Vegetable Varieties
B ROCCOLI AND |
| C HEESE | S AUCE | (S) |
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Serves: 2 to 3 |
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Ingredients: |
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250 g |
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| broccoli, washed, trimmed |
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1 tablespoon | water | and cut into pieces |
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Cheese Sauce: |
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2 tablespoons | butter |
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2 tablespoons | flour |
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1 cup |
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3⁄4 cup |
| grated cheese |
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1⁄4 teaspoon | mustard (optional) |
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| salt and pepper |
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Method: |
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Place broccoli and water in |
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Cover and cook on P10 for 4 to 6 minutes. |
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To cook by Sensor Cook: |
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Prepare as above. Cover with plastic wrap. |
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Press | Vegetables | , then | Start . |
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Drain and set aside. Place butter in |
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cook on P10 for 30 seconds. Add flour and mix well. |
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Cook on P10 for 20 to 30 seconds. Add milk |
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gradually and stir well. Cook on P10 for 2 to 3 |
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minutes, stirring halfway through cooking. Add |
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cheese, mustard, salt and pepper. Mix well. Pour |
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sauce over broccoli and cook on P6 for a further 1 |
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minute. |
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T OMATO | V EGETABLE |
| C ASSEROLE | (S) |
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Serves: 4 to 6 |
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| R | e c ip | e P | r o m | p | tin g | |
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Ingredients: |
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200 g |
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| mushrooms, sliced |
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1 |
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| eggplant, chopped |
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200 g |
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| zucchini, sliced |
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1 |
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| capsicum, sliced |
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1 |
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| onion, sliced |
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1 can ( 410 g) | tomatoes |
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1⁄2 cup |
| tomato purée |
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1 teaspoon | mixed herbs |
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1 teaspoon | minced garlic |
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Method: |
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Place mushrooms, eggplant, zucchini, capsicum and |
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onion in a |
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for 10 minutes. Add tomatoes, tomato purée, herbs |
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and garlic. |
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minutes. |
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To cook by Sensor Cook: |
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Place mushroom, eggplant, zucchini, capsicum and |
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onion in a |
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for 10 minutes. Add remaining ingredients. Cover |
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with plastic wrap. |
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Press | Sauce | , then | Start . |
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HINT: |
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It is better to slightly undercook vegetables as they |
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will soften on standing. Allow to stand, covered, |
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with plastic wrap or a lid. |
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S AVOURY | B RUSSELS | S PROUTS | (S) | |
Serves: 4 |
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Ingredients: |
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250 g | brussels sprouts |
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2 tablespoons | butter |
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150 g | bacon, finely chopped |
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1 |
| onion, finely chopped |
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1 | teaspoon | dill or basil |
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1 | teaspoon | sugar |
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Method:
Wash and drain brussels sprouts. Cook in covered
To cook by Sensor Cook:
Prepare as above. Cover with plastic wrap.
Press Vegetables , then Start . Drain and set aside. Place remaining ingredients in
separate
C HEESY | M | ASHED | P OTATOES | (S) |
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Serves: 4 |
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| R | e c ip | e | P | r o m | p tin g |
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Ingredients: |
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500 g |
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| potatoes, peeled and diced |
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1⁄4 cup |
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| water |
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1⁄4 cup |
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| milk |
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1⁄4 cup |
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| grated cheese |
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Method: |
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Place potatoes and water in |
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Cover and cook on P10 for 10 minutes. |
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To cook by Sensor Cook: |
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Prepare as above. Cover with plastic wrap. |
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Press | Root Vegetables | , then | Start . |
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Drain. Mash potatoes with potato masher. Add milk |
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and grated cheese. Mix well. Cook on P10 for 1 |
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minute. Stir well before serving. |
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P ARMESAN | A SPARAGUS | (S) |
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Serves: 2 to 4 |
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Ingredients: |
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1 |
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| bunch of asparagus spears |
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2 tablespoons | water |
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1 tablespoon | butter |
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1 |
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| clove garlic, crushed |
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1 tablespoon | grated Parmesan cheese |
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Method: |
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Place asparagus and water in |
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Cover and cook on P10 for 2 to 4 minutes. |
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To cook by Sensor Cook: |
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Prepare as above. Cover with plastic wrap. |
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Press | Vegetables | , then | Start . |
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Drain. Place butter and garlic in small dish and cook on P10 for 1 minute. Add drained asparagus and mix lightly. Cook on P10 for a further 1 minute. Sprinkle Parmesan cheese over asparagus. Serve.
Cooking Guide
– 53 –