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W ild Mushroom and Basil Risotto
Soak mushrooms in 300 ml (½pt) warm water for 30 mins. Place the
butter, garlic and onion in a large bowl, cover with cling lm and cook
on HIGH power for 3-4 mins. or until softened. Season with freshly
ground black pepper. Stir the rice into the butter mixture and add the
hot stock and soaking liquid from the mushrooms. Cover and cook for a
further 5 mins on HIGH power. Stir the mushrooms into the rice mix-
ture. Cover and cook for a further 5 mins. on HIGH power. Stir and add
the basil. Continue to cook for the nal 5 mins. on HIGH power. Stir
Parmesan cheese into the risotto mixture. Leave to stand for approx.
10 mins. and then stir with a fork.
Cauliflower Cheese
Place cauliower upside down in a bowl. Add water. Cover and cook
on HIGH power for 10 mins. or until tender. Drain. Melt butter on HIGH
power for 30-40 secs. Stir in our and mustard. Cook for a further 20
secs. Add milk gradually. Stir well and season. Cook on HIGH power
for 2-3 mins. or until sauce is thick and bubbling. Stir once halfway
during cooking. Stir in 50g (2oz) grated cheese. Pour the sauce over
the cauliower. Top with remaining cheese and breadcrumbs.
Cook on HIGH power for 2-3 mins. or until cheese melts.
Vegetable Curry
Combine oil, garlic and spices in the casserole, cover and cook on
HIGH power for 2 mins. Add all other ingredients to casserole, except
cashews. Cover and cook on HIGH power for 5 mins. then LOW power
for 25 mins. or until vegetables are soft. Stir occasionally.
Sprinkle with cashews and serve with boiled rice.
Note
This recipe is best cooked in advance, chilled and then reheated to
allow the avours to develop.
ingredients
SERVES 4
40g (1½oz) dried Cep
mushrooms
50g (2oz) butter
1 clove garlic, finely chopped
1 small onion, finely chopped
freshly ground black pepper
250g (8oz) Arborio rice
300ml (½pt) hot vegetable
stock
12 basil leaves, torn
Dish: 3 litre (6pt)
casserole dish
ingredients
SERVES 4
1 cauliflower, trimmed and cut
into florets
90ml (6tbsp) water
33g (1¼oz) butter
33g (1¼oz) flour
4ml (¾tsp) French mustard
450ml (¾pt) milk
seasoning to taste
Topping:
150g (5oz) grated red cheese
60ml (4tbsp) brown
breadcrumbs
Dish: large bowl + shallow
casserole
ingredients
SERVES 2
15ml (1tbsp) oil
1 clove of garlic, chopped
pinch cayenne pepper
5ml (1tsp) ground coriander
3ml (1/2tsp) ground cumin
3ml (½tsp) turmeric
2.5cm (1”) root ginger,
peeled & sliced
½ small cauliflower, divided
1 medium aubergine, diced
into florets
1 medium potato, diced
50g (2oz) green beans, sliced
½ fresh chilli, deseeded and
sliced
150ml (¼pt) vegetable stock
200g (7oz) can chopped
tomatoes
50g (2oz) cashew nuts
Dish: : 3 litre (6pt) casserole
Vegetables