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RECIPES
Serves 4
225g dried pasta, e.g. farfalle (pasta bows)
600ml (1 pint) boiling water
50g pine nuts
1 quantity of blue cheese sauce (see page 97)
15ml (1 tbsp) fresh parsley, chopped to garnish
BLUE CHEESE PASTA
1 Place pasta in a large bowl, add boiling water, cook on 70%
for 12 - 14 minutes until tender, drain.
2 Add the pinenuts, mix well. Place in a warm serving dish and
cover with sauce.
Serve hot garnished with parsley.
Serves 4
125g onion, chopped
2 cloves garlic, crushed (see tip, page 67)
450g lean minced beef
100g mushroom, chopped
15ml (1 tbsp) tomato purée
400g canned chopped tomato
150ml (
1
/4 pint) hot beef stock
salt and pepper to taste
11 dried cannelloni tubes
300ml (
1
/2 pint) cheese sauce (see page 96)
50g grated cheese, to sprinkle
15ml (1 tbsp) fresh oregano, chopped to garnish
CANNELLONI
1 Place onion and garlic in a bowl, heat on 100% for 2 minutes.
Add the mince, cook on 100% for 5 minutes, stir halfway
through cooking.
2 Add mushroom, purée, tomato, stock and seasoning.
Cook on 70% for 25 minutes until thickened, stir 2 - 3 times
during cooking.
3 Fill cannelloni tubes with the meat mixture and place in a
deep, 20cm (8”) square dish.
Place remaining meat mixture around the cannelloni.
4 Pour the cheese sauce on top of the filled cannelloni.
Sprinkle with cheese and oregano.
5 Place on low rack, cook on DUAL CONVECTION, 220ºC,
70% for 20 minutes until brown and crispy.
Serves 4 - 6
200g dried macaroni
600ml (1 pint) boiling water
4 rashers bacon, chopped
50g margarine
50g plain flour
5ml (1 tsp) english mustard powder
600ml (1 pint) milk
175g mature cheddar cheese, grated
salt and pepper to taste
2 medium tomatoes, sliced
50g mature cheddar cheese, grated
MACARONI CHEESE
1 Place the macaroni in a 2.5 litre (approx. 4 pint) casserole
dish and add boiling water. Cook on 70% for 11 - 12 minutes
until tender, stir twice during cooking.
Drain and return to dish.
2 Cook the bacon in a small bowl on 100% for 2 minutes and
stir into the macaroni.
3 Heat the margarine in a bowl on 100% for 30 seconds until
melted, beat in the flour and mustard to form a paste then
gradually stir in the milk.
4 Cook on 100% for 6 minutes, stir twice during cooking, until
smooth and thick. Add the cheese, and seasoning, mix well.
5 Stir the sauce into the macaroni and mix well. Place on the
turntable and cook on 70% for 5minutes.
6 Remove dish from the oven, stir well and place the tomato
slices on top followed by the grated cheese.
7 Place on the low rack and cook on GRILL for 10 minutes
until golden brown.
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