User Manual

– 57 –
Vegetables and Legumes
T
HAI
V
EGETABLE
C
URRY
Serves: 4
Ingredients:
1 onion, sliced
2 tablespoons green curry paste
3 cups sliced vegetables
440
g
chick peas, drained
1 cup coconut milk
1 tablespoon lemon juice
1 tablespoon soy sauce
½ cup chopped nuts
Method:
Place onion and curry paste in a 3-litre casserole
dish. Cook on 1100 W for 2 minutes. Add vegetables,
chick peas, coconut milk, lemon juice and soy sauce.
Cook on 1100 W for 6 to 8 minutes. Sprinkle with
chopped nuts. Serve with jasmine rice.
C
AULIFLOWER
A
U
G
RATIN
Serves: 4
Ingredients:
500
g
trimmed caulifl ower
and cut into pieces
2 tablespoons water
2 tablespoons butter
2 tablespoons fl our
1 cup milk
¼ cup grated tasty cheese
Method:
Place caulifl ower and water in a shallow casserole
dish. Cover and cook on 1100 W for 6 to 8 minutes.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Vegetables directions on page 22. Select
Vegetables, then Start.
Stand, covered, while making sauce. Place butter
in a 4-cup glass jug. Cook on 1100 W for 1 to 1½
minutes. Stir in fl our and cook on 1100 W for 1
minute. Add milk gradually. Stir well. Cook on 1100 W
for 2 to 3 minutes, stirring halfway through cooking.
Drain caulifl ower and pour over sauce. Sprinkle with
cheese. Cook on 800 W for 1 to 2 minutes.
Note: Depending on size and arrangement of
caulifl ower 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 1100 W for 1½ 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 loosen and can
be easily removed.
S
TUFFED
T
OMATOES
Serves: 2
Ingredients:
2 (large) tomatoes
1
⁄
4
cup fresh breadcrumbs
½ cup grated cheese
4 green onions, fi nely sliced
1 tablespoon fi nely chopped parsley
salt and pepper
¼ cup extra grated cheese
Method:
1. Cut tops off tomatoes. Scoop out pulp of tomato
with a teaspoon. Mix pulp with remaining
ingredients, except extra cheese.
2. Spoon mixture back into tomato shells. Sprinkle
tomatoes with extra cheese.
3. Place tomatoes in 2-litre casserole dish and cook
on 1100 W for 2 to 3 minutes. Serve.
Tip: To cook 4 stuffed tomatoes, cook on 1100 W for
6 to 8 minutes.
T
OMATO
V
EGETABLE
C
ASSEROLE
Serves: 4 to 6
Ingredients:
200
g
mushrooms, sliced
1 eggplant, chopped
200
g
zucchini, sliced
1 capsicum, sliced
1 onion, sliced
400
g
can tomatoes
½ cup tomato paste
1 tablespoon chopped basil
1 clove garlic, minced
Method:
Place mushrooms, eggplant, zucchini, capsicum and
onion in a 3-litre casserole dish. Cover. Cook on 800
W for 10 minutes. Add can tomatoes, tomato purée,
herbs and garlic. Re-cover and cook on 1100 W for 8
to 10 minutes.
HINT:
It is better to slightly undercook vegetables as they
will soften on standing. Allow to stand, covered,
with plastic wrap or a lid.
HINT:
Wrap jacket potatoes in foil after cooking. They will
retain their heat for about 15 to 20 minutes.
F0003CA00QP_OI_07_180507.indd 57 2018/5/8 14:00:59