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Vegetables and Legumes
POTATO BAKE
Serves: 4 to 6
Ingredients:
750 g peeled and sliced potatoes
300 ml cream
1
⁄4 cup milk
3 green onions, sliced
2 bacon rashers, chopped
1
⁄2 cup grated cheese
Method:
Combine potatoes, cream and milk in 2-litre
casserole dish. Cook on P10 for 15 to 18 minutes.
Top with green onions, bacon and cheese. Cook on
P10 for 5 minutes.
VEGETABLE FRITTATA
Serves: 4 to 6
Ingredients:
400 g potatoes, thinly sliced
1
⁄2 red capsicum, sliced into strips
1
⁄2 green capsicum, sliced into strips
1 tomato, diced
2 tablespoons fresh basil, chopped
4 eggs
1
⁄3 cup sour cream
1
⁄2 teaspoon cracked black pepper
1
⁄2 cup grated tasty cheese
Method:
Place potatoes in a 2-litre shallow dish. Cook on P10
for 5 to 7 minutes. Arrange capsicum in a circular
pattern on top of potato sprinkle with tomato and
basil. Beat together eggs and sour cream in a jug.
Pour over vegetables. Cook on P6 for 3 to 5
minutes. Sprinkle with pepper and cheese and cook
on P6 for 7 to 9 minutes.
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:
Prepare as above. Cover with plastic wrap.
Select Vegetables, then Start.
To cook by Auto Cook:
Prepare as above. Cover with plastic wrap.
Press Vegetables, select weight 250 g, then Start.
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 on a dinner plate. Cook on P10
for 6 to 8 minutes.
To cook by Sensor Cook:
Prepare as above. Cover with plastic wrap. Select
Potatoes, then Start.
To cook by Auto Cook:
Prepare as above. Cover with plastic wrap.
Press Potatoes. Select weight 900 g, then Start.
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 trimmed cauliflower
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.
Select Vegetables, then Start.
Stand, covered, while making sauce. Place butter
and onion in a 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 wil loosen and can
be easily removed.