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51
I
ngredients
1 aubergine, cubed
salt
350 g (12 oz) tagliatelle, fresh
1 onion
1 clove garlic crushed
15 ml (1 tbsp) olive oil
397 g (14 oz) tin of chopped tomatoes
5 ml (1 tsp) basil
15 ml (1 tbsp) tomato puree
15 g (
salt
350 g (12 oz) tagliatelle, fresh
1 onion
1 clove garlic crushed
15 ml (1 tbsp) olive oil
397 g (14 oz) tin of chopped tomatoes
5 ml (1 tsp) basil
15 ml (1 tbsp) tomato puree
15 g (
1⁄
2
oz) butter
salt and pepper
8-10 black olives, stoned
100 g (4 oz) mozzarella, diced
30 ml (2 tbsp) parmesan cheese, grated
8-10 black olives, stoned
100 g (4 oz) mozzarella, diced
30 ml (2 tbsp) parmesan cheese, grated
Tagliatelle Toscana
Serves 4
Dish: deep casserole dish
1. Sprinkle the aubergine with salt and leave for 20 mins. then rinse and dry.
2. Cook the pasta in 600 ml (1 pt) boiling water, covered, on HIGH power for 4 mins. or until
tender. Drain.
3. Place onion, garlic and oil in a bowl, cover and cook on HIGH power for 2 mins. or until soft.
Add the remaining ingredients except the mozzarella and parmesan cheese, cover and cook
on HIGH power for 6 mins.
on HIGH power for 6 mins.
4. Mix the drained pasta with the mozzarella. Place in a casserole dish. Pour the sauce over
the top. Sprinkle with parmesan and cook on Combination: GRILL 1 and SIMMER power for
4-5 mins. until piping hot and golden brown.
4-5 mins. until piping hot and golden brown.
I
ngredients
175 g (6 oz) easycook brown rice
450 ml (
450 ml (
3/
4
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 (
30 ml (2 tbsp) lemon juice
1 medium onion, chopped
15 ml (1 tbsp) oil
150 ml (
1/
4
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
100 g (4 oz) frozen peas
30 ml (2 tbsp) parsley, chopped
2 hardboiled eggs, chopped
Kedgeree
Serves 2
Dish: large casserole
1. Place the rice and chicken stock in casserole, cover and cook on HIGH power for
15-17 mins. or until tender.
2. Place the fish in a shallow dish, sprinkle with lemon juice, cover and cook on HIGH power for
5-6 mins. or until cooked. Skin and flake.
3. Place onion and oil in a small dish, cover and cook on HIGH power for 3-4 mins. or until
softened.
4. Combine sour cream with curry paste. Mix into rice then stir in flaked fish, onion, peas,
parsley, eggs and seasoning. Cover and cook on HIGH power for 5 mins. until piping hot.
I
ngredients
1 large onion, sliced
225 g (8 oz) courgettes, thickly sliced
225 g (8 oz) green beans, chopped
225 g (8 oz) carrots, thickly sliced
1 small cauliflower, broken into florets
396 g (14 oz) can chick peas, drained
5 ml (1 tsp) tumeric
3 ml (
225 g (8 oz) courgettes, thickly sliced
225 g (8 oz) green beans, chopped
225 g (8 oz) carrots, thickly sliced
1 small cauliflower, broken into florets
396 g (14 oz) can chick peas, drained
5 ml (1 tsp) tumeric
3 ml (
1/
2
tsp) cinnamon
salt
1 clove garlic, crushed
300 ml (
1 clove garlic, crushed
300 ml (
1/
2
pt) hot vegetable stock
350 g (12 oz) couscous
Vegetable Couscous
Serves 4
Dish: large casserole
1. Place all the vegetables in a large casserole with the spices, salt, garlic and chick peas.
Add the hot vegetable stock. Cover and cook on HIGH power for 16-18 mins. or until the
vegetables are tender.
vegetables are tender.
2. Pour 450 ml (
3/
4
pt) of boiling water over the couscous. Allow to stand for 10 mins. Cover
and cook on MEDIUM power for 5 mins. or until warm and fluffed. Separate the grains with
a fork and serve with the vegetables.
a fork and serve with the vegetables.
P
AST
A
AND RICE