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HONEY CARROTS
Serves 4
500 g carrots, sliced lengthwise
60 g butter
1 tablespoon honey
1. Combine all ingredients in a casserole dish.
2. Cover and cook for 5-6 minutes on HIGH. Stir halfway through cooking.
3. Stand covered for 3 minutes before serving.
4. Sprinkle with toasted sesame seeds.
VEGETABLE PLATTER
Serves 4
200 g carrots, sliced
200 g broccoli, cut into fl orets
100 g zucchini, sliced
1. Arrange vegetables in a microwave safe glass shallow dish with the harder
vegetables positioned around the outside and the softer vegetables in the centre.
2. Cover with a lid or plastic wrap.
3. Cook for 4-6 minutes on HIGH.
4. Stand covered for 3 minutes, before serving.
CAULIFLOWER AU GRATIN
Serves 4-6
500 g caulifl ower fl orets
30 g butter
2 tablespoons fl our
1 cup milk
1 teaspoon mustard
1
/2 cup grated cheese
paprika
1. Place caulifl ower in a fl an dish. Cover and cook for 2-4 minutes on HIGH, until
tender. Drain.
2. Melt butter in a microwave safe glass bowl for 30-40 seconds on HIGH.
3. Stir in fl our. Cook for 1 minute on HIGH.
4.
Gradually stir in milk and mustard. Cook for 2-2
1
/2 minutes on HIGH, stirring every minute.
5. Stir in cheese until melted.
6. Pour over caulifl ower. Sprinkle with paprika.
7. Cook for 2-4 minutes on MEDIUM HIGH.
SCALLOPED POTATOES
Serves 4-6
3 large potatoes (approx. 500 g), peeled and sliced thinly
1
/2 large onion, sliced
1 cup grated tasty cheese
250 ml thickened cream
paprika
salt and pepper to taste
1. In a medium casserole dish, place
1
/3 of the sliced potatoes to cover the dish.
2. Layer
1
/2 of the sliced onion on top.
3. Sprinkle
1
/3 of the grated cheese over the onion.
4. Repeat with second layer of potatoes, onion and cheese.
5. Finish with a layer of potatoes and pour over thickened cream.
6. Top with remaining cheese, salt and pepper to taste, sprinkle with paprika.
7. Cook uncovered for 10 minutes on MEDIUM HIGH.
8. Cook for a further 7-10 minutes on MEDIUM.
9. Stand for 5 minutes before serving.
VEGETABLES
EASY HOME-MADE RISOTTO
Serves 6-8
1 onion, diced
60 g butter
4 rashers bacon, diced
(or 1 cup cooked chicken or ham)
3 chicken or beef stock cubes
2 cups boiling water
1 cup long-grain rice, washed well
1 cup assorted fi nely chopped vegetables,
e.g. carrots, zucchinis, mushrooms
1. Place onion, butter and bacon in a 3-litre casserole dish. Cook for 3-4 minutes on
HIGH. Stir well.
2. Dissolve stock cubes in boiling water; add to onion and bacon. Add all other
ingredients. Cover with a lid and cook for 23-25 minutes on HIGH. Do not stir while
cooking.
3. At the end of this time, all the liquid will have been absorbed.
4. Leave to stand for 5 minutes and stir with a fork before serving.
1 teaspoon garlic, crushed
1 teaspoon sesame seeds
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