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95
95
Pasta, Rice and Beans
Tagliatelle Toscana
ingredients
Serves 4
400 g (14 oz) fresh tagliatelle
1 large onion, chopped
1 clove of garlic, crushed
15 ml (1 tbsp) olive oil
1 large aubergine, cubed
400 g (14 oz) canned chopped
tomatoes
5 ml (1 tsp) basil
15 ml (1 tbsp) tomato purée
15 g (½ oz) butter
salt and pepper
8-10 black olives, stoned
100 g (4 oz) mozzarella, diced
30 ml (2 tbsp) Parmesan cheese,
grated
Dish: 2 x large Pyrex
®
casserole dish with lid
Accessory: Enamel tray
1. Cook the pasta in casserole dish with 600 ml (1 pt) boiling water,
covered, on High microwave for 4 minutes or until tender. Drain.
2. Place onion, garlic and oil in a casserole dish, cover and cook on
High microwave for 2 minutes or until soft. Add the aubergine,
chopped tomates, basil, tomato purée, butter, seasoning and
olives. Cover and cook on High microwave for 6-8 minutes.
3. Mix the drained pasta with the mozzarella. Place in a casserole
dish. Pour the sauce over the top. Sprinkle with Parmesan. Place
on enamel tray and cook on Combination: Convection 220 ˚C +
Warm microwave for 6-8 minutes or until golden brown and piping
hot.
Roast Vegetable and Pasta Gratin
ingredients
Serves 4
1 auberbine, diced
2 leeks, sliced
1 red pepper, chopped
1 green pepper, chopped
1 onion, chopped
1 clove of garlic, crushed
45 ml (3 tbsp) olive oil
225 g (8 oz) pasta shapes
225 g (8 oz) fresh spinach
White sauce:
40 g (1 ½ oz) butter
40 g (1 ½ oz) our
600 ml (1 pt) milk
15 ml (1 tbsp) mustard
50 g (2 oz) Cheddar cheese, grated
150 g (5 oz) Boursin
®
cheese
salt and pepper
Dish: 1 x small roasting dish
1 x large casserole dish with lid
1 x large Pyrex
®
shallow dish
Accessory: Enamel tray
1. Preheat oven with enamel tray on Convection 220 °C. Chop all
the vegetables except spinach into bite sized pieces and put in
roasting dish with the oil. Cook on Convection 220 °C
25-30 minutes.
2. Cook the pasta shapes in a casserole dish with 450 ml (¾ pt)
boiling water on High microwave for 5-6 minutes or until soft.
Drain. Wash the spinach and tear into small pieces.
3. Make the white sauce as per instructions on page 103, add the
mustard, Cheddar, Boursin
®
cheese and stir thoroughly until
smooth. Season well.
4. Mix the pasta, spinach and roast vegetables with the sauce and
place in a large shallow dish. Sprinkle the top with cheese.
5. Cook on enamel tray on Combination: Convection 220 °C +
Low microwave for 10-15 minutes or until golden brown.
Lentil Biryani
ingredients
Serves 4-6
15 ml (1 tbsp) oil
1 large onion, sliced
5 ml (1 tsp) ginger root, grated
1 clove of garlic, crushed
3 ml (½ tsp) tumeric
5 ml (1 tsp) chilli powder
10 ml (2 tsp) curry powder
150 ml (¼ pt) natural yoghurt
100 g (4 oz) mushrooms, sliced
2 tomatoes, peeled and chopped
100 g (4 oz) canned green lentils
300 ml (½ pt) hot water
50 g (2 oz) cashew nuts
450 g (1 lb) cooked basmati rice
Garnish:
1 hard boiled egg, sliced
corriander leaves
Dish: 1 x large Pyrex
®
casserole
dish with lid
Accessory: none
1. Place the oil and onion in a large casserole dish. Cover and cook
on High microwave for 3 minutes or until softened.
2. Add the ginger, garlic, turmeric, chilli and curry powder. Cover and
cook on High microwave for 2 minutes.
3. Add the yoghurt, mushrooms, tomatoes, lentils and water. Cover
and cook on High microwave for 30-35 minutes or until the lentils
are tender and the liquid has evaporated.
4. Add the cooked rice and cashew nuts to the lentil mixture and mix
thoroughly. Reheat on High microwave if necessary. Garnish and
serve.
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