31
PO
T
A
T
OES PIZZAIOLA
Serves 4-6
4 large potatoes
1 tablespoon butter
1 clove garlic, crushed
425 g can tomatoes, roughly chopped
2 teaspoons fresh (or
1
/
2
teaspoon dried) oregano
ground black pepper
1.
Peel and dice potatoes into 1.5 cm cubes, rinse and place in a large bowl
with 2 tablespoons of water, cover and cook for 8 minutes on 100%, stirring
halfway through cooking. Drain.
2.
In a small bowl, combine butter and garlic and cook for 50 seconds on
100%.
3.
Combine oregano and pepper to garlic mixture.
4.
Add tomatoes and garlic mixture to potatoes, ensuring potatoes are well
coated.
5.
Cook, uncovered, for 10 minutes on 100%, stirring halfway through cooking.
CAULIFLOWER POLONAISE
Serves 4-6
500g cauliflower
1 cup peanut butter
2 tablespoons honey
200 mL carton natural yoghurt
1 tablespoon parsley
2 hard-boiled eggs, finely chopped (optional)
1
/
2
cup wholemeal breadcrumbs
1.
Trim cauliflower and break into florets.
2.
Place cauliflower in a 20 cm pie plate. Cover and cook for 4-6 minutes on
100%.
3.
Heat peanut butter and honey in a large jug for 40 seconds on 100%.
4.
Add yoghurt to the mixture, stir well.
5.
Pour over cooked cauliflower. Combine parsley, eggs and breadcrumbs and
sprinkle over peanut butter sauce.
6.
Cook for 4-5 minutes on 100% or until hot.
7.
Serve hot.
PUMPKIN SALAD
Serves 6-8
1 kg pumpkin, peeled and cubed
3
/
4
cup walnuts
6 shallots, chopped
1
/
4
cup finely chopped parsley
1
/
2
teaspoon nutmeg
ground black pepper
1 cup mayonnaise
1.
Place pumpkin in large bowl, add 2 tablespoons of water, cover and cook for
12-14 minutes on 100% or until pumpkin is just cooked, but still firm.
2.
Refresh by running cold water over pumpkin. Drain and chill.
3.
Mix walnuts, shallots, parsley, nutmeg and pepper with mayonnaise.
4.
Fold mayonnaise mixture gently into the pumpkin. Serve chilled.
GRILLED T
OMA
T
OES
Serves 4
2 tomatoes
1.
Cut tomatoes in half.
2.
Place directly onto turntable.
3.
Cook for 5 minutes on TOP and BOTTOM GRILL.
4.
Turn over, cook for 5 minutes on TOP and BOTTOM GRILL.
