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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
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, green onions 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.
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
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.
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
Serves: 4
Ingredients:
500 g trimmed cauliflower
and cut into pieces
2 tablespoons water
2 tablespoons butter
2 tablespoons flour
1 cup milk
1
⁄4 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 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.