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VEGETABLES AND VEGETARIAN
Vegetables and Vegetarian
Ingredients
1 cauliflower, trimmed
25g (1oz) butter
25g (1oz) flour
3 ml (
1/2
tsp) French mustard
300 ml (
1/2
pt) milk
seasoning to taste
Topping:
75g (3oz) grated cheese
25g (1oz) breadcrumbs
Cauliflower Cheese Serves 4
Dish: bowl, jug, shallow round dish
Oven Accessory: glass turntable + low wire rack on metal tray
1. Place cauliflower upside down in a bowl. Add 45ml (3 tbsps) water, cover and place on glass
turntable. Cook on MEDIUM MICROWAVE for 10 mins. Drain.
2. Melt butter in a jug on HIGH MICROWAVE 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 MICROWAVE for
2-3 mins. or until sauce is thick and bubbling. Stir halfway.
3. Stir in 60g (2
1/2 oz) grated cheese. Pour the sauce over the cauliflower. Top with remaining
cheese and breadcrumbs.
4. Place dish on low rack and cook on TURBO-BAKE 220°C + WARM MICROWAVE for 10-15
mins. or until golden brown.
Ingredients
3 red and 3 yellow peppers
15ml (1tbsp) oil
2 cloves garlic, crushed
1 bunch spring onions sliced thinly
100g (4oz) long grain rice
300ml (
1/2
pt) hot vegetable stock
50g (2oz) pine nuts
100g (4oz) cherry tomatoes, halved
100g (4oz) mozzarella, diced
100g (4oz) gorgonzola or any blue cheese,
diced
handful each of parsley and basil, chopped
Stuffed Peppers Serves 4
Dish: 1.5 litre (3 pt) ovenproof dish
Oven Accessory: glass turntable + low wire rack on metal tray
1. Slice the tops off the peppers and put to one side. Remove the seeds and rinse out.
2. Place oil, garlic and onions into a large ovenproof dish and stir. Place on glass turntable and
cook on HIGH MICROWAVE for 2 mins.
3. Add rice and hot stock. Cover and cook on HIGH MICROWAVE for 10 mins.
4. Allow to cool slightly and then stir in pine nuts, cherry tomatoes, mozzarella, Gorgonzola,
parsley and basil. Season well.
5. Fill peppers with cheesy mixture and place in ovenproof dish.
6. Place on low rack and cook on TURBO-BAKE 200ºC + SIMMER MICROWAVE for 10 mins.
7. Place tops back on peppers and cook on CONVECTION 200ºC + GRILL 1 + SIMMER
MICROWAVE for a further 5 mins.
Ingredients
1 aubergine, sliced
5 ml (1tsp) salt
1 courgette, sliced
1 onion, sliced
1green pepper, cut into chunks
1 red pepper, cut into chunks
1 clove of garlic, peeled and crushed
396g (14oz) can of tomatoes
salt and pepper to taste
Ratatouille Serves 4
Dish: 20 cm (8") casserole dish Oven Accessory: glass turntable
1. In a colander sprinkle aubergine slices with salt and leave for 30 mins. to remove bitter
juices. Rinse with cold water.
2. Combine all ingredients in a casserole dish. Cover, place on glass turntable and cook on
HIGH MICROWAVE for 12-14 mins. or until vegetables are soft. Stir halfway through cooking
time.
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