Vegetable Varieties
P OTATO | C | ASSEROLE |
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Serves: 4 to 6 | R | e c ip | e | P | r o m | p | tin g | |
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Ingredients: |
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750 g |
| peeled and sliced potatoes |
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1 cup |
| sour cream |
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1⁄4 cup |
| milk |
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3 |
| spring onions, sliced |
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2 |
| bacon, rashers chopped |
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1⁄2 cup |
| grated cheese |
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Method:
Combine potatoes, sour cream and milk in
S AUTÉ M | USHROOMS |
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Serves: 4 to 6 |
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Ingredients: |
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1 tablespoon | butter |
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400 g |
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| mushrooms |
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1 |
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| clove garlic, crushed |
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| salt and pepper |
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2 tablespoons | chopped parsley |
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Method: |
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Place butter in |
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P10 for 30 to 40 seconds. Add mushrooms, garlic, |
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salt, pepper and parsley. Cover and cook on P10 for |
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3 to 4 minutes. Stir halfway through cooking. |
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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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H ERBED |
| V EGETABLES | (S) |
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Serves: 4 to 6 |
| 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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| sliced snow peas |
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200 g |
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| sliced carrots |
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200 g |
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| sliced zucchini |
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2 tablespoons | chopped fresh parsley |
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Method: |
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Place snow peas, carrots and zucchini in |
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casserole dish. Cover. Cook on P10 for 5 to 7 |
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minutes, stirring once during cooking. Sprinkle with |
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parsley. Serve. |
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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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HINT:
Wrap jacket potatoes in foil after cooking. They will retain their heat for about 15 to 20 minutes.
S TUFFED | T OMATOES |
Serves: 2 |
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Ingredients: |
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2 | tomatoes (large) |
1⁄4 cup | fresh breadcrumbs |
1⁄2 cup | grated cheese |
4 | spring onions, finely sliced |
1 tablespoon | finely chopped parsley |
1⁄4 cup | salt and pepper |
extra grated cheese |
Method:
Cut tops off tomatoes. Scoop out pulp of tomato with a teaspoon. Mix pulp with remaining ingredients, except extra cheese. Spoon mixture back into tomato shells. Sprinkle tomatoes with extra cheese. Place tomatoes in
Tip: To cook 4 stuffed tomatoes, cook on P10 for 6 to 8 minutes.
V EGETABLE | C URRY |
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Serves: 4 | R | e c ip | e | P | r o | m | p | tin g | |
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Ingredients: |
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1 |
| onion, sliced |
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2 tablespoons | green curry paste |
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3 | cups | sliced vegetables |
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1 | can (440 g) | chick peas, drained |
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1 | cup | coconut milk |
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1 | tablespoon | lemon juice |
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1 | tablespoon | soy sauce |
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1⁄2 cup | chopped nuts |
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Method:
Place onion and curry paste in
Cook on P10 for 6 to 8 minutes. Sprinkle with chopped nuts. Serve with jasmine rice.
ZUCCHINI AND | T OMATOES | (S) |
Serves: 6 to 8 |
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Ingredients: |
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2 tablespoons | butter |
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500 g | zucchini, finely sliced | |
350 g | tomatoes, finely sliced (approx. 2) | |
2 | onions, finely sliced | |
1 | garlic clove, crushed | |
1 teaspoon | oregano |
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| salt and pepper to taste |
Method:
Place all ingredients in covered
To cook by Sensor Cook:
Prepare as above. Cover with plastic wrap.
Press Vegetables , then Start .
Cooking Guide
– 55 –