
En-48
Ingredients
1 large aubergine, cubed
salt
350 g (12 oz) tagliatelle,
fresh
1 onion
1 clove garlic, crushed
15 ml (1 tbsp) olive oil
397 g (14 oz) tin of chopped
tomatoes
5 ml (1 tsp) basil
15 ml (1 tbsp) tomato puree
15 g (
1/
2
oz) butter
salt and pepper
8-10 black olives, stoned
100 g (4 oz) mozzarella,
diced
30 ml (2 tbsp) parmesan
cheese, grated
Tagliatelle Toscana
Dish: deep casserole dish
Serves: 4
Oven Accessory: glass tur metal tray + low rack
1. Sprinkle the aubergine with salt and leave for 20 mins,
then rinse and dry.
2. Cook the pasta in 600 ml (1 pt) boiling water, covered,
on 1000 W for 4 mins. or until tender. Drain.
3. Place onion, garlic and oil in a bowl, cover and cook on
1000 W for 2 mins. or until soft. Add the remaining
ingredients except the mozzarella, tagliatelle and
parmesan cheese, cover and cook on 1000 W for
6-8 mins.
4. Mix the drained pasta with the mozzarella. Place in a
casserole dish. Pour the sauce over the top. Sprinkle
with parmesan and cook on Combination: 230
˚
C +
Grill 1 + 1000 W for 6-8 mins. or until golden
brown and piping hot.
Ingredients
175 g (6 oz) red lentils
450 ml (
3/4
pt) water
1 onion, finely chopped
100 g (4 oz) cheese, grated
1 egg, beaten
45 ml (3 tbsp) milk
15 ml (1 tbsp) parsley,
chopped
3 ml (
1/2
tsp) cayene pepper
salt and pepper
2 small courgettes, thinly
sliced lengthwise
Lentil Loaf
Dish: large bowl + 2 lb loaf tin, greased
Serves: 4
Oven Accessory: glass tray then metal tray on glass tray
1. Rinse lentils and cover with water. Cook on 600 W for
15-18 mins. or until tender. Drain off any excess liquid.
2. Mix all remaining ingredients except courgettes together
with lentils.
3. Cook courgettes with 3 tbsp of water, covered on
1000 W for 3 mins. Drain.
4. Spoon one third of lentil mixture into base of loaf dish.
Cover with half courgette slices. Spoon another third
over cover with remaining courgettes. Finish with lentil
mixture. Smooth over.
5. Cook on Combination: 190°C + 100 W for approx. 30-
35 mins. or until set. Serve with ratatouille.
Rice, Pasta, Dried Vegetables & Jacket Potatoes
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