50
Microwave Tip: Heating taco shells
Place 8 - 10 pre-cooked crisp taco shells on kitchen
paper on the turntable.
Heat on 100P for 1
1
/
2 - 2 minutes until warm.
Spoon in filling as preferred.
Serves 4 - 6
30ml (2 tbsp) olive oil
175g onion, chopped
2 cloves garlic, crushed (see tip, page 48)
75g tomato purée
225g carrot, chopped
1 red pepper, seeded and sliced
1 green pepper, seeded and sliced
150g fresh baby sweetcorn, chopped
4 sticks celery, sliced
225g courgette, sliced
5ml (1 tsp) ground cumin
10ml (2 tsp) mild chilli powder
2.5ml (
1
/2 tsp) cayenne pepper
400g canned tomatoes
225g canned haricot beans, drained
400g 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 100P for 2 minutes.
2Add the carrot, red and green pepper and sweetcorn.
Mix well, cover and cook on 100P for 5 minutes.
3 Stir in the remaining ingredients (apart from the
cornflour). Mix well and cook on 70P for 30 minutes,
stir 3 - 4 times during cooking.
4Add the blended cornflour, mix well and cook on
100P for 5 minutes.
Serve hot with rice or as a filling for tacos.
VEGETABLE CHILLI
RECIPES
Serves 4
600g par-boiled potato, thinly sliced.
250g cheddar cheese, thinly sliced
125g onion, sliced
300g leek, sliced
100g cooked ham, chopped
600ml (1 pint) white sauce (see page 58)
1 Mix the onion, leek and ham in a bowl.
2 Place half the leek mixture in a 2.5 litre (approx. 4
pint) casserole dish cover with half the potato slices,
pour over half the sauce and sprinkle with half the
cheese. Repeat with the remaining ingredients.
3Place on the low rack and cook on DUAL GRILL,
70P for 10 minutes.
CHEESE & POTATO LAYER
Serves 4 - 6
10ml (2 tsp) olive oil
125g onion, chopped
1 clove garlic, crushed (see tip, page 48)
225g leek, sliced
100g mushroom, thickly sliced
10ml (2 tsp) chopped fresh basil
10ml (2 tsp) chopped fresh oregano
175g red split lentils
800g canned, chopped tomatoes
450ml (
3
/4 pint) hot vegetable stock
1 bay leaf
salt and pepper to taste
12 sheets lasagne (spinach)
600ml (1 pint) cheese sauce (see page 58)
50g cheddar cheese, grated
1 Place the oil, onion and garlic in a bowl, cook on 100P
for 2 minutes.
2Add the leek, mushroom, basil, oregano and lentil.
Then cook on 100P for 5 minutes.
3 Stir in the tomatoes with the vegetable stock and the
bay leaf.
4Cover and cook on 70P for 25 minutes.
5 Season and remove the bay leaf.
6 Put a layer of the lentil mixture into the base of a deep
25cm (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.
7Place on the low rack and cook on 50P for 12 minutes
and then on DUAL GRILL, 50P for 8 minutes.
R
ED LENTIL LASAGNE
