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16
CHILLI AND TOMATO SPAGHETTI
Serves 4-6
POTATO BAKE
Serves 4-6
THAI VEGETABLE NOODLE SOUP
Serves 4
CHUNKY VEGETABLE SOUP
Serves 4-6
350 g spaghetti, snapped in half
1 birdseye chilli, finely chopped
1 spanish onion, finely chopped
2 cloves garlic finely chopped
4 large potatoes, peeled and sliced
1 onion, diced
2 teaspoons finely chopped garlic
2 rashers bacon, chopped
1 teaspoon sesame oil
2 cloves garlic, crushed
100 g rice vermicelli noodles
2 cups vegetable stock
2 cm piece fresh ginger, grated
2 teaspoons hoisin sauce
60 g butter
2 onions peeled and chopped
3 carrots finely chopped
1 potato peeled and chopped
3 sticks celery chopped
1. In a large microwave safe glass bowl combine the spaghetti and hot water.
Cook for 16 minutes on HIGH, stirring after 7 minutes. Drain and set aside.
2. In a medium microwave safe glass bowl add the oil onion and chilli. Cook
for 3 minutes on 830W.
3. Add garlic, cook for 2 minutes on 830W.
4. Add tomatoes, salt and pepper, cook for 6 minutes on 830W stirring half
way through.
5. Place spaghetti in serving dish, add parsley and sauce. Stir until well
combined.
6. Serve with freshly grated parmesan cheese.
1. In a large microwave safe casserole dish, combine the potato and hot
water. Cover and cook for 13 minutes on MEDIUM HIGH. Drain.
2. Arrange the potato to cover the base of the dish. Place a layer of onion,
one third of the garlic and bacon, and a quarter of the cheese on top of the
potato layer. Sprinkle with one third of the parsley and season to taste.
3. Repeat this layering twice, beginning with potato.
4. Pour the cream over the top. Sprinkle with the remaining cheese and
parsley. Add the salt and pepper to taste. Cook uncovered for 9 minutes on
MEDIUM HIGH, until the cheese has melted.
5. Allow to stand for 1 minute and serve as a side dish with a main meal.
1. In a large bowl, add the noodles and cover with the boiling water. Leave to
soak until soft, then drain. Set aside.
2. In a large microwave safe glass bowl, combine the oil and garlic. Cook for
2 minutes on MEDIUM HIGH, then stir.
3. Add the stock, ginger, sauces, carrot, cabbage and cauliflower. Cook for 6
minutes on MEDIUM HIGH.
4. Add the remaining ingredients. Cook for 8 minutes on MEDIUM HIGH.
5. Place the noodles into a serving bowl and pour the soup over the top.
1. Combine oil, butter and onion in a large casserole dish. Cook for 4 minutes
on HIGH.
2. Add carrots and potato. Cover and cook for 7 minutes on MEDIUM HIGH.
3. Add celery, zucchini and cabbage. Cover and cook for 5 minutes on
MEDIUM HIGH. Add stock, undrained tomatoes, salt and pepper. Cook
covered for 27 minutes on 830W stirring occasionally
4. Serve hot, topped with parmesan cheese.
1 tablespoon fresh parsley, chopped
cracked black pepper and salt, to
taste
1 carrot, thinly sliced
50 g cabbage, sliced
100 g cauliflower, cut into florets
200 g canned baby corn
(
drained
)
1 shallot, sliced
100 g snow peas, topped and tailed
1 teaspoon fresh coriander, chopped
1 can diced tomatoes
3 tablespoons extra virgin olive oil
salt and pepper to taste
2 handful of chopped continental
parsley
2 zucchinis chopped
3 cups beef stock
2 cans chopped tomatoes
salt and pepper
parmesan cheese
ブック 1.indb 31ブック 1.indb 31 2023/04/28 9:47:002023/04/28 9:47:00
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