User Manual

34
Microwave Tip: Cooking poppadums
Place 2-4 poppadums on the turntable leaving space
between them. Heat on HIGH for 30 seconds to 1
minute until puffed and bubbly. Allow to stand for 10-
20 seconds.
1 To prepare pastry, place potato, butter, salt and
pepper in a bowl, mix well. Stir in the flour, baking
powder, egg and enough milk to make a firm
dough.
2 To prepare filling, place oil, onion, garlic, ginger,
mustard seeds, coriander and chilli powder in a
bowl, mix well. Cook on HIGH for 2 minutes. Add
the cabbage, carrots, tofu, salt and pepper, mix
well. Cook on HIGH for 5-6 minutes.
3
Preheat the oven to 220 °C.
4 Divide dough into 6 equal sized pieces and roll
into 17.8cm (7") circles. Place 45ml (3tbsp) of
tofu mixture into the centre of each pastry circle
and spread out a little. Brush edges with a little
beaten egg, then gather over the filling and pinch
to make a raised ridge.
5 Place the pasties into two large, greased flan
dishes and brush with egg to glaze.
6 Place one dish on low rack and the other on the
high rack. Bake in a preheated oven
CONVECTION 220°C for 22 minutes until brown.
P
OTATO & TOFU PASTIES
SERVES 4-6 PREPARATION TIME -25 MINUTES
V
EGETARIAN
1 Place the oil, onion and garlic in a large bowl, heat
on HIGH for 2 minutes.
2 Add the carrots, red pepper and mushrooms, mix
well. Cook on HIGH for 3 minutes.
3 Stir in the remaining ingredients, mix well. Cook
on MEDIUM HIGH for 22 minutes, stir 3-4 times
during cooking.
4 Remove the bay leaf before serving.
Serve hot with rice or as a filling for tacos.
SERVES 4-6 PREPARATION TIME - 20 MINUTES
30ml (2tbsp) olive oil
2 medium onions, chopped
2 cloves garlic, crushed (see Tip, page 29)
225g (8oz) small carrots, chopped
1 large red pepper, seeded and sliced
100g (4oz) mushrooms, cut into quarters
5ml (1tsp) ground cumin
5ml (1tsp) dried oregano
10ml (2tsp) mild chilli powder
2.5ml (
1
/2tsp) cayenne pepper
225g (8oz) canned tomatoes
75g (3oz) tomato purée
225g (8oz) canned haricot beans
225g (8oz) canned red kidney beans
1 bay leaf
300ml (
1
/2 pint) hot vegetable stock
salt and pepper to taste
V
EGETABLE CHILLI
pastry:
275g (10oz) mashed potato
25g (1oz) butter, melted
salt and pepper to taste
175g (6oz) plain flour
2.5ml (
1
/2tsp) baking powder
1 egg (size 3), beaten
a little milk
1 egg (size 3), beaten to glaze
filling:
15ml (1tbsp) olive oil
1 small onion, finely chopped
1 clove garlic, crushed (see Tip, page 29)
2.5ml (
1
/2tsp) fresh ginger, peeled and grated
2.5ml (
1
/2tsp) mustard seeds
2.5ml (
1
/2tsp) ground coriander
2.5ml (
1
/2tsp) chilli powder
100g (4oz) spring cabbage, finely sliced
2 medium carrots, grated
125g (5oz) tofu, drained and mashed
salt and pepper to taste
Microwave Tip: Heating taco shells
Place 8-10 pre-cooked crisp taco shells on kitchen
paper on the turntable. Heat on HIGH for 1
1
/2-2
minutes until warm. Spoon in filling as preferred.