Panasonic NN-3496 - Vegetable Recipes; Nutty Potato Crumble, Vegetable Curry, and Cauliflower Cheese

Vegetables
Ingredients
450g (1 Ib) potatoes
100g (4o4 green cabbage
1 onion
2 hard boiled eggs
50g (2o2) butter
25g (1 oz) plain flour
300mi {/{pt) milk
100g (4oz) cheese, grated
3ml O^tsp) French mustard
salt and pepper
75g (3oz) hazelnuts, chopped
50g (2oz) granary breadcrumbs
Nutty Potato Crumble Serves: 2
Dish: ^)cm (6") casserole Calories Total: kcals
Serving: 415 kcals
1. Thickly slice the potatoes, place in a casserole dish with
6tbsp water and cook, covered on HIGH power for 10-12
mins, or until soft. Drain.
2. Shred the cabbage, thinly slice the onion .and with 25g (loz)
of the butter cook, covered, on HIGH power for 5-6 mins, or
until softened.
3. Arrange potatoes, cabbage, onion and chopped eggs in the
cassero'e dish and season.
4. Melt remaining 25g (loz) butter on HIGH power for 30 secs.
Stir in the flour and cook for a further 15 secs. Add milk
gradually. Cook on HIGH power for 2-3 mins, or until sauce
is thick and bubbling. Stir during cooking. Add 75g (3oz)
cheese, mustard and season. Pour into the casserole dish.
5. Mix together the nuts, breadcrumbs and remaining cheese.
Sprinkle over the sauce and cook on MEDIUM power for
8-10 mins, or until the vegetables are thoroughly reheated.
Ingredients
1 medium aubergine, diced
salt
15ml (Itbsp) oil
1 clove of garlic, chopped
pinch cayenne pepper
6ml (Itsp) ground coriander
3ml (Mtsp) ground cumin
3ml O^tsp) turmeric
2,5cm (1") root ginger, peeled & sliced
14 small cauliflower, divided into florets
1 medium potato, diced
50g (2oz) green beans, sliced
yi fresh chilli, deseeded and sliced
150mi ('/^pt) vegetable stock
200g C7oz) can chopped tomatoes
50g (2oz) cashew nuts
Vegetable Curry Serves: 2
Dish: 3 litre (6pt) casserole Calories Total: 652 Reals
Serving: 326 kcals
1 . Sprinkle the aubergine liberally with salt in a colander. Stand
for 30 mins, to remove bitter juices. Rinse well under cold
water and drain.
2. Combine oil, garlic and spices in the casserole, cover and
cook on HIGH power for 2 mins.
3. Add all other ingredients to casserole, except cashews.
Cover and cook on HIGH power for 5 mins, then SIMMER
power for 20-30 mins, or until vegetables are soft. Stir
occasionally.
4. Sprinkle with cashews and serve with boiled rice.
N.B. This recipe is best cooked in advance, chilled and then
reheated to allow the flavours to develop.
Ingredients
1 cauliflower, trimmed
90ml (6tbsp) water
25g (loz) butter
25g (1 02 ) flour
3ml (14tsp) French mustard
300ml (^pt) milk
seasoning to taste
Topping:
75g (3oz) grated red cheese
15ml (Itbsp) brown breadcrumbs
Cauliflower Cheese Serves: 2
Dish: large bowl + Calories Total: 904 kcals
shallow casserole Serving: 452 kcals
1. Place cauliflower upside down in a bowl. Add water. Cover and
cook on MEDIUM power for 10 mins, or until tender. Drain.
2. Melt butter on HIGH power for 15-30 secs. Stir in flour and
mustard. Cook for a further 15 secs. Add milk gradually. Stir
well and season. Cook on HIGH power for 2-3 mins, or until
sauce is thick and bubbling. Stir once halfway during cooking.
3. Stir in 50g (2oz) grated cheese. Pour the sauce over the
cauliflower. Top with remaining cheese and breadcrumbs.
4. Cook on HIGH power for 1 min. or until cheese melts.
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