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Rice, Pasta and Cereal
C
HICKEN AND MUSHROOM
TAGLIATELLE
(S)
Serves: 6
Ingredients:
6 cups boiling water
250 g tagliatelle
30 g butter
1 onion, chopped
1 clove garlic, crushed
2 tablespoons flour
1
⁄2 teaspoon mustard
1 cup milk
1
⁄2 cup cream
1
1
⁄2 cups diced cooked chicken
1
⁄2 cup grated cheese
1
1
⁄2 cups sliced mushrooms
2 tablespoons Parmesan cheese
2 tablespoons chopped parsley
Method:
Place water and pasta in 4-litre deep sided dish. Stir and
cook on P10 for 12 to 15 minutes.
To cook by Sensor Cook:
Prepare as above. Cover with plastic wrap.
Press Pasta, then Start.
Allow pasta to stand, covered, while preparing sauce,
then drain well. Place butter, onion and garlic in 3-litre
dish and cook on P10 for 2 to 3 minutes. Add flour and
mustard. Mix well. Cook on P10 for 1 to 1
1
⁄2 minutes. Add
milk and cream. Stir. Cook on P6 for 4 to 5 minutes,
stirring halfway through cooking. Add chicken,
mushrooms, cheeses, parsley, and drained pasta. Mix
well. Cook on P6 for a further 5 minutes. Serve.
VEGETABLE TORTELLINI (S)
Serves: 3 to 4
Ingredients:
700 g fresh tortellini
8 cups boiling water
Sauce:
2 tablespoons butter
2 tablespoons flour
2 cups milk
1 cup grated tasty cheese
1 red capsicum, finely sliced
200 g snow peas, finely sliced
1 teaspoon dried marjoram
1 teaspoon cracked black pepper
2 tablespoons Parmesan cheese
2 tablespoons chopped parsley
Method:
Place pasta and water in 4-litre casserole dish.
Cover. Cook on P10 for 12 to14 minutes.
To cook by Sensor Cook:
Prepare as above. Cover with plastic wrap.
Press Pasta, then Start.
While pasta is cooking, prepare all ingredients for
sauce. When pasta is cooked, allow to stand
covered. Drain well. Place butter and flour in 3-litre
casserole dish and cook on P10 for 30 to 40
seconds. Slowly blend in milk. Cook for a further 3 to
4 minutes. Stir once during cooking. Add prepared
vegetables, marjoram, pepper and cheese. Cook on
P10 for 2 minutes. Drain pasta and mix through
sauce. Serve topped with Parmesan cheese and
chopped parsley.
F
RAGRANT COCONUT R
ICE (S)
Serves: 4 to 6
Ingredients:
1 onion, chopped
1
1
⁄2 cups long grain rice
500 ml chicken stock
250 ml coconut milk
1 teaspoon turmeric
Method:
Place all ingredients in 3-litre casserole dish. Stir.
Cook on P10 for 15 to 18 minutes. Cover and let
stand 10 minutes before serving.
To cook by Sensor Cook:
Prepare as above. Cover with plastic wrap.
Press Rice, then Start.
When oven beeps, remove plastic wrap, stir.
SPAGHETTI WITH CHILLI TOMATO SAUCE (S)
Serves: 4
Ingredients:
250 g spaghetti
4 cups boiling water
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, crushed
1 can (425 g) crushed tomatoes
2 teaspoons crushed chillies
2 teaspoons mixed dried herbs
cracked (ground) black pepper
Method:
Place spaghetti and water in 3-litre casserole dish.
Cook on P10 for 12 to 14 minutes.
To cook by Sensor Cook:
Prepare as above. Cover with plastic wrap.
Press Pasta, then Start.
Stand, covered, for 2 minutes. Drain. Place oil, onion
and garlic in 4-cup jug. Cook on P10 for 1 to 2
minutes. Add tomatoes, chillies, herbs and pepper.
Stir until combined. Cover and cook on P7 for 10 to
15 minutes, stirring halfway through cooking. Serve
with spaghetti.
CREAMY TUNA PENNE (S)
Serves: 4
Ingredients:
250 g Penne
4 cups boiling water
1 medium onion, diced
2 cups mixed sliced vegetables
1 can (240 g) tuna, reserve liquid
2 tablespoons Parmesan cheese
1 tablespoon dried thyme
1 tablespoon lemon juice
1
⁄2 cup sour cream
cracked black pepper
Method:
Place Penne and water in large casserole dish. Cook
on P10 for 10 to 14 minutes.
To cook by Sensor Cook:
Prepare as above. Cover with plastic wrap.
Press Pasta, then Start.
Stand, covered, for 2 minutes. Drain. Place onion in 4-
cup jug. Cook on P10 for 50 to 60 seconds. Add mixed
vegetables. Cook on P10 for 2 to 3 minutes. Stir in
tuna and reserved liquid, add remaining ingredients
and stir until combined. Cook on P7 for 2 to 3 minutes.
Place pasta in a serving bowl and pour over sauce to
serve.
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Cooking Guide