18
CHILLI AND TOMATO SPAGHETTI
Serves 4-6
350 g spaghetti, snapped in half
1 ½ litres hot water
1 birdseye chilli, fi nely chopped
1 spanish onion, fi nely chopped
2 cloves garlic fi nely chopped
1. In a large microwave safe glass bowl combine the spaghetti and hot water. Cook
for 14 minutes on HIGH (100%), stirring after 7 minutes. Drain and set aside.
2. In a medium microwave safe glass bowl add the oil onion and chilli. Cook for 3
minutes on 60%.
3. Add garlic, cook for 2 minutes on 60%.
4. Add tomatoes, salt and pepper, cook for 6 minutes on 60% stirring half way
through.
5. Place spaghetti in serving dish, add parsley and sauce. Stir until well combined.
6. Serve with freshly grated parmesan cheese.
1 can diced tomatoes
3 tablespoons extra virgin olive oil
salt and pepper to taste
2 handful of chopped continental
parsley
CHUNKY VEGETABLE SOUP
Serves 4-6
¼
cup
oil
60
g
butter
2 onions peeled and chopped
3 carrots fi nely chopped
1 potato peeled and chopped
3 sticks celery chopped
1. Combine oil, butter and onion in a large casserole dish. Cook for 3 minutes on
HIGH (100%).
2. Add carrots and potato. Cover and cook for 6 minutes on MEDIUM HIGH (70%).
3. Add celery, zucchini and cabbage. Cover and cook for 4 minutes on MEDIUM
HIGH (70%). Add stock, undrained tomatoes, salt and pepper. Cook covered for
27 minutes on 60% stirring occasionally
4. Serve hot, topped with parmesan cheese.
2 zucchinis chopped
¼ cabbage shredded
3 cups beef stock
2 cans chopped tomatoes
salt and pepper
parmesan cheese
POTATO BAKE
Serves 4-6
4 large potatoes, peeled and sliced
¼ cup hot water
1 onion, diced
2 teaspoons fi nely chopped garlic
2 rashers bacon, chopped
1. In a large microwave safe casserole dish, combine the potato and hot water. Cover
and cook for 12 minutes on MEDIUM HIGH (70%). Drain.
2. Arrange the potato to cover the base of the dish. Place a layer of onion, one third
of the garlic and bacon, and a quarter of the cheese on top of the potato layer.
Sprinkle with one third of the parsley and season to taste.
3. Repeat this layering twice, beginning with potato.
4. Pour the cream over the top. Sprinkle with the remaining cheese and parsley. Add
the salt and pepper to taste. Cook uncovered for 8 minutes on MEDIUM HIGH
(70%), until the cheese has melted.
5. Allow to stand for 1 minute and serve as a side dish with a main meal.
cup grated tasty cheese
1 tablespoon fresh parsley, chopped
cracked black pepper and salt, to taste
½ cup thickened cream
THAI VEGETABLE NOODLE SOUP
Serves 4
1 teaspoon sesame oil
2 cloves garlic, crushed
100 g rice vermicelli noodles
2 cups vegetable stock
2 cm piece fresh ginger, grated
1½ tablespoons oyster sauce
2 teaspoons hoisin sauce
1. In a large bowl, add the noodles and cover with the boiling water. Leave to soak
until soft, then drain. Set aside.
2. In a large microwave safe glass bowl, combine the oil and garlic. Cook for 1 minute
on MEDIUM HIGH (70%), then stir.
3. Add the stock, ginger, sauces, carrot, cabbage and caulifl ower. Cook for 5 minutes
on MEDIUM HIGH (70%).
4. Add the remaining ingredients. Cook for 7 minutes on MEDIUM HIGH (70%).
5. Place the noodles into a serving bowl and pour the soup over the top.
1 carrot, thinly sliced
50 g cabbage, sliced
100 g caulifl ower, cut into fl orets
200 g canned baby corn (drained)
1 shallot, sliced
100 g snow peas, topped and tailed
1 teaspoon fresh coriander, chopped
