– 43 –
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 1000 W for 6-8 minutes.
2. Place butter in a 4 cup jug. Cook on 1000 W for
1-2 minutes, stir in fl our and cook on 1000 W for
1 minute. Add milk gradually, stirring well and
cook on 1000 W for 2-3 minutes. Stirring halfway
through cooking.
3. Drain caulifl ower, pour over sauce and sprinkle
with cheese. Cook on 800 W for 2-3 minutes.
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 1000 W for 1 to 2 minutes. Drain.
Place butter and garlic in a small dish and cook on
1000 W for 1 minute. Add drained asparagus and mix
lightly. Cook on 1000 W 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 1000 W for 3 to 4 minutes,
stirring halfway through cooking.
2. Mix sauces together in 1-cup glass jug and cook
3. on 1000 W 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
1000 W for 15-18 minutes.
2. Top with spring onions, bacon and cheese. Cook
on 1000 W 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, cover with lid. Cook on 1000 W for 3-4
minutes.
2. Add remaining ingredients except nuts and stir.
Cook on 1000 W for 12-14 minutes. Stirring
halfway through cooking. Sprinkle with chopped
nuts and serve.
F0003BW40QP_OI_08_170630.indd 43 2017/6/30 13:28:29
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