40
RECIPES
SPINACH AND MUSHROOM LASAGNE
Serves 4 - 6
75g (3oz) butter
225g (8oz) mushrooms, thickly sliced
1 vegetable stock cube, crumbled
900g (2lb) frozen spinach
2.5ml (1/2tsp) nutmeg
325g (12oz) cottage cheese
salt and pepper to taste
12 pieces of lasagne
300ml (1/2 pint) cheese sauce (see page 48)
100g (4oz) Cheddar or Parmesan cheese, grated
1 Place 50g (2oz) butter in a bowl, heat on 100P
(HIGH) for 1 minute. Add mushrooms and stock
cube, mix well. Cook on 100P (HIGH) for 2 minutes.
2 Heat spinach on 100P (HIGH) for 12 minutes, stir 2-
3 times. Drain. Stir in remaining butter, nutmeg,
cheese, seasoning and mushroom mixture.
3 Line the base of a deep square 10" dish with a
layer of lasagne, followed by a layer of spinach
mixture, cheese sauce and another layer of lasagne.
Layer until all ingredients have been used, ensuring
the final layer is lasagne, with enough cheese sauce
to cover the surface. Sprinkle generously with grated
cheese.
4 Place on turntable, cook on 70P (MEDIUM HIGH)
for 20 minutes, then on DUAL GRILL, 70P (MEDIUM
HIGH) for 8 minutes.
QUORN KEBABS
Serves 4
3 small courgettes, cut into 2.5cm (1") slices
1 red pepper, cut into 3.8cm (2 1/2 ") pieces
1yellow pepper, cut into 3.8cm (2 1/2 ") pieces
2 small aubergines, cut into 2.5cm (1") pieces
8 closed cap muchrooms
175 g (6oz) Quorn, cut into 2.5cm (1") cubes
Marinade:
150ml (1/4 pint) olive oil
3 cloves garlic, crushed
15ml Worcestershire sauce
1.25 ml (1/4 tsp) all spice
1 Place vegetables and quorn in a large bowl.
Mix well.
2 To prepare the marinade, place all the ingredients
in a bowl and mix well.
3 Pour the maridade over the vegetables and Quorn,
mix well. Leave to marinate for at least an hour, stir
occasionally.
4 Thread the vegetables and Quorn onto the skewers
in a regular pattern. Leave no wood exposed,
place in a flan dish.
5. Place on low rack, cook on dual grill, 30P (medium
low) for 22-24 minutes. Turn over and re-arrange
the skewers every 5 minutes until the vegatables are
tender and evenly brown.
VEGETABLE CURRY
Serves 4 - 6
1 x 15ml (1tbsp) oil
cauliflower, cut into florets
900g (2lb) total weight: Parsnips, carrots cut into
sticks, total courgettes, celery, leeks and apple
sliced
30ml (2tbsp) sultanas
75g (3oz) plain flour
30-45ml (2-3tbsp) curry powder to taste
5ml (1tsp) tumeric, seasoning
600ml (1pt) vegetable or chicken stock
1 Place the cauliflower, carrots, parsnips and oil in a
dish. Cook at 100P (HIGH) for 5 minutes. Stir
once.
2 Stir in the flour, curry powder, tumeric and
seasoning.
3 Add the remaining ingredients, and stir in the stock.
4 Cover and cook for 9 minutes at 100P (HIGH)
stirring twice.
5. Serve with rice.
Microwave Tip: Garlic bread
75g (3oz) butter, 2 cloves garlic, crushed, one small French stick, sliced. Mix butter and garlic together
and spread onto the sliced bread. Wrap the stick in kitchen paper and heat on 50P (MEDIUM) for 1-2
minutes until butter has melted.
R-753M O/M & C/B 01/03/2000 09:16 Page 40
http://www.usersmanualguide.com/
