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– 59 –
Vegetables and Legumes
C
HEESY
M
ASHED
P
OTATOES
Serves: 4
Ingredients:
500
g
potatoes, peeled and diced
1
⁄
4
cup water
1
⁄
3
cup milk
1
⁄
4
cup grated cheese
Method:
Place potatoes and water in a 2-litre casserole dish.
Cover and cook on P10 for 10 minutes.
To cook by Sensor Cook
Prepare as above. Cover securely with plastic wrap.
Refer to Potatoes directions on page 57.
Drain. Mash potatoes with potato masher. Add milk
and grated cheese. Mix well. Cook on P10 for 1
minute. Stir well before serving.
T
OMATO
V
EGETABLE
C
ASSEROLE
Serves: 4 to 6
Ingredients:
200
g
mushrooms, sliced
1 eggplant, chopped
200
g
zucchini, sliced
1 capsicum, sliced
1 onion, sliced
400
g
can tomatoes
1
⁄
2
cup tomato paste
1 tablespoon chopped basil
1 teaspoon minced garlic
Method:
Place mushrooms, eggplant, zucchini, capsicum
and onion in a 3-litre casserole dish. Cover. Cook
on P10 for 6 minutes. Add tomatoes, tomato purée,
herbs and garlic. Re-cover and cook on P10 for 6 to
8 minutes.
H
ERBED
V
EGETABLES
Serves: 4 to 6
Ingredients:
200
g
sliced snow peas
200
g
sliced carrots
200
g
sliced zucchini
2 tablespoons chopped fresh parsley
Method:
Place snow peas, carrots and zucchini in a 2-litre
casserole dish. Cover. Cook on P10 for 5 to 7
minutes, stirring once during cooking. Sprinkle with
parsley. Serve.
T
HAI
V
EGETABLE
C
URRY
Serves: 4
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
1
⁄
2
cup chopped nuts
Method:
Place onion and curry paste in a 3-litre casserole
dish. Cook on P10 for 2 minutes. Add vegetables,
chick peas, coconut milk, lemon juice and soy
sauce. Cook on P10 for 6 to 8 minutes. Sprinkle with
chopped nuts. Serve with jasmine rice.
HINT:
It is better to slightly undercook vegetables as they
will soften on standing. Allow to stand, covered,
with plastic wrap or a lid.
C
ABBAGE
H
AM AND
O
NION
Serves: 6
Ingredients:
500
g
cabbage, shredded
2 tablespoons water
1 onion, fi nely chopped
1 tablespoon butter
125
g
ham, fi nely chopped
salt and pepper
Method:
Place cabbage and water in a 3-litre casserole dish.
Cover and cook on P10 for 8 to 10 minutes.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Vegetables directions on page 57.
Drain and set aside. Place onion and butter in a 1-litre
casserole dish and cook on P10 for 2 to 3 minutes.
Add onion mixture and ham to cabbage and mix well.
Return to oven and cook on P10 for 2 to 3 minutes.
Season with salt and pepper. Serve.
F00039X90QP_CB.indd 59F00039X90QP_CB.indd 59 2012-6-11 11:37:272012-6-11 11:37:27
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