VEGETABLES
POTATO, AVOCADO AND ONION SALAD Serves 6
1 kg small potatoes | 150ml sour cream |
1 large onion, cut in half then sliced | black pepper |
1 tablespoon caster sugar | 1 large avocado, cubed |
20 g butter | chives, for garnish |
1/2 cup mayonnaise |
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1.Cut unpeeled potatoes in half. Place in a large microwave safe glass dish and cover with cold water. Cook, covered with a lid, for 23 minutes on HIGH (100%).
(potatoes should be tender but holding their shape) Drain.
2.Place onion, caster sugar and butter in a microwave safe glass dish. Cook for 5 minutes on 60%, stirring twice.
3.Combine mayonnaise, sour cream and black pepper. Pour over potatoes.
4.Toss on onions and avocado, sprinkle with chives.
HONEY GINGERED VEGETABLES Serves 6
2 teaspoons grated ginger
2 tablespoons honey
1 tablespoon soy sauce
2 teaspoons lemon juice
500 g butternut pumpkin, peeled and thinly sliced
1 cup frozen beans
2 zucchinis, sliced
1 tablespoon sesame seeds
1.In a large microwave safe glass bowl, add ginger, honey, soy sauce and lemon juice stir and cook for 1 minute on HIGH (100%).
2.Add pumpkin and cook covered 6 minutes on MEDIUM HIGH (70%), until just tender.
3.Stir in beans and zucchini, cook covered for a further 6 minutes on MEDIUM HIGH (70%).
4.Spoon onto a serving plate, Sprinkle with sesame seeds.
HONEY CARROTS | Serves 4 |
500 g carrots, sliced lengthwise | 1 teaspoon garlic, crushed |
60 g butter | 1 teaspoon sesame seeds |
1 tablespoon honey |
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1.Combine all ingredients in a casserole dish.
2.Cover and cook for 8 minutes on MEDIUM HIGH (70%). Stir halfway through cooking.
3.Stand coved for 3 minutes before serving.
4.Sprinkle with 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 microwave safe shallow casserole dish with the harder vegetables positioned around the outside and the softer vegetables in the centre.
2.Cover with lid or plastic wrap.
3.Cook for 7 minutes on HIGH (100%).
4.Stand covered for 3 minutes, before serving.
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