– 84 –
Vegetable Varieties
C
URRIED
C
REAMY
B
EANS
Serves: 4
Ingredients:
2 cups frozen green beans
2 tablespoons cream cheese
2 tablespoons sour cream
2 green onions, fi nely sliced
½ teaspoon curry powder
¼ teaspoon salt
Method:
Place beans in a 2-litre casserole dish. Cover and
cook on 1000 W for 4 to 6 minutes. Drain and allow
to stand, covered. Mix remaining ingredients in a jug
or a small bowl. Pour over beans and mix well. Cook
on 1000 W for 30 to 60 seconds. Serve hot.
C
AULIfl OWER
A
U
G
RATIN
Serves: 2 to 4
Ingredients:
500
g
caulifl ower,
trimmed and cut into pieces
2 tablespoons water
2 tablespoons butter
1 small onion, fi nely chopped
2 tablespoons fl our
1 cup milk
½ cup grated tasty cheese
2 tablespoons fresh bread crumbs
Method:
Place caulifl ower and water in a covered shallow
casserole dish. Cook on 1000 W for 7 to 9 minutes.
Stand covered while making sauce.
To Cook by Sensor Menu:
Prepare caulifl ower as above. Select Vegetables,
then touch Start. Stand covered while making sauce.
To Make Sauce:
Place butter and onion in a 4-cup glass jug. Cook on
1000 W for 2 to 3 minutes. Stir in fl our and cook on
1000 W for 1 minute. Add milk gradually. Stir well.
Cook on 1000 W for 2 to 3 minutes, stirring halfway
through cooking.
To Complete:
Drain caulifl ower and pour over sauce. Sprinkle with
cheese and breadcrumbs. Place a dish on wire shelf
in lower shelf postion and cook on Grill 1 for 3 to 5
minutes.
M
INTED
P
EAS
Serves: 4
Ingredients:
1
kg
fresh peas, shelled
1 teaspoon water
1 teaspoon butter
1 tablespoon chopped mint
salt and pepper
Method:
Combine all ingredients in a 3 litre casserole dish.
Cover and cook on 1000 W for 6 to 8 minutes. Stir
and serve.
Tip: Frozen Peas can be substituted for fresh. 250
g
of frozen peas will take 5 to 7 minutes on 1000 W.
To Cook by Sensor Menu:
Prepare as above. Cover with a lid or plastic wrap.
Select Vegetables, then touch Start. Stand covered
for 2 to 3 minutes.
S
TUFFED
C
OURGETTES
C
Serves: 4
Ingredients:
2 courgettes, halved lengthways
2 tsp extra virgin olive oil
For the stuffi ng:
30
g
dried white breadcrumbs
20
g
pine nuts
3 spring onions, trimmed and fi nely
sliced
1 garlic clove, crushed
1 tsp dried thyme leaves
20
g
Parmesan, fi nely grated
Method:
Preheat on CONVECTION 200 °C. Place the
courgettes in a single layer in the Pyrex® dish, close
together, cut side up. Lightly brush with olive oil.
Place on the wire shelf in the lower shelf position
and bake for 20 minutes. For the stuffi ng mix all the
ingredients together in a bowl. Sprinkle the mixture
on the top of the courgettes and drizzle the remaining
olive oil over. Return to the oven and bake for 10-15
minutes on CONVECTION 200 °C.
MP_F0003BH20QP_00.indb 84MP_F0003BH20QP_00.indb 84 2013/12/9 11:40:242013/12/9 11:40:24
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