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Quick and Easy Recipes

LAYERED VEGETABLE PIE. SERVES 4

2 LARGE ONIONS THINLY SLICE
500 grams, 1 LB SLICED CARROTS
3 CELERY STICKS, TRIMMED AND SLICED
1COURGETTE
25 grams, 1 0z BUTTER
500 grams, 1 LB FROZEN CAULIFLOWER FLORETS
225 grams, 8 OZ FROZEN MUSHROOMS
500 grams POTATOES
SALT AND PEPPER

FOR THE SAUCE
1 PINT OF MILK
50 grams FLOUR
50 grams BUTTER
100 grams GRATED CHEESE

1. PRICK THE POTATOES AND COOK IN THEIR JACKETS FOR APPROXIMATELY 15 MINUTES.
2. MEANWHILE THINLY SLICE ONIONS AND CARROTS. COVER AND COOK ON HIGH FOR 3 MINUTES.
3. THINLY SLICE THE MUSHROOMS, AND COURGETTES AND CELERY. ADD TO ONIONS AND CARROTS.
ARRANGE THE CAULIFLOWER ROUND THE EDGE OF THE DISH, SEASON AND COOK FOR A FURTHER 3 MINUTES ON HIGH.
4. FOR SAUCE, MELT BUTTER IN JUG FOR 2 MINUTES ON HIGH. ADD FLOUR AND MIX.
SLOWLY ADD MILK AND MIX AGAIN. COOK FOR 2 MINUTES ON HIGH, AND STIR, THEN COOK FOR A FURTHER MINUTE.
ADD CHEESE TO SAUCE AND STIR.
5. POUR SAUCE OVER VEGETABLES AND SLICE POTATOES. ARRANGE SLICED POTATOES ON TOP AND COOK FOR 5 MINUTES ON HIGH.

More Recipes:

1. Marinated Chicken with Peppers and Marjoram
2. Chilli con Carne With Rice
3. Pear and Raspberry Crumble
4. Sweet and Sour Lamb
5. Flapjacks

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