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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 High for 2 minutes. Add vegetables,
chick peas, coconut milk, lemon juice and soy sauce.
Cook on High for 6 to 8 minutes. Sprinkle with
chopped nuts. Serve with jasmine rice.
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 High for 6 to 7
minutes, stirring once during cooking. Sprinkle with
parsley. Serve.
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
Medium-High for 10 minutes. Add tomatoes, tomato
purée, herbs and garlic. Re-cover and cook on High
for 8 to 10 minutes.
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 a 2-litre
casserole dish. Cook on High for 15 to 18 minutes.
Top with green onions, bacon and cheese. Cook on
High for 5 minutes.
SAVOURY BRUSSELS SPROUTS
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Serves: 4
Ingredients:
250 g brussels sprouts
2 tablespoons butter
150 g bacon, finely chopped
1 onion, finely chopped
1 teaspoon dill or basil
1 teaspoon sugar
Method:
Wash and drain brussels sprouts. Cook in a covered
2-litre casserole dish on High for 4 to 5 minutes.
To cook by Auto Cook:
Prepare as above. Cover with plastic wrap.
Press Vegetables. Select weight 250 g, then Start.
Drain and set aside. Place remaining ingredients in
separate 2-litre casserole dish. Cook on High for 3 to
5 minutes. Add brussels sprouts and cook on High
for 1 to 2 minutes. Serve.
CHEESY MASHED POTATOES
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 High for 10 minutes.
Drain. Mash potatoes with milk and grated cheese.
Mix well. Cook on High for 1 minute. Stir well before
serving.
PARMESAN ASPARAGUS
Serves: 2 to 4
Ingredients:
1 bunch of asparagus spears
2 tablespoons water
1 tablespoon butter
1 clove garlic, crushed
1 tablespoon grated Parmesan cheese
Method:
Place asparagus and water in a z2-litre casserole
dish. Cover and cook on High for 1 to 2 minutes.
Drain. Place butter and garlic in small dish and cook
on High for 1 minute. Add drained asparagus and
mix lightly. Cook on High for a further 1 minute.
Sprinkle Parmesan cheese over asparagus. Serve.
– 24 –
Vegetables and Legumes
HINT:
It is better to slightly undercook vegetables as they
will soften on standing. Allow to stand, covered,
with plastic wrap or a lid.
HINT:
Wrap jacket potatoes in foil after cooking. They will
retain their heat for about 15 to 20 minutes.