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– 44 –
Vegetable Varieties
(continued)
S
TUFFED
T
OMATOES
Serves: 2
Ingredients:
2 (large) tomatoes
1
⁄
4
cup fresh breadcrumbs
1
⁄
2
cup grated cheese
4 green onions, fi nely sliced
1 tablespoon fi nely chopped parsley
salt and pepper
1
⁄
4
cup extra grated cheese
Method:
1. Cut tops off tomatoes. Scoop out pulp of tomato
with a teaspoon. Mix pulp with remaining
ingredients, except extra cheese.
2. Spoon mixture back into tomato shells. Sprinkle
tomatoes with extra cheese.
3. Place tomatoes in 2-litre casserole dish and cook
on 1000 W for 2 to 3 minutes. Serve.
Tip: To cook 4 stuffed tomatoes, cook on 1000 W for 6
to 8 minutes.
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 2.5-litre shallow dish. Cook on
1000 W 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 800 W for 3 to 5
minutes. Sprinkle with pepper and cheese and cook
on 1000 W 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 1000 W for 5 to 7
minutes. Drain well by squeezing between two dinner
plates. Stir through sour cream. Season to taste. Cook
on 1000 W 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
1000 W 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 1000 W for 2 to 3 minutes.
F0003BW40QP_OI_08_170630.indd 44 2017/6/30 13:28:29
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