95
I
ngredients
6 fresh lasagne sheets
45 ml (3 tbsp) olive oil
1 small onion, finely
chopped
3 garlic cloves, sliced
25 g (1 oz) pack fresh
thyme, finely chopped
225 g (8 oz) chestnut or
brown cap mushrooms,
roughly chopped
100 g (4 oz) button
mushrooms
2 x 125 g (4
1/
2
oz) goat’s
cheese log
350 g (12 oz) tub cheese
sauce
Mixed Mushroom Cannelloni
Serves 4
Dish: shallow oven proof dish
Oven Accessory: glass turntable then enamel shelf
1. Put the lasagne sheets in a bowl with 1 litre of boiling water,
cover and cook on HIGH power for 5 mins. Drain and keep
covered in cold water until ready to use.
2. In a bowl, put the olive oil and chopped onion, cover with
pierced cling film and cook on HIGH power for 5 mins, add
half the garlic and cook for a further 2 mins.
3. Add the mushrooms and thyme to the onions and cook,
uncovered on HIGH power for 5 mins. Season with salt and
freshly ground black pepper. Cool slightly.
4. Preheat the oven on CONVECTION 180°C with enamel
shelf in position.
5. Crumble one of the goat’s cheese logs into the cooled
mushroom mixture and stir.
6. Drain the lasagne sheets on kitchen paper, spoon 2 – 3 tbsp
of the mushroom mixture along the edge of each lasagne
sheet, leaving a 1cm (
1/
2
in) border. Roll up the pasta
sheets and cut each one in half.
7. Put the pasta in a shallow oven proof dish and spoon over
the cheese sauce. Slice the remaining goat’s cheese into
thick rounds and arrange across the middle of the pasta
rolls. Sprinkle the reserved garlic on top.
8. Bake on the enamel shelf on CONVECTION 180°C for 30-
35 mins.
P
AST
A, RICE
AND BEANS
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) soured 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 4
Dish: large casserole
Oven Accessory: glass turntable
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 the soured 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. or
until piping hot.
