– 51 –
V
egetables 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 potatoes as above. Cover securely with
plastic wrap. Refer to
Potatoes
directions on page
49.
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.
P
OTATO
B
AKE
Serves: 4 to 6
Ingredients:
750 g
peeled and sliced potatoes
300 ml
cream
1
⁄
4
cup
milk
3
green onions, sliced
2
bacon rashers, chopped
1
⁄
2
cup
grated cheese
Method:
Combine potatoes, cream and milk in 2-litre
casserole dish. Cook on P10 for 15 to 18 minutes.
Top with green onions, bacon and cheese. Cook on
P10 for 5 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 potatoes as above. Cover securely with
plastic wrap. Refer to
Vegetables
directions on page
49.
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.
F00039Y40QP_CB.indd 51
F00039Y40QP_CB.indd 51
2011-6-29 15:38:12
2011-6-29 15:38:12
