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R-757M New CkBk
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
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 (
salt and pepper to taste
12 pieces of lasagne
300ml (
extra grated cheese to sprinkle
15ml (1 tbsp) fresh oregano, chopped to garnish
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 (
1
/
a red pepper, seeded and cut into strips
2
1
/
a green pepper, seeded and cut into strips
2
400g canned chopped tomatoes
60ml (4 tbsp) natural yoghurt
Downloaded from:
http://www.usersmanualguide.com/
27/02/2003
15:10
Serves 4 - 6
Serves 4
1
/
pint) hot beef stock
4
1
/
pint) cheese sauce (see page 58)
2
Serves 4 - 6
3
/
") cubes
4
Page 52
RECIPES
B
LUE CHEESE PASTA
1 Place pasta in a large bowl add boiling water and cook
at 70P for 10 - 11 minutes until tender, drain.
2 Add the pinenuts and mix well. Place in a warm
serving dish and cover with sauce.
Serve hot garnished with parsley.
C
ANNELLONI
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.
2 Add 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.
5 Pour 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.
C
AULIFLOWER BIRIYANI WITH QUORN
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.
4 Add 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.
52
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