Product Chart

25
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TOMATO, RICOTTA & BASIL TART
PREP: 15 MINUTES | BAKE: 20 MINUTES | MAKES: 4-6 SERVINGS
DIRECTIONS
1 Drain o any liquid from ricotta cheese in a sieve
over a bowl.
2 Unroll the pastry and paper onto oven tray. Trim
to fit tray and prick pastry all over with a fork.
3 Mix ricotta, parmesan, basil leaves and seasoning
together and then evenly spread onto pastry,
leaving a border of roughly 2cm around the edge.
Arrange tomato slices on top.
4 Turn unit ON. Select BAKE, set temperature to
190°C and set time to 20 minutes. Select START/
PAUSE to begin preheating.
5 When the unit has preheated, place tray in oven.
6 When cooking is complete, remove tray from
oven and let cool for 5 minutes before serving hot
garnished with torn basil leaves and drizzled with
olive oil.
INGREDIENTS
250g ricotta cheese
320g ready rolled pu pastry
50g Parmesan cheese (or vegetarian equivalent)
2-3 large vine tomatoes, cut into thin slices
10 basil leaves, finely chopped
Salt and freshly ground black pepper
Basil leaves and extra virgin olive oil to garnish
24
SPICY ROASTED CAULIFLOWER
& LENTILS
PREP: 15 MINUTES | ROAST: 14 MINUTES | MAKES: 4–6 SERVINGS
DIRECTIONS
1 In a large bowl place all the spices, lemon juice
and oil, mix together. Add cauliflower and toss
to make sure the cauliflower is well coated
with mixture. Turn out onto oven tray.
2 Turn unit on. Select ROAST, set temperature
to 200°C and set time to 14 minutes. Press
START/PAUSE to begin preheating.
3 When unit has preheated, place tray in oven.
After 7 minutes, add lentils and stir. Return
tray to oven.
4 When cooking is complete, remove tray from
oven, garnish with fresh coriander leaves and
serve with naan bread.
INGREDIENTS
1 teaspoon ground cumin
1 teaspoon mustard seeds
1 teaspoon ground coriander
1 teaspoon onion salt
½ teaspoon ground turmeric
½ teaspoon crushed chillies
1 tablespoon lemon juice
4 tablespoons olive oil
600g cauliflower florets, cut into 5cm florets
1 can (400g) green lentils, drained
10g fresh coriander leaves to garnish
Naan breads to serve
Mains
VV