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118
Pasta and Rice
ingredients
SERVES 4
350
g
(12 oz) dried pasta e.g. penne
2 red peppers, seeded
and cut into chunks
2 red onions cut into wedges
2 mild red chillies,
seeded and diced
3 garlic cloves,
coarsely chopped
5 ml (1 tsp) golden caster sugar
30 ml (2 tbsp) olive oil
salt and pepper
700
g
(1
½
lb) small ripe
tomatoes, quartered
handful fresh basil leaves
25
g
(1 oz) grated parmesan
Dish: 3 litre (6 pt) Pyrex
®
bowl
+ large Pyrex
®
ovenproof dish
Oven accessory: glass shelf
in lower shelf position
Spicy tomato pasta
Put pasta in a bowl, add 1 litre of boiling water, cover. Place on base of
oven and cook on HIGH MICROWAVE for 10-12 mins. Drain. Preheat oven
on CONVECTION 230 °C + GRILL 1. Place peppers red onions, chillies
and garlic in a large ovenproof dish. Sprinkle with sugar, drizzle over the oil
and season well with salt and pepper. Place on glass shelf in lower shelf
position and cook on CONVECTION 230 °C + GRILL 1 for 15 mins. Add
tomatoes, stir and cook on CONVECTION 230 °C + GRILL 1 for 10 mins or
until golden and starting to soften. Remove the vegetables from the oven.
Stir in the pasta and cook on the base of the oven on CONVECTION 230 °C
+ GRILL 2 + WARM MICROWAVE for 5 mins. Tear the basil leaves on top
and sprinkle with parmesan to serve.
ingredients
SERVES 4
1 bunch asparagus
(approx. 250
g
/9 oz)
450 ml (¾ pt) hot vegetable stock
2 leeks, trimmed and fi nely sliced
40
g
(1½ oz) butter
200
g
(7 oz) risotto rice
100
g
(4 oz) frozen peas
Finely shredded zest
and juice lemon
salt & pepper
40
g
(1½ oz) fresh parmesan
cheese
5
g
(¼ oz) fresh basil
Dish: small Pyrex
®
bowl +
large Pyrex
®
bowl
Lemon & asparagus risotto
Cut asparagus into 2.5 cm (1”) pieces. Add 30 ml (2 tbsp) stock and place
in bowl. Cover, place on base of oven and cook on HIGH MICROWAVE
power for 2 mins. Place leeks and 25 g (1 oz) butter in a large bowl. Place
on base of oven and cook on HIGH MICROWAVE for 2 mins. Add the rice
to the leeks and stir in the hot vegetable stock. Cover and cook on HIGH
MICROWAVE for 10 mins. Stir in the peas, lemon zest and juice and cook
on MEDIUM MICROWAVE for 2 mins. Stir in the cooked asparagus, basil,
remaining butter and 25 g (1 oz) Parmesan cheese. Cook on MEDIUM
MICROWAVE for 2 mins. Serve in warmed bowls sprinkled with a few whole
basil leaves and the rest of the Parmesan cheese.
ingredients
SERVES 4
250
g
(9 oz) fusilli
1 litre (1¾ pt) boiling water
5 ml (1 tsp) olive oil
1 red and 1 yellow pepper, sliced
2 cloves of garlic, crushed
5 ml (1 tsp) crushed dried chillies
2 x 400
g
(1 lb 12 oz) tins
chopped tomatoes
2 x 200
g
(14 oz) tins tuna,
drained and fl aked
25
g
(1 oz) fresh breadcrumbs
30 ml (2 tbsp) grated parmesan
Dish: 3 litre (6 pt) Pyrex
®
bowl,
3 litre (6 pt) Pyrex
®
casserole
Oven accessory: enamel shelf
in lower shelf position
Spicy tuna pasta bake
Place pasta in water. Cover, place on the base of oven and cook on HIGH
MICROWAVE for 10 mins, or until soft. Leave to stand for 2-3 mins. Drain.
Place the oil and peppers in the casserole dish and cook on HIGH
MICROWAVE for 5 mins, until the peppers have slightly softened. Add the
garlic and chilli to the pepper mixture and cook on HIGH MICROWAVE for
1 min. Add the tomatoes and sugar, stir and cook on HIGH MICROWAVE
for a further 5 mins. Stir tuna and pasta into the tomato and pepper
mixture until coated. Top with breadcrumbs and parmesan. Place the dish
on enamel shelf in lower shelf position and cook on GRILL 1 for 5-7 mins, or
until golden.
F0003BH21BP_04_130820.indd 118F0003BH21BP_04_130820.indd 118 2013-8-20 9:21:552013-8-20 9:21:55
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