54
ingredients
SERVES 4
275g (10 oz) spaghetti
400g (14 oz) new potatoes,
cubed
225g (8 oz) green beans,
halved
120g (4½ oz) tub fresh pesto
olive oil, for drizzling
salt and fresh ground black
pepper
Dish: large bowl
Pesto Spaghetti
P
O
ace spaghetti in a
O
arge bow
O
, add 1
O
itre
1
ö
pt
of boi
O
ing water.
&
over, p
O
ace on g
O
ass turntab
O
e and cook on
+,
G
+
power for 10
1
mins or unti
O
cooked.
'
rain and keep warm. P
O
ace the potatoes in a
bow
O
with
0 m
O
tbsp
of water, cover and cook on
+,
G
+
power for
5
mins, add the green beans and cook for a further
mins or unti
O
tender.
&
ombine the spaghetti and vegetab
O
es together with
0 m
O
tbsps
of the
O
i
T
uid, from the potatoes and beans. Stir in the fresh
pesto, season to taste and serve drizz
O
ed with a
O
itt
O
e o
O
ive oi
O
.
ingredients
SERVES 4
225g (8 oz) mixed dried pasta
i.e. tagliatelle, twists, shells
1½ litre (3 pt) boiling water
15 ml (1 tbsp) oil
3 ml (½ tsp) salt
25g (1 oz) butter
100g (4 oz) mushrooms, peeled
and sliced
198g (7 oz) can tuna, drained
Sauce:
40g (1½ oz) butter
40g (1½ oz) flour
600 ml (1 pt) milk
30 ml (2 tbsp) Dry Vermouth
(optional)
salt & pepper
100g (4 oz) prawns to garnish
Dish: large bowl, shallow
dish, jug
Tuna Pasta Bake
&
ook pasta in
O
arge bow
O
with water, oi
O
and sa
O
t.
&
over, p
O
ace on g
O
ass
turntab
O
e and cook on
+,
G
+
power for 10
1
mins
or Sensor Pasta
or unti
O
soft. Leave to stand for
mins.
'
rain. Me
O
t butter in sma
OO
dish on
+,
G
+
power for appro
[
0 secs. Add mushrooms and cook
on
+,
G
+
power for
mins or unti
O
soft. To make sauce, me
O
t butter
in a
M
ug on
+,
G
+
power for
0
0 secs. Stir in
Á
our to make a rou
[
.
Gradua
OO
y whisk in mi
O
k unti
O
we
OO
combined.
&
ook on
+,
G
+
power for
5 mins or unti
O
smooth and g
O
ossy. Stir ha
O
fway through cooking. Add
9
ermouth and season.
&
ombine pasta, tuna and mushrooms in dish.
Pour sauce over and stir to mi
[
thorough
O
y. Garnish with prawns.
ingredients
SERVES 2
175g (6 oz) easycook brown
rice
600 ml (1 pt) hot chicken stock
450g (1 lb) smoked haddock
30 ml (2 tbsp) lemon juice
1 medium onion, chopped
15 ml (1 tbsp) oil
150 ml (¼ pt) sour cream
15 ml (1 tbsp) curry paste
100g (4 oz) frozen peas
30 ml (2 tbsp) parsley, chopped
2 hardboiled eggs, chopped
Dish: large casserole,
shallow dish, small bowl
Kedgeree
P
O
ace the rice and chicken stock in cassero
O
e.
&
over, p
O
ace on g
O
ass
turntab
O
e and cook on
+,
G
+
power for
0
5 mins or unti
O
cooked.
P
O
ace the
À
sh in a sha
OO
ow dish, sprink
O
e with
O
emon
M
uice, cover and
cook on
+,
G
+
power for 5
mins or unti
O
cooked. Skin and
Á
ake. P
O
ace
onion and oi
O
in a sma
OO
bow
O
, cover and cook on
+,
G
+
power for
mins or unti
O
softened.
&
ombine sour cream with curry paste. Mi
[
into
rice then stir in
Á
aked
À
sh, onion, peas, pars
O
ey, eggs and seasoning.
&
over and cook on
+,
G
+
power for 5 mins unti
O
piping hot.
Pasta and Rice
IP4405_39Y61BP_01_120817.indd 60
IP4405_39Y61BP_01_120817.indd 60
2012-8-17 13:38:25
2012-8-17 13:38:25
