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Vegetables and Vegetarian
Cauliower Cheese
ingredients
Serves 4
1 cauliower
90 ml (6 tbsp) water
25 g (1 oz) butter
25 g (1 oz) our
3 ml (½ tsp) french mustard
300 ml (½ pt) milk
salt and pepper
Topping:
75 g (3 oz) red cheese, grated
15 ml (1 tbsp) brown breadcrumbs
Dish: 1 x large Pyrex
®
casserole
dish with lid
1 x Pyrex
®
jug
1 x medium Pyrex
®
gratin dish
Accessory: Enamel tray
1. Place cauliower orets in a casserole dish. Add water. Cover and
cook on Medium microwave for 10 minutes or until tender. Drain.
2. Melt butter on High microwave for 30-50 seconds in a Pyrex
®
jug.
Stir in our and mustard. Cook for a further 30 seconds. Add milk
gradually. Stir well and season.
3. Cook on High microwave for 2-3 minutes or until sauce is thick
and bubbling. Stir once halfway during cooking. Stir in 60 g
(4 tbsp) grated cheese.
4. Place cauliower in gratin dish and pour over sauce. Top with
remaining cheese and breadcrumbs.
5. Place on enamel tray and cook on Combi 3 for 15-17 minutes or
until golden brown.
Spicy Potatoes
ingredients
Serves 4
350 g (12 oz) potatoes
45 ml (3 tbsp) natural yoghurt
10 ml (2 tsp) mango chutney
3 ml (½ tsp) cumin
3 ml (½ tsp) corriander
3 ml (½ tsp) tumeric
3 ml (½ tsp) garam marsala
10 ml (2 tsp) fresh corriander
pinch chilli powder
15 g (½ oz) sultanas
salt and pepper
Dish: 1 x 1.5 litre (2 pt) Pyrex
®
casserole dish with lid
1 x Pyrex
®
mixing bowl
Accessory: none
1. Cut the potatoes into large cubes and place in a large casserole
dish with 6 tbsp (90 ml) water. Cover and cook on High microwave
for 6-8 minutes or until soft. Drain and set aside.
2. Mix the remaining ingredients together. Add the potatoes and mix
well. Serve either hot or cold.
Stuffed Peppers
ingredients
Serves 6
3 red peppers
3 yellow peppers
1 bunch spring onions, thinly sliced
30 ml (2 tbsp) olive oil
50 g (2 oz) pine nuts
2 cloves of garlic, crushed
100 g (4 oz) long grain rice
300 ml (½ pint) hot vegetable stock
100 g (4 oz) cherry tomatoes, halved
100 g (4 oz) mozzarella, diced
100 g (4 oz) gorgonzola or any
blue cheese, diced
1 handful parsley, nely shredded
1 handful basil, nely shredded
salt and pepper
Dish: 1 x large Pyrex
®
casserole dish
1 x large Pyrex
®
rectangular dish
Accessory: Enamel tray
1. Slice the tops off the peppers and put to one side. Remove the
seeds and rinse out.
2. Place the spring onions, oil, pine nuts and garlic into in a casserole
dish and stir together. Cook on High microwave for 2 minutes.
3. Add rice and hot stock. Cover and cook on High microwave for
10 minutes.
4. Allow to cool slightly and then stir in the cherry tomatoes,
mozzarella, gorgonzola, parsley and basil. Season well.
5. Spoon the stufng into the peppers and arrange them closely
together in the rectangular dish.
6. Place on enamel tray and cook on Combi 3 for 10 minutes.
7. Place tops back on peppers and cook on Combi 1 for a further 8-10
minutes.
107


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