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Cooking Guide
Rice, Pasta and Cereal
Pasta Salad
Serves: 4
Ingredients:
225 g pasta shapes, i.e. 225 g
shells, twists
1 teaspoon salt 5 ml
6 cups boiling water 1,5 litres
1 tablespoon oil 15 ml
45 g butter 45 g
120 g mushrooms, sliced 120 g
4 shallots (spring onions), 4
finely chopped
1 small red capsicum 1
(pepper), deseeded
and cut in julienne
strips
1 small green capsicum, 1
deseeded and cut in
julienne strips
1
/
4
cup salad oil 60 ml
3 tablespoons malt vinegar 45 ml
1 tablespoon tomato paste 15 ml
1 teaspoon poppy seeds 5 ml
2 teaspoons mixed dried herbs 10 ml
ground pepper to taste
Method:
To Cook by Microwave:
Place pasta, salt, water and oil in a large bowl. Cook
on HIGH for 8 to 10 minutes, then leave to stand,
covered for 5 minutes.
To Cook by One Touch Cooking:
Place pasta, salt, water and oil in a large bowl.
Press
, then .
To Complete:
Drain and leave to thoroughly cool. Place the butter
in a bowl and cook on HIGH for 30 to 40 seconds to
melt. Add the mushrooms and cook on HIGH for 1
1
/
2
to 2 minutes. Drain and leave to cool.
When pasta and mushrooms are thoroughly cold
place in a large bowl with shallots and capsicum.
Put the salad oil, vinegar, tomato paste, poppy
seeds, herbs and cracked pepper in a screw topped
jar. Shake to thoroughly combine. Pour over the
pasta mixture and stir until all the ingredients are
coated with dressing. Chill well before serving.
StartPasta
Pesto and Egg Noodles
Serves: 6 to 8
Ingredients:
6 cups boiling water 1,5 litres
250 g packet egg noodles 250 g
2 cloves garlic, crushed 2
1
/
2
cup chopped fresh basil 125 ml
leaves
1
/
4
cup pine nuts, finely 60 ml
chopped
1
/
2
cup grated Parmesan 125 ml
cheese
Chicken and Mushroom Pasta Sauce
Serves: 6
Ingredients:
30 g butter 30 g
1 onion chopped 1
1 teaspoon minced garlic 5 ml
2 tablespoons plain flour 30 ml
1
/
2
teaspoon mustard 2 ml
1
1
/
2
cups milk 375 ml
1 cup diced cooked chicken 250 ml
1 cup sliced mushrooms 250 ml
1
/
2
cup grated cheese 125 ml
2 tablespoons parsley 30 ml
Method:
In a 3 litre dish place butter, onion, and garlic. Cook
on HIGH for 3 minutes. Stir in plain flour and
mustard. Cook on HIGH for 1 minute. Whisk in milk.
Set HIGH 1 minute. Stir. Cook HIGH 1 minute. Mix in
chicken, mushrooms, cheese and parsley. Cook
HIGH 2 minutes. Stir. Cook HIGH 2 minutes.
1 cup olive oil 250 ml
salt and black pepper
Method:
Place water in a 3-litre casserole dish. Add egg
noodles. Cook on HIGH for 6 to 8 minutes. 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.
Pesto and Egg Noodles
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