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Ingredients
100 g (4 oz) butter
225 g (8 oz) plain flour
50 g (2 oz) finely grated
Parmesan
1 red and 1 yellow pepper,
diced into 4 cm pieces
2 medium courgettes, sliced
100 g (4 oz) aubergine,
diced into 4 cm pieces
15 ml (1 tbsp) olive oil
100 g (4 oz) soft goatʼs
cheese
3 eggs, beaten
75 ml (5 tbsp) creme fraiche
or double cream
15 ml (1 tbsp) chopped fresh
parsley
salt and pepper
Goatʼs cheese tart
with roasted vegetables Serves 4
Dish: 23 cm (9") flan tin
Oven accessory: glass turntable + metal tray
1. Preheat the oven on CONVECTION 200°C.
2. Rub the butter into the flour until the mixture resembles fine
breadcrumbs. Stir in the parmesan, add 2-3 tbsps cold
water and mix to a firm dough.
3. Roll out and line the flan ring. Prick the base with a fork and
allow to rest for 15 mins.
4. Cover the pastry with greaseproof, add baking beans and
cook on CONVECTION 200°C for 10 mins. Remove the
paper and beans and cook for a further 5 minutes or until
cooked. Allow to cool.
5. Place the prepared vegetables on metal tray and drizzle
with olive oil. Cook on Combination: GRILL 1 + SIMMER
power for 10-12 mins or until lightly browned. Turn halfway
during cooking.
6. Place the vegetables in the flan case and dot teaspoons of
the goatʼs cheese around the vegetables.
7. Beat together the eggs and creme fraiche until smooth, add
the parsley and seasoning. Pour carefully over the filling.
8. Cook on Combination: CONVECTION 190°C + WARM
power for 20-25 mins. or until set and lightly browned.
Ingredients
3 red and 3 yellow peppers
50 ml (2 tbsp) olive oil
50 g (2 oz) pine nuts
2 garlic cloves, crushed
100 g (4 oz) long grain rice
300 ml (½ pt) hot vegetable
stock
1 bunch spring onions, sliced
thinly
100 g (4 oz) cherry
tomatoes, halved
100 g (4 oz) mozzarella,
diced
100 g (4 oz) gorgonzola or
any blue cheese, diced
handful each of parsley and
basil, finely shredded
Stuffed peppers Serves 6
Dish: 1.7 litre ovenproof dish
Oven Accessory: glass turntable + metal tray
1. Slice the tops off the peppers and put to one side.
Remove the seeds and rinse out.
2. Place the oil, garlic and pine nuts into in a large ovenproof
dish and stir together. Cook on HIGH power for 2 mins.
3. Add rice and hot stock. Cover and cook on HIGH power
for 10 mins.
4. Allow to cool slightly and then stir in the spring onions,
cherry tomatoes, mozzarella, gorgonzola, parsley and
basil. Season well.
5. Spoon the stuffing into the peppers and arrange them
closely together in the ovenproof dish.
6. Cook on Combination: CONVECTION 220°C + SIMMER
microwave power for 10 mins.
7. Place tops back on peppers and cook on Combination:
GRILL 1 + SIMMER power for a further 5-7 mins.
