Vegetables and Legumes
Cooking Legumes by Sensor Cook and Auto Cook (S) Å
•Suitable for cooking chickpeas, split peas dried beans and peas and brown rice.
•Cover legumes with cold water and soak overnight, drain.
•Place legumes and boiling water into an appropriate sized dish.( See table for quantities )
Amount of | Amount of | Dish Size |
Legumes | Boiling Water |
|
1 cup | 3 cups | 2 litre |
2 cups | 4 cups | 3 litre |
3 cups | 6 cups | 4 litre |
4 cups | 8 cups | 4 litre |
•For sensor cook, cover with plastic wrap. Select Legumes, then press Start.
•For Auto Cook leave uncovered.
Press Legumes to select weight required, then press Start.
•Anytime during cooking the oven will beep and prompt you to stir. Remove covering.
•At the end of cooking time, allow legumes to stand for 5 minutes if required.
RED COCONUT DHAL (S) Å
Serves: 4 to 6 |
|
Ingredients: |
|
1 cup | red lentils |
1 teaspoon | turmeric |
400 ml | coconut milk |
250 ml | water |
1 teaspoon | crushed red chilli |
1 teaspoon | crushed garlic |
lemon juice to taste
Method:
Place all ingredients in a 2 litre casserole dish. Stir and cook on P6 for 18 to 20 minutes, stirring twice during cooking.
To cook by Sensor Cook:
Prepare as above; cover with plastic wrap, select Legumes then Start.
To cook by Auto Cook:
Prepare as above. Press Legumes to select 1 cup, then Start.
HUMMUS (S) Å
Ingredients: |
|
1 cup | chick peas, water for soaking |
3 cups | boiling water |
2 tablespoons | lemon juice |
2 teaspoon | turmeric |
1⁄4 cup | tahini ( sesame paste ) |
4 cloves | garlic, minced |
2 tablespoons | olive oil |
Method:
Place chickpeas and water into a
Place chickpeas and boiling water into a
To cook by Sensor Cook:
Prepare as above; cover with plastic wrap, select Legumes then Start.
To cook by Auto Cook:
Prepare as above. Press Legumes, then select 2 cups, then Start.
Chickpea Salad with Coriander Dressing (S) Å
Serves: 4 to 6 |
|
Ingredients: |
|
1 cup | dried chickpeas, water for soaking |
3 cups | boiling water |
1 | red capsicum, diced |
1 | lebanese cucumber, diced |
250 g | cherry tomatoes, quartered |
1 | spanish onion, diced |
Coriander Dressing: | |
1⁄2 cup | lemon juice |
2 teaspoons | sugar |
1⁄2 cup | chopped fresh coriander |
1 teaspoon | chopped red chilli |
Method: |
|
Cover chickpeas with water and soak overnight. Drain. Place chickpeas and boiling water into a
To cook by Sensor Cook:
Prepare as above, cover with plastic wrap, select Legumes then Start.
To Cook by Auto Cook:
Prepare as above, press Legumes, select 2 cups, then Start.
Drain and allow to cool.
Combine remaining salad ingredients in a large bowl and mix well.
Dressing:
Combine all ingredients in a screw top jar, shake well. Pour over salad and toss well.
Lentil Hot Pot (S) Å
Serves: 4 to 6 |
|
Ingredients: |
|
900 g | new potatoes |
2 | onions, diced |
2 | carrots, diced |
2 | stalks celery, sliced |
3 | cloves garlic, crushed |
1 teaspoon | curry powder |
400 g | can diced tomatoes |
1 cup | vegetable stock |
2 tablespoon | tomato paste |
3⁄4 cup | red lentils, washed |
1⁄2 cup | grated cheese |
paprika |
|
1 tablespoon | chopped parsley |
Method: |
|
Wash potatoes and place onto a paper towel lined plate. Cook on Sensor Cook or Auto Cook Potatoes or P7 for 8 to 10 minutes. Set aside. Place onion, carrot, celery and garlic into a 3 litre dish. Cook on P7 for 7 to 8 minutes. Add curry powder and cook on P7 for a further 1 minute. Add tomatoes, stock, tomato paste and lentils. Cook on P7 for 20 to 24 minutes, stirring halfway through cooking. Slice potatoes thickly and layer over the top of lentil mixture. Sprinkle with grated cheese, paprika and parsley. Cook on P10 for 4 to 6 minutes.
