52
RECIPES
Serves 4
125g onion, chopped
2 cloves garlic, crushed (see tip, page 48)
25g margarine
450g lean minced beef
100g mushroom, chopped
15ml (1 tbsp) tomato purée
400g canned chopped tomatoes
150ml (
1
/4 pint) hot beef stock
salt and pepper to taste
12 pieces of lasagne
300ml (
1
/2
pint) cheese sauce (see page 58)
extra grated cheese to sprinkle
15ml (1 tbsp) fresh oregano, chopped to garnish
1 Place onion, garlic and margarine in a bowl, heat on
100P for 3 minutes. Add the mince, cook on 70P for
8 minutes, stir twice during cooking.
2Add mushroom, purée, tomatoes, stock and
seasoning. Cook on 70P for 20 minutes until
thickened, stir every 5 - 6 minutes.
3 Place 3 - 4 pieces of lasagne in a bowl, cover with
boiling water. Cook on 100P for 4 minutes until
tender enough to bend. Remove from water, dry on
kitchen paper. Repeat for the remaining lasagne.
4 Place a large spoonful of meat mixture at one end of
a piece of lasagne, roll up and place seam side down
in a deep, square 25cm (10") dish. Repeat for
remaining lasagne. Place any remaining meat around
the filled lasagne.
5Pour the cheese sauce on top of the filled lasagne.
Sprinkle generously with cheese and parsley.
6 Place on turntable, use sequence programming to
cook on 70P for 12 minutes, then on DUAL GRILL,
70P for 8 minutes until brown and crispy.
CANNELLONI
Serves 4 - 6
15ml (1 tbsp) vegetable oil
10ml (2 tsp) mustard seeds
10ml (2 tsp) sesame seeds
225g brown basmati rice
5ml (1 tsp) chilli powder
5ml (1 tsp) turmeric
5ml (1 tsp) ground coriander
5ml (1 tsp) garam masala
15ml (1 tbsp) water
1 medium cauliflower, cut into small florets
175g quorn, cut into 2cm (
3
/4") cubes
1
/
2 a red pepper, seeded and cut into strips
1
/2 a green pepper, seeded and cut into strips
400g canned chopped tomatoes
60ml (4 tbsp) natural yoghurt
1 Place oil, mustard and sesame seeds in a large bowl,
heat on 100P for 1 minute. Add rice, mix well.
Cook on 100P for 2 minute.
2 In a separate bowl mix the chilli powder, turmeric,
coriander and garam masala. Add water and mix to
a paste. Stir the paste into the rice, add the
cauliflower, quorn, red and green pepper, mix well.
Cook on 100P for 2 minutes.
3 Drain the tomatoes and reserve the juice. Add the
tomatoes to the rice mixture, mix well.
4Add enough boiling water to the tomato juice to
make 600ml (1 pint) of liquid, pour into the rice
mixture, mix well. Cook on 70P for 24 minutes, stir
every 5 minutes.
5 Stir in yoghurt and serve with poppadums.
CAULIFLOWER BIRIYANI WITH QUORN
Serves 4 - 6
225g pasta, e.g. farfalle (pasta bows)
600ml (1 pint) boiling water
50g pine nuts
1 quantity of blue cheese sauce (see page 58)
15ml (1 tbsp) fresh parsley, chopped to garnish
1Place pasta in a large bowl add boiling water and cook
at 70P for 10 - 11 minutes until tender, drain.
2Add the pinenuts and mix well. Place in a warm
serving dish and cover with sauce.
Serve hot garnished with parsley.
BLUE CHEESE PASTA
