21
RECIPES
GARLIC MUSHROOMS
Serves 6
50g margarine
250g mushrooms, quartered
30ml (2 tbsp) garlic purée
Variation:
Garlic Prawns: Substitute mushrooms with 250g
tiger prawns, cooked and peeled.
1 Heat the margarine on HIGH (100%) for 30
seconds.
2 Stir in the mushrooms, garlic and cook on
MEDIUM HIGH (70%) for 5 minutes,
stirring 2-3 times.
Serve in ramekin dishes with French bread.
STUFFED PEPPERS
Serves 2-4
2 large green, red or yellow peppers
225g minced pork
100g cooked rice
50g red pepper, finely chopped
50g spring onions
15ml (1 tbsp) garlic purée
5ml (1 tsp) ground cumin
salt and pepper
1 egg (medium)
100g cheddar cheese, grated
1 Cut peppers lengthways into halves. Remove
seeds and membranes. Place in a greased
25cm (10”) flan dish.
2 In a medium bowl, combine all remaining
ingredients except cheese. Fill pepper halves
with equal amounts of the mixture.
3 Sprinkle the cheese over the filling.
4 Place dish on the turntable and cook on
MEDIUM HIGH (70%) for 14 minutes.
FISH PIE
Serves 4
900g potatoes, peeled and chopped
135ml (9 tbsp) water
25g margarine
30 - 60ml (2 - 4 tbsp) milk
salt and pepper to taste
600g fish fillets (e.g. fresh cod)
300ml (
1
/
2
pint) white sauce (See Page 26)
10ml (2 tsp) dried dill
1 Place potatoes in a bowl, add the water.
Cover and cook on HIGH (100%) for 20
minutes, until soft enough to mash. Mash
with margarine, milk and seasoning.
2
Place fish in a flan dish in a single layer, cover and
cook on
MEDIUM HIGH (70%)
for 14
minutes. Flake the fish and mix into the sauce.
Add the dill and mix well.
3 Pour into a casserole dish. Spread the potatoes
on top.
4 Cook on MEDIUM HIGH (70%) for 20
minutes.
R-209 03.12.3 11:06 AM Page 21
