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Vegetables and Legumes
Ardennis Style Potatoes
CABBAGE HAM AND ONION (S)
Serves: 6
Ingredients:
500 g cabbage, shredded
2 tablespoons water
1 onion, finely chopped
1 tablespoon butter
125 g ham, finely chopped
salt and pepper
Method:
Place cabbage and water in a 3-litre casserole dish.
Cover and cook on P10 for 8 to 10 minutes.
To cook by Sensor Cook:
Prepare as above. Cover with plastic wrap.
Press Vegetables.
Drain and set aside. Place onion and butter in a 1-
litre casserole dish and cook on P10 for 2 to 3
minutes. Add onion mixture and ham to cabbage and
mix well. Return to oven and cook on P10 for 2 to 3
minutes. Season with salt and pepper. Serve.
CREAMED SPINACH (S)
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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 / Auto Cook:
Prepare as above. Cover with plastic wrap.
Refer to Vegetables on page 24.
Drain well by squeezing between two dinner plates.
Stir through sour cream. Season to taste. Cook on
P10 for 1 to 2 minutes. Serve.
ARDENNIS STYLE POTATOES (S)
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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 in a 2-litre casserole dish. Cook
on P10 for 6 to 8 minutes.
To cook by Sensor Cook / Auto Cook:
Prepare as above. Cover with plastic wrap.
Refer to Potatoes on page 24.
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.
CAULIFLOWER AU GRATIN (S)
Serves: 4
Ingredients:
500 g cauliflower, trimmed 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.
Refer to Vegetables on page 24.
Stand, covered, while making sauce. Place butter
and onion in 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 will loosen and can
be easily removed.