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BROCCOLI AND CHEESE SAUCE (S)
Serves: 2 to 3
Ingredients:
250 g broccoli, washed, trimmed
and cut into pieces
1 tablespoon water
Cheese Sauce:
2 tablespoons butter
2 tablespoons flour
1 cup milk
3
⁄4 cup grated cheese
1
⁄4 teaspoon mustard (optional)
salt and pepper
Method:
Place broccoli and water in 2-litre casserole dish.
Cover and cook on P10 for 4 to 6 minutes.
To cook by Sensor Cook:
Prepare as above. Cover with plastic wrap.
Press Vegetables, then Start.
Drain and set aside. Place butter in 4-cup jug and
cook on P10 for 30 seconds. Add flour and mix well.
Cook on P10 for 20 to 30 seconds. Add milk
gradually and stir well. Cook on P10 for 2 to 3
minutes, stirring halfway through cooking. Add
cheese, mustard, salt and pepper. Mix well. Pour
sauce over broccoli and cook on P6 for a further 1
minute.
T
OMATO V
EGETABLE CASSEROLE (S)
Serves: 4 to 6
Ingredients:
200 g mushrooms, sliced
1 eggplant, chopped
200 g zucchini, sliced
1 capsicum, sliced
1 onion, sliced
1 can ( 410 g) tomatoes
1
⁄2 cup tomato purée
1 teaspoon mixed herbs
1 teaspoon minced garlic
Method:
Place mushrooms, eggplant, zucchini, capsicum and
onion in a 3-litre casserole dish. Cover. Cook on P7
for 10 minutes. Add tomatoes, tomato purée, herbs
and garlic. Re-cover and cook on P10 for 8 to 10
minutes.
To cook by Sensor Cook:
Place mushroom, eggplant, zucchini, capsicum and
onion in a 3-litre casserole dish. Cover. Cook on P7
for 10 minutes. Add remaining ingredients. Cover
with plastic wrap.
Press Sauce, then Start.
HINT:
It is better to slightly undercook vegetables as they
will soften on standing. Allow to stand, covered,
with plastic wrap or a lid.
SAVOURY BRUSSELS SPROUTS (S)
Serves: 4
Ingredients:
250 g brussels sprouts
2 tablespoons butter
150 g bacon, finely chopped
1 onion, finely chopped
1 teaspoon dill or basil
1 teaspoon sugar
Method:
Wash and drain brussels sprouts. Cook in covered
2-litre casserole dish on P10 for 4 to 5 minutes.
To cook by Sensor Cook:
Prepare as above. Cover with plastic wrap.
Press Vegetables, then Start.
Drain and set aside. Place remaining ingredients in
separate 2-litre casserole dish. Cook on P10 for 3 to
5 minutes. Add brussels sprouts and cook on P10 for
1 to 2 minutes. Serve.
CHEESY MASHED POTATOES (S)
Serves: 4
Ingredients:
500 g potatoes, peeled and diced
1
⁄
4 cup water
1
⁄
4 cup milk
1
⁄
4 cup grated cheese
Method:
Place potatoes and water in 2-litre casserole dish.
Cover and cook on P10 for 10 minutes.
To cook by Sensor Cook:
Prepare as above. Cover with plastic wrap.
Press Root Vegetables, then Start.
Drain. Mash potatoes with potato masher. Add milk
and grated cheese. Mix well. Cook on P10 for 1
minute. Stir well before serving.
PARMESAN ASPARAGUS (S)
Serves: 2 to 4
Ingredients:
1 bunch of asparagus spears
2 tablespoons water
1 tablespoon butter
1 clove garlic, crushed
1 tablespoon grated Parmesan cheese
Method:
Place asparagus and water in 2-litre casserole dish.
Cover and cook on P10 for 2 to 4 minutes.
To cook by Sensor Cook:
Prepare as above. Cover with plastic wrap.
Press Vegetables, then Start.
Drain. Place butter and garlic in small dish and cook
on P10 for 1 minute. Add drained asparagus and mix
lightly. Cook on P10 for a further 1 minute. Sprinkle
Parmesan cheese over asparagus. Serve.
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Vegetable Varieties
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Cooking Guide