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COOKBOOK: Sanyo Cookbook (microwave)

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This came from a cookbook my mother had given me and I changed the recipe to show how it can be cooked on the cooktop and oven (rather than microwave)

A great vegetable dish that kept everyone happy. I served it with a nice steak and a green salad.



Serves 4-6

olive oil

350g cauliflower, cut into florets (bite size )

1/2 cup of water

2 cloves of garlic, chopped finely

1 large onion, peeled , cut into quarters, and separated

1 large green capsicum, de seeded and sliced (rings)

1 large red capsicum, de seeded and sliced (rings)

2 medium beetroots ( I bought fresh and ready to use) cut up

2-3 hard boiled eggs, chopped

1 bunch of parsley, chopped finely

Salt and pepper

150ml cream

juice of 1 lemon

50g breadcrumbs

120g cheese, grated

Place the cauliflower in microwave proof dish, add water and cook until soft (approx 5mins on high). Drain and set aside.

Add a little olive oil to pan and fry up the garlic for one minute, then add the onion and fry until onion is just soft.

Add the capsicum and beetroot and fry for another few minutes. Stirring at all times.

Add parsley, salt & pepper. Add well drained cauliflower and egg and combine and set aside.

In a bowl, add cream and lemon juice and mix well. Set aside.

Place the vegetable mixture in an oven proof dish. Spread evenly. Sprinkle breadcrumbs over the mixture. Sprinkle cheese and bake in moderate oven for approx 15mims or until top is golden. Served hot or cold.

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