111
Gratin dauphinois
Rub halves of garlic around inside of dish and discard. Place potatoes in
dish with 45 ml (3 tbsp) water. Cover, place on base of the oven and
par-boil on HIGH MICROWAVE for 5 mins. Drain. Slice thinly. Layer the
potato slices in the dish, seasoning with salt, pepper and nutmeg between
each layer. Pour the cream evenly over the top of the potatoes and dot with
butter. Place dish on glass shelf in lower shelf position and cook on
CONVECTION 190 °C + SIMMER MICROWAVE for 25 mins or until
potatoes are cooked.
ingredients
SERVES 4-6
1 clove of garlic, halved
700
g
(1½ lb) potatoes, halved
salt and pepper
pinch nutmeg
150 ml (¼ pt) double cream
25
g
(1 oz) butter
Dish: 20 cm (8”) shallow
Pyrex
®
dish
Oven accessory: glass shelf
in lower shelf position
Spicy potatoes
Place potatoes in dish with 45 ml (3 tbsp) water. Cover, place on base of
the oven and cook on BOILED POTATOES AUTO SENSOR PROGRAM or
HIGH MICROWAVE for 8 mins or until cooked. Drain. Mix the remaining
ingredients together. Add the potatoes, mix well and cook on MEDIUM
MICROWAVE for 2-3 mins.
ingredients
SERVES 4
350
g
(12 oz) potatoes, cubed
45 ml (3 tbsp) natural yoghurt
10 ml (2 tsp) mango chutney
3 ml (½ tsp) cumin, tumeric,
coriander and garam masala
10 ml (2 tsp) fresh coriander
pinch chilli powder
15
g
(½ oz) sultanas
salt and pepper
Dish: 1 litre (2 pt) Pyrex
®
dish
Caulifl ower cheese
Place caulifl ower fl orets in a shallow dish. Add 45 ml (3 tbsp) water, cover and
place on base of the oven. Cook on MEDIUM MICROWAVE for 10 mins. Drain.
Melt butter in a jug on HIGH MICROWAVE for 20-30 secs. Stir in fl our and
mustard. Cook for a further 15 secs. Add milk gradually. Stir well and season.
Cook on HIGH MICROWAVE for 3-4 mins. Or until sauce is thick and bubbling.
Stir halfway. Stir in 90 g (3 oz) grated cheese. Pour the sauce over the
caulifl ower. Top with remaining cheese and breadcrumbs. Place dish on glass
shelf in lower shelf position and cook on CONVECTION 220 °C + GRILL 2 +
WARM MICROWAVE for 10-15 mins. or until golden brown.
ingredients
SERVES 4
1 caulifl ower, fl orets
25
g
(1 oz) butter
25
g
(1 oz) fl our
3 ml (½ tsp) French mustard
300 ml (½ pt) milk
seasoning to taste
Topping:
100
g
(4 oz) grated cheese
25
g
(1 oz) breadcrumbs
Dish: shallow Pyrex
®
dish,
jug
Oven accessory: glass shelf
in lower shelf position
Vegetables and Vegetarian
F0003BH21BP_04_130820.indd 111F0003BH21BP_04_130820.indd 111 2013-8-20 9:21:542013-8-20 9:21:54
To Next Page
Loading...
