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Cooking Guide
Vegetable Varieties
Frittata
Serves: 4
Ingredients:
400 g potatoes (approx. 4)
thinly sliced
1 onion, peeled and sliced
1
/
2
red capsicum (pepper),
finely sliced
1
/
2
green capsicum, finely sliced
1 medium sized tomato, chopped
2 tablespoons chopped basil
4 eggs
1
/
3
cup sour cream
salt and pepper
1 tablespoon butter
1
/
2
cup grated tasty cheese
Method:
Place potatoes and onion into a 2-litre flat dish and
cook on HIGH for 5 to 7 minutes. Prepare remaining
vegetables. Preheat a browning dish on HIGH for 5
minutes. Beat together eggs and sour cream,
season with salt and pepper. Add butter and all
vegetables to browning dish. Stir quickly. Pour over
egg mixture and cook on HIGH for 4 to 5 minutes.
Sprinkle with cheese and cook on MED HIGH for a
further 8 to 10 minutes. Allow to stand covered for 5
minutes before serving.
Tomato Vegetable Casserole
Serves: 2 to 4
Ingredients:
200 g sliced mushrooms
1 egg plant, chopped
200 g zucchini sliced
1 Capsicum, sliced
1 onion sliced
410 g can tomatoes
1
/
2
cup tomato puree
1 teaspoon mixed herbs
1 teaspoon minced garlic
Method:
In a 4 litre dish place mushrooms, eggplant,
zucchini, capsicum and onion.
Cover. Cook on HIGH for 8 minutes. Add tomatoes,
puree, mixed herbs and garlic. Cover. Cook on HIGH
for 8 minutes.
Stuffed Tomatoes
Serves: 2
Ingredients:
2 tomatoes (large)
1
/
4
cup fresh breadcrumbs
1
/
4
cup grated cheese
4 spring onions, finely sliced
1 tablespoon finely chopped parsley
salt and pepper
1
/
4
cup extra grated cheese
Method:
Cut tops off tomatoes. Scoop out pulp of tomato with
a teaspoon. Mix with remaining ingredients, except
extra cheese. Place tomatoes in a 1-litre dish. Cook
on HIGH for 1 minute. Spoon mixture back into
tomato shells. Sprinkle tomatoes with extra cheese.
Place tomatoes into a 2-litre casserole dish and
cook on HIGH for 2 to 3 minutes. Serve.
Tip:
To cook 4 stuffed tomatoes, cook on HIGH for 6 to
8 minutes.
Vegetable Curry
Serves: 4 to 6
Ingredients:
1 onion sliced
2 tablespoons green curry paste
3 cups sliced vegetables
1 can (440 g) chick peas, drained
1 cup coconut milk
1 tablespoon lemon juice
1 tablespoon soy sauce
1
/
2
cup chopped nuts
Method:
In a 3 litre dish place onion and curry paste. Cook
on HIGH for 2 minutes. Add vegetables, chick peas,
coconut milk, lemon juice and soy sauce. Cook on
HIGH for 7 minutes. Sprinkle with nuts.
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Oriental Vegetables
Serves: 4 to 6
Ingredients:
1 tablespoon oil
1 cup diagonally sliced celery
1 large onion, cut into petals
1 green capsicum (pepper),
cut into 2.5 cm pieces
1 red capsicum (pepper),
cut into 2.5 cm pieces
1 cup sliced mushrooms
1 tablespoon Hoi Sin sauce
2 teaspoons soy sauce
Method:
Place a browning dish on HIGH for 7 minutes. Add
oil and vegetables and stir well. Cook on HIGH for 4
to 5 minutes, stirring halfway through cooking. Mix
together sauces in a 1-cup glass jug and cook on
HIGH for 1 minute. Pour over hot vegetables and
mix well.
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