Loading ...
Loading ...
Loading ...
– 37 –
Vegetable Varieties
(continued)
V
EGETABLE
F
RITTATA
Serves: 4 to 6
Ingredients:
400 g potatoes, thinly sliced
1
⁄
2
red capsicum, sliced into strips
1
⁄
2
green capsicum, sliced into strips
1 tomato, diced
2 tablespoons fresh basil, chopped
4 eggs
1
⁄
3
cup sour cream
1
⁄
2
teaspoon cracked black pepper
1
⁄
2
cup grated tasty cheese
Method:
Place potatoes in a 2-litre shallow dish. Cook on High
for 5 to 7 minutes. Arrange capsicum in a circular
pattern on top of potato sprinkle with tomato and basil.
Beat together eggs and sour cream in a jug. Pour over
vegetables. Cook on Med-High for 3 to 5 minutes.
Sprinkle with pepper and cheese and cook on Med-
High for 7 to 9 minutes.
C
REAMED
S
PINACH
Serves: 4
Ingredients:
1 bunch spinach, roughly chopped
4 green onions, fi nely chopped
1 clove garlic, crushed
2 tablespoons sour cream
salt and pepper
Method:
Cook washed spinach leaves, green onions and garlic
in a covered 3-litre casserole dish on High for 5 to 7
minutes. Drain well by squeezing between two dinner
plates. Stir through sour cream. Season to taste. Cook
on High for 1 to 2 minutes. Serve.
A
RDENNIS
S
TYLE
P
OTATOES
Serves: 4
Ingredients:
4 medium sized potatoes
100 g ham, fi nely diced
3 tablespoons snipped chives
50 g butter
1
⁄
2
cup grated Cheddar cheese
ground black pepper
Method:
Scrub potatoes, wash and pat dry with paper towel.
Prick skins and place on a dinner plate. Cook on High
for 6 to 8 minutes.
Allow to cool slightly. Cut tops off potatoes and scoop
out pulp from centre, leaving 1 to 2 cm in shell. Mash
pulp and combine with remaining ingredients. Spoon
fi lling back into potato shells. Place potatoes in 2-litre
casserole dish. Cook on High for 2 to 3 minutes.
C
AULIFLOWER
A
U
G
RATIN
Serves: 4
Ingredients:
500 g trimmed caulifl ower
and cut into pieces
2 tablespoons water
2 tablespoons butter
2 tablespoons fl our
1 cup milk
1
⁄
4
cup grated tasty cheese
Method:
Place caulifl ower and water in a shallow casserole
dish. Cover and cook on High for 6 to 8 minutes.
Stand, covered, while making sauce. Place butter in
a 4-cup glass jug. Cook on High for 1 to 2 minutes.
Stir in fl our and cook on High for 1 minute. Add milk
gradually. Stir well. Cook on High for 2 to 3 minutes,
stirring halfway through cooking. Drain caulifl ower and
pour over sauce. Sprinkle with cheese. Cook on Med-
High for 1 to 2 minutes.
Note: Depending on size and arrangement of
caulifl ower pieces, timing will vary.
HINT:
TO SKIN TOMATOES: Cut a cross into the tomato
skin. Place 1 cup of hot tap water in a 2 cup jug
or bowl and heat on High for 1
1
⁄
2
minutes or until
boiling. Add 1 tomato and heat for a further 20 to
30 seconds. Remove and repeat procedure with
remaining tomatoes. The skin wil loosen and can be
easily removed.
T
HAI
V
EGETABLE
C
URRY
Serves: 4
Ingredients:
1 onion, sliced
2 tablespoons green curry paste
3 cups sliced vegetables
440 g chick peas, drained
1 cup coconut milk
1 tablespoon lemon juice
1 tablespoon soy sauce
1
⁄
2
cup chopped nuts
Method:
Place onion and curry paste in a 3-litre casserole dish.
Cook on High for 2 minutes. Add vegetables, chick
peas, coconut milk, lemon juice and soy sauce. Cook
on High for 6 to 8 minutes. Sprinkle with chopped
nuts. Serve with jasmine rice.
F0003BA30QP.indd 37F0003BA30QP.indd 37 2011-7-4 10:07:312011-7-4 10:07:31
Loading ...
Loading ...
Loading ...