43
I
ngredients
275 g (10 oz) spaghetti
400 g (14 oz) new potatoes, cubed
225 g (8 oz) green beans, halved
120 g (4
1/
2
oz) tub fresh pesto
olive oil, for drizzling
salt and fresh ground black pepper
Pesto Spaghetti
Serves 4
Dish: large casserole
1. Place spaghetti in a large bowl, add 1 litre (1
3/4
pt) of boiling water, cover and cook on HIGH
power for 8-9 mins. or until cooked. Drain and keep warm.
2. Place the potatoes in a bowl with 90 ml (6 tbsp) of water, and cook on HIGH power for
5-6 mins., add the green beans and cook for a further 3-4 mins. or until tender.
3. Combine the spaghetti and vegetables together with 4 tbsps of the liquid, from the potatoes
and beans.
4. Stir in the fresh pesto, season to taste and serve drizzled with a little olive oil.
I
ngredients
225 g (8 oz) mixed dried pasta i.e. tagliatelle,
twists, shells
1
1/
2
litre (3 pt) boiling water
15 ml (1 tbsp) oil
3 ml (
1/
2
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 (1
1/
2
oz) butter
40 g (1
1/
2
oz) flour
600 ml (1 pt) milk
30 ml (2 tbsp) Dry Vermouth (optional)
salt & pepper
100 g (4 oz) prawns to garnish
Tuna Pasta Bake
Serves 4
Dish: 3 litre (6 pt) casserole dish
1. Cook pasta in water with oil and salt covered on HIGH power for 10-12 mins. or until soft.
Leave to stand for 2-3 mins. Drain.
2. Melt butter in small dish on HIGH power for approx. 45 secs. Add mushrooms and cook on
HIGH power for 3-4 mins. or until soft.
3. To make sauce, melt butter on HIGH power for 30-40 secs. Stir in flour to make a roux.
Gradually whisk in milk until well combined. Cook on HIGH power for 3-5 mins. or until
smooth and glossy. Stir halfway through cooking. Add Vermouth and season.
4. Combine pasta, tuna and mushrooms in dish. Pour sauce over and stir to mix thoroughly.
Garnish with prawns.
Pasta and Rice
I
ngredients
175 g (6 oz) easycook brown rice
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 (
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
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.
P
AST
A
AND RICE
