Sharp R580d(K) manual Potatoes Pizzaiola, Cauliflower Polonaise, Pumpkin Salad

POTATOES PIZZAIOLA Serves 4-6

4 large potatoes

1 tablespoon butter

1 clove garlic, crushed

425 g can tomatoes, roughly chopped

2 teaspoons fresh (or 1/2 teaspoon dried) oregano ground black pepper

1.Peel and dice potatoes into 1.5 cm cubes, rinse and place in a large bowl with 2 tablespoons of water, cover and cook for 8 minutes on HIGH, stirring halfway through cooking. Drain.

2.In a small bowl, combine butter and garlic and cook for 30 seconds on HIGH.

3.Combine oregano and pepper to garlic mixture.

4.Add tomatoes and garlic mixture to potatoes, ensuring potatoes are well coated.

5.Cook, uncovered, for 10 minutes on HIGH, stirring halfway through cooking.

CAULIFLOWER POLONAISE Serves 4-6

500 g cauliflower

1 cup peanut butter

2 tablespoons honey

200 mL carton natural yoghurt

1 tablespoon parsley

1/2 cup toasted pine nuts

1.Trim cauliflower and break into florets.

2.Place cauliflower in a 20 cm pie plate. Cover and cook for 4-6 minutes on HIGH.

3.Heat peanut butter and honey in a large jug for 40 seconds on HIGH.

4.Add yoghurt to the mixture, stir well.

5.Pour over cooked cauliflower. Sprinkle parsley, eggs and breadcrumbs and sprinkle over peanut butter sauce.

6.Cook for 3-4 minutes on HIGH or until hot.

7.Serve hot with toasted pine nuts sprinkled on top.

PUMPKIN SALAD Serves 6-8

1 kg pumpkin, peeled and cubed

2 tablespoons water

3/4 cup walnuts

6 shallots, chopped

1/4 cup finely chopped parsley

1/2 teaspoon nutmeg ground black pepper 1 cup mayonnaise

1.Place pumpkin in large bowl, add 2 tablespoons of water, cover and cook for 10-12 minutes on HIGH or until pumpkin is just cooked, but still firm.

2.Refresh by running cold water over pumpkin. Drain and chill.

3.Mix walnuts, shallots, parsley, nutmeg and pepper with mayonnaise.

4.Fold mayonnaise mixture gently into the pumpkin. Serve chilled.

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