John Lewis JLFSMW001 Instruction Manual page 87

Vegetables and vegetarian
Stuffed sweet potatoes
Ingredients
2 medium sweet potatoes
1 large tomato, sliced
50 g (2 oz) spicy sausage, sliced
30 ml (2 tbsp) coriander, chopped
75 g (3 oz) cheddar cheese, grated
salt and pepper
Cauliflower cheese
Ingredients
1 cauliflower, trimmed
90 ml (6 tbsp) water
25 g (1 oz) butter
25 g (1 oz) flour
1
/
3 ml ( tsp) French mustard
2
1
/
300 ml ( pt) milk
2
seasoning to taste
Topping:
75 g (3 oz) grated cheese
15 ml (1 tbsp) brown breadcrumbs
Serves 4
Dish: shallow heatproof dish
1. Wash and prick the potato skins. Cook
on the Jacket Potato program.
2. Split the potatoes horizontally, keeping
the edge joined.
3. Layer the tomatoes and the sausage
alternately over the potatoes. Season
and sprinkle with coriander and the
grated cheese.
4. Cook on HIGH power for 2-3 mins.
until the cheese melts.
Serves 4
Dish: large bowl + shallow casserole
1. Place cauliflower upside down in a bowl.
Add water. Cover and cook on MEDIUM
power for 10 mins. or until tender.
Drain.
2. Melt butter on HIGH power for 15-30
secs. Stir in flour and mustard. Cook for
a further 15 secs. Add milk gradually. Stir
well and season. Cook on HIGH power
for 2-3 mins. or until sauce is thick and
bubbling. Stir once halfway during cook-
ing.
3. Stir in 50 g (2 oz) grated cheese. Pour
the sauce over the cauliflower. Top with
remaining cheese and breadcrumbs.
4. Cook on HIGH power for 1-2 mins. or
until piping hot.
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