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49
Vegetables
Wild Mushroom and Basil Risotto
Soak mushrooms in 300ml (
½
pt) warm water. Place the butter, garlic
and onion in a large bowl, cover with cling film and cook on HIGH
power for 2 mins. or until softened. Season with freshly ground black
pepper. 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. Stir the mushrooms into the rice mixture. Cover
and cook for a further 5 mins. on HIGH power. Stir and add the basil.
Continue to cook for the final 5 mins. on HIGH power. Stir Parmesan
cheese into the risotto mixture. leave to stand for approx. 10 mins. and
then stir with a fork.
Cauliflower Cheese
Place cauliflower upside down in a bowl. Add water. Cover and
cook on HIGH power for 8 mins. or until tender. Drain. Melt butter
on HIGH power for 20-30 secs. Stir in flour and mustard. Cook for
a further 20 secs. Add milk gradually. Stir well and season. Cook on
HIGH power for approx. 4 mins. or until sauce is thick and bubbling.
Stir once halfway during cooking. Stir in 50g (2oz) grated cheese.
Pour the sauce over the cauliflower. Top with remaining cheese and
breadcrumbs. Cook on Combination power. Use Combination level 2
for 7-8 mins.
Vegetable Curry
Combine oil, garlic and spices in the casserole, cover and cook on
HIGH power for 2 mins. Add all other ingredients to casserole, except
cashews. Cover and cook on HIGH power for 5 mins. then LOW power
for 25-35 mins. or until vegetables are soft. Stir occasionally.
Sprinkle with cashews and serve with boiled rice.
Note
This recipe is best cooked in advance, chilled and then reheated to
allow the flavours to develop.
ingredients
SERVES 4
40
g
(1½oz) 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
300ml (½pt) hot vegetable
stock
12 basil leaves, torn
50
g
(2oz) Parmesan cheese,
grated
Dish: 3 litre (6pt)
casserole dish
ingredients
SERVES 4
1 cauliflower, trimmed and
cut into florets
90ml (6tbsp) water
25
g
(1oz) butter
25
g
(1oz) flour
3ml (½tsp) French mustard
300ml (½pt) milk
seasoning to taste
Topping:
75
g
(3oz) grated red cheese
15ml (1tbsp) brown
breadcrumbs
Dish: large bowl + shallow
casserole
ingredients
SERVES 2
1 medium aubergine, diced
15ml (1tbsp) oil
1 clove of garlic, chopped
pinch cayenne pepper
5ml (1tsp) ground coriander
3ml (½tsp) ground cumin
3ml (½tsp) turmeric
2.5cm (1”) root ginger,
peeled & sliced
½ small cauliflower, divided
into florets
1 medium potato, diced
50
g
(2oz) green beans,
sliced
½ fresh chilli, deseeded
and sliced
150ml (¼pt) vegetable stock
200
g
(7oz) can chopped
tomatoes
50
g
(2oz) cashew nuts
Dish: 3 litre (6pt)
casserole
Содержание NN-GD371S
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