Panasonic NN-MX21 Vegetable Varieties, Cooking Guide, Cauliflower In White Sauce, Vegetable Curry

Vegetable Varieties

CAULIFLOWER IN WHITE SAUCE

Serves: 4

Ingredients:
500 g	cauliflower florets
2 tablespoons	water
2 tablespoons	butter
2 tablespoons	flour
1 cup	milk
1⁄2 cup	grated tasty cheese

Method:

1.Place cauliflower and water in a shallow casserole dish. Cover and cook on High for 6-8 minutes.

2.Place butter in a 4 cup jug. Cook on High for 1-2 minutes, stir in flour and cook on High for 1 minute. Add milk gradually, stirring well and cook on High for 2-3 minutes. Stirring halfway through cooking.

3.Drain cauliflower, pour over sauce and sprinkle with cheese. Cook on Medium-High for 1-2 minute.

HONEY GLAZED CARROTS

Serves: 4

Ingredients:
500 g	carrots thinly sliced
2 tablespoons	brown sugar
2 teaspoons	butter
2 tablespoons	honey

Method:

1.Combine all ingredients in a 2-litre casserole dish. Cover and cook on High for 6-8 minutes, stirring halfway through cooking.

ORIENTAL VEGETABLES

Serves: 4 to 6

Ingredients:
1 tablespoon	oil
1 cup	celery, sliced diagonally
1	large onion, cut into petals
1	green capsicum,
	cut into 2.5 cm pieces
1	red capsicum,
	cut into 2.5 cm pieces
1 cup	sliced mushrooms
1 tablespoon	Hoisin sauce
2 teaspoons	soy sauce

Method:

1.Place oil and vegetables in a 2-litre casserole dish. Stir well. Cook on HIGH for 3 to 4 minutes, stirring halfway through cooking.

2.Mix sauces together in 1-cup glass jug and cook on HIGH for 1 minute. Pour over hot vegetables and mix well.

POTATO CASSEROLE

Serves: 4

Ingredients:
750 g		peeled and sliced potatoes
1 cup		sour cream
1⁄4	cup	milk
3		spring onions sliced
2		bacon rashers, chopped
1⁄2	cup	grated cheese

Method:

1.Layer potatoes in a 2-litre casserole dish. Pour over combined sour cream and milk. Cook on High for 15-18 minutes.

2.Top with spring onions, bacon and cheese. Cook on High for 5 minutes.

VEGETABLE CURRY

Serves: 4

Ingredients:
1	onion sliced
2 tablespoons	green curry paste
3 cups	sliced vegetables
1 can (440 g)	chick peas, drained
1 cup	coconut milk
1 tablespoon	lemon juice
1 tablespoon	soy sauce
1⁄2 cup	chopped nuts

Method:

1.Place onion and curry paste in a 3-litre casserole dish. Cook on High for 2 minutes.

2.Add remaining ingredients except nuts and stir. Cook on High for 4-5 minutes. Sprinkle with chopped nuts and serve.

STUFFED TOMATOES

Serves: 2

Ingredients:
2	tomatoes (large)
1⁄4 cup	fresh breadcrumbs
1⁄2 cup	grated cheese
4	shallots, finely sliced
1 tablespoon	finely chopped parsley
	salt and pepper
1⁄4 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 HIGH for 2 to 3 minutes. Serve.

Tip: To cook 4 stuffed tomatoes, cook on HIGH for 6 to 8 minutes.

Cooking Guide

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