Sharp R-890N Vegetables, Cauliflower Au Gratin, EASY HOME-MADE RICE RISOTTO Serves, Honey Carrots

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 glass pie dish. Cover and cook on the low rack for 4-6 minutes on 100%, until tender. Drain.

2.Melt butter in a microwave safe glass jug for 40-50 seconds on 100%.

3.Stir in flour. Cook for 1 minute on 100%.

4.Gradually stir in milk and mustard. Cook for 2-21/2minutes on 100%, stirring every minute.

5.Stir in cheese until melted.

6.Pour over cauliflower. Sprinkle with paprika.

7.Cook for 6-8 minutes on TOP GRILL.

EASY HOME-MADE RICE RISOTTO Serves 6-8

1 onion, diced

60 g butter

4 rashers bacon, diced (optional) (or 1 cup cooked chicken or ham)

3 chicken or beef stock cubes

2 cups boiling water

1 cup long-grain rice, well washed

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 100%. 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 16-18 minutes on 100%. 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 1/4 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 100% on the low rack.

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 HIGH MIX TOP GRILL and 8-10 minutes on

TOP GRILL.

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 6-8 minutes on 100%.

3.Stand covered for 3 minutes before serving.

VEGETABLE PLATTER Serves 4

200 g carrots, sliced

200 g broccoli, cut into florets

100 g zucchinis, sliced

1.Arrange vegetables in a glass pie dish with the harder vegetables positioned around the outside and the softer vegetables in the centre.

2.Cover with plastic wrap.

3.Cook for 41/2-51/2minutes on 100%.

4.Stand covered for 3 minutes before serving.

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