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Pasta, Rice & Beans
Ingredients
1 medium onion, chopped
10ml (2 tsp) vegetable oil
2 medium courgettes, sliced thickly
1 red pepper, seeded and chopped
2 medium carrots, peeled and thinly
sliced
1 small cauliflower, cut into florets
100g (4oz) dried apricots, halved
2 cloves garlic, crushed
425g (15oz) can chick peas, drained
3ml (
½ tsp) each: ground turmeric,
ground coriander, ground cumin
5ml (1tsp) paprika
2.5cm (1") fresh root ginger, peeled
and finely chopped
salt & pepper
450 ml (
3/4 pt) hot vegetable stock
chopped parsley to garnish
Serves 4
Dish: small bowl + large bowl
Cut off asparagus tips with 2.5cm (1”) stem attached.
Add 30ml (2 tbsps) stock and place in bowl. Cover, place
on base and cook on MEDIUM MICROWAVE power for
3 mins. Chop remaining asparagus stems into 1cm
pieces and leave to one side. Place leeks and 25g (1oz)
butter in a large bowl. Place on base of oven and cook
on HIGH MICROWAVE for 2 mins. Add the rice to the
leeks and stir in the hot vegetable stock. Cover and cook
on HIGH MICROWAVE for 10 mins. Add chopped
asparagus stems and cook on MEDIUM MICROWAVE
for a further 2 mins. Stir in the peas, lemon zest and juice
and cook on MEDIUM MICROWAVE for 2 mins. Stir in
the cooked asparagus tips, basil, remaining butter and
25g (1oz) Parmesan cheese. Cook on MEDIUM
MICROWAVE for 3 mins. Serve in warmed bowls
sprinkled with a few whole basil leaves and the rest of
the Parmesan cheese.
Lemon & Asparagus Risotto
4
Ingredients
25g (1oz) dried porcini,
1 litre (1½ pints) hot chicken or
vegetable stock
50g (2oz) butter
2 shallots, finely chopped
300g (11oz) risotto rice
125ml (4 fl.oz) dry white wine
salt & pepper to taste
200g white or chestnut mushrooms,
sliced
25g (1oz) freshly grated parmesan
cheese plus extra for garnish
Serves 4
Dish: small bowl + large bowl
Soak mushrooms in 300ml (½ pint) stock for 20 mins.
Strain the porcini mushrooms and coarsely chop. Add the
soaking liquid to the remaining stock. Place the butter
and shallots in a large bowl. Place on base of oven and
cook on MEDIUM MICROWAVE for 3 mins. or until
softened. Stir the rice into the mixture. Add the stock,
wine and seasoning. Cover and cook on HIGH
MICROWAVE for 10 mins. Add the mushrooms and
porcini and cook on MEDIUM MICROWAVE for 10 mins.
stirring halfway. Mix in the parmesan cheese. Cover and
leave to stand for about 2-3 mins. before serving on
warm plates sprinkled with extra parmesan cheese.
Wild Mushroom Risotto
4
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