48
48
ingredients
Serves 4
25
g
(1 oz) butter
1 small onion, chopped
600 ml (1 pt) hot chicken
stock
225
g
(8 oz) button
mushrooms, sliced
bouquet garni
15 ml (1 tbsp) cornflour
300 ml (½ pt) milk
salt and pepper
60 ml (4 tbsp) single cream
Dish:
large bowl
ingredients
Serves 2
100
g
(4 oz) quick cook
macaroni
225
g
(8 oz) courgettes,
sliced
100
g
(4 oz) bacon, chopped
50
g
(2 oz) butter
50
g
(2 oz) plain flour
600 ml (1 pt) milk
5 ml (1tsp) mustard
100
g
(4 oz) cheese, grated
salt and pepper
Topping
30 ml (2 tbsp) Parmesan
cheese
30 ml (2 tbsp) wholemeal
breadcrumbs
Dish:
20 cm (8”) casserole
ingredients
Serves 2
50
g
(2 oz) green lentils
10 ml (2 tsp) oil,
1 small onion, sliced
3 ml (½ tsp) grated root
ginger
1 garlic clove, crushed
3 ml (½ tsp) turmeric
3 ml (½ tsp) chilli powder
5 ml (1 tsp) curry powder
150 ml (¼ pt) natural yoghurt
50
g
(2 oz) mushrooms,
sliced
2 tomatoes, peeled and
chopped
150 ml (¼ pt) hot water
25
g
(1 oz) cashew nuts
225
g
(8 oz) cooked
basmati rice
Garnish
hard boiled egg slices and
coriander leaves
Dish:
large casserole
Soups &
Snacks
Cream of Mushroom Soup
Macaroni Cheese with Courgettes and Bacon
1. Place the butter and chopped onion in a large bowl. Cover with
pierced cling film and cook on 1000 W
for 2-3 minutes or until soft.
2. Add the stock, mushrooms and bouquet garni. Cover and cook on
1000 W for 12-13 minutes or until mushrooms are soft.
3. Remove the bouquet garni and blend until smooth.
4.
Mix the cornflour with a little of the milk, then stir in
remaining milk.
5. Add to the mushroom mixture.
6. Cover and cook on 1000 W for 5 minutes, or until thickened.
Season and serve with cream swirled on top.
1. Cover and cook macaroni in 450 ml (¾ pt) boiling water on
1000 W for 6-8 minutes, or until soft. Drain.
2. Place courgettes and bacon in a bowl. Cover and cook on
1000 W for 3-4 minutes, or until soft. Drain.
3. Place the butter in a large jug. Cook on 1000 W for
20-30 seconds. Stir in the flour and cook for 30 seconds, on
1000 W.
4. Gradually add milk, stir well and cook on 1000 W for approx. 7
minutes, or until the sauce is thick and bubbling. Stir frequently.
5. Add mustard and cheese.
6. Mix in the macaroni, courgettes and bacon.
7. Season and pour into a casserole dish, sprinkle over the topping
and cook on combination.
8. Use Combi 2 for 10-11 minutes, or until the cheese has melted.
1. Soak the lentils in cold water for 1 hour then drain. Place the oil
and onion in a large bowl. Cover and cook on 1000 W
for
2-3 minutes, or until softened.
2. Add the ginger, garlic, turmeric, chilli and curry powder.
Cover and cook on 1000 W for 2 minutes.
3. Add the yoghurt, mushrooms, tomatoes, water and lentils.
Cover and cook on 1000 W for 15 minutes, or until the lentils are
tender and the liquid has evaporated.
4. Add the lentil mixture and cashew nuts to the cooked rice and mix
thoroughly.
5. Reheat on 1000 W if necessary to ensure food is piping hot.
Garnish and serve.
Lentil Biryani
