37
Red pepper and rice bake
Serves 4
Ingredients:
75 g bacon, diced
1 onion, finely chopped
2 red peppers
75 g bottled peppers, e.g.
antipasti
125 g courgettes
250 g smoked sausage or pepper-
oni, sliced
250 g tomatoes, chopped
70 g long grain rice
250 ml vegetable stock
3 tbsp tomato purée
Salt and pepper
Method:
1. Quarter the peppers, remove the seeds and pith and
cut into thin strips. Slice the courgettes.
2. Transfer the peppers and courgettes to a suitable
dish along with all the other ingredients. Stir well,
cover and cook for 10 minutes at 800/900 W.
Stir then continue cooking at 450 W for a further
18 minutes.
Setting:
Microwave
Power level:
800/900 W + 450 W
Position:
Turntable
Duration:
10 minutes + 18 minutes
Vegetables au gratin
Serves 2 as a main course or 4 as a side dish
Method:
1. Break the cauliflower or broccoli into florets and
slice the carrots. Place them in a suitable dish.
2. Heat the margarine gently, stir in the flour, then add
the stock and milk, stirring continuously. Add the
Emmental and cook gently over a low heat until the
cheese has melted. Season and stir in the parsley.
3. Pour the sauce over the vegetables, sprinkle with the
Cheddar and bake uncovered.
Setting:
Microwave/grill
Power level:
300 W/grill
Position:
Turntable
Duration:
40–50 minutes
Ingredients:
500 g cauliflower or
broccoli florets
500 g carrots, sliced
For the cheese sauce:
20 g margarine
20 g flour
300 ml vegetable stock
200 ml milk
100 g Emmental, diced
50 g Cheddar, grated
Salt, pepper and nutmeg
1 tbsp parsley, chopped
