Vegetable Vol Au Vents
|Courgette||1 , sliced|
|Red pepper||1⁄2 , diced|
|Green pepper||1⁄2 , diced|
|Broccoli||4 Ounce, broken into small florets (125 Gram)|
|Cooked vol au vent cases||4 (4 Inch Vol-Au-Vent Pastry Cases)|
|For cheese sauce|
|Butter||1 Ounce (30 Gram)|
|Ground black pepper||To Taste|
|Dry mustard powder||1⁄4 Teaspoon|
|Milk||8 Fluid Ounce (250 Milliliter)|
|Finely chopped fresh parsley||1 Tablespoon|
|Snipped fresh chives||1 Tablespoon|
|Cheddar cheese||2 Ounce, grated (60 Gram)|
1. Place courgette, red and green pepper and broccoli in a microwave-safe dish, cover and cook on HIGH (100%) until just tender.
2. To make sauce, place butter in a microwave-safe jug and cook on HIGH (100%) for 20 seconds or until butter melts. Stir inf flour, black pepper to taste and mustard. Blend in milk and cook on HIGH (100%) for 2-3 minutes or until sauce thickens. Stir twice during cooking. Stir in parsley, chives, cheese and cooked vegetables.
3. Heat vol-au-vent cases on HlGH (100%) for 1-2 minutes, then vegetable mixture.