112
Pasta, Rice and Beans
Tuna Pasta
Serves 4
Dish: bowl, jug, 3 litre (6 pt) casserole dish
Oven Accessory: glass tur low wire rack on metal tray
1. Place pasta in water with oil and salt. Cover, place on glass
turntable and cook on
HIGH MICROWAVE
for 10-12 mins. or until
soft. Leave to stand for 2-3 mins. Drain.
2. Place butter and mushrooms in bowl and cook on
HIGH
MICROWAVE
for 3 mins.
3. To make sauce, melt butter in a jug on
HIGH MICROWAVE
for 30-
40 secs. Stir in flour to make a roux. gradually whisk in milk until
well combined. Cook on
HIGH MICROWAVE
for 3-4 mins. or until
smooth and glossy. Stir halfway through cooking.
4. Combine pasta, tuna and mushrooms in dish. Pour sauce over and
stir to mix thoroughly. Sprinkle with cheese and breadcrumbs.
Place dish on low wire rack and cook on
COMBINATION: TURBO-
BAKE 230°C + GRILL 3 + LOW MICROWAVE
for 10-12 mins. or
until golden brown.
Ingredients
225g (8oz) mixed dried
pasta i.e. twists, shells
1 litre (1¾pt) boiling water
15 ml (1tbsp) oil
3 ml (½tsp) salt
25g (1oz) butter
100g (4oz) mushrooms,
peeled and sliced
198g (7oz) can tuna,
drained
Sauce:
40g (1½oz) butter
40g (1½oz) flour
600 ml (1 pt) milk
salt and pepper to taste
25g (1oz) cheese, grated
25g (1oz) breadcrumbs
Mixed Mushroom Cannelloni
Serves 4
Dish: shallow oven proof dish
Oven Accessory: glass tur low wire rack on metal tray
1. Put the lasagne sheets in a bowl with 1 litre of boiling water. Cover,
place on glass turntable and cook on
HIGH MICROWAVE
for 5
mins. Drain and keep covered in cold water until ready to use.
2. Place the oil, onion and garlic in a bowl. Place on glass turntable
and cook on
HIGH MICROWAVE
for 4 mins.
3. Add the mushrooms and thyme to the onions and cook, uncovered
on
HIGH MICROWAVE
for 5 mins. Season and cool slightly.
4. Preheat the oven on
CONVECTION 180°C
5. Crumble half of the goatʼs cheese logs into the cooled mushroom
mixture and stir.
6. Drain the lasagne sheets and spoon 2–3 tbsp of the mushroom
mixture along the edge of each lasagne sheet, leaving a 1cm (½ ")
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 goatʼs cheese into thick rounds
and arrange across the middle of the pasta rolls. Place dish on low
wire rack and cook on
CONVECTION 180°C
for 30-35 mins.
Ingredients
6 fresh lasagne sheets
45 ml (3 tbsp) olive oil
1 small onion, finely
chopped
3 garlic cloves, sliced
25 g (1oz) pack fresh
thyme, finely chopped
225 g (8oz) chestnut
mushrooms, roughly
chopped
100 g (4oz) button
mushrooms
250g (9oz) goatʼs cheese
350g (12oz) tub cheese
sauce
