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– 109 –
Rice, Pasta and Cereal
C
REAMY
S
UN-
D
RIED
T
OMATO
P
ENNE
Serves: 4
Ingredients:
250
g
penne
5 cups boiling water
½ cup sliced ham
¼ cup grated parmesan cheese, extra
Sauce:
½ cup sun-dried tomatoes in oil, drained
1 cup basil leaves
¼ cup toasted pinenuts
ѿ cup grated parmesan cheese
300 ml cream
Method:
1. Place pasta and water in a 4-litre casserole dish.
Cook on 1000 W for 14 to 16 minutes stir halfway
through cooking time, or cook by Sensor Cook.
2. While pasta is cooking, prepare sauce. Place all
ingredients in a blender, process until smooth.
3. Drain pasta and add sauce. Serve topped with
ham and extra parmesan cheese.
To Cook by Sensor Menu:
1. Prepare as above. Select Dried Pasta, then touch
Start.
F
RAGRANT
C
OCONUT
R
ICE
Serves: 4 to 6
Ingredients:
1 onion, ¿ nely chopped
2 cups long grain rice
600 ml chicken stock
300 ml coconut milk
1 teaspoon turmeric
1 teaspoon cumin
Method:
1. Combine all ingredients in a 4.5-litre dish. Cook
on 1000 W for 10 minutes. Stir and cook on
600 W for a further 11 to 13 minutes. Allow to
stand for 10 minutes.
S
EASONED
R
ICE
Serves: 6 to 8
Ingredients:
1 onion chopped
1 cup long grain rice
1 teaspoon thyme
2½ cups chicken stock
¼ cup slivered almonds, toasted
¼ cup sultanas
Method:
1. In a 3-litre dish place onion, rice, thyme and
chicken stock. Cook on 1000 W for 15 minutes.
Stir. Cover. Stand for 10 minutes.
2. Add almonds, and sultanas, and serve.
L
EMON &
A
SPARAGUS
R
ISOTTO
Serves: 4
Ingredients:
1 (approx. 250
g
) bunch asparagus
450 ml hot vegetable stock
2 leeks, trimmed and ¿ nely sliced
40
g
butter
200
g
risotto rice
100
g
frozen peas
¿ nely shredded zest and juice
lemon
salt & pepper
40
g
fresh parmesan cheese
5
g
fresh basil
Method:
1. Cut asparagus into 2.5 cm pieces. Add 30 ml
stock and place in bowl. Cover, place on base of
oven and cook on 1000 W power for 2 minutes.
2. Place leeks and 25
g
butter in a large bowl. Place
on base of oven and cook on 1000 W for
2 minutes.
3. Add the rice to the leeks and stir in the hot
vegetable stock. Cover and cook on 1000 W for
10 minutes.
4. Stir in the peas, lemon zest and juice, salt and
pepper and cook on 600 W for 2 minutes.
5. Stir in the cooked asparagus, basil, remaining
butter and 25
g
Parmesan cheese. Cook on
600 W for 2 minutes. Serve in warmed bowls
sprinkled with a few whole basil leaves and the
rest of the Parmesan cheese.
P
RAWN
R
ISOTTO
Serves: 4
Ingredients:
1 onion, ¿ nely chopped
1 garlic clove, crushed
25
g
butter
225
g
brown cap mushrooms, quartered
225
g
Arborio (risotto) rice
juice and rind of 1 lemon
3 ml saffron strands, crushed
300 ml hot vegetable stock
300 ml white wine
100
g
frozen peas
300
g
cooked pealed prawns
30 ml ¿ nely chopped chives
Method:
1. Put the onion, garlic, butter and mushrooms in a
large bowl. Place on base of the oven and cook
on 1000 W for 5 minutes.
2. Add rice, juice and rind of the lemon, saffron,
stock and wine to the mushroom mixture. Cover
and cook on 1000 W for 8 minutes.
3. Stir risotto. Add peas, re-cover and cook on
1000 W for 4 minutes.
4. Add the prawns and chives and cook on 600 W
for 3 to 4 minutes. Leave to stand for 2 to
3 minutes and serve.
F0003BH70QP_CB.indd 109F0003BH70QP_CB.indd 109 2014/7/9 13:34:022014/7/9 13:34:02
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