THAI VEGETABLE CURRY
Serves: 4
Ingredients: |
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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 |
1⁄2 cup | chopped nuts |
Method:
Place onion and curry paste in a
HERBED VEGETABLES
Serves: 4 to 6
Ingredients: |
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200 g | sliced snow peas |
200 g | sliced carrots |
200 g | sliced zucchini |
2 tablespoons | chopped fresh parsley |
Method:
Place snow peas, carrots and zucchini in a
TOMATO VEGETABLE CASSEROLE (S)
Serves: 4 to 6 |
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Ingredients: |
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200 g | mushrooms, sliced |
1 | eggplant, chopped |
200 g | zucchini, sliced |
1 | capsicum, sliced |
1 | onion, sliced |
400 g | can tomatoes |
1⁄2 cup | tomato paste |
1 tablespoon | chopped basil |
1 clove | garlic, minced |
SAVOURY BRUSSELS SPROUTS (S) Å
Serves: 4
Ingredients: |
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250 g | brussels sprouts |
1 tablespoon | butter |
150 g | bacon, finely chopped |
1 | onion, finely chopped |
1 teaspoon | dill or basil |
1 teaspoon | sugar |
Method:
Wash and drain brussels sprouts. Cook in a covered
To cook by Sensor Cook:
Prepare as above. Cover with plastic wrap. Select Vegetables, then Start.
To cook by Auto Cook:
Prepare as above. Cover with plastic wrap.
Press Vegetables. Select weight 250 g, then Start. Drain and set aside. Place remaining ingredients in separate
HONEY GLAZED CARROTS AND SUGAR SNAP PEAS
Serves: 4 to 6
Ingredients: |
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350 g | carrots |
150 g | sugar snap peas, trimmed |
2 tablespoons | brown sugar |
2 teaspoons | butter |
2 tablespoons | honey |
1 tablespoon | toasted sesame seeds |
Method:
Peel and thinly slice carrots. Combine all ingredients in a
To cook by Sensor Cook:
Prepare as above. Cover with plastic wrap. Select Vegetables, then Start.
PARMESAN ASPARAGUS
Vegetables and Legumes
Method: | Serves: 2 to 4 |
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Place mushrooms, eggplant, zucchini, capsicum and | Ingredients: |
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onion in a |
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1 | bunch of asparagus spears | |||
for 10 minutes. Add tomatoes, tomato purée, herbs | 2 tablespoons | water | ||
and garlic. | 1 tablespoon | butter | ||
minutes. | 1 | clove garlic, crushed | ||
1 tablespoon | grated Parmesan cheese | |||
To cook by Sensor Cook: | ||||
Method: |
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Prepare vegetables as above. Cover with plastic |
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wrap. Select Vegetables then Start. | Place asparagus and water in a | |||
Add remaining ingredients. Cover with plastic wrap. | Cover and cook on P10 for 1 to 2 minutes. | |||
Cook on P10 for 8 to 10 minutes. | Drain. Place butter and garlic in a small dish and cook | |||
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| on P10 for 1 minute. Add drained asparagus and mix | ||
HINT: |
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| lightly. Cook on P10 for a further 1 minute. Sprinkle | |||
It is better to slightly undercook vegetables as they |
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| Parmesan cheese over asparagus. Serve. | |||
will soften on standing. Allow to stand, covered, |
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| Tip: |
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with plastic wrap or a lid. |
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| When placing asparagus in dish, place half the tips | ||
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HINT: | one way and half the tips in the opposite direction for | |||
Wrap jacket potatoes in foil after cooking. They will | more even cooking. | |||
retain their heat for about 15 to 20 minutes. |
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