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SPRINGTIME
LAMB CASSEROLE
1 packet (30 g) French onion soup
1
/4 cup plain flour
750 g lamb, cubed
4 spring onions, quartered
2 carrots, thinly sliced
250 mL chicken stock
310 g can corn kernels, drained
2 sticks celery, finely chopped
300 mL carton sour cream
1. In a large casserole dish, combine French onion soup and flour.
2. Toss the lamb in flour mixture, coating thoroughly.
3. Add onions and carrots, stir in chicken stock and mix well.
4. Cover and cook for 30 minutes on 50%, stirring during cooking.
5. Add corn, celery, parsley, chives and sour cream. Mix well.
6. Cook a further 15 minutes on 50%.
Serves 4
BEEF STROGANOFF
1 kg rump steak, cut into strips
1
/2 cup plain flour
salt and pepper
1 onion, finely chopped
1 clove fresh garlic, chopped
140 g tomato purée
2 tablespoons tomato paste
1
1
/2 cups beef stock
1
/2 cup red wine
1. Toss steak with flour, salt and pepper in a freezer bag until evenly coated.
2. Place steak, left-over flour, onion, garlic, tomato purée, tomato paste, beef
stock and red wine in a large casserole dish.
3. Cook, covered for 15 minutes on 50% power then stir. Re-cover, cook for a
further 10 minutes, then stir. Re-cover, cook for 10 minutes.
4. Stir in mushrooms and sour cream. Cook for a further 3-5 minutes on 50%.
5. Serve with boiled rice.
Serves 6
CAULIFLOWER AU GRATIN
500 g cauliflower florets
30 g butter
2 tablespoons flour
1 cup milk
1 teaspoon mustard
1
/2 cup grated cheese
paprika
1. Place cauliflower in a flan dish. Cover and cook for 6-8 minutes on 100%,
until tender. Drain.
2. Melt butter in a Pyrex jug for 1 minute on 100%.
3. Stir in flour. Cook for 1 minute on 100%.
4. Gradually stir in milk and mustard. Cook for 3-4 minutes on 100%, stirring
every minute.
5. Stir in cheese until melted.
6. Pour over cauliflower. Sprinkle with paprika.
7. Cook for 3-4 minutes on 100%.
Serves 4-6
SCALLOPED POTATOES
3 large potatoes (approx. 500 g), peeled and sliced thinly
1
/4 cup water
1 large onion, sliced
200 g carton light sour cream
1 egg
90 g cheddar cheese, finely grated
paprika
1. Place potatoes in a round or oval shallow dish, add water, cover, and cook
for 8 minutes on 100%.
2. Drain off water.
3. Arrange sliced onion over potatoes.
4. Combine sour cream and egg. Mix well and pour over potatoes. Sprinkle with
cheese and a little paprika if desired.
5. Cook uncovered, 11-13 minutes on 70%.
Serves 4-6
VEGETABLES
2 teaspoons parsley
2 teaspoons chives
100 g mushrooms, thinly sliced
150 mL sour cream