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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
1
/
2
cup mayonnaise
1. Cut unpeeled potatoes in half. Place in a large dish and cover with water.
Cook, covered with a lid, for 12-16 minutes on HIGH (potatoes should be
tender but holding their shape). Drain.
2. Place onion rings, caster sugar and butter in a Pyrex dish. Cook for 3-4
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
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 zucchinis, cook covered a further 3-4 minutes on HIGH.
4. Spoon onto a serving plate. Sprinkle with sesame seeds.
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
1
/
2
teaspoon dried) basil
ground black pepper and salt to taste
1
/
2
brown onion, finely 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
1
/
2
-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.
PUMPKIN SALAD
Serves 6-8
1 kg pumpkin, peeled and cubed
2 tablespoons water
3
/
4
cup walnuts
6 shallots, chopped
1. Place pumpkin in large bowl, add 2 tablespoons of water, cover and cook for 8-
10 minutes on HIGH or until pumpkin is just cooked, but still firm. 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.
STUFFED BAKED POTATOES
Serves 4
4 large potatoes
1
/
4
cup milk
1
/
4
cup cream
1
/
2
cup grated cheddar cheese
1. Pierce potatos 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 flakes
1
/
4
teaspoon dry mustard
paprika
1 tablespoon finely chopped parsley
1
/
2
teaspoon nutmeg
ground black pepper
1 cup mayonnaise
