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102
102
Cauliower Cheese
ingredients
Serves 4
1 cauliower
90 ml (6 tbsp) water
25 g (1 oz) butter
25 g (1 oz) our
3 ml (½ tsp) french mustard
300 ml (½ pt) milk
salt and pepper
Topping:
75 g (3 oz) red cheese, grated
15 ml (1 tbsp) brown breadcrumbs
Dish: 1 x large Pyrex
®
casserole
dish with lid
1 x Pyrex
®
jug
1 x medium Pyrex
®
gratin dish
Accessory: Enamel tray
1. Place cauliower orets in a bowl. Add water. Cover and cook on
Medium microwave for 10 minutes or until tender. Drain.
2. Melt butter on High microwave for 30-50 seconds in a Pyrex
®
jug.
Stir in our and mustard. Cook for a further 30 seconds. Add milk
gradually. Stir well and season.
3. Cook on High microwave for 2-3 minutes or until sauce is thick
and bubbling. Stir once halfway during cooking. Stir in 60 g
(4 tbsp) grated cheese.
4. Place cauliower in gratin dish and pour over sauce. Top with
remaining cheese and breadcrumbs.
5. Place on enamel tray and cook on Combination: Convection
220 °C + Warm microwave for 15-17 minutes or until golden
brown.
Spicy Potatoes
ingredients
Serves 4
350 g (12 oz) potatoes
45 ml (3 tbsp) natural yoghurt
10 ml (2 tsp) mango chutney
3 ml (½ tsp) cumin
3 ml (½ tsp) corriander
3 ml (½ tsp) tumeric
3 ml (½ tsp) garam marsala
10 ml (2 tsp) fresh corriander
pinch chilli powder
15 g (½ oz) sultanas
salt and pepper
Dish: 1 x 1.5 litre (2 pt) Pyrex
®
casserole dish with lid
1 x Pyrex
®
mixing bowl
Accessory: none
1. Cut the potatoes into large cubes and place in a large bowl with
6 tbsp (90 ml) water. Cover and cook on High microwave for
6-8 minutes or until soft. Drain and set aside.
2. Mix the remaining ingredients together. Add the potatoes and mix
well. Serve either hot or cold.
Vegetables and Vegetarian
Stuffed Peppers
ingredients
Serves 6
3 red peppers
3 yellow peppers
1 bunch spring onions, thinly sliced
30 ml (2 tbsp) olive oil
50 g (2 oz) pine nuts
2 cloves of garlic, crushed
100 g (4 oz) long grain rice
300 ml (½ pint) hot vegetable stock
100 g (4 oz) cherry tomatoes, halved
100 g (4 oz) mozzarella, diced
100 g (4 oz) gorgonzola or any
blue cheese, diced
1 handful parsley, nely shredded
1 handful basil, nely shredded
Dish: 1 x large Pyrex
®
casserole dish
1 x large Pyrex
®
rectangular dish
Accessory: Enamel tray
1. Slice the tops off the peppers and put to one side. Remove the
seeds and rinse out.
2. Place the spring onions, oil, garlic and pine nuts into in a casserole
dish and stir together. Cook on High microwave for 2 minutes.
3. Add rice and hot stock. Cover and cook on High microwave for
10 minutes.
4. Allow to cool slightly and then stir in the cherry tomatoes,
mozzarella, gorgonzola, parsley and basil. Season well.
5. Spoon the stufng into the peppers and arrange them closely
together in the rectangular dish.
6. Place on enamel tray and cook on Combination: Convection
220 °C + Simmer microwave for 10 minutes.
7. Place tops back on peppers and cook on Combination: Grill 1 +
Simmer microwave for a further 8-10 minutes.
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