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Cooking Guide
Frittata
Serves: 4
Ingredients:
400 g
potatoes, thinly sliced
1 onion, peeled and sliced
1
/
2
red capsicum, finely sliced
1
/
2
green capsicum, finely sliced
1 medium sized tomato, chopped
2 tablespoons chopped basil
4 eggs
1
/
3
cup sour cream
salt and pepper
1
/
2
cup grated tasty cheese
Method:
Place potatoes and onion into a 2-litre shallow dish
and cook on HIGH for 5 to 7 minutes. Prepare
remaining vegetables. Beat together eggs and
sour cream, season with salt and pepper. Add all
remaining vegetables to dish. Pour over egg mixture
and cook on HIGH for 4 to 5 minutes. Sprinkle with
cheese and cook on MED HIGH for a further
8 to 10 minutes. Allow to stand covered for
5 minutes before serving.
Stuffed Tomatoes
Serves: 2
Ingredients:
2 large tomatoes
1
/
4
cup fresh breadcrumbs
1
/
4
cup grated cheese
4 green onions, finely sliced
1 tablespoon finely chopped parsley
salt and pepper
1
/
4
cup extra grated cheese
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.
Tip:
To cook 4 stuffed tomatoes, cook on HIGH for
6 to 8 minutes.
Vegetable Curry
Serves: 4 to 6
Ingredients:
1 onion sliced
2 tablespoons green curry paste
3 cups sliced vegetables
440 g can chick peas, drained
1 cup coconut milk
1 tablespoon lemon juice
1 tablespoon soy sauce
1
/
2
cup chopped nuts
Method:
In a 3-litre dish place onion and curry paste. Cook
on HIGH for 2 minutes. Add vegetables, chick peas,
coconut milk, lemon juice and soy sauce. Cook on
HIGH for 10 minutes. Sprinkle with nuts.
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Oriental Vegetables
Serves: 4 to 6
Ingredients:
1 cup diagonally sliced celery
1 large onion, cut into eighths
1 green capsicum, diced
1 red capsicum, diced
1 cup sliced mushrooms
1 tablespoon Hoi Sin sauce
2 teaspoons soy sauce
Method:
Add vegetables to a 3-litre dish and stir well. Cook
on HIGH for 4 to 5 minutes, stirring halfway through
cooking. Mix together sauces in a 1-cup glass jug
and cook on HIGH for 1 minute. Pour over hot
vegetables and mix well. Cook on HIGH for
1 minute.
Tomato Vegetable Casserole
Serves: 2 to 4
Ingredients:
200 g sliced mushrooms
1 egg plant, chopped
200 g zucchini sliced
1 capsicum, sliced
1 onion sliced
410 g can tomatoes
1
/
2
cup tomato puree
1 teaspoon mixed herbs
1 teaspoon minced garlic
Method:
In a 4-litre dish place mushrooms, eggplant,
zucchini, capsicum and onion. Cover.
Cook on HIGH for 10 minutes. Add tomatoes,
puree, mixed herbs and garlic. Cover. Cook on
HIGH for 10 minutes.
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Vegetable Varieties
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