36
RECIPES
Serves 4
225g aubergine, cubed
225g canned tuna, drained
15ml (1tbsp) olive oil
5ml (1 tsp) tarragon
5ml (1 tsp) basil
225g spinach fusilli (pasta twists)
600ml (1 pint) boiling water
300ml (
1
/
2
pint) cheese sauce (see page 46)
100g Cheddar cheese, grated
1 Place aubergine cubes, tuna, oil and herbs in a bowl.
Mix well and cook on 100P for 3 minutes.
2 Place the fusilli in a large bowl and add the boling
water. Cook on 70P for 10 - 12 minutes until tender.
Do not drain until the rest of the dish is prepared.
3 Pour the cheese sauce into the tuna mixture and add
the drained pasta, mix well.
4 Sprinkle with the grated cheese, place on the
turntable and cook on 70P for 15 minutes.
T
UNA PASTA BAKE
Serves 4
175g long grain white rice
125g onion, chopped
salt and pepper to taste
600ml (1 pint) boiling water
75g butter
1 egg (medium), beaten
600g canned salmon, drained
25g plain flour
5ml (1tsp) mustard powder
300ml (
1
/
2
pint) milk
100g Wensleydale cheese, grated
2 eggs (size 3), lightly beaten
5ml (1 tsp) fresh parsley, chopped
50g Wensleydale cheese, grated to sprinkle
1 Place rice, onion, salt and water in a large bowl.
Cook on 70P for 14 minutes, until tender, stir 2 - 3
times during cooking. Drain. Stir the egg and 50g of
the butter into the rice. Press the mixture onto the
base and sides of a greased 25cm x 5cm dish. Spread
salmon evenly over rice base.
2 Melt remaining butter in a large bowl on 100P for 40
seconds, stir in flour, mustard powder, salt and
pepper. Gradually stir in milk.
3 Heat on 100P for 4 minutes, stir every minute, until
sauce has thickened and is smooth. Stir in cheese,
eggs and parsley. Pour sauce over salmon and sprinkle
generously with cheese.
4 Cook on 70P for 18 minutes, until evenly set.
C
HEESY SALMON PIE
Variation: Make as above, substitute salmon for either crab or tuna.
Serves 4
2 medium trout (approx. 225g each)
salt and pepper to taste
juice and rind of 1 orange
50g flaked almonds
slices of orange to garnish
1 Wash the trout. Discard heads and tails and pat dry.
Place in a large flan dish, pierce in several places.
Season. Pour over the orange juice and sprinkle with
the rind and flaked almonds.
2 Place on the turntable, cook on 50P for 8 - 9
minutes.
Garnish with slices of orange to serve.
T
ROUT WITH ORANGE
&
ALMONDS
R-32FBSTM Cookbook 24/06/2004 09:02 Page 36