Hotpoint 6666 User Manual
52
VEGET
ABLES AND
VEGET
ARIAN
I
ngredients
1 clove of garlic, halved
675 g (1
675 g (1
1
⁄
2
lb) potatoes, sliced very thinly
pinch nutmeg
pepper and salt
150 ml (
pepper and salt
150 ml (
1
⁄
4
pt) double cream
25 g (1 oz) butter
Gratin Dauphinois
Serves 4
Dish: 20 cm (8”) shallow dish
1. Rub halves of garlic around inside of dish and discard.
2. Layer the potato slices in the dish, seasoning with salt and pepper and nutmeg between
each layer.
3. Pour the cream evenly over the top of the potatoes and dot with butter. Cook on MEDIUM
power for 12 mins.
I
ngredients
1 large onion, chopped
25 g (1 oz) butter
1 clove of garlic, crushed
225 g (8 oz) each of diced carrots,
diced leeks, diced courgettes
1 green pepper, chopped
150 ml (
25 g (1 oz) butter
1 clove of garlic, crushed
225 g (8 oz) each of diced carrots,
diced leeks, diced courgettes
1 green pepper, chopped
150 ml (
1
⁄
4
pt) hot vegetable stock
salt and pepper to taste
300 ml (
300 ml (
1
⁄
2
pt) prepared tomato sauce
175 g (6 oz) pre-cooked lasagne
225 g (8 oz) Mozzarella cheese
225 g (8 oz) Mozzarella cheese
Vegetable Lasagne
Serves 4-6
Dish: large shallow rectangular Pyrex® or heatproof dish
1. Place onion, butter and garlic in a casserole dish, cover and cook on HIGH power for 3
mins. Add vegetables and stock, re-cover and cook on HIGH power for 8-10 mins. or until
vegetables are soft. Season to taste.
vegetables are soft. Season to taste.
2. Cover base of dish with a thin layer of tomato sauce, then a layer of lasagne on top
followed by a layer of vegetable mixture. Thinly slice 175 g (6 oz) of the cheese and layer
on top of vegetables. Continue layering until ingredients are all used ending with a tomato
sauce layer.
on top of vegetables. Continue layering until ingredients are all used ending with a tomato
sauce layer.
3. Grate remaining cheese and arrange over top in 3 diagonal bands. Cook on HIGH power
for 20 mins. or until piping hot. Brown under a preheated grill if desired.
I
ngredients
1 aubergine, sliced
5 ml (1 tsp) salt
1 courgette, sliced
1 onion, sliced
1 green pepper, trimmed and sliced
1 clove of garlic, peeled and crushed
396 g (14 oz) can of tomatoes
30 ml (2 tbsp) olive oil
salt and pepper to taste
5 ml (1 tsp) salt
1 courgette, sliced
1 onion, sliced
1 green pepper, trimmed and sliced
1 clove of garlic, peeled and crushed
396 g (14 oz) can of tomatoes
30 ml (2 tbsp) olive oil
salt and pepper to taste
Ratatouille
Serves 4
Dish: 20 cm (8”) casserole
1. In a colander sprinkle aubergine slices with salt and leave for 30 mins. to remove bitter
juices. Rinse with cold water.
2. Combine all ingredients in a casserole. Cover and cook on HIGH power for 15 mins. or until
vegetables are soft. Stir halfway through cooking time.