10
EASY MEALS RECIPES
1. Spring Vegetable and Bacon Risotto
1
onion,
diced
60
g
butter
4 rashers bacon, diced
2 cups chicken or beef stock
1 cup long grain rice, rinsed well
1 cup assorted fi nely chopped spring vegetables, such as carrot, zucchini and
mushroom
1. In a large microwave safe glass bowl, combine the onion, butter and bacon. Cook on Easy Meals
No,1 - ''Spring Vegetable and Bacon Risotto''.
2. When the oven stops and STIR AND ADD REMAINING INGREDIENTS is displayed, stir well
and Pour the stock into the dish with the onion and bacon and add the rice and vegetables.
Cover and continue cooking. Do not stir during cooking. At the end of this time, all of the liquid
will be absorbed.
3. After cooking, stand covered for 5 minutes. Stir with a fork and serve.
Serve 6 - 8
2. Spinach and Ricotta Cannelloni
1 250 g packet frozen spinach, thawed and drained or 250g fresh spinach,
fi nely chopped.
375 g reduced fat ricotta cheese
12 fresh cannelloni sheets
pinch of ground nutmeg
salt and pepper to season
500 g jar Summer Tomato Basil Pasta Sauce
75 g grated chedder cheese
1. Place the ricotta cheese, spinach, nutmeg and seasoning in a bowl. Mix until well combined.
2. Place the mixture into a piping bag. Fill the cannelloni sheets by gently squeezing the piping
bag until a thick line of mixture is produced along the edge of one side of the sheet. Gently roll
the sheet until a tube is formed with the mixture in the middle. Place the tubes in a single layer
in a shallow casserole dish.
3. Pour the pasta sauce over the tubes. Smooth over with the back of a spoon to ensure all sections
of the tubes are covered with the sauce. Cover with lid. Cook on Easy Meals No.2 - ''Spinach
and Ricotta Cannelloni.
4. When the oven stops and ADD THE CHEESE is displayed, sprinkle the cheddar cheese over
the top of the cannelloni and continue cooking, uncovered.
5. After cooking, stand covered for 2 minutes.
6. Serve with a green salad and a little freshly grated Parmesan cheese.
Serves 4
3. Chicken Cacciatore
6 chicken thigh fi llets
¼ cup plain fl our
1 tablespoon salt and pepper
1 onion, sliced
30
g
butter
1 clove garlic, crushed
2 tablespoons tomato paste
1 x 400 g can chopped tomatoes
2 chicken stock cubes
½ cup white wine
sprig of fresh rosemary
1 green capsicum, thinly sliced
lemon rind, to garnish
1. In a plastic bag, combine the chicken, fl our and seasoned salt. Shake until the chicken is
coated.
2. In a 3 litre microwave safe casserole dish, combine the chicken, any fl our remaining in the bag,
the onion, butter, garlic, tomato paste, the juice from the tomatoes, the stock cubes and the
wine. Cover and cook on Easy Meals No.3 - ''Chicken Cacciatore''. When the oven stops and
STIR is displayed, stir and continue cooking.
3. When the oven stops and STIR AND ADD TOMATO AND CAPSICUM is displayed, add the
tomatoes with the capsicum to the chicken dish. Cover and continue cooking.
4. After cooking, garnish with lemon rind and the sprig of fresh rosemary. Serve with fresh
bread.
Serves 6
4. Lemon Fish Fillets
4 x 150 g fi sh fi llets
1 tablespoon lemon juice
salt and pepper to taste
1 tablespoon fresh fl at leaf parsley, fi nely chopped
lemon rind, to garnish
1. Place the fi sh in a single layer into a shallow casserole dish.
2. Pour the lemon juice. Season with salt and pepper.
3. Cover with lid or plastic wrap. Cook on Easy Meals No. 4- “Lemon Fish Fillets”.
4. When the oven stops and TURN OVER is displayed, turn the fi sh over and continue cooking.
5. After cooking, stand covered for 3 minutes.
6. Garnish with lemon rind, sprinkle with the parsley and serve with a green salad.
Serves 4
R-341Z(W)(S) CB 1-28.indd 10
R-341Z(W)(S) CB 1-28.indd 10
6/1/12 4:41:49 PM
6/1/12 4:41:49 PM
