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HOT CURRIED SLAW
Serves 6-8
1/2 large cabbage, finely shredded
1 large carrot, grated
1/2 cup chicken stock
1 onion, peeled and halved
4 whole cloves
2 cloves garlic
2 bay leaves
1. In a large casserole dish, place cabbage, carrot, stock, onion halves with
cloves pressed in, garlic, bay leaves, salt and pepper. Cover and cook for
10-12 minutes on HIGH, stirring halfway through cooking.
2. Remove onion and bay leaves.
3. Melt butter for 45 seconds on HIGH in a jug. Stir in flour and curry powder.
Cook for 45 seconds on HIGH.
4. Gradually stir in cream. Pour over slaw, then toss. Sprinkle with bread-
crumbs and dot with extra butter.
5. Cook, covered for 5-6 minutes on HIGH.
6. Serve hot.
HONEY GINGERED VEGETABLES
Serves 6
1/2 cup salad dressing
2 teaspoons grated ginger
2 tablespoons honey
1 tablespoon soy sauce
2 tablespoons lemon juice
500 g butternut pumpkin, peeled and thinly sliced
1 cup frozen beans
2 zucchinis, sliced
1/2 cup pecans
1. In a large bowl,heat dressing, ginger, honey, soy sauce and lemon juice for
3-4 minutes on HIGH.
2. Add pumpkin and cook covered 4-6 minutes on HIGH, until just tender.
3. Stir in beans and zucchinis, cook covered a further 3-4 minutes on HIGH.
4. Spoon onto a serving plate. Sprinkle with pecans.
salt and pepper
60 g butter
2 tablespoons plain flour
1 tablespoon curry powder
3/4 cup cream
1/4 cup dry breadcrumbs
2 teaspoons butter, extra
SQUASH WITH YOGHURT
Serves 4-6
500 g squash
200 g carton natural yoghurt
2 teaspoons seeded mustard
ground black pepper
1. Wash and trim squash. Slice thinly, place in a pyrex pie plate.
2. Cover and cook for 4-6 minutes on HIGH, or until just tender. Drain juice
prior to adding yoghurt.
3. Combine yoghurt, mustard and pepper and gently fold through the squash.
4. Serve hot.
SUNSHINE BRUSSELS SPROUTS
Serves 4
500 g Brussels sprouts
30 g butter
1 small onion, finely chopped
1/2 cup milk
4 egg yolks, lightly beaten (ensure all yolks have broken)
2 tablespoons lemon juice
salt and pepper
1. Place Brussels sprouts into a pie plate.
2. Cover and cook for 3-5 minutes on HIGH.
3. Combine butter and onion in a jug. Cook for 2-3 minutes on HIGH.
4. Blend in remaining ingredients. Cook for 5-6 minutes on MEDIUM until thick,
stirring every minute.
5. Pour over Brussels sprouts. Heat for 2-3 minutes on MEDIUM.