English
- Eng-19 -
Recipes
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 8 to 10
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.
F
RAGRANT
C
OCONUT
R
ICE
Serves: 4 to 6
Ingredients:
1 onion,
chopped
2 cups
long grain rice
500 ml
chicken stock
400 ml
coconut milk
1 teaspoon
turmeric
Method:
Place all ingredients in a 3-litre casserole dish. Stir. Cook on
P10 for 15 to 18 minutes. Cover and let stand 10 minutes
before serving.
To Cook by Auto Cook:
Prepare as above. Refer to Rice directions on page 12.
C
HICKEN
R
ISOTTO
Serves: 4
Ingredients:
1 onion,
sliced
2 cups
short grain rice
1 teaspoon
dried oregano
1 teaspoon
cracked black pepper
4 cups
chicken stock
1
⁄
4
green capsicum, sliced
1
⁄
4
red capsicum, sliced
200 g
mushrooms, sliced
1
⁄
2
cup
frozen peas
2 cooked
chicken
breast
fi
llets, sliced
1
⁄
4
cup
grated parmesan cheese
Method:
Place onion, rice, oregano, pepper and chicken stock into a
4-litre dish. Cook on P10 for 17 to 19 minutes. Add remaining
ingredients, stir well and cook on P10 for 4 minutes. Serve.
HINT:
To reheat 2 cups of cooked rice:
Add 1 to 2 tablespoons of water or a knob of butter and
cook on P10 for 2 to 3 minutes.
C
REAMY
B
EEF
B
ACON
S
AUCE
Makes: Approximately 300 ml
Ingredients:
1 onion,
chopped
3
beef bacon rashers, chopped
1 teaspoon
minced garlic
300 ml
cream
1
⁄
4
cup
Parmesan cheese
pepper
2 tablespoons
chopped fresh parsley
1
⁄
4
cup
chicken stock
Method:
Place onion, beef bacon and garlic in a 2-litre casserole
dish. Cook on P10 for 4 to 5 minutes. Add cream, Parmesan
cheese, pepper, parsley and stock. Mix well. Cook on P10 for
3 to 4 minutes. Serve with cooked Fettuccine.
P
EACH
C
RUMBLE
Serves: 6 to 8
Ingredients:
125 g
butter
1 cup
fl
our
1
⁄
2
cup
caster sugar
2 cups
toasted muesli
1 cup
shredded coconut
1 teaspoon
cinnamon
1 (810 g)
can peach slices, drained
Method:
Place butter in a 2-litre jug. Cook on P7 for 1 minute.
Add
fl
our, sugar, muesli, coconut and cinnamon, stir until
combined. Place peaches into a 2-litre casserole dish. Place
crumble mixture on top of peaches and cook on P10 for 10 to
12 minutes. Serve with cream or ice cream.
IP1208_38E70KP_Eng_07_070629.indd 19
IP1208_38E70KP_Eng_07_070629.indd 19
2007-6-29 11:30:10
2007-6-29 11:30:10
