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88
Vegetables
ingredients
Serves 4
1 large cauliower, divided into orets
25 g butter
25 g our
½ tsp (2.5 ml) French mustard
300 ml whole milk
100 g cheese, grated
25 g breadcrumbs
Dish: 1 x medium Pyrex® shallow
dish, 1 x 1.5 litre Pyrex® jug
Accessory: Square Panacrunch Pan
Fill water tank
1. Place cauliower orets on the Square Panacrunch Pan in
the upper shelf position. Cook on the AUTO STEAM FRESH
VEGETABLES program. Drain.
2. Melt butter in a jug on HIGH MICROWAVE for 20-30 seconds.
Stir in our and mustard. Cook for a further 15 seconds.
Add milk gradually. Stir well and season. Cook on HIGH
MICROWAVE for 3-4 minutes. Or until sauce is thick and
bubbling. Stir halfway. Stir in 90 g cheese.
3. Place the cauliower into a shallow Pyrex® dish. Pour the
cheese sauce over the cauliower. Top with remaining cheese
and breadcrumbs. Place dish on base of the oven and cook
on GRILL 1 + LOW MICROWAVE for 5-10 minutes. or until
golden brown.
Cauliower cheese
ingredients
Serves 4
1 aubergine, sliced
1 onion, sliced
2 tbsp (30 ml) olive oil
1 clove of garlic, crushed
1 courgette, sliced
1 green pepper, sliced
400 g tin chopped tomatoes
1 tbsp (15 ml) mixed herbs
salt and pepper
Dish: 1 x large Pyrex® casserole
dish with lid
Accessory: none
1. Combine all ingredients in a Pyrex® casserole dish.
2. Cover and cook on the base of the oven on LOW
MICROWAVE for 20-25 minutes. or until vegetables are soft.
Stir halfway through cooking time.
Ratatouille
ingredients
Serves 4
1 pinch sugar
¼ orange, zested
1 pinch cumin seeds
1 tbsp (15 ml) thyme
60 g butter, softened
250 g carrots, sliced
Dish: Pestle and mortar
Accessory: Square Panacrunch Pan
Fill water tank
1. Use a pestle and mortar, to press sugar, zest, cumin seeds
and thyme together. Then add the butter and mix well. Spoon
the mixture onto a sheet of greaseproof paper and roll into a
cylinder, twisting both ends to seal. Place in the freezer to rm
up.
2. Place sliced carrots on the Square Panacrunch Pan. Cook
on the upper shelf position on the AUTO STEAM FRESH
VEGETABLES program.
3. Slice the avoured butter, and serve the carrots with butter
melted over the top.
Steamed carrots with orange, cumin and thyme
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