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ingredients
SERVES 4
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,
3ml (½ tsp) saffron strands,
crushed,
300 ml hot vegetable stock,
300 ml white wine
100 g frozen peas,
300 g cooked pealed prawns,
30 ml (2 tbsp) finely chopped chives
Dish: large bowl
Prawn risotto approx 24 min
Put the onion, garlic, butter and mushrooms in a large bowl. Place
on the ceramic plate and cook on HIGH power for 5 mins. Add rice,
juice and rind of the lemon, saffron, stock and wine to the mushroom
mixture. Cover and cook on HIGH power for 8 mins. Stir risotto. Add
peas, re-cover and cook on HIGH power for 4 mins. Add the prawns
and chives and cook on MEDIUM power for 3-4 mins. Leave to
stand for 2-3 mins and serve.
ingredients
SERVES 2
60 ml (4tbsp) natural low fat
yoghurt,
30 ml (2 tbsp) sun-dried
tomato pesto
30 ml (2 tbsp) chopped fresh
parsley or dill,
2 x 175 g cod or haddock
fillets, skinned
Dish: small shallow
Pyrex® dish
Sun dried tomato fish bake approx 6 min
Mix the yoghurt, pesto and 1 tbsp of parsley or dill and season
well. Place fish fillets in a Pyrex® dish and pour over the yoghurt
sauce. Place on wire rack and cook on GRILL 1 + MEDIUM power
for 5-6 mins.
Sprinkle the remaining parsley or dill over the dish and serve
with salad and crusty bread.
82
F0003BM51BP.indd sec82
2016/3/21 16:20:22
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