HONEY GINGERED VEGETABLES
Serves 6
2 teaspoons lemon juice 2 teaspoons finely grated ginger
500g butternut pumpkin, peeled 2 tablespoons honey
and sliced into 3cm cubes 1 tablespoons soy sauce
2 carrots, sliced into 5cm long batons 1 tablespoon sesame seeds
180g asparagus, cut in half
1. In a large microwave safe glass bowl, add pumpkin and lemon juice and cook,
covered, for 4 minutes on MEDIUM HIGH (80%).
2. Add carrots to t
he pumpkin and cook, covered, on MEDIUM HIGH (80%) for
4 minutes.
3. Add asparagus and cook, covered, for 2 minutes on MEDIUM HIGH (80%).
4. Arrange the vegetables onto a serving platter.
5. Combine the honey, soy sauce and ginger and pour over the vegetables.
Sprinkle with sesame seeds.
SPECIAL FRIED RICE Serves 6
2 cups jasmine rice (rinsed) ½ leek, sliced
1 teaspoon vegetable stock powder 125g corn kernels
4 cups hot water 2 eggs lightly whisked
30g butter 1 tablespoon oyster sauce
1 carrot, cut into 1cm cubes 2 tablespoons lite soy sauce
100g green beans, sliced 2cm pieces 2 tablespoons sweet chilli sauce
1. In a large microwave safe glass bowl, add the rice, vegetable stock and water.
Co
ok uncovered for 22 minutes on HIGH (100%). Stir halfway through cooking.
Stir with a fork once cooked and set aside.
2. In a large microwave safe glass bowl, melt butter on MEDIUM (50%) for 1½
minutes. Add the carrot, beans, corn and leek and mix. Cook for 5 minutes on
HIGH (100%), stirring halfway.
3. In a small microwave safe glass bowl, cook eggs on MEDIUM HIGH (80%) for
2 minutes, stirring ha
lfway.
4. In a small bowl, mix together the oyster sauce, soy sauce and sweet chilli sauce.
5. Add all the ingredients together and mix well..
CHILLI AND TOMATO SPAGHETTI
Serves 4-6
350g spaghetti, snapped in half 2 x 400g can diced tomatoes
1 ½ litres hot water 2 tablespoons tomato paste
3 tablespoons extra virgin olive oil Salt and pepper (to taste)
2 red chilli, finely chopped 2 handfuls of chopped parsley
1 spanish onion, finely chopped Grated parmesan cheese, to
3 cloves garlic, finely chopped garnish
1. In a large microwave safe glass bowl combine the spaghetti
and hot water.
Cook for 14 minutes on HIGH (100%), stirring after 7 minutes. Drain and set
aside.
2. In a medium microwave safe glass bowl add the oil, chilli and onion. Cook for
3 minutes on MEDIUM (50%).
3. Add garlic, cook for 2 minutes on MEDIUM (50%).
4. Add tomatoes, tomato paste, salt and pepper and cook for 9 minutes on
MEDIUM HIGH (80%). Stir halfway through cooking.
5. Place spaghetti i
n serving dish, add sauce and parsley. Stir until well combined.
6. Serve with freshly grated parmesan cheese.
THAI VEGETABLE NOODLE SOUP
Serves 4
100g rice or egg vermicelli noodles 1 carrot, thinly sliced
1 teaspoon sesame oil 50g cabbage, sliced
2 cloves garlic, crushed 100g cauliflower, cut into florets
2 cups vegetable stock 200g canned baby corn (drained)
2cm piece fresh ginger, grated 1 shallot, sliced
1½ tablespoons oyster sauce 100g snow peas, topped and tailed
2 teaspoons hoisin sauce 1 teaspoon fresh coriander, choppe
1.
In a large bowl, add the noodles and cover with boiling water. Leave to soak
until soft, then drain. Set aside.
2. In a large microwave safe glass bowl, combine the oil and garlic. Cook for 1
minute on MEDIUM HIGH (80%).
3. Add the stock, ginger, sauces, carrot, cabbage and cauliflower. Cook for 5
minutes on MEDIUM HIGH (80%).
4. Add the remaining ingredients except for the coriander. Cook for
7 minutes on
MEDIUM HIGH (80%).
5. Place the noodles into a serving bowl and pour the soup over the top. Sprinkle
coriander over the top of the soup and serve.
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