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– 56 –
Vegetables and Legumes
C
HEESY
M
ASHED
P
OTATOES
Serves: 4
Ingredients:
500
g
potatoes, peeled and diced
¼ cup water
⅓ cup milk
¼ cup grated cheese
Method:
Place potatoes and water in a 2-litre casserole dish.
Cover and cook on 1100 W for 10 minutes. Drain.
Mash potatoes with milk and grated cheese. Mix
well. Cook on 1100 W for 1 minute. Stir well before
serving.
O
RIENTAL
V
EGETABLES
Serves: 4 to 6
Ingredients:
1 tablespoon oil
1 cup celery, sliced diagonally
1 large onion, cut into petals
1 green capsicum,
cut into 2.5 cm pieces
1 red capsicum,
cut into 2.5 cm pieces
1 cup sliced mushrooms
1 tablespoon Hoisin sauce
2 teaspoons soy sauce
Method:
1. Place oil and vegetables in a 2-litre casserole
dish. Stir well. Cook on 1100 W for 3 to 4
minutes, stirring halfway through cooking.
2. Mix sauces together in 1-cup glass jug and cook
3. on 1100 W for 1 minute. Pour over hot vegetables
and mix well.
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
½ 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
1100 W for 6 to 8 minutes.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Root Vegetables directions on page 22.
Select Root Vegetables, then Start.
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 1100 W for 4 to 5 minutes.
V
EGETABLE
F
RITTATA
Serves: 4 to 6
Ingredients:
400
g
potatoes, thinly sliced
½ red capsicum, sliced into strips
½ green capsicum, sliced into strips
1 tomato, diced
2 tablespoons fresh basil, chopped
4 eggs
⅓ cup sour cream
½ teaspoon cracked black pepper
½ cup grated tasty cheese
Method:
Place potatoes in a 2-litre shallow dish. Cook on
1100 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 600 W for 3 to 5
minutes. Sprinkle with pepper and cheese and cook
on 600 W for 7 to 9 minutes.
C
REAMED
S
PINACH
Serves: 4
Ingredients:
250
g
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 gar-
lic in a covered 3-litre casserole dish on 1100 W for 5
to 6 minutes.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Vegetables directions on page 22. Select
Vegetables, then Start.
Drain well by squeezing between two dinner plates.
Stir through sour cream. Season to taste. Cook on
1100 W for 1 to 2 minutes. Serve.
F0003CA00QP_OI_07_180507.indd 56 2018/5/8 14:00:59
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