2 large potatoes, peeled, thinly sliced
2 tablespoons canned porated skim milk
3 tablespoons water
Arrange the potatoes in 1/2 large, round, shallow, microwave-safe dish.
Mix the liquids together and pour over the potatoes. Sprinkle the curry powder, cayenne pepper and chives on top. Cover.
Microwave on high for 10 to 12 minutes Rearrange once during cooking. Remove the lid about 2 minutes before the cooking time is complete. Allow to stand for 1/2 further 1 minute. Serve with 1/2 meat dish or as 1/2 main dish.
Add 1 onion, finely chopped, with the potatoes.
2 heads fennel, stalks and leaves removed, the head cut into quarters.
1 clove garlic, crushed
1 cup mushrooms, chopped
1 cup canned tomatoes, drained, salt free
1 cup fish stock, fat free
2 tablespoons dry wine
1 tablespoon tomato paste, salt free
1 tablespoon canned e1/2porated skim milk 1 tablespoon cornflour, extr1/2 water to mix 1 teaspoon mustard 1 teaspoon chives pinch cayenne pepper
Place the fennel quarters, mushrooms, tomato, fish stock and wine in 1/2 large, deep, microwave-safe oven. Cover.
Microwave on high for 6 to 8 minutes Rearrange at least two times during cooking.
Mix together the remaining ingredients and gently stir through the vegetable mixture. Cover.
Microwave on high for 2 to 3 minutes
Stir two times during cooking. Allow to stand for 1/2 further 1 minute. Serve as desired.