Welcome To The World Of Neff - Sampford IXL

Time on your Hands
Cooking time:
1 hour 20 minutes
Method
Vegetables and Vegetarian
Roasted Vegetable Lasagne
Ingredients
8 - 10 sheets of lasagne
4 peppers of assorted colours
3 red onions
2 courgettes
15ml (1tbsp) oil
Tomato Sauce Cheese Sauce
400g tin chopped tomatoes 250ml ( 1/ 2 pt) milk
2 garlic cloves, crushed 30g (1oz) butter
5ml (1tsp) oil 30g (1oz) flour
30ml (2tbsps) tomato puree 30g (1oz) cheese, grated
5ml (1tsp) mixed herbs
5ml (1tsp) sugar
salt and pepper
55g (2oz) cheese, grated
salt and pepper
1. Core and de-seed the peppers, slice the courgettes, peel and slice the onions, toss in oil and
roast at 170ºC for 30 minutes.
2. Meanwhile make tomato sauce.
Heat the oil and fry onion and garlic. Add the tomatoes and remaining ingredients. Bring to the
boil and simmer for 5 minutes.
3. Prepare the cheese sauce by adding milk, butter and flour into a saucepan. Heat gently until
the butter has melted, then whisk as it comes to the boil. Season and add the cheese.
4. Add the vegetables to the tomato sauce and layer in dish in between the lasagne sheets.
Place a layer of pasta on the top.
5. Pour over the cheese sauce and sprinkle with grated cheddar cheese.
6. Cover with foil and bake for 30 minutes at 170ºC.
7. Remove foil and bake for further 15 - 20 minutes until golden and the pasta has cooked.
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Simple to Make
Cooking time:
20 minutes
Method
Vegetables and Vegetarian
Spanish Tortilla
Ingredients
1 small onion, peeled and diced
15ml (1tbsp) olive oil
1 pepper, deseeded and diced
2 tomatoes, deseeded and diced
1 courgette, diced (optional)
5 eggs
salt and black pepper
55g (2oz) cheese, grated
15ml (1tbsp) fresh parsley, chopped
1. Soften the onion in the oil, in an ovenproof pan.
2. Add the pepper and courgette and cook for 2 - 3 minutes.
3. Add the tomatoes and season.
4. Whisk the eggs and add to pan.
5. Top with grated cheese and parsley.
6. Bake at 170°C for 15 - 20 minutes until golden.
Serves 4 as a starter or 2 as a main course.
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