E – 18
VEGETABLES
CAULIFLOWER AU GRATIN
500 g cauliflow er florets
30 g butter
2 tablespoons flour
1 cup m ilk
1 teaspoon m ustard
1/2 cup grated cheese
paprika
1. Place cauliflow er in a flan dish. Cover and cook
for 6-8 m inutes on 100%, until tender. Drain.
2. M elt butter in a Pyrex jug for 1-1
1
/
2
m inutes on
100%.
3. Stir in flour. Cook for 1 m inute on 100%.
4. Gradually stir in m ilk and m ustard. Cook for 3-
4 m inutes on 100%, stirring every m inute.
5. Stir in cheese until m elted.
6. Pour over cauliflow er. Sprinkle w ith paprika.
7. Cook for 3-4 m inutes on 100%.
Serves 4-6
SCALLOPED POTATOES
3 large potatoes (approx. 500 g),
peeled and sliced thinly
1/4 cup w ater
1 large onion, sliced
200 g carton light sour cream
1 egg
90 g cheddar cheese, finely grated
paprika
1. Place potatoes in a round or oval shallow dish,
add w ater, cover, and cook for 6 m inutes on
100%.
2. Drain off w ater.
3. Arrange sliced onion over potatoes.
4. Com bine sour cream and egg. M ix w ell and
pour over potatoes. Sprinkle w ith cheese and
a little paprika if desired.
5. Cook uncovered, 11-13 m inutes on 70%.
Serves 4-6
EASY HOME-MADE RICE RISOTTO
1 onion, diced
60 g butter
4 rashers bacon, diced
(or 1 cup cooked chicken or ham )
3 chicken or beef stock cubes
2 cups boiling w ater
1 cup long-grain rice, w ashed w ell
1 cup assorted finely chopped vegetables, e.g.
carrots, zucchinis, m ushroom s
1. Place onion, butter and bacon in large casse-
role dish. Cook for 3-5 m inutes on 100%. Stir
w ell.
2. Dissolve stock cubes in boiling w ater; add to
onion and bacon. Add all other ingredients.
Cover w ith a lid and cook for 15-20 m inutes on
100%. Do not stir w hile cooking.
3. At the end of this tim e, all the liquid w ill have
been absorbed.
4. Leave to stand for 5 m inutes and stir w ith a fork
before serving.
Serves 6-8
HONEY CARROTS
500 g carrots, sliced lengthw ise
60 g butter
1 tablespoon grated orange rind
2 tablespoon honey
1. Com bine all ingredients in a casserole dish.
2. Cover and cook for 9-11 m inutes on 100%.
Serves 4
VEGETABLE PLATTER
200 g carrots, sliced
200 g broccoli, cut into florets
100 g zucchinis, sliced
1. Arrange vegetables in a shallow dish w ith the
harder vegetables positioned around the out-
side and the softer vegetables in the centre.
2. Cover w ith a lid or plastic w rap.
3. Cook for 6-8 m inutes on 100%.
Serves 4
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