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HUMMUS (S)
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Ingredients:
1 cup chick peas, water for soaking
3 cups boiling water
2 tablespoons lemon juice
2 teaspoon turmeric
1
⁄4 cup tahini ( sesame paste )
1 tablespoon minced garlic
2 tablespoons olive oil
Method:
Place chick peas and water into a 4-litre casserole
dish and soak overnight. Drain.
Place chickpeas and boiling water into a 3-litre
casserole dish and cook on P7 for 25 to 30 minutes.
Drain. Process with remaining ingredients.
To cook by Sensor Cook / Auto Cook:
Prepare as above. Cover with plastic wrap. Refer to
Legumes directions on page 25.
CHEESY MASHED POTATOES (S)
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Serves: 4
Ingredients:
500 g potatoes, peeled and diced
1
⁄4 cup water
1
⁄3 cup milk
1
⁄4 cup grated cheese
Method:
Place potatoes and water in a 2-litre casserole dish.
Cover and cook on P10 for 10 minutes.
To cook by Sensor Cook / Auto Cook:
Prepare as above. Cover with plastic wrap.
Refer to Potatoes directions on page 24.
Drain. Mash potatoes with potato masher. Add milk
and grated cheese. Mix well. Cook on P10 for 1
minute. Stir well before serving.
TOMATO VEGETABLE CASSEROLE
Serves: 4 to 6
Ingredients:
200 g mushrooms, sliced
1 eggplant, chopped
200 g zucchini, sliced
1 capsicum, sliced
1 onion, sliced
400 g can tomatoes
1
⁄2 cup tomato paste
1 tablespoon chopped basil
1 teaspoon minced garlic
Method:
Place mushrooms, eggplant, zucchini, capsicum and
onion in a 3-litre casserole dish. Cover. Cook on P10
for 6 minutes. Add tomatoes, tomato purée, herbs
and garlic. Re-cover and cook on P10 for 6 to 8
minutes.
POTATO BAKE
Serves: 4 to 6
Ingredients:
750 g peeled and sliced potatoes
250 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 a 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.
HERBED VEGETABLES
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 a 2-litre
casserole dish. Cover. Cook on P10 for 5 to 7
minutes, stirring once during cooking. Sprinkle with
parsley. Serve.
THAI VEGETABLE CURRY
Serves: 4
Ingredients:
1 onion, sliced
2 tablespoons green curry paste
3 cups sliced vegetables
440 g can 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 a 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 8 to 10 minutes. Sprinkle with
chopped nuts. Serve with jasmine rice.
HINT:
It is better to slightly undercook vegetables as they
will soften on standing. Allow to stand, covered,
with plastic wrap or a lid.
Vegetables and Legumes
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