– 36 –
Vegetable Varieties
(continued)
C
AULIFLOWER IN
W
HITE
S
AUCE
Serves: 4
Ingredients:
500 g caulifl ower fl owerets
2 tablespoons water
2 tablespoons butter
2 tablespoons fl our
1 cup milk
1
⁄
2
cup grated tasty cheese
Method:
1. Place caulifl ower and water in a shallow casserole
dish. Cover and cook on High for 6-8 minutes.
2. Place butter in a 4 cup jug. Cook on High for 1-2
minutes, stir in fl our and cook on High for 1 minute.
Add milk gradually, stirring well and cook on High
for 2-3 minutes. Stirring halfway through cooking.
3. Drain caulifl ower, pour over sauce and sprinkle
with cheese. Cook on High for 1-2 minute.
P
ARMESAN
A
SPARAGUS
Serves: 2 to 4
Ingredients:
1 bunch of asparagus spears
2 tablespoons water
1 tablespoon butter
1 clove garlic, crushed
1 tablespoon grated Parmesan cheese
Method:
Place asparagus and water in a 2-litre casserole dish.
Cover and cook on High for 1 to 2 minutes. Drain.
Place butter and garlic in a small dish and cook on
High for 1 minute. Add drained asparagus and mix
lightly. Cook on High for a further 1 minute. Sprinkle
Parmesan cheese over asparagus. Serve.
Tip:
When placing asparagus in dish, place half the tips
one way and half the tips in the opposite direction for
more even cooking.
O
RIENTAL
V
EGETABLES
Serves: 4 to 6
Ingredients:
1 tablespoon oil
1 cup celery, sliced diagonally
1 large onion, cut into petals
1 green capsicum,
cut into 2.5 cm pieces
1 red capsicum,
cut into 2.5 cm pieces
1 cup sliced mushrooms
1 tablespoon Hoisin sauce
2 teaspoons soy sauce
Method:
1. Place oil and vegetables in a 2-litre casserole dish.
Stir well. Cook on High for 3 to 4 minutes, stirring
halfway through cooking.
2. Mix sauces together in 1-cup glass jug and cook
on High for 1 minute. Pour over hot vegetables
and mix well.
P
OTATO
C
ASSEROLE
Serves: 4
Ingredients:
750 g peeled and sliced potatoes
1 cup sour cream
1
⁄
4
cup milk
3 green onions sliced
2 bacon rashers, chopped
1
⁄
2
cup grated cheese
Method:
1. Layer potatoes in a 2-litre casserole dish. Pour
over combined sour cream and milk. Cook on High
for 15-18 minutes.
2. Top with spring onions, bacon and cheese. Cook
on High for 5 minutes.
V
EGETABLE
C
URRY
Serves: 4
Ingredients:
1 onion sliced
2 tablespoons green curry paste
3 cups sliced vegetables
1 can (440 g) chick peas, drained
1 cup coconut milk
1 tablespoon lemon juice
1 tablespoon soy sauce
1
⁄
2
cup chopped nuts
Method:
1. Place onion and curry paste in a 3-litre casserole
dish. Cook on High for 2 minutes.
2. Add remaining ingredients except nuts and stir.
Cook on High for 4-5 minutes. Sprinkle with
chopped nuts and serve.
S
TUFFED
T
OMATOES
Serves: 2
Ingredients:
2 (large) tomatoes
1
⁄
4
cup fresh breadcrumbs
1
⁄
2
cup grated cheese
4 green onions, fi nely sliced
1 tablespoon fi nely chopped parsley
salt and pepper
1
⁄
4
cup extra grated cheese
Method:
1. Cut tops off tomatoes. Scoop out pulp of tomato
with a teaspoon. Mix pulp with remaining
ingredients, except extra cheese.
2. Spoon mixture back into tomato shells. Sprinkle
tomatoes with extra cheese.
3. Place tomatoes in 2-litre casserole dish and cook
on High for 2 to 3 minutes. Serve.
Tip: To cook 4 stuffed tomatoes, cook on High for 6 to
8 minutes.
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