101
I
ngredients
1 cauliflower, trimmed
90 ml (6 tbsp) water
25 g (1 oz) butter
25 g (1 oz) flour
3 ml (
1/2
tsp) French mustard
300 ml (
1/2
pt) milk
seasoning to taste
Topping:
75 g (3 oz) grated red
cheese
15 ml (1 tbsp) brown
breadcrumbs
Cauliflower cheese
Serves 4
Dish: shallow casserole
Oven accessory: glass tur metal tray
1.
Place cauliflower upside down in a bowl. Add water. Cover
and cook on
MEDIUM
power for 10 mins. or until tender.
Drain.
2.
Melt butter on
HIGH
power for 15-30 secs. Stir in flour and
mustard. Cook for a further 20 secs. Add milk gradually. Stir
well and season. Cook on
HIGH
power for 2-3 mins. or until
sauce is thick and bubbling. Stir once halfway during
cooking.
3.
Stir in 60 g (4 tbsp) grated cheese. Pour the sauce over the
cauliflower. Top with remaining cheese and breadcrumbs.
4.
Cook on
Combination: CONVECTION 220°C + WARM
power for 15-17 mins. or until golden brown.
I
ngredients
450 g (1 lb) potatoes
25 g (1 oz) butter
30 ml (2 tbsp) oil
Roast potatoes
Serves 4
Oven accessory: glass tur metal tray
1.
Peel and cut potatoes into quarters. Par boil and drain (see
page 72).
2.
Place potatoes, oil and butter on metal tray. Cook on
Combination: CONVECTION 220°C + WARM
power for 25
mins. turning and basting potatoes during cooking, or until
crisp and brown.
I
ngredients
350 g (12 oz) potatoes
45 ml (3 tbsp) natural yoghurt
10 ml (2 tsp) mango chutney
3 ml (
1/2
tsp) cumin, coriander,
turmeric and garam masala
10 ml (2 tsp) fresh coriander
pinch chilli powder
15 g (
1/2
oz) sultanas
salt and pepper
Spicy potatoes
Serves 4
Dish: 1 litre (2 pt) dish
Oven accessory: glass turntable
1.
Cut the potatoes into large cubes and place in a large bowl
with 6 tbsp water. Cover and cook on
HIGH
power for 6-8
mins. or until soft. Drain and set aside.
2.
Mix the remaining ingredients together. Add the potatoes
and mix well. Serve either hot or cold.
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