47
Honey Carrots
500 g carrots, peeled
3 teaspoons orange juice
2 teaspoons honey
1 teaspoon olive oil
½ teaspoon orange rind
Serves 4
• Slice carrots lengthwise in quarters then cut each
quarter into long thin strips about 5 cm in length.
• Place carrot slices on steam tray and then on one
of the glass trays provided.
• Place glass tray in the LOWER position.
•
Manually set oven to Steam Cook High > 28 minutes
> START.
• In a medium bowl, mix orange juice, rind, honey
and olive oil. Stir until well combined.
• Add steamed carrots to mixture. Toss to coat
evenly.
• Serve hot.
Spinach, Feta and
Ricotta Quiche
50 g spinach (if frozen, thawed and drained)
¾ cup milk
4 eggs
1 tablespoon plain fl our
3 shallots, chopped
100 g feta cheese (smooth)
20 g butter
¼ cup breadcrumbs
½ cup ricotta cheese
Serves 4
• Lightly whisk the eggs and milk together.
• In a separate bowl add the spinach, ricotta and
shallots. Mix until well combined.
• Gently add the egg mixture and stir.
• Add the fl our and mix well then add half of the feta
to the mixture
• Melt the butter in a small microwave safe bowl.
Manually set the oven to Microwave 100% > 20 sec
> START.
• Brush the melted butter around the inside of 4
10cm ramekins.
• Lightly coat the inside with the breadcrumbs.
• Pour in the spinach and egg mixture and crumble
the remaining feta on the top of each ramekin.
• Place the ramekins on the steam tray and place in
the UPPER position with the glass tray in LOWER
position.
• Manually set the oven to Steam Cook Low 90°C >
35 minutes > START.
Snow Peas with Feta
and Olives
1 teaspoon oil
5 g butter
1 clove of crushed garlic
150 g snow peas topped and tailed
1 small Spanish onion, sliced
20 g feta
8 olives, sliced in half
Serves 2
• Place snow peas and onion on the steam tray
and the glass tray provided. Place in the LOWER
position.
•
Manually set oven to Steam Cook High > 8 minutes
> START.
• After cooking, drain.
• In a small bowl combine the oil, butter and garlic.
Manually set oven to Microwave 100% > 1 minute
> START.
• In a large microwave safe glass bowl, combine the
vegetables and oil mixture. Toss to evenly coat.
• Stir through the feta and olives just before serving.
• Serve as a starter or as a side dish.
Spinach and Ricotta
Cannelloni
1 x 250
g packet of frozen chopped spinach (thawed and drained)
500 g ricotta cheese
½ cup parmesan cheese
Fresh cannelloni sheets (pack of 12)
1 x 500 g jar tomato pasta sauce
½ cup cheddar cheese
1 clove garlic, crushed
1 small chopped onion
Salt and pepper to taste
Pinch of nutmeg
Serves 4
• Place the spinach, ricotta, parmesan cheese,
garlic, onion and nutmeg in a bowl and mix well.
Add salt and pepper to season.
• Spoon the mixture onto the cannelloni sheets and
gently roll into a tube.
• Place fi lled cannelloni tubes in a fl at casserole dish
(approx 25 cm x 25 cm) in a single layer.
• Gently pour the pasta sauce over the cannelloni
tubes, ensuring all areas are covered. Sprinkle with
the cheddar cheese.
•
Place the casserole dish on the steam tray and then
onto the glass tray. Place in the LOWER position.
• Manually set the oven to Steam Cook High >
35 minutes > START.
NOTE: After cooking, allow the dish to remain in the
cavity for another 5 minutes without opening the door.