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CREAMY SUN-DRIED TOMATO PENNE
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
⅓ 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.
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.
FRAGRANT COCONUT RICE
Serves: 4 to 6
Ingredients:
1
onion, finely 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.
SEASONED RICE
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.
LEMON & ASPARAGUS RISOTTO
Serves: 4
Ingredients:
1
bunch asparagus (approx. 250 g)
450 ml hot vegetable stock
2 leeks, trimmed and finely sliced
40 g butter
200 g risotto rice
100 g frozen peas
finely 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.
PRAWN RISOTTO
Serves: 4
Ingredients:
1
onion, finely 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 finely 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.
- 124 -
Rice, Pasta and Cereal
F0003CH50QP.indd 124F0003CH50QP.indd 124 2020/7/16 15:15:022020/7/16 15:15:02
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