41
RECIPES
Serves 4
175g canned, chesnut purée
225g fresh brown breadcrumbs
100g double gloucester cheese, grated
125g onion, finely chopped
100g mushrooms, finely sliced
10ml (2 tsp) fresh parsley, chopped
90ml (6 tbsp) milk
4 eggs (medium), beaten
15ml (1 tbsp) mustard powder
salt and pepper to taste
225g frozen spinach
225g Roulé (soft cheese)
50g cheddar cheese, grated to sprinkle
1 Grease a 1.5 litre (2
1
/
2
pint) loaf dish and line the
base with greaseproof paper.
2 Blend the chesnut purée, breadcrumbs, cheese,
onion, mushrooms, parsley, milk, eggs, mustard
powder and seasoning together using a food
processor.
3 Place spinach in a separate bowl and heat on 100P for
3 minutes, drain thoroughly.
4 Place half of the nut mixture in the base of the loaf
dish and smooth the surface.
5 Spread the Roulé over this layer, followed by the
spinach and the remaining nut mixture. Smooth the
surface, sprinkle with cheese.
6 Cook on 50P for 25 minutes, until a skewer comes
out clean.
C
HEESE
&
NUT LOAF
Serves 4
4 beef tomatoes
125g white long grain rice, cooked
50g cooked ham, chopped
50g peas
15ml (1 tbsp) fresh oregano, chopped
salt and pepper to taste
75g Mozzarella cheese, chopped
1 Slice the top off each tomato and scoop out the flesh
into a bowl, stir in the rice, ham, peas, oregano, salt
and pepper.
2 Fill each tomato shell with the rice mixture and place
in a large flan dish. Sprinkle generously with the
Mozzarella cheese.
3 Place on the turntable and cook on 50P for 20
minutes until the tomatoes are tender and the cheese
has melted.
S
TUFFED TOMATOES
Serves 4
600g canned, chopped tomatoes
150g red pesto
150g sun-dried tomatoes, chopped
salt and pepper to taste
500g fresh ravioli (meat or vegetarian)
600ml (1 pint) cheese sauce (see page 46)
150g Mozzarella cheese, grated
1 Empty the tomatoes into a large bowl and cook on
100P for 8 minutes to reduce the juice.
2 Combine the Pesto and sun-dried tomatoes with the
tomatoes and season.
3 Spread
1
/
3
of this mixture over the base of a greased
25cm square dish, then place a single layer of ravioli
on top. Next, spread
1
/
3
of the cheese sauce over the
ravioli. Layer until all the ingredients have been used,
the last layer being cheese sauce.
4 Sprinkle the Mozzarella over the top and place on the
turntable. Cook on 50P for 50 minutes.
P
ARTY PASTA
R-32FBSTM Cookbook 24/06/2004 09:02 Page 41