44
45
Wild Mushroom and Basil Risotto
Soak mushrooms in 300 ml (
½
pt) warm water for 30 mins . Place the
butter, garlic and onion in a large bowl, cover with cling film and cook
on HIGH power for 3-4 mins . or until softened . Season with freshly
ground black pepper . Stir the rice into the butter mixture and add the
hot stock and soaking liquid from the mushrooms . Cover and cook for a
further 5 mins on HIGH power . Stir the mushrooms into the rice mix-
ture . Cover and cook for a further 5 mins . on HIGH power . Stir and add
the basil. Continue to cook for the final 5 mins. on HIGH power. Stir
Parmesan cheese into the risotto mixture . Leave to stand for approx .
10 mins . and then stir with a fork .
Cauliflower Cheese
Place cauliflower upside down in a bowl. Add water. Cover and cook
on HIGH power for 10 mins . or until tender . Drain . Melt butter on HIGH
power for 30-40 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 . Stir in 50g (2oz) grated cheese . Pour the sauce over
the cauliflower. Top with remaining cheese and breadcrumbs.
Cook on HIGH power for 2-3 mins . or until cheese melts .
Vegetable Curry
Combine oil, garlic and spices in the casserole, cover and cook on
HIGH power for 2 mins . Add all other ingredients to casserole, except
cashews . Cover and cook on HIGH power for 5 mins . then LOW power
for 25 mins . or until vegetables are soft . Stir occasionally .
Sprinkle with cashews and serve with boiled rice .
Note
This recipe is best cooked in advance, chilled and then reheated to
allow the flavours to develop.
ingredients
SERVES 4
40g (1½oz) dried Cep
mushrooms
50g (2oz) butter
1 clove garlic, finely chopped
1 small onion, finely chopped
freshly ground black pepper
250g (8oz) Arborio rice
300ml (½pt) hot vegetable
stock
12 basil leaves, torn
Dish: 3 litre (6pt)
casserole dish
ingredients
SERVES 4
1 cauliflower, trimmed and cut
into florets
90ml (6tbsp) water
33g (1¼oz) butter
33g (1¼oz) flour
4ml (¾tsp) French mustard
450ml (¾pt) milk
seasoning to taste
Topping:
150g (5oz) grated red cheese
60ml (4tbsp) brown
breadcrumbs
Dish: large bowl + shallow
casserole
ingredients
SERVES 2
15ml (1tbsp) oil
1 clove of garlic, chopped
pinch cayenne pepper
5ml (1tsp) ground coriander
3ml (1/2tsp) ground cumin
3ml (½tsp) turmeric
2.5cm (1”) root ginger,
peeled & sliced
½ small cauliflower, divided
1 medium aubergine, diced
into florets
1 medium potato, diced
50g (2oz) green beans, sliced
½ fresh chilli, deseeded and
sliced
150ml (¼pt) vegetable stock
200g (7oz) can chopped
tomatoes
50g (2oz) cashew nuts
Dish: : 3 litre (6pt) casserole
Vegetables
