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65
65
ingredients
SERVES 4
275g (10 oz) spaghetti
400g (14 oz) new potatoes, cubed
225g (8 oz) green beans, halved
120g (4½ oz) tub fresh pesto
olive oil, for drizzling
salt and fresh ground black pepper
Dish: large bowl
Place spaghetti in a large bowl, add 1 litre (1¾ pt) of boiling water.
Cover, place on glass turntable and cook on 1000 W for 10-13 minutes
or until cooked. Drain and keep warm. Place the potatoes in a bowl
with 90 ml (6 tbsp) of water, cover and cook on 1000 W for 5-6
minutes, add the green beans and cook for a further 3-4 minutes or
until tender. Combine the spaghetti and vegetables together with 60 ml
(4 tbsps) of the liquid, from the potatoes and beans. Stir in the fresh
pesto, season to taste and serve drizzled with a little olive oil.
ingredients
SERVES 4
225 g (8 oz) mixed dried pasta i.e.
tagliatelle, twists, shells
1½ litre (3 pt) boiling water
15 ml (1 tbsp) oil
3 ml (½ tsp) salt
25 g (1 oz) butter
100 g (4 oz) mushrooms, peeled
and sliced
198 g (7 oz) can tuna, drained
Sauce:
40 g (1½ oz) butter
40 g (1½ oz) our
600 ml (1 pt) milk
30 ml (2 tbsp) Dry Vermouth (optional)
salt & pepper
100 g (4 oz) prawns to garnish
Dish: large bowl, shallow dish, jug
Cook pasta in large bowl with water, oil and salt. Cover, place on glass
turntable and cook on 1000 W for 10-12 minutes (or Sensor Pasta,
see page 38) or until soft. Leave to stand for 2-3 minutes. Drain. Melt
butter in small dish on 1000 W for approx 40 seconds. Add mushrooms
and cook on 1000 W for 3-4 minutes or until soft. To make sauce, melt
butter in a jug on 1000 W for 30-40 seconds. Stir in our to make a
roux. Gradually whisk in milk until well combined. Cook on 1000 W for
3-5 minutes or until smooth and glossy. Stir halfway through cooking.
Add Vermouth and season. Combine pasta, tuna and mushrooms in
dish. Pour sauce over and stir to mix thoroughly. Garnish with prawns.
ingredients
SERVES 2
175 g (6 oz) easycook brown rice
600 ml (1 pt) hot chicken stock
450 g (1 lb) smoked haddock
30 ml (2 tbsp) lemon juice
1 medium onion, chopped
15 ml (1 tbsp) oil
150 ml (¼ pt) sour cream
15 ml (1 tbsp) curry paste
100 g (4 oz) frozen peas
30 ml (2 tbsp) parsley, chopped
2 hardboiled eggs, chopped
Dish: large casserole,
shallow dish, small bowl
Place the rice and chicken stock in casserole. Cover, place on glass
turntable and cook on 1000 W for 20-25 minutes or until cooked.
Place the sh in a shallow dish, sprinkle with lemon juice, cover and
cook on 1000 W for 5-6 minutes or until cooked. Skin and ake.
Place onion and oil in a small bowl, cover and cook on 1000 W for
3-4 minutes or until softened. Combine sour cream with curry paste.
Mix into rice then stir in aked sh, onion, peas, parsley, eggs and
seasoning. Cover and cook on 1000 W for 3-5 minutes until
piping hot.
Pesto Spaghetti
Tuna Pasta Bake
Kedgeree
Pasta and Rice
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