105
Cauliflower Cheese Serves 4
Dish: shallow dish, jug
Oven Accessory: glass turntable + low wire rack on metal tray
1. Place cauliflower florets in a shallow dish. Add 45ml (3 tbsp) 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 3-4 mins. or
until sauce is thick and bubbling. Stir halfway.
3. Stir in 90g (3½oz) grated cheese. Pour the sauce over the
cauliflower. Top with remaining cheese and breadcrumbs.
4. Place dish on low wire rack and cook on COMBINATION:
TURBO-BAKE 220°C + GRILL 2 + WARM MICROWAVE for 10-15
mins. or until golden brown.
Ingredients
1 cauliflower, florets
25g (1oz) butter
25g (1oz) flour
3 ml (½tsp) French
mustard
300 ml (½pt) milk
seasoning to taste
Topping:
100g (4oz) grated cheese
25g (1oz) breadcrumbs
Ratatouille Serves 4
Dish: 20 cm (8") casserole
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. Cover, place on glass
turntable and cook on HIGH MICROWAVE for 12-14 mins. or until
vegetables are soft. Stir halfway through cooking time.
Ingredients
1 aubergine, sliced
5 ml (1tsp) salt
1 courgette, sliced
1 onion, sliced
1 green 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
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