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Vegetable Varieties
CAULIFLOWER IN WHITE SAUCE
Serves: 4
Ingredients:
500 g cauliflower flowerets
2 tablespoons water
2 tablespoons butter
2 tablespoons flour
1 cup milk
1
⁄2 cup grated tasty cheese
Method:
1. Place cauliflower and water in a shallow casserole
dish. Cover and cook on High for 6-8 minutes.
2. Place butter in a 4 cup jug. Cook on High for 1-2
minutes, stir in flour and cook on High for 1
minute. Add milk gradually, stirring well and cook
on High for 2-3 minutes. Stirring halfway through
cooking.
3. Drain cauliflower, pour over sauce and sprinkle
with cheese. Cook on High for 1-2 minute.
HONEY GLAZED CARROTS
Serves: 4
Ingredients:
500 g carrots thinly sliced
2 tablespoons brown sugar
2 teaspoons butter
2 tablespoons honey
Method:
1. Combine all ingredients in a 2-litre casserole dish.
Cover and cook on High for 6-8 minutes, stirring
halfway through cooking.
ORIENTAL VEGETABLES
Serves: 4 to 6
Ingredients:
1 tablespoon oil
1 cup celery, sliced diagonally
1 large onion, cut into petals
1 green capsicum,
cut into 2.5 cm pieces
1 red capsicum,
cut into 2.5 cm pieces
1 cup sliced mushrooms
1 tablespoon Hoisin sauce
2 teaspoons soy sauce
Method:
1. Place oil and vegetables in a 2-litre casserole dish.
Stir well. Cook on High for 3 to 4 minutes, stirring
halfway through cooking.
2. Mix sauces together in 1-cup glass jug and cook
on High for 1 minute. Pour over hot vegetables
and mix well.
POTATO CASSEROLE
Serves: 4
Ingredients:
750 g peeled and sliced potatoes
1 cup sour cream
1
⁄4 cup milk
3 green onions sliced
2 bacon rashers, chopped
1
⁄2 cup grated cheese
Method:
1. Layer potatoes in a 2-litre casserole dish. Pour
over combined sour cream and milk. Cook on
High for 15-18 minutes.
2. Top with spring onions, bacon and cheese. Cook
on High for 5 minutes.
VEGETABLE 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:
1. Place onion and curry paste in a 3-litre casserole
dish. Cook on High for 2 minutes.
2. Add remaining ingredients except nuts and stir.
Cook on High for 4-5 minutes. Sprinkle with
chopped nuts and serve.
STUFFED TOMATOES
Serves: 2
Ingredients:
2 (large) tomatoes
1
⁄4 cup fresh breadcrumbs
1
⁄2 cup grated cheese
4 green onions, finely sliced
1 tablespoon finely chopped parsley
salt and pepper
1
⁄4 cup extra grated cheese
Method:
1. Cut tops off tomatoes. Scoop out pulp of tomato
with a teaspoon. Mix pulp with remaining
ingredients, except extra cheese.
2. Spoon mixture back into tomato shells. Sprinkle
tomatoes with extra cheese.
3. Place tomatoes in 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.
Cooking Guide