VEGETABLES
CAULIFLOWER AU GRATIN | Serves |
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
2.Melt butter in a Pyrex jug for
3.Stir in flour. Cook for 1 minute on HIGH.
4.Gradually stir in milk and mustard. Cook for
5.Stir in cheese until melted.
6.Pour over cauliflower. Sprinkle with paprika.
7.Cook for
EASY HOME-MADE RICE 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
1 cup assorted finely chopped vegetables, e.g. carrots, zucchinis, mushrooms
1.Place onion, butter and bacon in large casserole dish. Cook for
2.Dissolve stock cubes in boiling water; add to onion and bacon. Add all other ingredients. Cover with a lid and cook for
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.
SCALLOPED POTATOES | Serves |
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
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, 6 minutes on MEDIUM HIGH.
HONEY CARROTS | Serves 4 |
500 g carrots, sliced lengthwise | 1 teaspoon garlic, minced |
60 g butter | 1 teaspoon sesame seeds |
1 tablespoon honey |
|
1.Combine all ingredients in a casserole dish.
2.Cover and cook for
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 florets
100 g zucchinis, sliced
1.Arrange vegetables in a 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.Stand covered for 3 minutes, before serving.
30