30
RECIPES
VEGETARIAN
SPINACH AND RICOTTA CANNELLONI
Serves :
Serves 4
Ingredients
:
250 g frozen spinach, thawed and draineds
1 cup parmesan
300g ricotta
1 egg
Pinch nutmeg
Salt and pepper
About 4 fresh lasagne sheets
½ x 420 g can condensed pumpkin soup
2 tbsp. milk
¼ cup water
Mozzarella cheese, to taste
Method:
1. Mix the spinach, parmesan, ricotta, egg, nutmeg,
salt and pepper together in a bowl.
2. Lay a lasagne sheet flat and spoon about 2
tablespoons of mixture along one of the edges. Roll
the lasagne sheet over the mixture to form a tube
and cut off excess pasta. Repeat with remaining
mixture.
3. Combine the pumpkin soup, milk and water in a jug.
Pour 2 tablespoons of mixture over the base of a
microwave safe dish and spread evenly to coat the
bottom of the dish.
4. Place the tubes side by side into the dish and pour
over remaining pumpkin soup mix. Sprinkle the
mozzarella cheese over the top.
5. Place the dish on the high rack. Using the multiple
sequence cooking function, cook for 14 minutes on
70% microwave power and then 4 minutes on grill.
POTATO BAKE
Serves :
Serves 6
Ingredients
:
800 g potatoes, thinly sliced (approx. 2-4mm thick)
½ leek, sliced
200 g mushrooms, sliced
1½ cups cheddar cheese, grated
2 garlic cloves, crushed
300 mL thickened cream
Salt and pepper
Method:
1. Place the potatoes, leek, mushrooms and one third
of the cheese in a large microwave safe dish.
2. Combine the garlic, cream, salt and pepper in a
jug and pour over the potatoes. Toss to ensure
potatoes are coated by the cream mixture.
3. Sprinkle remaining cheese over the top of the
potatoes and place on the low rack. Using the
multiple sequence cooking function, cook for 24
minutes on 100% microwave power and then 7
minutes on grill.
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2016/10/19 17:33:35
