58
Serves 4 - 6
30ml (2 tbsp) olive oil
175g (6oz) onion, chopped
2 cloves garlic, crushed (see tip, page 54)
75g (3oz) tomato purée
225g (8oz) carrots, chopped
1 red pepper, seeded and sliced
1 green pepper, seeded and sliced
150g (5
1
/2oz) fresh baby sweetcorn, chopped
4 sticks celery, sliced
225g (8oz) courgettes, sliced
5ml (1 tsp) ground cumin
10ml (2 tsp) mild chilli powder
2.5ml (
1
/2 tsp) cayenne pepper
400g (14oz) canned, chopped tomatoes
225g (8oz) canned haricot beans, drained
400g (14oz) canned red kidney beans in chilli
sauce
300ml (
1
/2 pint) hot vegetable stock
15ml (1 tbsp) cornflour blended with water
1 Place the oil, onion, garlic and tomato purée 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.
3 Stir in the remaining ingredients (apart from the
cornflour). Mix well and cook on 70% for 20 minutes,
stir 3 - 4 times during cooking.
4Add the blended cornflour, mix well and cook on
100% for 5 - 6 minutes.
Serve hot with rice or as a filling for tacos.
VEGETABLE CHILLI
Serves 4 - 6
10ml (2 tsp) olive oil
175g (6oz) onion, chopped
2 cloves garlic, crushed (see tip, page 54)
175g (6oz) leeks, sliced
100g (4oz) mushrooms, thickly sliced
10ml (2 tsp) chopped fresh basil
10ml (2 tsp) chopped fresh oregano
225g (8oz) red split lentils
45ml (3 tbsp) tomato purée
800g (1
3
/4lb) 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 67)
50g (2oz) cheddar cheese, grated
1 Place the oil, onion and garlic in a bowl, cook on
100% for 2 minutes.
2Add the leeks, mushrooms, basil, oregano and lentils
and then cook on 100% for a further 5 minutes.
3 Stir in the purée, tomatoes, vegetable stock and the
bay leaf.
4Cover and cook on 70% for 20 minutes.
5 Season with salt and pepper then remove the bay leaf.
6Make the cheese sauce.
7 Put a layer of the lentil mixture into the base of a
deep, 25.4cm (10”) 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 DUAL - 1, 180°C,
30% for 25 minutes.
RED LENTIL LASAGNE
Serves 4
500g (1lb 2oz) tofu, drained
100g (4oz) Mozzarella, thinly sliced
75g (3oz) Danish Blue, thinly sliced
1 quantity Spicy Tomato Sauce (see page 67)
1 Cut tofu in half to make 4 pieces.
2 Slice each piece horizontally along one side to make a
pocket. Fill each pocket with sliced cheese, place in a
large flan dish. Pour in sauce.
3 Place on turntable, cook on 50% for 12 - 14 minutes.
STUFFED TOFU WITH SPICY TOMATO SAUCE
RECIPES
Microwave Tip: Heating taco shells
Place 8 - 10 pre-cooked crisp taco shells on kitchen
paper on the turntable. Heat on 100% for 1
1
/
2 - 2
minutes until warm. Spoon in filling as preferred.
