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Cooking Guide
Rice, Pasta and Cereal
Pasta Salad
Serves: 4
Ingredients:
225 g pasta shapes, i.e. shells, twists
1 teaspoon salt
6 cups boiling water
1 tablespoon oil
45 g butter
120 g mushrooms, sliced
4 spring onions, finely chopped
1 small red capsicum (pepper),
deseeded and cut in julienne strips
1 small green capsicum,
deseeded and cut in julienne strips
1
/
4
cup salad oil
3 tablespoons malt vinegar
1 tablespoon tomato paste
1 teaspoon poppy seeds
2 teaspoons mixed dried herbs
ground pepper to taste
Method:
To Cook by Microwave:
Place pasta, salt, water and oil in a large bowl. Cook
on HIGH for 8 to 10 minutes, then leave to stand,
covered for 5 minutes.
To Cook by Auto Menu:
Place pasta, salt, water and oil in a large bowl.
Select
, then press .
To Complete:
Drain and leave to thoroughly cool. Place the butter
in a bowl and cook on HIGH for 30 to 40 seconds to
melt. Add the mushrooms and cook on HIGH for 1
1
/
2
to 2 minutes. Drain and leave to cool.
When pasta and mushrooms are thoroughly cold
place in a large bowl with spring onion and
capsicum. Put the salad oil, vinegar, tomato paste,
poppy seeds, herbs and cracked pepper in a screw
topped jar. Shake to thoroughly combine. Pour over
the pasta mixture and stir until all the ingredients are
coated with dressing. Chill well before serving.
StartPasta
Pesto and Egg Noodles
Serves: 6 to 8
Ingredients:
6 cups boiling water
250 g packet egg noodles
2 cloves garlic, crushed
1
/
2
cup chopped fresh basil leaves
1
/
4
cup pine nuts, finely chopped
1
/
2
cup grated Parmesan cheese
1 cup olive oil
salt and black pepper
Chicken and Mushroom Pasta Sauce
Serves: 6
Ingredients:
30 g butter
1 onion chopped
1 teaspoon minced garlic
2 tablespoons plain flour
1
/
2
teaspoon mustard
1
1
/
2
cups milk
1 cup diced cooked chicken
1 cup sliced mushrooms
1
/
2
cup grated cheese
2 tablespoons parsley
Method:
In a 3 litre dish place butter, onion, and garlic. Cook
on HIGH for 3 minutes. Stir in plain flour and
mustard. Cook on HIGH for 1 minute. Whisk in milk.
Set on HIGH for 1 minute. Stir. Cook on HIGH for 1
minute. Mix in chicken, mushrooms, cheese and
parsley. Cook on HIGH for 2 minutes. Stir. Cook on
HIGH for 2 minutes.
Method:
Place water in a 3-litre casserole dish. Add egg
noodles. Cook on HIGH for 6 to 8 minutes. Mix
together garlic, basil, nuts and cheese. Gradually
pour in olive oil, stirring constantly. Season and stir
through drained noodles.
Tip: Olive oil may be added to the sauce by placing
all ingredients into a food processor and pouring
through the opening in a constant fine stream.
Pesto and Egg Noodles
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