43
RECIPES FOR MEAL IN ONE MENUS
SPINACH GRATIN
Serves 4
75g onion, chopped
2 cloves garlic, crushed
300g cooked spinach, chopped
75g celery, sliced
75g yellow peppers, sliced
125g courgettes, sliced
400g canned, chopped tomatoes
2.5ml (
1
/2 tsp) dried basil
2.5ml (
1
/2 tsp) mustard powder
salt and pepper to taste
600g cooked potatoes, sliced
125g double gloucester cheese, grated
3 eggs (medium)
150ml (
1
/4 pint) single cream
CHICKEN GRATIN
Serves 4
75g onion, chopped
2 cloves garlic, crushed
450g cooked chicken, chopped
125g courgettes, sliced
400g canned, chopped tomatoes
2.5ml (
1
/2 tsp) dried basil
2.5ml (
1
/2 tsp) mustard powder
salt and pepper to taste
600g cooked potatoes, sliced
125g double gloucester cheese, grated
3 eggs (medium)
150ml (
1
/4 pint) single cream
FISH GRATIN
Serves 4
75g onion, chopped
2 cloves garlic, crushed
450g cooked fish fillet, chopped
125g courgettes, sliced
400g canned, chopped tomatoes
2.5ml (
1
/2 tsp) dried basil
2.5ml (
1
/
2 tsp) mustard powder
salt and pepper to taste
600g cooked potatoes, sliced
125g double gloucester cheese, grated
3 eggs (medium)
150ml (
1
/4 pint) single cream
d-3 GRATIN
1 Mix all ingredients together in a bowl except, potatoes, cheese, eggs and cream.
2 Place half of this mixture in the bottom of an oval ‘Pyrex’ dish (30cm x 21cm x 5cm) or a round
‘Pyrex’ dish (26.5cm diameter x 4.5cm).
3Layer half the potatoes on top and sprinkle with half the cheese.
4 Repeat with the remaining mixture, finishing with a layer of potatoes.
5Mix the eggs and cream together and pour over the gratin. Sprinkle with the remaining cheese.
6Place on the low rack and cook using MEAL IN ONE “Gratin” key.
Notes:
• The above recipes are ideal for using leftovers from meals such as roast chicken.
We recommend to chill chicken and fish before using in the recipes.
•Canned potatoes can be used in place of cooking fresh potatoes.
Canned or frozen spinach can be used in place of cooking fresh spinach.
• PLEASE ENSURE WHERE STATED, THESE INGREDIENTS ARE COOKED BEFORE USING THEM
IN GRATIN.
