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Rice, Pasta and Cereal
H
UMMUS
Ingredients:
1 cup chick peas, water for soaking
3 cups boiling water
2 tablespoons lemon juice
2 teaspoons turmeric
¼ cup tahini (sesame paste)
1 tablespoon minced garlic
2 tablespoons olive oil
Method:
Place chickpeas and water into a 4-litre casserole
dish and soak overnight. Drain.
Place chickpeas and boiling water into a 3-litre
casserole dish and cook on 600 W for 25 to 30
minutes, Drain, process with remaining ingredients.
P
ENNE
P
UTTANESCA
Serves: 6
Ingredients:
500
g
Penne Pasta
2 litres boiling water
1 tablespoon olive oil
3 cloves garlic, crushed
1 teaspoon dried chilli fl akes
1
kg
(approx 5) tomatoes, roughly chopped
200
g
kalamats olives, pitted
8 anchovy fi llets, drained and
chopped
⅓ cup capers, drained and rinsed
⅓ cup fl at leaf parsley, chopped
2 tablespoons fi nely shredded basil leaves
Method:
Place pasta and boiling water into 4-litre dish. Stir
and cook on 1000 W for 12 to 14 minutes or until
tender. Drain and set aside. Place oil and garlic into
a 2-litre dish and cook on 1000 W for 1 minute. Stir in
chilli and tomatoes. Cover and cook on 1000 W for 5
minutes, stir halfway through cooking. Add remaining
ingredients and cook on 1000 W for a further 10
minutes or until tomatoes break down and sauce has
thickened. Stir sauce into pasta. Cover and cook on
1000 W for 2 to 3 minutes to heat through. Season
and serve topped with extra basil leaves or parsley.
P
RAWN
R
ISOTTO
Serves: 4
Ingredients:
1 onion, fi nely chopped
1 garlic clove, crushed
25
g
butter
225
g
brown cap mushrooms, quartered
225
g
Arborio (risotto) rice
juice and rind of 1 lemon
3 ml saffron strands, crushed
300 ml hot vegetable stock
300 ml white wine
100
g
frozen peas
300
g
cooked peeled prawns
30 ml fi nely chopped chives
Method:
1. Put the onion, garlic, butter and mushrooms in a
large bowl. Place on base of the oven and cook
on 1000 W for 5 minutes.
2. Add rice, juice and rind of the lemon, saffron,
stock and wine to the mushroom mixture. Cover
and cook on 1000 W for 8 minutes.
3. Stir risotto. Add peas, re-cover and cook on
1000 W for 4 minutes.
4. Add the prawns and chives and cook on 600 W
for 3 to 4 minutes. Leave to stand for 2 to
3 minutes and serve.
S
PICY
T
UNA
P
ASTA
B
AKE
Serves: 4
Ingredients:
250
g
fusilli
1 litre boiling water
5 ml olive oil
1 red and 1 yellow pepper, sliced
2 cloves of garlic, crushed
5 ml crushed dried chillies
2 x 400
g
tins chopped tomatoes
1 teaspoon granulated sugar
2 x 200
g
tins tuna, drained and fl aked
25
g
fresh breadcrumbs
30 ml grated parmesan
Method:
1. Place fusilli in water. Cover, place on the base of
oven and cook on 1000 W for 10 minutes, or until
soft. Leave to stand for 2 to 3 minutes. Drain.
2. Place the oil and peppers in the casserole dish
and cook on 1000 W for 5 minutes, until the
peppers have slightly softened.
3. Add the garlic and chilli to the pepper mixture and
cook on 1000 W for 1 minute.
4. Add the tomatoes and sugar, stir and cook on
1000 W for a further 5 minutes.
5. Stir tuna and fusilli into the tomato and pepper
mixture until coated. Top with breadcrumbs and
parmesan. Place the dish on Grill Tray in lower
shelf position and cook on Grill 1 for 5 to
7 minutes, or until golden.
F0003BU00QP_CB_2016023.indd 111 2016/6/23 11:30:38
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