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Rice, Pasta and Cereal
Pesto and Egg Noodles
MUSHROOM AND RICOTTA LASAGNE
Serves: 4
Ingredients:
1 tablespoon olive oil
5 cups mushrooms, sliced
1 onion, diced
2 cloves garlic, crushed
1 cup milk
375 g ricotta cheese
1
⁄2 cup tomato paste
1 tablespoon fresh basil, chopped
2 tablespoons grated parmesan cheese
9 precooked lasagne sheets
1
⁄
4 cup grated cheese
2 tablespoons parmesan cheese
Method:
Place oil, mushrooms, onion and garlic in a 2 litre
casserole dish and cook on P10 for 3 to 4 minutes,
stirring halfway through cooking. Add half of the milk
and allow to cool. In a 1 litre dish combine ricotta,
tomato paste, basil, milk, parmesan. Spoon half the
mushroom mixture on the base of a square
casserole dish. Top with three lasagne sheets and
spread with cheese mixture and top with three
lasagne sheets continue with remaining mixture
finishing with the cheese mixture on top. Sprinkle
with grated cheese and parmesan. Cook on P7 for
15 to 20 minutes.
VEGETABLE AND ALMOND COUSCOUS
Serves: 4 to 6
Ingredients:
1 onion, sliced
2 cups mixed char grilled vegetables
1 teaspoon turmeric
1 clove garlic, crushed
500 ml vegetable stock, warmed
2 cups couscous
1
⁄2 cup toasted slivered almonds
Method:
Place all ingredients except almonds in 3-litre
casserole dish. Cook on P10 for 5 to 8 minutes.
Stirring twice during cooking. Stir in almonds and
allow to stand for 2 minutes covered, stir and serve.
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 tablespoon pinenuts, finely chopped
1
⁄
2 cup grated Parmesan cheese
1 cup olive oil
salt and black pepper
Method:
Place water in 3-litre casserole dish. Add egg noodles.
Cook on P10 for 14 to 16 minutes.
To cook by Sensor Cook:
Prepare as above. Cover with plastic wrap.
Press Pasta, then Start.
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.
SEASONED RICE (S)
Serves: 4 to 6
Ingredients:
1 onion, chopped
1 cup long grain rice
1 teaspoon thyme
2
1
⁄2 cups chicken stock
1
⁄4 cup toasted slivered almonds
Method:
Place onion, rice, thyme and chicken stock in 3-litre
casserole dish. Cook on P10 for 14 minutes. Stir,
cover, and let stand for 10 minutes. Stir through
slivered almonds and serve hot.
To cook by Sensor Cook:
Prepare as above. Cover with plastic wrap.
Press Rice, then Start.
When oven beeps, remove plastic wrap.