John Lewis JLFSMW001 Instruction Manual page 80

Cheese and egg dishes
Cheesy risotto
Ingredients
2 onions, finely chopped
50 g (2 oz) butter or margarine
225 g (8 oz) long grain rice
600 ml (1 pt) hot chicken stock
1
/
800 g (1 lb) tin tomatoes
2
100 g (4 oz) mature cheddar cheese, grated
salt and pepper
25 g (1 oz) Parmesan cheese, grated
1 bunch of chives, chopped
Piperade
Ingredients
15 ml (1 tbsp) olive or vegetable oil
1
/
red pepper, deseeded and diced
2
1
/
green pepper, deseeded and diced
2
1 onion finely chopped
4 eggs
1
/
3 ml ( tsp) basil
2
salt and pepper to taste
Serves 4
Dish: large casserole
1. Place the onions and butter in a large
casserole. Cover and cook on HIGH
power for 3 mins. or until softened.
2. Stir in the rice, cover and cook on
HIGH for 1 minute.
3. Add the hot stock and tomatoes, cover
and cook on HIGH power for 5 mins.
and then MEDIUM power for 15 mins.
or until the rice is cooked. Stir halfway
during cooking.
4. Season and stir in 75 g (3 oz) cheese.
Cover and leave to stand for 5 mins.
(this enables the rice to absorb any
excess stock).
5. Serve the Risotto sprinkled with
remaining cheese and chives.
Serves 2
Dish: 22 cm (9") Pyrex® plate
1. Place oil and vegetables in a bowl, cover
and cook on HIGH power for 3-4 mins.
or until soft.
2. Grease the plate and spread with
vegetables. Beat the eggs with basil and
salt and pepper and pour over the
vegetables.
3. Cook on HIGH power for 3-4 mins. or
until eggs are softly set, but still moist,
beating with a fork several times during
cooking. Allow to stand covered for 2
mins. before serving.
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