per pound. For crisper skin, increase temperature to 450 F and continue to roast for an additional
5 to 10 minutes.
MACARONI BAKE
Serves: 4
Ingredients
4 oz leeks, thinly sliced
2/3 cup macaroni
2 red onions, finely sliced
1 red pepper, finely chopped
3 teaspoons olive oil
5 oz carton natural yogurt
5 oz light cream cheese
14 oz can chopped tomatoes, drained salt and freshly ground black pepper 2 oz cheddar cheese,
grated
Method
Preheat the oven to 350 F. Cook the macaroni in a large pan of boiling salted water for 10 to12
minutes. Drain and mix the onions and pepper together. Heat the oil in a large frying pan and fry
for 3 to 4 minutes until softened. In a bowl, mix the yogurt, cream cheese, tomatoes and
seasoning, mix in the macaroni and the vegetables. Put them into a suitable dish and sprinkle
with grate cheese. Bake for 20 to 30 minutes until golden.
SAUSAGE STUFFED MUSHROOMS
Ingredients
15 medium white mushrooms
4 oz Italian style sausage
Method
Remove the stem from the mushrooms and press equal amounts of the sausage into each
mushroom cap. Place in a pie plate and cook on high rack on high setting for 10 minutes
SICILIAN STYLE STEAK
Ingredients
4 to 6 oz sirloin or rib steak
2 teaspoons grated Parmesan cheese
1 canned anchovy filet
1/4 cup canned, chopped tomato
1 tablespoon capers
1 tablespoon olive oil
Method
Cook the steak on the high rack on high setting for 5 minutes per side. Meanwhile mix the other
ingredients. Spread the mixture over the steak and cook another 3 minutes.
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