HOT CURRIED SLAW |
| Serves |
1/2 large cabbage, finely shredded | salt and pepper | |
1 large carrot, grated | 60 g butter | |
1/2 cup chicken stock | 2 tablespoons plain flour | |
1 onion, peeled and halved | 1 tablespoon curry powder | |
4 whole cloves | 3/4 | cup cream |
2 cloves garlic | 1/4 | cup dry breadcrumbs |
2 bay leaves | 2 teaspoons butter, extra | |
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
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
6.Serve hot.
SQUASH WITH YOGHURT | Serves |
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
3.Combine yoghurt, mustard and pepper and gently fold through the squash.
4.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
2.Add pumpkin and cook covered
3.Stir in beans and zucchinis, cook covered a further
4.Spoon onto a serving plate. Sprinkle with pecans.
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.Combine butter and onion in a jug. Cook for
4.Blend in remaining ingredients. Cook for
5.Pour over Brussels sprouts. Heat for
32
