112
P
AST
A, RICE & BEANS
Pasta, Rice and Beans
Tuna Pasta
Serves 4
Dish: bowl, jug, 3 litre (6 pt) casserole dish
Oven Accessory: glass tur low wire rack on metal
tray
1. Place pasta in water with oil and salt. Cover, place on glass
turntable and cook on
HIGH MICROWAVE
for 10-12 mins. or
until soft. Leave to stand for 2-3 mins. Drain.
2. Place butter and mushrooms in bowl and cook on
HIGH
MICROWAVE
for 3 mins.
3. To make sauce, melt butter in a jug on
HIGH MICROWAVE
for
30-40 secs. Stir in flour to make a roux. gradually whisk in milk
until well combined. Cook on
HIGH MICROWAVE
for 3-4
mins. or until smooth and glossy. Stir halfway through cooking.
4. Combine pasta, tuna and mushrooms in dish. Pour sauce over
and stir to mix thoroughly. Sprinkle with cheese and bread-
crumbs. Place dish on low wire rack and cook on
COMBINA-
TION: TURBO-BAKE 230°C + GRILL 3 + LOW MICROWAVE
for 10-12 mins. or until golden brown.
Ingredients
225g (8oz) mixed dried
pasta i.e. twists, shells
1 litre (1¾pt) boiling
water
15 ml (1tbsp) oil
3 ml (½tsp) salt
25g (1oz) butter
100g (4oz) mushrooms,
peeled and sliced
198g (7oz) can tuna,
drained
Sauce:
40g (1½oz) butter
40g (1½oz) flour
600 ml (1 pt) milk
salt and pepper to taste
25g (1oz) cheese, grated
25g (1oz) breadcrumbs
Mixed Mushroom Cannelloni
Serves 4
Dish: shallow oven proof dish
Oven Accessory: glass tur low wire rack on metal
tray
1. Put the lasagne sheets in a bowl with 1 litre of boiling water.
Cover, place on glass turntable and cook on
HIGH
MICROWAVE
for 5 mins. Drain and keep covered in cold
water until ready to use.
2. Place the oil, onion and garlic in a bowl. Place on glass
turntable and cook on
HIGH MICROWAVE
for 4 mins.
3. Add the mushrooms and thyme to the onions and cook,
uncovered on
HIGH MICROWAVE
for 5 mins. Season and
cool slightly.
4. Preheat the oven on
CONVECTION 180°C
5. Crumble half of the goat’s cheese logs into the cooled mush-
room mixture and stir.
6. Drain the lasagne sheets and spoon 2–3 tbsp of the mush-
room mixture along the edge of each lasagne sheet, leaving a
1cm (½ ") border. Roll up the pasta sheets and cut each one
in half.
7. Put the pasta in a shallow oven proof dish and spoon over the
cheese sauce. Slice the remaining goat’s cheese into thick
rounds and arrange across the middle of the pasta rolls. Place
dish on low wire rack and cook on
CONVECTION 180°C
for
30-35 mins.
Ingredients
6 fresh lasagne sheets
45 ml (3 tbsp) olive oil
1 small onion, finely
chopped
3 garlic cloves, sliced
25 g (1oz) pack fresh
thyme, finely chopped
225 g (8oz) chestnut
mushrooms, roughly
chopped
100 g (4oz) button
mushrooms
250g (9oz) goat’s cheese
350g (12oz) tub cheese
sauce