15
POTATO, AVOCADO AND ONION SALAD
Serves 6
1 kg small new potatoes
1 large onion, sliced into rings
1 tablespoon caster sugar
1 tablespoon butter
½ cup mayonnaise
1. Cut unpeeled potatoes in half. Place in a large dish and cover with water. Cook,
covered with a lid, for 14-16 minutes on HIGH (potatoes should be tender but holding
their shape). Drain.
2. Place onion rings, caster sugar and butter in a microwave safe glass dish. Cook for
4-6 minutes on HIGH, stirring twice.
3. Combine mayonnaise, sour cream and black pepper. Pour over potatoes.
4. Toss in onions and avocado; sprinkle with chives.
150 mL sour cream
black pepper
1 large avocado, cubed
chives, for garnish
HONEY GINGERED VEGETABLES
Serves 6
2 teaspoons grated ginger
2 tablespoons honey
1 tablespoon soy sauce
2 teaspoons lemon juice
500 g butternut pumpkin, peeled and thinly sliced
1 cup frozen beans
2 zucchinis, sliced
1 tablespoon sesame seeds
1. In a large bowl,heat ginger, honey, soy sauce and lemon juice for 1 minute on HIGH.
2. Add pumpkin and cook covered 4-6 minutes on HIGH, until just tender.
3. Stir in beans and zucchini, cook covered a further 3-4 minutes on HIGH.
4. Spoon onto a serving plate. Sprinkle with sesame seeds.
STUFFED BAKED POTATOES
Serves 4
4 large potatoes
¼ cup milk
¼ cup cream
½ cup grated cheddar cheese
1. Pierce potatoes with a fork; place on turntable. Cook for 10-12 minutes on HIGH.
Stand in foil for 5 minutes.
2. Cut a thin slice from top of each potato; scoop out cooked potato with a spoon, leaving
a thin shell.
3. Stir milk, cream, half the cheese, butter, parsley, mustard and potato. Mix well until no
lumps remain.
4. Spoon mixture into each potato shell. Place on a plate.
5. Sprinkle with remaining cheese and paprika. Cook for 4-5 minutes on HIGH, until cheese
is melted.
30 g butter
2 teaspoons dried parsley fl akes
¼ teaspoon dry mustard
paprika
PUMPKIN SALAD
Serves 6-8
1 kg pumpkin, peeled and cubed
2 tablespoons water
¾ cup walnuts
6 shallots, chopped
1. Place pumpkin in large bowl, add 2 tablespoons of water, cover and cook for 10-12 minutes
on HIGH or until pumpkin is just cooked, but still fi rm. Stir halfway through cooking.
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.
1 tablespoon fi nely chopped parsley
½ teaspoon nutmeg
ground black pepper
1 cup mayonnaise
POTATOES PIZZAIOLA
Serves 4-6
4 large potatoes
1 tablespoon butter
1 clove garlic, crushed
425 g can tomatoes, roughly chopped
2 teaspoons fresh (or ½ teaspoon dried) basil
ground black pepper and salt to taste
½ brown onion, fi nely diced
1 anchovy, minced
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 6-8 minutes on HIGH, stirring halfway
through cooking. Drain.
2. In a small bowl, combine butter, garlic, onion and anchovy. Cook for ½-1 minute on
HIGH, stir halfway.
3. Combine basil, pepper and salt to garlic mixture.
4. Add tomatoes and garlic mixture to potatoes, ensuring potatoes are well coated.
5. Cook, uncovered, for 4-5 minutes on HIGH, stirring halfway through cooking.
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