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Ingredients
275 g (10 oz) spaghetti
400 g (14 oz) new
potatoes, cubed
225 g (8 oz) green beans,
halved
120 g (4½oz) tub fresh
pesto
olive oil, for drizzling
salt and fresh ground black
pepper
Pesto Spaghetti
Dish: large bowl
1. Place spaghetti in a large bowl, add 1 litre (13/4pt) of boiling
water. Cover, place on glass turntable and cook on HIGH
power for 10-13 mins. or until cooked. Drain and keep warm.
2. Place the potatoes in a bowl with 90 ml (6 tbsp) of water,
cover 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 60ml
(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.
Ingredients
225 g (8 oz) mixed dried
pasta i.e. tagliatelle, twists,
shells
1½litre (3 pt) boiling water
15 ml (1 tbsp) oil
3 ml (½tsp) salt
25 g (1 oz) butter
100 g (4 oz) mushrooms,
peeled and sliced
198 g (7 oz) can tuna,
drained
Sauce:
40 g (1½oz) butter
40 g (1½oz) 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
Dish: large bowl, shallow dish, jug
1. Cook pasta in large bowl with water with oil and salt. Cover,
place on glass turntable and cook on HIGH power for 10-12
mins. (or Sensor Pasta) 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 in a jug 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.
Ingredients
175 g (6 oz) easycook
brown rice
600 ml (1pt) 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 (¼pt) 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
Dish: large casserole, shallow dish, small bowl
1. Place the rice and chicken stock in casserole. Cover, place on
glass turntable and cook on HIGH power for 20-25 mins. Or
until cooked.
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 bowl, 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.
Serves 4
Serves 4
Serves 2
