g gruyere cheese, grated

75 - 80ml milk

1 egg (medium), beaten, to glaze

POTATO & TOFU PASTIES

1To prepare filling, place oil, onion, garlic, ginger, mustard powder, coriander and chilli powder in a bowl, mix well. Cover and cook on 100% for 2 minutes.

Add the cabbage, carrots, tofu, salt and pepper, mix well. Cook on 100% for 5 - 6 minutes.

2To prepare pastry, place potato, margarine, salt and pepper in a bowl, mix well. Stir in the flour, cheese and enough milk to make a firm dough.

3Divide dough into 6 equal sized pieces and roll into approx. 18cm (7") circles. Place equal amounts of mixture into the centre of each circle. Brush edges with a little beaten egg, then gather over the filling and pinch to make a raised ridge.

4Place the pasties on two greased baking trays and brush with egg to glaze.

5Place one tray on the lower shelf and the other on the upper shelf. Bake on CONVECTION 220ºC for 35 minutes. Rotate the trays 180º after half the cooking time.