30
HONEY CARROTS
Serves 4
500 g carrots, sliced lengthwise
60 g butter
1 tablespoon honey
1. Combine all ingredients in a casserole dish.
2. Cover and cook for 5-6 minutes on HIGH.
3. Stand covered for 3 minutes before serving.
4. Sprinkle with toasted sesami seeds.
VEGETABLE PLATTER
Serves 4
200 g carrots, sliced
200 g broccoli, cut into florets
100 g zucchinis, sliced
1. Arrange vegetables in a shallow dish with the harder vegetables positioned
around the outside and the softer vegetables in the centre.
2. Cover with a lid or plastic wrap.
3. Cook for 4-6 minutes on HIGH.
4. Stand covered for 3 minutes, before serving.
CAULIFLOWER AU GRATIN
Serves 4-6
500 g cauliflower florets
30 g butter
2 tablespoons flour
1 cup milk
1 teaspoon mustard
1/2 cup grated cheese
paprika
1. Place cauliflower in a flan dish. Cover and cook for 4-6 minutes on HIGH,
until tender. Drain.
2. Melt butter in a Pyrex jug for 30-40 seconds on HIGH.
3. Stir in flour. Cook for 1 minute on HIGH.
4. Gradually stir in milk and mustard. Cook for 2-21/2 minutes on HIGH, stirring
every minute.
5. Stir in cheese until melted.
6. Pour over cauliflower. Sprinkle with paprika.
7. Cook for 2-4 minutes on MEDIUM HIGH.
SCALLOPED POTATOES
Serves 4-6
3 large potatoes (approx. 500 g), peeled and sliced thinly
1/4 cup water
1 large onion, sliced
200 g carton light sour cream
1 egg
90 g cheddar cheese, finely grated
paprika
1. Place potatoes in a round or oval shallow dish, add water, cover, and cook
for 6-8 minutes on HIGH.
2. Drain off water.
3. Arrange sliced onion over potatoes.
4. Combine sour cream and egg. Mix well and pour over potatoes. Sprinkle
with cheese and a little paprika if desired.
5. Cook uncovered, 6 minutes on MEDIUM HIGH.
VEGETABLESEASY HOME-MADE RICE RISOTTO
Serves 6-8
1 onion, diced
60 g butter
4 rashers bacon, diced
(or 1 cup cooked chicken or ham)
3 chicken or beef stock cubes
2 cups boiling water
1 cup long-grain rice, washed well
1 cup assorted finely chopped vegetables,
e.g. carrots, zucchinis, mushrooms
1. Place onion, butter and bacon in large casserole dish. Cook for 3-4 minutes
on HIGH. Stir well.
2. Dissolve stock cubes in boiling water; add to onion and bacon. Add all other
ingredients. Cover with a lid and cook for 23-25 minutes on HIGH. Do not stir
while cooking.
3. At the end of this time, all the liquid will have been absorbed.
4. Leave to stand for 5 minutes and stir with a fork before serving.
1 teaspoon garlic, minced
1 teaspoon sesami seeds