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1. Soak mushrooms in 300 ml (½ pt) warm water for 30 minutes.
2. Place the butter, garlic and onion in a large bowl, cover with cling
lm and cook on High power (1000 W) for 3-4 minutes, or until
softened.
3. Season with freshly ground black pepper. Stir the rice into the
butter mixture and add the hot stock and soaking liquid from the
mushrooms.
4. Cover and cook for a further 5 minutes on High power (1000 W).
Stir the mushrooms into the rice mixture.
5. Cover and cook for a further 5 minutes on High power (1000 W).
Stir and add the basil.
6. Continue to cook for the nal 5 minutes on High power (1000 W).
7. Stir Parmesan cheese into the risotto mixture.
8. Leave to stand for approx. 10 minutes and then stir with a fork.
ingredients
Serves 4
40 g (1½ oz) dried
Cep mushrooms
50 g (2 oz) butter
1 clove garlic, finely chopped
1 small onion, finely chopped
freshly ground black pepper
250 g (8 oz) Arborio rice
300 ml (½ pt)
hot vegetable stock
12 basil leaves, torn
50 g (2 oz) Parmesan cheese,
grated
Dish: 3 litre (6 pt)
casserole dish
Vegetables
Wild Mushroom and Basil Risotto
1. Place cauliower orets in a bowl. Add water.
2. Cover and cook on High power (1000 W) for 10 minutes, or until
tender. Drain.
3. Melt butter on High power (1000 W) for 30-40 seconds.
4. Stir in our and mustard.
5. Cook for a further 20 seconds. Add milk gradually. Stir well and
season.
6. Cook on High power (1000 W) for 2-3 minutes, or until sauce is
thick and bubbling. Stir once halfway during cooking.
7. Stir in 50 g (2 oz) grated cheese. Pour the sauce over the
cauliower. Top with remaining cheese and breadcrumbs.
8. Cook on High power (1000 W) for 2-3 minutes or until cheese
melts.
ingredients
Serves 4
1 cauliflower, trimmed and cut
into florets
90 ml (6 tbsp) water
25 g (1 oz) butter
25 g (1 oz) flour
5 ml (1 tsp) French mustard
450 ml (¾ pt) milk
seasoning to taste
Topping:
150 g (5 oz) grated red cheese
60 ml (4 tbsp) brown
breadcrumbs
Dish: large bowl + shallow
casserole
1. Combine oil, garlic and spices in the casserole, cover and cook on
High power (1000 W) for 2 minutes.
2. Add all other ingredients to casserole, except cashews.
3. Cover and cook on High power (1000 W) for 5 minutes, then Low
power (440 W) for 25 minutes or until vegetables are soft. Stir
occasionally.
4. Sprinkle with cashews and serve with boiled rice.
N.B. This recipe is best cooked in advance, chilled and then reheated
to allow the avours to develop.
ingredients
Serves 2
15 ml (1 tbsp) oil
1 garlic clove, chopped
pinch cayenne pepper
5 ml (1 tsp) ground coriander
3 ml (1/2 tsp) ground cumin
3 ml (½ tsp) turmeric
2.5 cm (1”) root ginger,
peeled & sliced
½ small cauliflower cut into
florets
1 medium aubergine, diced
1 medium potato, diced
50 g (2 oz) green beans, sliced
½ fresh chilli, deseeded and
sliced
150 ml (¼ pt) vegetable stock
200 g (7 oz) can chopped
tomatoes
50 g (2 oz) cashew nuts
Dish: 3 litre (6 pt) casserole
Vegetable Curry
Cauliower Cheese
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