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Microwave Tip: Drying herbs
Place a handful of fresh herbs between two sheets of kitchen paper on the turntable. Heat on 70% for
3 minutes until dry. Ensure the herbs do not become too dry. Woody herbs will take a little longer.
RECIPES
Serves 4 - 6
450g (1lb) carrots, sliced
450g (1lb) swede, diced
350g (12oz) celery, sliced
225g (8oz) onion, sliced
1.2 litres (2 pints) hot vegetable stock
250g (9oz) cous cous
1Place the carrots, swede, celery, onion and stock into a 3
litre (5 pint) casserole dish, mix well and cook on 70%
for 20 minutes, stirring twice.
2Add the cous cous, mix well and cook on 70% for 10
minutes.
Serve hot as an accompaniment or cold as a salad.
VEGETABLE COUS COUS
Serves 4
30ml (2tbsp) vegetable oil
10ml (2 tsp) ground cinnamon
10ml (2 tsp) ground coriander
5ml (1 tsp) cayenne pepper
10ml (2 tsp) sesame seeds
5ml (1 tsp) caraway seeds
50g (2oz) butter
1.3cm (
1
/2“) fresh root ginger, peeled & grated
2 cloves garlic, crushed (see tip, page 54)
675g (1
1
/2lb) cooked potatoes, cut into
2.5cm (1”) pieces
pinch of salt
1 Place the oil, cinnamon, coriandar, cayenne pepper,
sesame and caraway seeds in a 2.5 litre (approx. 4 pint)
casserole dish, mix well. Heat on 100% for 1 minute.
2Add the butter, ginger and garlic. Cook on 70% for 3
minutes. Stir in the potatoes and salt.
3 Place the dish on the turntable, cook on 50% for
8 - 10 minutes, stir every 2 - 3 minutes.
Garnish with fresh chopped coriander, serve with
grilled or roasted meats.
SPICY POTATOES
Serves 4
15ml (1 tbsp) sunflower oil
1 clove garlic, crushed (see tip, page 54)
2 medium carrots, cut into strips
150g (51/2oz) fresh baby sweetcorn
100g (4oz) button mushrooms, halved
50g (2oz) beansprouts
100g (4oz) mange-tout
1 red pepper, seeded and thinly sliced
1 yellow pepper, seeded and thinly sliced
6 spring onions, chopped
100g (4oz) canned water chestnuts, sliced
2 sticks celey, sliced
225g (8oz) canned pineapple chunks
300g (11oz) cabbage, shredded
1 quantity of sweet and sour sauce (see page 67)
1 Place the oil, garlic, carrots and sweetcorn in a large
bowl and mix well. Cover and cook on 100% for 4 -
5 minutes.
2 Stir in the mushrooms, beansprouts, mange-tout,
red and yellow pepper, spring onion, chestnuts,
celery, pineapple and cabbage.
3Cover and cook on 100% for 6 - 8 minutes until the
vegetables are tender, stir thoroughly halfway
through cooking and add the sweet and sour sauce.
SWEET & SOUR VEGETABLES
Microwave Tip: Drying breadcrumbs
Spread 100g (4oz) fresh breadcrumbs evenly over a large plate. Heat on 100% for 2 - 3 minutes, stir
every minute until crispy.
