– 54 –
Vegetable Varieties
H
ONEY
G
LAZED
C
ARROTS
(
S
)
Serves: 4 to 6
Ingredients:
500 g
carrots (approximately 4)
2 tablespoons
brown sugar
2 teaspoons
butter
2 tablespoons
honey
Method:
Peel and thinly slice carrots. Combine all ingredients in
2-litre casserole dish. Cover and cook on P10 for 6 to 8
minutes, stirring halfway through cooking. Serve.
To cook by Sensor Cook:
Prepare as above. Cover with plastic wrap.
Press Vegetables, then Start.
C
ORN ON THE
C
OB
(
S
)
Serves: 4
Ingredients:
4
corn cobs
2 tablespoons
butter
salt and pepper
Method:
Place corn cobs in 3-litre casserole dish and dot with
butter. Cook, covered, on P10 for 10 to 12 minutes.
Stand, covered, for 5 minutes. Season with salt and
pepper.
To cook by Sensor Cook:
Prepare as above. Cover with plastic wrap.
Press Vegetables, then Start.
Corn on the Cob
V
EGETABLE
F
RITTATA
Serves: 4 to 6
Ingredients:
400 g
potatoes, thinly sliced
1
⁄
2
red capsicum, sliced into strips
1
⁄
2
green capsicum, sliced into strips
1
tomato, diced
2 tablespoons
fresh basil, chopped
4
eggs
1
⁄
3
cup
sour cream
1
⁄
2
teaspoon
cracked black pepper
1
⁄
2
cup
grated tasty cheese
Method:
Place potatoes in a 2-litre shallow dish. Cook on P10
for 5 to 7 minutes. Arrange capsicum in a circular
pattern on top of potato sprinkle with tomato and
basil. Beat together eggs and sour cream in a jug.
Pour over vegetables. Cook on P6 for 3 to 5 minutes.
Sprinkle with pepper and cheese and cook on P6 for
7 to 9 minutes.
S
TUFFED
C
APSICUMS
Serves: 4
Ingredients:
1 cup
cooked rice
1
⁄
2
teaspoon
mixed herbs
1 small
onion, finely chopped
1 cup
finely chopped ham or chicken
1
⁄
4
cup
cream
salt and pepper to taste
4
medium sized green capsicums,
remove tops and seeds
1
⁄
2
cup
grated tasty Cheddar cheese
paprika
Method:
Combine rice, herbs, onion, meat, cream, salt and
pepper. Mix well. Fill capsicums. Top with grated
cheese. Cook in 2-litre casserole dish, uncovered, on
P10 for 5 to 7 minutes. Serve sprinkled with paprika.
C
ABBAGE
H
AM AND
O
NION
(
S
)
Serves: 6
Ingredients:
500 g
cabbage, shredded
2 tablespoons
water
1
onion, finely chopped
1 tablespoon
butter
125 g
ham, finely chopped
salt and pepper
Method:
Place cabbage and water in 3-litre casserole dish.
Cover and cook on P10 for 8 to 10 minutes.
To cook by Sensor Cook:
Prepare as above. Cover with plastic wrap.
Press Vegetables, then Start.
Drain and set aside. Place onion and butter in 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.
