100
I
ngredients
450 g (1 lb) mixed
vegetables eg. sweet potato,
red pepper, leeks, aubergine,
courgettes, onion
1 clove garlic, crushed
30 ml (2 tbsp) olive oil
200 g (7 oz) can chopped
tomatoes
10 ml (2 tsp) tomato puree
25 g (1 oz) pinenuts
50 g (2 oz) gruyère cheese,
grated
100 g (4 oz) Boursin
®
cheese
15 ml (1 tbsp) single cream
225 g (8 oz) ready made puff
pastry
1 egg to glaze
Roast vegetable parcels
Serves 4
Dish: round baking sheet
Oven accessory: glass tur metal tray
1.
Pre-heat oven
CONVECTION 220°C
. Chop vegetables into
2.5 cm (1") chunks.
2.
Add garlic and oil, mix thoroughly with mixed vegetables.
Place onto metal tray.
3.
Cook on
: CONVECTION 220°C
for 20-25 mins until
vegetables are browned and al dente.
4.
Place the chopped tomatoes and puree in a heatproof bowl
uncovered and cook on
HIGH
power for 5 mins then
MEDIUM
power for 10 mins or until mixture is reduced in
volume and thickened.
5.
Mix the tomato sauce with the cooked vegetables and
pinenuts.
6.
Mix together the gruyère cheese, Boursin
®
and single
cream.
7.
Roll out pastry until it measures approx 16" square. Divide
into 4 equal squares.
8.
Place
1/4
of the vegetable mixture in the centre of the
square and top with
1/4
of the cheese mixture.
9.
Bring the corners of the pastry to the centre, pressing the
edges together. Seal with water. Glaze with beaten egg.
10.
Cook in a preheated oven on
CONVECTION 220°C
for
15-20 mins or until golden and cooked through.
I
ngredients
450 g (1 lb) leeks, sliced
thinly
450 g (1 lb) potatoes, sliced
thinly
150 g (5 oz) blue cheese
225 g (8 oz) Greek yoghurt
75 ml (5 tbsp) double cream
50 g (2 oz) brown
breadcrumbs
salt and pepper
Leek & potato gratin
Serves 4
Dish: 25 cm (10") flan dish
Oven accessory: glass tur metal tray
1.
Place the vegetables in a large bowl. Add 90 ml (6 tbsp) of
water, cover and cook on
HIGH
power for 10-12 mins. or
until the vegetables are softened.
2.
Crumble or finely chop the cheese into a bowl and gradually
blend in the yoghurt and the double cream.
3.
Drain the vegetables and arrange in a flan dish. Season and
pour over the blue cheese cream mixture.
Sprinkle with breadcrumbs, cook on
Combination:
CONVECTION 220˚C + LOW power
for 10-12 mins. or until
golden brown.
IP2784_37X60BP_00_091016.pdf 96
2009-10-16 15:41:49
