Filter
Top Products
– 55 –
Vegetable Varieties
POTATO CASSEROLE
Serves: 4 to 6
Ingredients:
750 g peeled and sliced potatoes
1 cup sour cream
1
⁄4 cup milk
3 spring onions, sliced
2 bacon, rashers chopped
1
⁄2 cup grated cheese
Method:
Combine potatoes, sour cream and milk in 2-litre
casserole dish. Cook on P10 for 15 to 18 minutes.
Top with spring onions, bacon and cheese. Cook on
P10 for 5 to 7 minutes.
SAUTÉ MUSHROOMS (S)
Serves: 4 to 6
Ingredients:
1 tablespoon butter
400 g mushrooms
1 clove garlic, crushed
salt and pepper
2 tablespoons chopped parsley
Method:
Place butter in 2-litre casserole dish and cook on
P10 for 30 to 40 seconds. Add mushrooms, garlic,
salt, pepper and parsley. Cover and cook on P10 for
3 to 4 minutes. Stir halfway through cooking.
To cook by Sensor Cook:
Prepare as above. Cover with plastic wrap.
Press Vegetables, then Start.
HERBED VEGETABLES (S)
Serves: 4 to 6
Ingredients:
200 g sliced snow peas
200 g sliced carrots
200 g sliced zucchini
2 tablespoons chopped fresh parsley
Method:
Place snow peas, carrots and zucchini in 2-litre
casserole dish. Cover. Cook on P10 for 5 to 7
minutes, stirring once during cooking. Sprinkle with
parsley. Serve.
To cook by Sensor Cook:
Prepare as above. Cover with plastic wrap.
Press Vegetables, then Start.
HINT:
Wrap jacket potatoes in foil after cooking. They will
retain their heat for about 15 to 20 minutes.
STUFFED TOMATOES
Serves: 2
Ingredients:
2 tomatoes (large)
1
⁄4 cup fresh breadcrumbs
1
⁄2
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 pulp with remaining ingredients,
except extra cheese. Spoon mixture back into tomato
shells. Sprinkle tomatoes with extra cheese. Place
tomatoes in 2-litre casserole dish and cook on P10
for 2 to 3 minutes. Serve.
Tip: To cook 4 stuffed tomatoes, cook on P10 for 6
to 8 minutes.
V
EGETABLE CURRY
Serves: 4
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:
Place onion and curry paste in 3-litre casserole dish.
Cook on P10 for 2 minutes. Add vegetables, chick
peas, coconut milk, lemon juice and soy sauce.
Cook on P10 for 6 to 8 minutes. Sprinkle with
chopped nuts. Serve with jasmine rice.
ZUCCHINI AND TOMATOES (S)
Serves: 6 to 8
Ingredients:
2 tablespoons butter
500 g zucchini, finely sliced
350 g tomatoes, finely sliced (approx. 2)
2 onions, finely sliced
1 garlic clove, crushed
1 teaspoon oregano
salt and pepper to taste
Method:
Place all ingredients in covered 2-litre casserole
dish. Cook on P10 for 4 to 5 minutes, stir halfway
during cooking. Serve hot, or cold as a salad.
To cook by Sensor Cook:
Prepare as above. Cover with plastic wrap.
Press Vegetables, then Start.
R
e
c
i
p
e
P
r
o
m
p
t
i
n
g
R
e
c
i
p
e
P
r
o
m
p
t
i
n
g
R
e
c
i
p
e
P
r
o
m
p
t
i
n
g
Cooking Guide