86
Ingredients
1 aubergine
2 leeks
1 red, 1 green pepper
1 onion
1 clove of garlic
45 ml (3 tbsp) olive oil
225 g (8 oz) pasta shapes
225 g (8 oz) fresh spinach
White Sauce
40 g (1
1
/
2
oz) butter
40 g (1
1
/
2
oz) flour
1 pt (600 ml) milk
15 ml (1 tbsp) mustard
50 g (2 oz) Cheddar cheese,
grated
150 g (5 oz) Boursin cheese
50 g (2 oz) Cheddar cheese,
grated for topping
Roast vegetable and pasta gratin Serves 4
Dish: 25 cm (10") round shallow Pyrex
®
dish
Oven accessory: glass turntable + metal tray
1. Pre heat oven CONVECTION 220°C. Chop all the
vegetables except spinach into bite sized pieces and put in
a roasting dish with the oil. Cook on CONVECTION 220°C
25-30 mins.
2. Cook the pasta shapes in 450 ml (
3
/
4
pt) boiling water on
HIGH power for 5-6 mins or until soft. Drain. Wash the
spinach and tear into small pieces.
3. Make the white sauce as per instructions on page 97, add
the mustard, cheddar and Boursin cheese and stir
thoroughly until smooth. Season well.
4. Mix the pasta, spinach and roast vegetables with the sauce
and place in a large shallow dish. Sprinkle the top with
cheese.
5. Cook on Combination: CONVECTION 220°C + LOW
power for 10-15 mins or until golden brown.
Ingredients
1 large aubergine, cubed
salt
350 g (12 oz) tagliatelle,
fresh
1 onion
1 clove garlic, crushed
15 ml (1 tbsp) olive oil
397 g (14 oz) tin of chopped
tomatoes
5 ml (1 tsp) basil
15 ml (1 tbsp) tomato puree
15 g (
1
/
2
oz) butter
salt and pepper
8-10 black olives, stoned
100 g (4 oz) mozzarella,
diced
30 ml (2 tbsp) parmesan
cheese, grated
Tagliatelle toscana Serves 4
Dish: deep casserole dish
Oven accessory: glass turntable + metal tray
1. Sprinkle the aubergine with salt and leave for 20 mins, then
rinse and dry.
2. Cook the pasta in 600 ml (1 pt) boiling water, covered, on
HIGH power for 4 mins. or until tender. Drain.
3. Place onion, garlic and oil in a bowl, cover and cook on
HIGH power for 2 mins. or until soft. Add the remaining
ingredients except the mozzarella, tagliatelle and parmesan
cheese, cover and cook on HIGH power for 6-8 mins.
4. Mix the drained pasta with the mozzarella. Place in a
casserole dish. Pour the sauce over the top. Sprinkle with
parmesan and cook on Combination: CONVECTION
220˚C + WARM power for 6-8 mins. or until golden brown
and piping hot.
