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ingredients
SERVES 4
4 medium sweet potatoes
1 large tomato, sliced
75
g
(1.8 oz) spicy sausage, sliced
30 ml (2 tbsp) coriander, chopped
100
g
(3.5 oz) cheddar cheese, grated
salt and pepper
Dish: shallow heatproof dish
Wash and prick the potato skins. Cook on the Jacket Potato auto
sensor program, see page 37. Split the potatoes horizontally, keeping
the edge joined. Place in dish. Layer the tomatoes and the sausage
alternately over the potatoes. Season and sprinkle with coriander and
the grated cheese. Place on glass turntable and cook on
1000 W
for
3-5 minutes until the cheese melts.
ingredients
SERVES 4
1 cauliflower, cut into florets
90 ml (6 tbsp) water
25
g
(1 oz) butter
25
g
(1 oz) flour
3 ml (½ tsp) French mustard
300 ml (½ pt) milk
seasoning to taste
Topping:
75
g
(3 oz) grated cheese
15 ml (1 tbsp) brown
breadcrumbs
Dish: large bowl, shallow
casserole, jug
Place cauliflower in a bowl. Add water. Cover, place on glass turntable
and cook on
600 W
for 10 minutes or until tender. Drain and place in
casserole. Melt butter on
1000 W
in jug for 20-30 seconds. Stir in flour
and mustard. Cook for a further 10 seconds. Add milk gradually. Stir
well and season. Cook on
1000 W
for 2-3 minutes or until sauce is
thick and bubbling. Stir once halfway during cooking. Stir in 50
g
(2 oz)
grated cheese. Pour the sauce over the cauliflower. Top with remaining
cheese and breadcrumbs. Cook on
1000 W
for 3-4 minutes or until
piping hot.
ingredients
SERVES 4
2 onions, chopped
15 ml (1 tbsp) olive oil
2 cloves garlic, crushed
1 large aubergine, chopped
2 courgettes, sliced
1 large red pepper, deseeded and
sliced
1 large green pepper,
deseeded and sliced
400
g
(14 oz) can chopped tomatoes
300 ml (½ pt) vegetable stock
5 ml (1 tsp) chopped rosemary
10 ml (2 tsp) chopped thyme
100
g
(4 oz) red lentils
Dish: large cas lid
Place onions, oil, and garlic in the casserole. Place on glass turntable
and cook on
1000 W
for 3 minutes. Add chopped aubergine,
courgettes, and peppers to the casserole. Cook on
1000 W
for
4-5 minutes. Add the tomatoes, vegetable stock, herbs and lentils.
Cook on
1000 W
for 5 minutes. Stir and then cook covered on
440 W
for 20 minutes or until lentils are tender.
Stuffed Sweet Potatoes
Cauliflower Cheese
Red Lentil Casserole
Vegetables and V
egetarian