User Manual

47
SERVES 4-6 PREPARATION TIME - 20 MINUTES
EGETABLE LOAF
V
1 Combine breadcrumbs, carrot, courgette, potato
and celery. Add bacon (if using), cheese, eggs,
salt and pepper, mix well.
2 Pour mixture into a greased 1.5 litre (2.5 pint) loaf
dish, cover with the cheese and parsley.
3
Place on low rack, bake in a preheated oven DUAL
COOK 220°C, MEDIUM for 20 minutes.
175g (6oz) fresh wholemeal breadcrumbs
1 large carrot, grated
2 small courgettes, sliced
1 large potato, grated
3 sticks of celery, sliced
4 rashers bacon, chopped (optional)
125g (5oz) Cheddar cheese, grated
2 eggs (size 3), beaten
salt and pepper to taste
75g (3oz) Cheddar cheese, grated to sprinkle
15ml (1tbsp) fresh parsley, chopped
1 Cut swede and carrots into small, even pieces.
Place in large bowl, add the water. Cover and
cook on HIGH for 14 minutes. Drain.
2 Add butter, salt and pepper and mash together.
3 Heat on HIGH for 3 minutes.
450g (1lb) swede
450g (1lb) carrots
150ml (
1
/4 pint) water
Knob of butter
salt and pepper to taste
UREED SWEDE & CARROTS
P
SERVES 4PREPARATION TIME - 7 MINUTES
V
EGETABLES
C
1 Place the oil, cinnamon, coriander, Cayenne
pepper, sesame and caraway seeds in a 2.5 litre
(approx. 4 pint) casserole dish, mix well. Heat on
HIGH for 1 minute.
2 Add the butter, ginger and garlic. Cook on
MEDIUM HIGH for 3 minutes. Stir in the potatoes
and salt.
3 Place on the turntable, cook on MEDIUM for 8-10
minutes, stir every 2-3 minutes.
Garnish with fresh chopped coriander, serve with
grilled or roasted meats.
S
PICY POTATOES
SERVES 4PREPARATION TIME - 12 MINUTES
SERVES 4PREPARATION TIME - 15 MINUTES
450g (1lb) courgettes, sliced
275g (10oz) baby carrots
125g (5oz) mushrooms, sliced
125g (5oz) roasted cashew nuts
300ml (
1
/2 pint) cheese sauce (see page 65)
50g (2oz) fresh wholemeal breadcrumbs
50g (2oz) Stilton cheese, crumbled
OURGETTE & CASHEW NUT AU GRATIN
1 Place courgettes in bowl with 15ml (1tbsp) water.
Cover, cook on HIGH for 6 minutes, stir after 3
minutes. Drain. Place carrots in a bowl with 30ml
(2tbsp) water. Cover, cook on HIGH for 6 minutes,
stir after 3 minutes. Drain. Add the mushrooms,
cook on HIGH for 2 minutes. Stir in courgettes
and cashew nuts. Place mixture in a 2.5 litre
(approx. 4 pint) casserole dish. Cover with sauce
and sprinkle with breadcrumbs and cheese.
2 Place on low rack, cook on DUAL GRILL, MEDIUM
LOW for 8 minutes until brown and crispy.
30ml (2tbsp) vegetable oil
10ml (2tsp) ground cinnamon
10ml (2tsp) ground coriander
5ml (1tsp) Cayenne pepper
10ml (2tsp) sesame seeds
5ml (1tsp) caraway seeds
50g (2oz) butter
1.3cm (
1
/2") fresh root ginger, peeled & grated
2 cloves garlic, crushed (see Tip, page 29)
675g (1
1
/ 2 lb) cooked potatoes, cut into 2.5cm (1") pieces
pinch of salt