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R-757M New CkBk
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27/02/2003
Serves 4
500g tofu, drained
100g mozzarella, thinly sliced
75g danish blue, thinly sliced
1 quantity spicy tomato sauce (see page 58)
Serves 4 - 6
15ml (1 tbsp) oil
450g cauliflower, cut into florets
225g parsnip, cut into strips
225g carrot, cut into strips
225g courgette, sliced
100g celery, sliced
100g leek, sliced
100g apple, sliced
50g sultana
75g plain flour
30 - 45ml (2 - 3 tbsp) curry powder to taste
5ml (1 tsp) tumeric
5ml (1 tsp) english mustard powder
1
900ml (1
/
pint) vegetable or chicken stock
2
Serves 4
125g white self raising flour
125g granary flour
1
2.5ml (
/
tsp) salt
2
5ml (1 tsp) baking powder
45ml (3 tbsp) olive oil
1
150ml (
/
pint) milk
4
90ml (6 tbsp) tomato relish
5ml (1 tsp) worcestershire sauce
15ml (1 tbsp) fresh oregano
75g salami snack sausages, sliced
75g mushroom, sliced
1
/
green pepper, thinly sliced
2
2 medium tomatoes, sliced
200g mozzarella cheese, grated
salt and pepper to taste
Substitute salami with 200g canned tuna, chopped and top with 8 whole black olives.
T
& O
:
UNA
LIVE
: Substitute salami with 100g chopped, cooked ham, add 3 pineapple rings.
H
& P
AM
INEAPPLE
15:10
Page 51
RECIPES
S
TUFFED TOFU WITH SPICY TOMATO SAUCE
1 Cut tofu in half to make 4 pieces.
2 Slice each piece horizontally along one side to make a
pocket. Fill each pocket with sliced cheese, place in a
large flan dish. Pour in the sauce.
3 Place on turntable, cook on 50P for 12 - 14 minutes.
V
EGETABLE CURRY
1 Place the cauliflower, carrot, parsnip and oil in a large
dish. Cook on 100P for 5 minutes. Stir once during
cooking.
2 Stir in the flour, curry powder, tumeric and seasoning.
3 Add the remaining ingredients, and stir in the stock.
4 Cover and cook on 70P for 20 minutes. Stir twice
during cooking.
Ideal served with rice.
P
IZZA WITH SALAMI
1 Place the flours, salt and baking powder in a large
bowl, mix well. Blend oil and milk together, mix into
the flour to make a firm dough.
2 Roll out to make a 25cm (10") circle.
Place in a greased 25cm (10") flan dish.
3 Place on the low rack and cook on DUAL GRILL, 30P
for 5 minutes. Carefully turn over, cover with topping.
3 To prepare the topping, combine the tomato relish,
worcestershire sauce and 5ml (1 tsp) of oregano.
Spread evenly over the uncooked side of the pizza
base. Arrange the salami, mushroom, green pepper
and tomato on top and sprinkle with the mozzarella
and remaining oregano. Season with salt and pepper.
4 Place on low rack, cook on DUAL GRILL, 70P for 10
minutes until the vegetables are tender and the cheese
is brown and crispy.
51
&
MUSHROOMS
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