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– 60 –
Vegetables and Legumes
C
AULIFLOWER
A
U
G
RATIN
Serves: 4
Ingredients:
500
g
trimmed caulifl ower
and cut into pieces
2 tablespoons water
2 tablespoons butter
1 small onion, fi nely chopped
2 tablespoons fl our
1 cup milk
1
⁄
2
cup grated tasty cheese
Method:
Place caulifl ower and water in a shallow casserole
dish. Cover and cook on P10 for 6 to 8 minutes.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Potatoes directions on page 57.
Stand, covered, while making sauce. Place butter
and onion in 4-cup glass jug. Cook on P10 for 1
to 2 minutes. Stir in fl our and cook on P10 for 1
minute. Add milk gradually. Stir well. Cook on P10
for 2 to 3 minutes, stirring halfway through cooking.
Drain caulifl ower and pour over sauce. Sprinkle with
cheese. Cook on P7 for 1 to 2 minutes.
Note: Depending on size and arrangement of
caulifl ower pieces, timing will vary.
HINT:
TO SKIN TOMATOES: Cut a cross into the tomato
skin. Place 1 cup of hot tap water in a 2 cup jug
or bowl and heat on P10 for 1
1
⁄
2
minutes or until
boiling. Add 1 tomato and heat for a further 20 to
30 seconds. Remove and repeat procedure with
remaining tomatoes. The skin will loosen and can
be easily removed.
P
OTATO
C
ASSEROLE
Serves: 4 to 6
Ingredients:
750
g
sliced potatoes
1 cup sour cream
1
/
4
cup milk
3 green onions, sliced
2 bacon rashers, chopped
1
/
2
cup grated cheese
Method:
In a 2-litre dish place potatoes, sour cream and milk.
Place into oven and cook on Combination 1 for 30
to 35 minutes. Top with green onions, bacon and
cheese. Cook on Grill 1 for 10 minutes.
To Cook by Microwave:
Cover and cook on
P10 for 18 to 20 minutes. Stand
covered for 5 to 10 minutes before serving.
C
REAMED
S
PINACH
Serves: 4
Ingredients:
1 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
garlic in a covered 3-litre casserole dish on P10 for 5
to 7 minutes.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Vegetables directions on page 57.
Drain well by squeezing between two dinner plates.
Stir through sour cream. Season to taste. Cook on
P10 for 1 to 2 minutes. Serve.
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
1
⁄
2
cup grated Cheddar cheese
ground black pepper
Method:
Scrub potatoes, wash and pat dry with paper towel.
Prick skins and place in a 2-litre casserole dish.
Cook on P10 for 6 to 8 minutes
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Potatoes directions on page 57.
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 P10 for 2 to 3 minutes.
Ardennis Style Potatoes
F00039X90QP_CB.indd 60F00039X90QP_CB.indd 60 2012-6-11 11:37:272012-6-11 11:37:27
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