Sunbeam VitaSteam Instruction Booklet page 24

Recipes (continued)
Cauliflower and Broccoli Bake
Serves: 6
350g cauliflower, cut into florets
350g broccoli, cut into florets
40g butter
2 tablespoons plain flour
1 ½ cups milk
3 teaspoons Dijon mustard
1 cup grated tasty cheese
Salt and pepper, to taste
1. P lace cauliflower in one steamer basket.
Place broccoli in second steamer basket.
2. P lace lid on the basket and set timer to
10 minutes. Transfer vegetables to a 20cm
oven-proof dish.
3. M eanwhile heat butter in a saucepan over
medium heat. Add flour, cook stirring for 1
minute or until mixture bubbles. Gradually
stir in milk. Stir until mixture boils and
thickens. Add mustard and ½ cup cheese.
Stir until smooth. Season with salt and
pepper.
4. P reheat oven to 180°C (160°C fan-forced).
Pour sauce over vegetables. Top with
remaining cheese. Bake for 30 minutes or
until golden on top. Serve.
22
Pumpkin Ravioli
Serves: 4
300g butternut pumpkin, peeled, cut into
3cm pieces
¼ teaspoon ground nutmeg
75g fresh ricotta cheese
/ cup grated pecorino cheese
1
3
1 tablespoon finely chopped fresh sage
leaves
Salt and pepper, to taste
275g packet gow gee pastry
100g unsalted good quality butter
¼ cup small sage leaves
Salt and pepper, to taste
1. P lace pumpkin in one steamer basket.
Place lid on and set timer to 30 minutes.
2. D rain pumpkin and place in a bowl. Add
nutmeg, ricotta, pecorino and chopped
sage leaves. Season with salt and pepper.
3. P lace gow gee wrappers on a clean surface.
Place about 2 teaspoons of mixture on one
half. Brush edges with water. Fold over
and press together to seal. Place pastry
on a baking tray lined with baking paper.
Cover with a clean tea towel. Repeat with
remaining mixture and wrappers.
4. A rrange ravioli between three steamer
baskets. Place lid on the basket and set
timer to 12-15 minutes or until soft.
5. M eanwhile melt butter in a small frypan
over medium heat. Cook, stirring until
butter comes to the boil. When butter
starts to brown add sage and remove from
heat.
6. T ransfer ravioli to serving plate. Pour over
butter. Season with salt and pepper. Serve.