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– 81 –
Vegetable Varieties
S
TUFFED
T
OMATOES
Serves: 2
Ingredients:
2 large tomatoes
¼ cup fresh breadcrumbs
¼ cup grated cheese
4 green onions, fi nely sliced
1 tablespoon fi nely chopped parsley
salt and pepper
¼ cup extra grated cheese
Method:
Cut tops off tomatoes. Scoop out pulp of tomato
with a teaspoon. Mix with remaining ingredients,
except extra cheese. Place tomatoes in a 1-litre dish.
Cook on High for 1 minute. Spoon mixture back into
tomato shells. Sprinkle tomatoes with extra cheese.
Place tomatoes into a 2-litre casserole dish and cook
on High for 2 to 3 minutes.
Tip:
To cook 4 stuffed tomatoes, cook on High for 6 to 8
minutes.
T
OMATO
V
EGETABLE
C
ASSEROLE
Serves: 2 to 4
Ingredients:
200
g
sliced mushrooms
1 egg plant, chopped
200
g
zucchini sliced
1 capsicum, sliced
1 onion sliced
410
g
can tomatoes
½ cup tomato puree
1 teaspoon mixed herbs
1 teaspoon minced garlic
Method:
In a 4-litre dish place mushrooms, eggplant, zucchini,
capsicum and onion. Cover. Cook on High for 8
minutes. Add tomatoes, puree, mixed herbs and
garlic. Cover. Cook on High for 8 minutes.
V
EGETABLE
C
URRY
Serves: 4 to 6
Ingredients:
1 onion sliced
2 tablespoons green curry paste
3 cups sliced vegetables
440
g
can chick peas, drained
1 cup coconut milk
1 tablespoon lemon juice
1 tablespoon soy sauce
½ cup chopped nuts
Method:
In a 3 litre dish place onion and curry paste. Cook
on High for 2 minutes. Add vegetables, chick peas,
coconut milk, lemon juice and soy sauce. Cook on
High for 12 to 14 minutes. Sprinkle with nuts.
O
RIENTAL
V
EGETABLES
Serves: 4 to 6
Ingredients:
1 tablespoon oil
1 cup sliced celery
1 large onion, cut into eights
1 green capsicum, diced
1 red capsicum, diced
1 cup sliced mushrooms
1 tablespoon Hoi Sin sauce
2 teaspoons soy sauce
Method:
Add oil and vegetables to a 3-litre dish and stir well.
Cook on High for 4 to 5 minutes, stirring halfway
through cooking. Mix together sauces in a 1-cup
glass jug and cook on High for 1 minute. Pour over
hot vegetables and mix well.
C
HEESE AND
H
AM
F
ILLED
P
OTATOES
Serves: 4
Ingredients:
4 (800
g
) large sized potatoes
100
g
ham, fi nely diced
3 tablespoons snipped chives
40
g
butter
½ cup grated Cheddar cheese
Method:
Place potatoes on a dinner plate. Cook on High
for 10 to 12 minutes. Allow to stand for 4 minutes.
Cut off tops of potatoes and scoop out fi lling. Mash
fi lling with remaining ingredients. Spoon fi lling into
potatoes. Cook on High for 6 to 8 minutes.
Cheese and Ham Filled Potatoes
F00039M10QP_CB.indd 81F00039M10QP_CB.indd 812012-6-18 13:56:112012-6-18 13:56:11
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