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Ardennis Style Potatoes
T
ERIYAKI TOFU VEGETABLE NOODLES
Serves: 4
Ingredients:
1 tablespoon sesame oil
350 g firm tofu, diced
1 onion, cut into petals
300 g stir fry vegetables
1 tablespoon hoisin sauce
1 tablespoon teriyaki sauce
1 pkt 2 minute noodles
2 cups boiling water
Method:
Place oil, tofu and onion in a 3 litre dish and cook on
P10 for 2 to 3 minutes. Add vegetables and sauces
and cook on P10 for 3 to 4 minutes, stirring once
during cooking. Place noodles and water in a 2-litre
bowl and cook on P10 for 2 minutes. Stir and drain.
Toss noodles through tofu and vegetables and serve.
CREAMED SPINACH (S)
Serves: 4
Ingredients:
1 bunch spinach, roughly chopped
4 spring onions, finely chopped
1 clove garlic, crushed
2 tablespoons sour cream
salt and pepper
Method:
Cook washed spinach leaves, shallots and garlic in
covered 3-litre casserole dish on P10 for 5 to 7
minutes.
To cook by Sensor Cook:
Prepare as above. Cover with plastic wrap.
Press Vegetables, then Start.
Drain well by squeezing between two dinner plates.
Toss through remaining ingredients. Season to taste.
Cook on P10 for 1 to 2 minutes. Serve.
ARDENNIS S
TYLE POTATOES (S)
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 in 2-litre casserole dish. Cook
on P10 for 6 to 8 minutes.
To cook by Sensor Cook:
Prepare as above. Cover with plastic wrap.
Press Root Vegetables, 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.
C
AULIFLOWER AU
GRATIN (S)
Serves: 4
Ingredients:
500 g cauliflower, trimmed
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 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.
Press Vegetables, then Start.
Stand, covered, while making sauce. Place butter
and onion in 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 2 to 3 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 will be loosened and
easily removed.
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Vegetable Varieties