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– 108 –
Rice, Pasta and Cereal
S
PICY
T
UNA
P
ASTA
B
AKE
Serves: 4
Ingredients:
250
g
fusilli
1 litre boiling water
5 ml olive oil
1 red and 1 yellow pepper, sliced
2 cloves of garlic, crushed
5 ml crushed dried chillies
2 x 400
g
tins chopped tomatoes
1 teaspoon granulated sugar
2 x 200
g
tins tuna, drained and À aked
25
g
fresh breadcrumbs
30 ml grated parmesan
Method:
1. Place fusilli in water. Cover, place on the base of
oven and cook on 1000 W for 10 minutes, or until
soft. Leave to stand for 2 to 3 minutes. Drain.
2. Place the oil and peppers in the casserole dish
and cook on 1000 W for 5 minutes, until the
peppers have slightly softened.
3. Add the garlic and chilli to the pepper mixture and
cook on 1000 W for 1 minute.
4. Add the tomatoes and sugar, stir and cook on
1000 W for a further 5 minutes.
5. Stir tuna and fusilli into the tomato and pepper
mixture until coated. Top with breadcrumbs and
parmesan. Place the dish on metal tray in lower
shelf position and cook on Grill 1 for 5 to
7 minutes, or until golden.
S
PAGHETTI WITH
B
ACON IN
T
OMATO
S
AUCE
Serves: 2
Ingredients:
moderate salt, pepper
160
g
spaghetti
A:
150
g
water boiled tomato (tomato can)
60
g
bacon slice (into slices)
50
g
(ѿ piece) onion (into slices)
½ piece garlic (into slices)
½ chili (into round slices)
1 tablespoon olive oil
Method:
1. Pour 700 ml of boiling water and spaghetti into a
heat-resistant container. Cook on 1000 W for
10 minutes. After 2 minutes, submerge the
spaghetti completely. Stir after 6 minutes without
lid. Take the spaghetti out after heated and be
ready to serve.
2. Put A into the container and stir evenly. Put the
container at the center of the oven with lid, cook
on 600 W for 8 to 10 minutes.
3. After heated, add salt and pepper and mix evenly
with 1.
M
IXED
M
USHROOM
C
ANNELLONI
Serves: 4
Ingredients:
6 fresh lasagne sheets
45 ml olive oil
1 small onion, ¿ nely chopped
3 garlic cloves, sliced
25
g
pack fresh thyme, ¿ nely chopped
225
g
chestnut mushrooms,
roughly chopped
100
g
button mushrooms
250
g
goats cheese
350
g
tub cheese sauce
Method:
1. Put the lasagna sheets in a bowl with 1 litre of
boiling water. Cover, place on the base of the
oven and cook on 1000 W for 5 minutes. Drain
and keep covered in cold water until ready to
use.
2. Place the oil, onion and garlic in a bowl. Place on
the base of the oven and cook on 1000 W for
4 minutes.
3. Add the mushrooms and thyme to the onions and
cook, uncovered on 1000 W for 5 minutes. Drain,
season and cool slightly.
4. Preheat the oven on Convection 180 °C.
5. Crumble half of the goats cheese logs into the
cooled mushroom mixture and stir. Drain the
lasagna sheets and spoon 2 to 3 tablespoon of
the mushroom mixture along the edge of each
lasagna sheet, leaving a 1 cm border. Roll up the
pasta sheets.
6. Put the pasta in a shallow oven proof dish
and spoon over the cheese sauce. Slice the
remaining goats cheese into thick rounds and
arrange across the middle of the pasta rolls.
Place dish on metal tray in lower shelf position
cook on Convection 180 °C for 25 to 30 minutes.
Spaghetti with Bacon in Tomato Sauce
F0003BH70QP_CB.indd 108F0003BH70QP_CB.indd 108 2014/7/9 13:34:012014/7/9 13:34:01
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