– 58 –
Rice, Pasta and Cereal
Pesto and Egg Noodles
M
USHROOM AND
R
ICOTTA
L
ASAGNE
Serves: 4
Ingredients:
1 tablespoon
olive oil
5 cups
mushrooms, sliced
1
onion, diced
2
cloves garlic, crushed
1 cup
milk
375 g
ricotta cheese
1
⁄
2
cup
tomato paste
1 tablespoon
fresh basil, chopped
2 tablespoons
grated parmesan cheese
9
precooked lasagne sheets
1
⁄
4
cup
grated cheese
2 tablespoons
parmesan cheese
Method:
Place oil, mushrooms, onion and garlic in a 2 litre
casserole dish and cook on P10 for 3 to 4 minutes,
stirring halfway through cooking. Add half of the milk
and allow to cool. In a 1 litre dish combine ricotta,
tomato paste, basil, milk, parmesan. Spoon half the
mushroom mixture on the base of a square
casserole dish. Top with three lasagne sheets and
spread with cheese mixture and top with three
lasagne sheets continue with remaining mixture
finishing with the cheese mixture on top. Sprinkle
with grated cheese and parmesan. Cook on P7 for
15 to 20 minutes.
V
EGETABLE AND
A
LMOND
C
OUSCOUS
Serves: 4 to 6
Ingredients:
1
onion, sliced
2 cups
mixed char grilled vegetables
1 teaspoon
turmeric
1
clove garlic, crushed
500 ml
vegetable stock, warmed
2 cups
couscous
1
⁄
2
cup
toasted slivered almonds
Method:
Place all ingredients except almonds in 3-litre
casserole dish. Cook on P10 for 5 to 8 minutes.
Stirring twice during cooking. Stir in almonds and
allow to stand for 2 minutes covered, stir and serve.
P
ESTO AND
E
GG
N
OODLES
Serves: 6 to 8
Ingredients:
6 cups
boiling water
250 g
packet egg noodles
2
cloves garlic, crushed
1
⁄
2
cup
chopped fresh basil leaves
1 tablespoon
pinenuts, finely chopped
1
⁄
2
cup
grated Parmesan cheese
1 cup
olive oil
salt and black pepper
Method:
Place water in 3-litre casserole dish. Add egg noodles.
Cook on P10 for 14 to 16 minutes.
To cook by Sensor Cook:
Prepare as above. Cover with plastic wrap.
Press Pasta, then Start.
Mix together garlic, basil, nuts and cheese. Gradually
pour in olive oil, stirring constantly. Season and stir
through drained noodles.
Tip: Olive oil may be added to the sauce by placing
all ingredients into a food processor and pouring
through the opening in a constant fine stream.
S
EASONED
R
ICE
(
S
)
Serves: 4 to 6
Ingredients:
1
onion, chopped
1 cup
long grain rice
1 teaspoon
thyme
2
1
⁄
2
cups
chicken stock
1
⁄
4
cup
toasted slivered almonds
Method:
Place onion, rice, thyme and chicken stock in 3-litre
casserole dish. Cook on P10 for 14 minutes. Stir,
cover, and let stand for 10 minutes. Stir through
slivered almonds and serve hot.
To cook by Sensor Cook:
Prepare as above. Cover with plastic wrap.
Press Rice, then Start.
When oven beeps, remove plastic wrap.