64
Rosemary Potatoes
Spicy Bean Goulash
Dish: large bowl
1. Drain the beans, rinse well and place in a large bowl. Add
600 ml (1 pt) boiling water. Cover, place on glass turntable
and cook on HIGH power for 15 mins. then LOW power for
30 mins. or until tender.
2. Place the oil, garlic, yellow pepper, caraway seeds and
paprika in a large casserole. Cover and cook on HIGH
power for 2 mins. or until softened.
3. Add drained, rinsed beans, tomatoes and mushrooms.
Cover and cook on HIGH power for 8-10 mins. or until
piping hot and the mushrooms are soft. Stir once during
cooking.
4. Stir in 30 ml (2 tbsp) yoghurt and season to taste. Drizzle
remaining yoghurt on top and sprinkle with parsley.
Ingredients
30 ml (2 tbsp) olive oil
175 g (6 oz) onion, chopped
2 cloves garlic, crushed
75 g (3 oz) tomato purée
225 g (8 oz) carrot, chopped
1 red and 1 green pepper ,
seeded and sliced
150 g (5 oz) baby sweetcorn,
chopped into pieces
4 sticks celery, sliced
225 g (8 oz) courgette, sliced
5 ml (1 tsp) ground cumin
10 ml (2 tsp) mild chilli powder
2.5 ml (½tsp) cayenne
pepper
400 g (14 oz) canned,
chopped tomatoes
225 g (8 oz) canned haricot
beans , drained
400 g (14 oz) canned red
kidney beans in chilli sauce
300 ml (½pint) hot vegetable
stock
15 ml (1 tbsp) cornflour
blended with water
Vegetable Chilli
Serves 4-6
Serves 4-6
Serves 4-6
Ingredients
15 ml (1 tbsp) butter
2 cloves garlic, crushed
5 ml (1 tsp) dried rosemary
3 ml (½ tsp) salt
1.5 ml (¼ tsp) black pepper
700 g (1 ½ lbs) red potatoes
Ingredients
100 g (4 oz) black-eye beans,
soaked overnight
100 g (4 oz) adzuki beans,
soaked overnight
15 ml (1 tbsp) vegetable oil
1 garlic clove, crushed
1 yellow pepper, chopped
10 ml (2 tsp) caraway seeds,
lightly crushed
15 ml (1 tbsp) paprika
397 g (14 oz) can chopped
tomatoes
175 g (6 oz) mushrooms,
thickly sliced
60 ml (4 tbsp) natural yoghurt
salt and pepper
Garnish:
fresh parsley, chopped
1. Place the oil, onion, garlic and tomato purée in a large
bowl. Place on glass turntable and cook on HIGH power for
2-3 mins.
2. Add the carrots, red and green pepper and sweetcorn, mix
well. Cover and cook on HIGH power for 5 mins
3. Stir in the remaining ingredients (apart from the cornflour),
mix well.
4. Cook on MEDIUM power for 35 minutes, stir 3 - 4 times
during cooking.
5. Add the blended cornflour, mix well and cook on HIGH
power for 5 mins.
1. Place the butter and garlic in baking dish
2. Place on glass turntable and cook on MEDIUM power for
45 seconds or until the butter melts.
3. Add rosemary, salt, black pepper and potatoes and toss
well.
4. Cover and cook on HIGH power for 15 minutes or until
potatoes are tender.
Dish: large bowl
Dish: (8 inch) 20cm square baking dish
