Vegetables
I
ngredients
40 g (1
1
/
2
oz) dried Cep mushrooms
50 g (2oz) butter
1 clove garlic, finely chopped
1 small onion, finely chopped
freshly ground black pepper
250 g (8oz) Arborio rice
300 ml (
1
/
2
pt) hot vegetable stock
12 basil leaves, torn
Wild Mushroom and Basil Risotto
Serves 4
Dish: 3 litre (6pt) casserole dish
1. Soak mushrooms in 300 ml (
1
/
2
pt) warm water.
2. 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.
3. 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.
4. Stir the mushrooms into the rice mixture. Cover and
cook for a further 5 mins. on HIGH power.
5. Stir and add the basil. Continue to cook for the final
5 mins. on HIGH power. Leave to stand for approx.
10 mins. and then stir with a fork.
I
ngredients
1 cauliflower, trimmed and cut into florets
90 ml (6tbsp) water
25 g (1oz) butter
25 g (1oz) flour
3 ml (
1
/
2
tsp) French mustard
300 ml (
1
/
2
pt) milk
seasoning to taste
Topping:
75 g (3oz) grated red cheese
15 ml (1tbsp) brown breadcrumbs
Cauliflower Cheese
Serves 2
Dish: large bowl + shallow casserole
1. Place cauliflower upside down in a bowl. Add water.
Cover and cook on HIGH power for 8 mins. or until
tender. Drain.
2. Melt butter on HIGH power for 30-40 secs. Stir in
flour and mustard. Cook for a further 20-30 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.
3. Stir in 50 g (2oz) grated cheese. Pour the sauce
over the cauliflower. Top with remaining cheese and
breadcrumbs.
4. Cook on HIGH power for 1-2 mins. or until cheese
melts.
I
ngredients
1 medium aubergine, diced
salt, 15 ml (1tbsp) oil
1 clove of garlic, chopped
pinch cayenne pepper
5 ml (1tsp) ground coriander
3 ml (
1
/
2
tsp) ground cumin
3 ml (
1
/
2
tsp) turmeric
2.5 cm (1”) root ginger, peeled & sliced
1
/
2
small cauliflower, divided into florets
1 medium potato, diced
50 g (2oz) green beans, sliced
1
/
2
fresh chilli, deseeded and sliced
150 ml (
1
/
4
pt) vegetable stock
200 g (7oz) can chopped tomatoes
50 g (2oz) cashew nuts
Vegetable Curry
Serves 2
Dish: 3 litre (6pt) casserole
1. Sprinkle the aubergine liberally with salt in a
colander. Stand for 30 mins. to remove bitter juices.
Rinse well under cold water and drain.
2. Combine oil, garlic and spices in the casserole,
cover and cook on HIGH power for 2 mins.
3. Add all other ingredients to casserole, except
cashews. Cover and cook on HIGH power for 5
mins. then LOW power for 25-30 mins. or until
vegetables are soft. Stir occasionally.
4. Sprinkle with cashews and serve with boiled rice.
N.B. This recipe is best cooked in advance, chilled and
then reheated to allow the flavours to develop.
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