Lightening Fast Veggie Chilli

The original Pampered Chef recipe tells you to fry off the onion and courgette, and make the whole thing in the large stainless skillet.  This is great, and obviously you can do this.  However, I am generally more lazy than this, so I just throw everything in the stoneware in the oven!

 2 cans (400 g each) chopped tomatoes in natural juice

1 – 2 cloves garlic, pressed with garlic press

½ – 1 teaspoon hot chilli powder

1 large yellow or green courgette (about 200 g)

1 onion (finely chopped with Food Chopper)

1 fresh green chilli, deseeded (I use the garlic press for this too, so that you don’t get chilli juice all over your fingers)

3 tablespoons tomato purée

1 can (420 g) red kidney beans in chilli sauce

3 tablespoons chopped fresh coriander (Food Chopper!!)

Grated Cheddar cheese and soured cream, to serve (optional)

Throw everything into the Deep Covered Baker, Rectangle Baker or large Rockcrok, and bake in the oven at 180C for about 25-30 minutes.  Serve with rice, nachos or tacos, as well as the cheese and soured cream.

Vegetable Risotto

Ingredients:

250-300g cherry tomatoes

Olive oil

1 garlic clove

Baby spinach (good handful)

2 small red onions

1 small red pepper

6 small mushrooms

2 sticks celery

25g butter

225g risotto rice

250ml white wine

450ml boiling water with a vegetable stock cube added (I like Knorr Stockpots)

2 teaspoons sundried tomato paste

50g piece fresh parmesan plus 25g to shave over

Method:

Preheat oven to 180/160fan/Gas 4

Using Food Chopper, finely chop onions and celery. Slice peppers and mushrooms with Utility Knife. Place in Large Micro Cooker with the butter, put lid on and microwave on high 2 mins. Take out and stir. Cook on high another 2 minutes until vegetables are softened.

Measure stock and wine in Classic Batter Bowl and add with rice and vegetables from micro cooker to Deep Covered Baker. Press in the garlic with the Garlic Press. Slice cherry tomatoes in half and stir in with sun dried tomato paste and a grind of salt and pepper.

Roughly chop spinach with Forged Santoku Knife and grate parmesan with Microplane Fine Grater. Put spinach and cheese aside.

Put Lid on Deep Covered Baker and put in oven for 40-45 mins until rice is cooked. Stir in grated cheese and spinach. Shave over remaining parmesan with Garlic Slicer and drizzle over a little olive oil.