75
I
ngredients
1 aubergine, cubed
salt
350 g (12 oz) tagliatelle, fresh
1 onion, chopped
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
Serves 4
Dish: large bowl, deep casserole dish
1. Sprinkle the aubergine with salt and leave
for 20 mins. then rinse and dry.
2. Place the pasta in a large bowl with 600 ml
(1 pt) boiling water. Cover and cook, on
HIGH Micro for 4 mins. or until tender.
Drain.
3. Place onion, garlic and oil in a bowl, cover
and cook on HIGH Micro for 2 mins. or until
soft. Add the remaining ingredients
except the mozzarella and parmesan
cheese, cover and cook on HIGH Micro
for 6 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: GRILL 1 and
SIMMER Micro for 4-5 mins. until piping hot.
I
ngredients
1 large onion, sliced
225 g (8 oz) courgettes, thickly sliced
225 g (8 oz) green beans, chopped
225 g (8 oz) carrots, thickly sliced
1 small cauliflower, broken into florets
396 g (14 oz) can chick peas, drained
5 ml (1 tsp) tumeric
3 ml (
1⁄
2
tsp) cinnamon
salt
1 clove garlic, crushed
300 ml (
1⁄
2
pt) hot vegetable stock
350 g (12 oz) couscous
Vegetable Couscous
Serves 4
Dish: large casserole, bowl
1. Place all the vegetables in a large casserole
with the spices, salt, garlic and chick peas.
Add the hot vegetable stock. Cover and
cook on HIGH Micro for 16-18 mins. or until
the vegetables are tender.
2. Place the couscous in a bowl with 450ml (
3
/
4
pt) of boiling water. Allow to stand for 10
mins. Cover and cook on MEDIUM Micro for
5 mins. or until warm and fluffed. Separate
the grains with a fork and serve with the
vegetables.