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Recipes
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.
FRAGRANT COCONUT RICE
Serves: 4 to 6
Ingredients:
1 onion, chopped
2 cups long grain rice
500 ml chicken stock
400 ml coconut milk
1 teaspoon turmeric
Method:
Place all ingredients in a 3-litre casserole dish. Stir. Cook on
P10 for 15 to 18 minutes. Cover and let stand 10 minutes
before serving.
To Cook by Auto Cook:
Prepare as above. Refer to Rice directions on page 12.
CHICKEN RISOTTO
Serves: 4
Ingredients:
1 onion, sliced
2 cups short grain rice
1 teaspoon dried oregano
1 teaspoon cracked black pepper
4 cups chicken stock
1
⁄4 green capsicum, sliced
1
⁄4 red capsicum, sliced
200 g mushrooms, sliced
1
⁄2 cup frozen peas
2 cooked chicken breast fillets, sliced
1
⁄4 cup grated parmesan cheese
Method:
Place onion, rice, oregano, pepper and chicken stock into a
4-litre dish. Cook on P10 for 17 to 19 minutes. Add remaining
ingredients, stir well and cook on P10 for 4 minutes. Serve.
HINT:
To reheat 2 cups of cooked rice:
Add 1 to 2 tablespoons of water or a knob of butter and
cook on P10 for 2 to 3 minutes.
CREAMY BEEF BACON SAUCE
Makes: Approximately 300 ml
Ingredients:
1 onion, chopped
3 beef bacon rashers, chopped
1 teaspoon minced garlic
300 ml cream
1
⁄4 cup Parmesan cheese
pepper
2 tablespoons chopped fresh parsley
1
⁄4 cup chicken stock
Method:
Place onion, beef bacon and garlic in a 2-litre casserole
dish. Cook on P10 for 4 to 5 minutes. Add cream, Parmesan
cheese, pepper, parsley and stock. Mix well. Cook on P10 for
3 to 4 minutes. Serve with cooked Fettuccine.
PEACH CRUMBLE
Serves: 6 to 8
Ingredients:
125 g butter
1 cup flour
1
⁄2 cup caster sugar
2 cups toasted muesli
1 cup shredded coconut
1 teaspoon cinnamon
1 (810 g) can peach slices, drained
Method:
Place butter in a 2-litre jug. Cook on P7 for 1 minute.
Add flour, sugar, muesli, coconut and cinnamon, stir until
combined. Place peaches into a 2-litre casserole dish. Place
crumble mixture on top of peaches and cook on P10 for 10 to
12 minutes. Serve with cream or ice cream.
IP1208_38E70KP_Eng_07_070629.indd 19IP1208_38E70KP_Eng_07_070629.indd 19 2007-6-29 11:30:102007-6-29 11:30:10