Sharp R-395F(S) Vegetables, Cauliflower Au Gratin, Easy Home-Made Risotto, Scalloped Potatoes

VEGETABLES

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 bowl 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 2-21/2minutes 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.

EASY HOME-MADE 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 a 3-litre 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.

SCALLOPED POTATOES Serves 4-6

3 large potatoes (approx. 500 g), peeled and sliced thinly 1/2 large onion, sliced

1 cup grated tasty cheese

250 ml thickened cream paprika

salt and pepper to taste

1.In a medium casserole dish, place 1/3 of the sliced potatoes to cover the dish.

2.Layer 1/2 of the sliced onion on top.

3.Sprinkle 1/3 of the grated cheese over the onion.

4.Repeat with second layer of potatoes, onion and cheese.

5.Finish with a layer of potatoes and pour over thickened cream.

6.Top with remaining cheese, salt and pepper to taste, sprinkle with paprika.

7.Cook uncovered for 10 minutes on MEDIUM HIGH.

8.Cook for a further 7 minutes on MEDIUM.

9.Stand for 5 minutes before serving.

HONEY CARROTS	Serves 4
500 g carrots, sliced lengthwise	1 teaspoon garlic, crushed
60 g butter	1 teaspoon sesame seeds
1 tablespoon honey

1.Combine all ingredients in a casserole dish.

2.Cover and cook for 5-6 minutes on HIGH. Stir halfway through cooking.

3.Stand covered for 3 minutes before serving.

4.Sprinkle with toasted sesame seeds.

VEGETABLE PLATTER Serves 4

200 g carrots, sliced

200 g broccoli, cut into florets

100 g zucchini, 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.

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