55
RECIPES
SWEET AND SOUR VEGETABLES
Serves 4
15ml (1tbsp) sunflower oil
1 clove garlic, crushed
2 medium carrots, cut into strips
150g (5
1/2
oz) fresh baby sweetcorn
100g (4oz) button mushrooms, halved
100g (4oz) beansprouts
100g (4oz) mange-tout
1 red pepper, seeded and sliced
1 yellow pepper, seeded and sliced
6 spring onions, chopped
100g (4oz) canned water chestnuts, sliced
2 sticks celery, sliced
225g (8oz) canned pineapple chunks
300g (11oz) cabbage, shredded
1 quantity of sweet and sour sauce
(see page 59)
1 Place the oil, garlic, carrots and sweetcorn in a
large bowl and mix well. Cover and cook on
100% for 4-5 minutes.
2 Stir in the mushrooms, beansprouts,
mange-tout, red and yellow pepper, spring
onion, chestnuts, celery, pineapple and
cabbage.
3 Cover and cook on 100% for 6-8 minutes until
the vegetables are tender, stir thoroughly halfway
through cooking and add the sweet and sour
sauce.
VEGETABLE LAYERED LOAF
Serves 4-6
450g (1lb) potatoes, grated
125g (5oz) Cheddar cheese, grated
125g (5oz) fresh wholemeal breadcrumbs
2 small courgettes, sliced
1 large carrot, grated
2 sticks celery, sliced
2 eggs (size 3)
150ml (
1/4
pint) milk
75g (3oz) Cheddar cheese, grated to sprinkle
15ml (1tbsp) fresh parsley, chopped
1 Combine the potato, cheese and breadcrumbs in
a bowl.
2 Line the base of a greased 1.5 litre loaf dish with
half of the potato mixture. Place a layer of
courgettes on top of the mixture, followed by a
layer of carrot, then a layer of celery. Add the
remaining potato mixture. Beat the egg and milk
together and pour over layers. Finally, sprinkle
with grated cheese and parsley over the top.
3 Place on the turntable and cook on 50% for
20-25 minutes.
COURGETTE & CASHEW NUT AU GRATIN
Serves 4
450g (1lb) courgettes, sliced
275g (10oz) baby carrots
125g (5oz) mushrooms, sliced
175g (6oz) roasted cashew nuts
300ml (
1/
2
pint) cheese sauce
50g (2oz) fresh wholemeal breadcrumbs
50g (2oz) Cheddar or Parmesan cheese, grated
1 Place courgettes in a bowl with 15ml (1tbsp)
water. Cover and cook on 100% for
6 minutes. Drain.
2 Place baby carrots in a bowl with 30ml (2tbsp)
water. Cover and cook on 100% for
6 minutes. Drain and add the mushrooms, cook
on 100% for 1 minute. Add the courgettes and
mix well.
3 Place the vegetables in a serving dish, cover with
the cashew nuts and add the sauce. Sprinkle with
the breadcrumbs and cheese.
4 Cook on 50% for 10 minutes.
R-393M O/M & C/B 08/06/2000 16:08 Page 55
