– 22 –
V
egetables and Legumes
P
OTATO
B
AKE
Serves: 4 to 6
Ingredients:
750 g
peeled and sliced potatoes
300 ml
cream
1
⁄
4
cup
milk
3
green onions, sliced
2
bacon rashers, chopped
1
⁄
2
cup
grated cheese
Method:
Combine potatoes, cream and milk in 2-litre
casserole dish. Cook on P10 for 15 to 18 minutes.
Top with green onions, bacon and cheese. Cook on
P10 for 5 minutes.
V
EGETABLE
F
RITTATA
Serves: 4 to 6
Ingredients:
400 g
potatoes, thinly sliced
1
⁄
2
red capsicum, sliced into strips
1
⁄
2
green capsicum, sliced into strips
1 tomato,
diced
2 tablespoons
fresh basil, chopped
4 eggs
1
⁄
3
cup
sour cream
1
⁄
2
teaspoon
cracked black pepper
1
⁄
2
cup
grated tasty cheese
Method:
Place potatoes in a 2-litre shallow dish. Cook on P10
for 5 to 7 minutes. Arrange capsicum in a circular
pattern on top of potato sprinkle with tomato and
basil. Beat together eggs and sour cream in a jug.
Pour over vegetables. Cook on P6 for 3 to 5
minutes. Sprinkle with pepper and cheese and cook
on P6 for 7 to 9 minutes.
C
REAMED
S
PINACH
(
S
)
Å
Å
Serves: 4
Ingredients:
1
bunch spinach, roughly chopped
4
green onions, finely chopped
1
clove garlic, crushed
2 tablespoons
sour cream
salt and pepper
Method:
Cook washed spinach leaves, shallots and garlic in a
covered 3-litre casserole dish on P10 for 5 to 7
minutes.
To cook by Sensor Cook:
Prepare as above. Cover with plastic wrap.
Select
Vegetables
, then
Start
.
To cook by Auto Cook:
Prepare as above. Cover with plastic wrap.
Press
Vegetables
, select weight 250 g, then
Start
.
Drain well by squeezing between two dinner plates.
Stir through sour cream. Season to taste. Cook on
P10 for 1 to 2 minutes. Serve.
A
RDENNIS
S
TYLE
P
OTATOES
(
S
)
Å
Å
Serves: 4
Ingredients:
4
medium sized potatoes
100 g
ham, finely diced
3 tablespoons
snipped chives
50 g
butter
1
⁄
2
cup
grated Cheddar cheese
ground black pepper
Method:
Scrub potatoes, wash and pat dry with paper towel.
Prick skins and place on a dinner plate. Cook on P10
for 6 to 8 minutes.
To cook by Sensor Cook:
Prepare as above. Cover with plastic wrap. Select
Potatoes
, then
Start
.
To cook by Auto Cook:
Prepare as above. Cover with plastic wrap.
Press
Potatoes
. Select weight 900 g, then
Start
.
Allow to cool slightly. Cut tops off potatoes and scoop
out pulp from centre, leaving 1 to 2 cm in shell. Mash
pulp and combine with remaining ingredients. Spoon
filling back into potato shells. Place potatoes in 2-litre
casserole dish. Cook on P10 for 2 to 3 minutes.
C
AULIFLOWER
A
U
G
RATIN
(
S
)
Serves: 4
Ingredients:
500 g
trimmed cauliflower
and cut into pieces
2 tablespoons
water
2 tablespoons
butter
1
small onion, finely chopped
2 tablespoons
flour
1 cup
milk
1
⁄
2
cup
grated tasty cheese
Method:
Place cauliflower and water in a shallow casserole
dish. Cover and cook on P10 for 6 to 8 minutes.
To cook by Sensor Cook:
Prepare as above. Cover with plastic wrap.
Select
Vegetables
, then
Start
.
Stand, covered, while making sauce. Place butter
and onion in a 4-cup glass jug. Cook on P10 for 1 to
2 minutes. Stir in flour and cook on P10 for 1 minute.
Add milk gradually. Stir well. Cook on P10 for 2 to 3
minutes, stirring halfway through cooking. Drain
cauliflower and pour over sauce. Sprinkle with
cheese. Cook on P7 for 1 to 2 minutes.
Note:
Depending on size and arrangement of
cauliflower pieces, timing will vary.
HINT:
TO SKIN TOMATOES: Cut a cross into the tomato
skin. Place 1 cup of hot tap water in a 2 cup jug or
bowl and heat on P10 for 1
1
⁄
2
minutes or until
boiling. Add 1 tomato and heat for a further 20 to
30 seconds. Remove and repeat procedure with
remaining tomatoes. The skin wil loosen and can
be easily removed.
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