John Lewis JLFSMW001 Instruction Manual page 78

Pasta and rice
Tagliatelle toscana
Ingredients
1 aubergine, cubed
salt
350 g (12 oz) tagliatelle, fresh
1 onion
1 clove garlic crushed
15 ml (1 tbsp) olive oil
397 g (14 oz) tin of chopped tomatoes
5 ml (1 tsp) basil
15 ml (1 tbsp) tomato puree
1
/
15 g ( oz) butter
2
salt and pepper
8-10 black olives, stoned
100 g (4 oz) mozzarella, diced
30 ml (2 tbsp) parmesan cheese, grated
Vegetable couscous
Ingredients
1 large onion, sliced
225 g (8 oz) courgettes, thickly sliced
225 g (8 oz) green beans, chopped
225 g (8 oz) carrots, thickly sliced
1 small cauliflower, broken into florets
396 g (14 oz) can chick peas, drained
5 ml (1 tsp) tumeric
1
/
3 ml ( tsp) cinnamon
2
salt
1 clove garlic, crushed
1
/
300 ml ( pt) hot vegetable stock
2
350 g (12 oz) couscous
Serves 4
Dish: deep casserole dish
1. Sprinkle the aubergine with salt and leave
for 20 mins. then rinse and dry.
2. Cook the pasta in 600 ml (1 pt) boiling
water, covered, on HIGH power for 4
mins. or until tender. Drain.
3. Place onion, garlic and oil in a bowl,
cover and cook on HIGH power for 2
mins. or until soft. Add the remaining
ingredients except the mozzarella and
parmesan cheese, cover and cook on
HIGH power for 6 mins.
4. Mix the drained pasta with the
mozzarella. Place in a casserole dish.
Pour the sauce over the top. Sprinkle
with parmesan. Cover and cook on
HIGH power for 4-5 mins. until piping
hot.
Serves 4
Dish: large casserole
1. Place all the vegetables in a large
casserole with the spices, salt, garlic and
chick peas. Add the hot vegetable stock.
Cover and cook on HIGH power for
16-18 mins. or until the vegetables are
tender.
3
2. Pour 450 ml (
over the couscous. Allow to stand for
10 mins. Cover and cook on MEDIUM
power for 5 mins. or until warm and
fluffed. Separate the grains with a fork
and serve with the vegetables.
75
/
pt) of boiling water
4