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– 63 –
Rice, Pasta and Noodles
S
PAGHETTI WITH
C
HILLI
T
OMATO
S
AUCE
Serves: 4
Ingredients:
250
g
spaghetti
4 cups boiling water
1 tablespoon olive oil
1 onion, fi nely chopped
2 cloves garlic, crushed
425
g
can crushed tomatoes
2 teaspoons crushed chillies
2 tablespoons fresh chopped basil
1 teaspoon pepper
Method:
Place spaghetti and water in a 3-litre casserole dish.
Cook on 1100 W for 12 to 14 minutes, or cook by
Sensor Cook (Dried Pasta).
Stand, covered, for 2 minutes. Drain. Place oil, onion
and garlic in a 4-cup jug. Cook on 1100 W for 1 to
2 minutes. Add tomatoes, chillies, basil and pepper.
Stir until combined. Cover and cook on 800 W for
10 to 12 minutes, stirring halfway through cooking.
Serve with spaghetti.
P
ESTO
F
ETTUCCINE
Serves: 4
Ingredients:
250
g
dried fettuccine
6 cups boiling water
2 cloves garlic, crushed
1 cup basil leaves
1 tablespoon pinenuts
½ cup parmesan cheese
1 cup olive oil
Method:
1. Place pasta and water in a 3-litre casserole dish.
Cook on 1100 W for 14-16 minutes. Allow to
stand for 5 minutes then drain.
2. Place remaining ingredients except oil in a food
processor. Slowly add oil in a fi ne stream while
processing.
3. Stir sauce through pasta and serve.
T
ERIYAKI
T
OFU
V
EGETABLE
N
OODLES
Serves: 4
Ingredients:
1 tablespoon sesame oil
350
g
fi rm tofu, diced
1 onion, cut into petals
300
g
stir fry vegetables
1 tablespoon hoisin sauce
1 tablespoon teriyaki sauce
85
g
2 minute noodles
2 cups boiling water
Method:
Place oil, tofu and onion in a 3-litre dish and cook
on 1100 W for 2 to 3 minutes. Add vegetables and
sauces and cook on 1100 W for 4 to 5 minutes, stir-
ring once during cooking. Place noodles and water in
a 2-litre bowl and cook on 1100 W for 2 minutes. Stir
and drain. Toss noodles through tofu and vegetables
and serve.
M
ACARONI AND
C
HEESE
Serves: 4 to 6
Ingredients:
40
g
butter
1 onion, fi nely chopped
2 tablespoons fl our
2 cups milk
1 cup grated tasty cheese
6 cups cooked macaroni, drained well
½ cup extra grated tasty cheese
paprika
Method:
Place butter and onion in a 2-litre casserole dish
and cook on 1100 W for 3 to 5 minutes. Add fl our,
mix well and cook on 1100 W for 1 minute. Blend in
milk and cook on 1100 W for 4 to 5 minutes, stirring
halfway through cooking. Add cheese to sauce and
season. Place macaroni and sauce in a 3-litre cas-
serole dish. Mix well.
Top with extra cheese and sprinkle with paprika.
Cook on 1100 W for 6 to 8 minutes.
Note: Macaroni can be cooked using Sensor Cook
(Dried Pasta) functions.
S
ZECHUAN
S
ALAD
N
OODLES
Ingredients:
350
g
fresh Hokkien noodles
½ cup boiling water
250
g
cooked chicken, shredded
½ cup roasted cashew nuts
Dressing:
4 green onions, fi nely sliced
2 tablespoons chopped coriander
2 cloves garlic, minced
2 tablespoons smooth peanut butter
2 tablespoons sweet chilli sauce
1 tablespoon soy sauce
1 tablespoon sweet sherry
2 teaspoons sesame oil
2 tablespoons olive oil
2 tablespoons chicken stock
10 toasted szechuan peppercorns,
ground
Method:
Place noodles in a bowl with the boiling water. Cook
on 800 W for 1 to 2 minutes. Drain and rinse under
cold water. Drain well. Combine all dressing ingredi-
ents and whisk well. Combine noodles, chicken and
cashew nuts and pour over dressing. Toss well to
combine. Serve immediately.
F0003CA00QP_OI_07_180507.indd 63 2018/5/8 14:01:00
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