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Cooking Guide
Vegetable Varieties
Frittata
Serves: 4
Ingredients:
400 g potatoes (approx. 4) 400 g
thinly sliced
1 onion, peeled and 1
sliced
1
/
2
red capsicum (pepper),
1
/
2
finely sliced
1
/
2
green capsicum, finely
1
/
2
sliced
1 medium sized tomato, 1
shopped
2 tablespoon chopped basil 30 ml
4 eggs 4
1
/
3
cup sour cream 85 ml
salt and pepper
1 tablespoon butter 15 ml
1
/
2
cup grated tasty cheese 125 ml
Method:
Place potatoes and onion into a 2-litre flat dish and
cook on HIGH for 5 to 7 minutes. Prepare remaining
vegetables. Preheat a browning dish on HIGH for 5
minutes. Beat together eggs and sour cream,
season with salt and pepper. Add butter and all
vegetables to browning dish. Stir quickly. Pour over
egg mixture and cook on HIGH for 4 to 5 minutes.
Sprinkle with cheese and cook on MEDIUM-HIGH
for a further 8 to 10 minutes. Allow to stand covered
for 5 minutes before serving.
Tomato Vegetable Casserole
Serves: 2 to 4
Ingredients:
200 g sliced mushrooms 200 g
1 egg plant, chopped 1
200 g zucchini sliced 200 g
1 Capsicum, sliced 1
1 onion sliced 1 onion
410 g can tomatoes 410 g
1
/
2
cup tomato puree 125 ml
1 teaspoon mixed herbs 5 ml
1 teaspoon minced garlic 5 ml
Method:
In a 4 litre dish place mushrooms, eggplant,
zucchini, capsicum and onion.
Cover. Cook on HIGH for 8 minutes. Add tomatoes,
puree, mixed herbs and garlic. Cover. Cook on HIGH
for 8 minutes.
Stuffed Tomatoes
Serves: 2
Ingredients:
2 tomatoes (large) 2
1
/
4
cup fresh breadcrumbs 60 ml
1
/
4
cup grated cheese 60 ml
4 shallots (spring onions), 4
finely sliced
1 tablespoon finely chopped parsley 15 ml
salt and pepper
1
/
4
cup extra grated cheese 60 ml
Method:
Cut tops off tomatoes. Scoop out pulp of tomato with
a teaspoon. Mix with remaining ingredients, except
extra cheese. Place tomatoes in a 1-litre dish. Cook
on HIGH for 1 minute. Spoon mixture back into
tomato shells. Sprinkle tomatoes with extra cheese.
Place tomatoes into a 2-litre casserole dish and
cook on HIGH for 2 to 3 minutes. Serve.
Tip:
To cook 4 stuffed tomatoes, cook on HIGH for 6 to
8 minutes.
Vegetable Curry
Serves: 4 to 6
Ingredients:
1 onion sliced 1
2 tablespoon green curry paste 30 ml
3 cups sliced vegetables 750 ml
440 g can drained 440 g
chick peas
1 cup coconut milk 250 ml
1 tablespoon lemon juice 15 ml
1 tablespoon soy sauce 15 ml
1
/
2
cup chopped nuts 125 ml
Method:
In a 3 litre dish place onion and curry paste. Cook
HIGH for 2 minutes. Add vegetables, chick peas,
coconut milk, lemon juice and soy sauce. Cook
HIGH 7 minutes. Sprinkle with nuts.
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Oriental Vegetables
Serves: 4 to 6
Ingredients:
1 tablespoon oil 15 ml
1 cup diagonally sliced celery 250 ml
1 large onion, cut into 1
petals
1 green capsicum (pepper), 1
cut into 2.5 cm pieces
1 red capsicum (pepper), 1
cut into 2.5 cm pieces
1 cup sliced mushrooms 250 ml
1 tablespoon Hoi Sin sauce 15 ml
2 teaspoons soy sauce 10 ml
Method:
Place a browning dish on HIGH for 7 minutes. Add
oil and vegetables and stir well. Cook on HIGH for 4
to 5 minutes, stirring halfway through cooking. Mix
together sauces in 1 cup (250 ml) glass jug and
cook on HIGH for 1 minute. Pour over hot
vegetables and mix well.
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