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– 55 –
Vegetables and Legumes
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
¼ cup grated tasty cheese
Method:
Place caulifl ower and water in a shallow casserole
dish. Cover and cook on P10 for 6 to 8 minutes.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Vegetables directions on page 20. Select
Vegetables, then
Start
.
Stand, covered, while making sauce. Place butter in
a 4-cup glass jug. Cook on P10 for 1 to 2 minutes.
Stir in fl our and cook on P10 for 1 minute. Add milk
gradually. Stir well. Cook on P10 for 2 to 3 minutes,
stirring halfway through cooking. Drain caulifl ower
and pour over sauce. Sprinkle with cheese. Cook on
P7 for 1 to 2 minutes.
Note: Depending on size and arrangement of
caulifl ower pieces, timing will vary.
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
½ cup chopped nuts
Method:
Place onion and curry paste in a 3-litre casserole
dish. Cook on P10 for 2 minutes. Add vegetables,
chick peas, coconut milk, lemon juice and soy
sauce. Cook on P10 for 6 to 8 minutes. Sprinkle with
chopped nuts. Serve with jasmine rice.
H
ERBED
V
EGETABLES
Serves: 4 to 6
Ingredients:
200
g
sliced snow peas
200
g
sliced carrots
200
g
sliced zucchini
2 tablespoons chopped fresh parsley
Method:
Place snow peas, carrots and zucchini in a 2-litre
casserole dish. Cover. Cook on P10 for 4 to 6
minutes, stirring once during cooking. Sprinkle with
parsley. Serve.
T
OMATO
V
EGETABLE
C
ASSEROLE
Serves: 4 to 6
Ingredients:
200
g
mushrooms, sliced
1 eggplant, chopped
200
g
zucchini, sliced
1 capsicum, sliced
1 onion, sliced
400
g
can tomatoes
½ cup tomato paste
1 tablespoon chopped basil
1 clove garlic, minced
Method:
Place mushrooms, eggplant, zucchini, capsicum and
onion in a 3-litre casserole dish. Cover. Cook on P7
for 10 minutes. Add tomatoes, tomato purée, herbs
and garlic. Re-cover and cook on P10 for 8 to 10
minutes.
Add remaining ingredients. Cover with plastic wrap.
Cook on P10 for 8 to 10 minutes.
HINT:
It is better to slightly undercook vegetables as they
will soften on standing. Allow to stand, covered,
with plastic wrap or a lid.
HINT:
Wrap jacket potatoes in foil after cooking. They will
retain their heat for about 15 to 20 minutes.
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 P10 for 1½ 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.
F0003BQ60QP_CB_00_160531.indd 55F0003BQ60QP_CB_00_160531.indd 55 2016/8/18 13:07:472016/8/18 13:07:47
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