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Rice, Pasta and Cereal
- Eng-40-
BACON AND
ONION TORTELLINI
Serves: 4
Ingredients:
600 g fresh tortelllini
1.5 L (6 cups) boiling water
1 diced onion
1 clove garlic, crushed
3 rashers bacon, chopped
300 ml (2 cups) cream
15 ml (1 tablespoon) parmesan cheese
5 ml (1 teaspoon) chicken stock powder
30 ml (2 tablespoons) chopped parsley
Ground black pepper, parmesan cheese, extra
Method:
Ware: 3-liter pot, plastic wrap
1. Place pasta and water in the pot. Cook on HIGH for 8-
10 minutes. Stand covered for 2 minutes. Drain.
2. Place onion, garlic and bacon in casserole dish and
cook on HIGH for 5 minutes. Add cream, cheese, stock
powder and parsley stir until combined.
3. Add pasta and cook on HIGH for 2 minutes. Serve
sprinkled with pepper and extra parmesan cheese.
PESTO FETTUCCINE
Serves: 4
Ingredients:
250 g dried fettuccine
1.5 L (6 cups) boiling water
2 cloves garlic, crushed
250 g (1 cup) basil leaves
15 g (1 tablespoon) pine nuts
125 g (
1
/2 cup) parmesan cheese
250 g (1cup) olive oil
Method:
Ware: 3-liters pot
1. Place pasta and water in the pot. Cook on HIGH for
14-16 minutes. Stand covered for 5 minutes. Drain.
2. Place remaining ingredients except oil in a food
processor. Slowly add oil in a fine steam while process-
ing until setting dressing.
3. Stir sauce through pasta and serve.
RICE WITH
VEGETABLES
Serves: 4
Ingredients:
30 g (2 tablespoons) butter
100 g (1 pc.) chopped onion
100 g (1-2 pcs.) finely sliced carrots
80 g (
1
/2 cup) tinned corn
100 g (
1
/3 pack) frozen green peas
200 g (1 cut) rice
salt, spices mix on taste
Method:
Ware: 2.5-3-liters pot, plastic wrap
1. Place butter, chopped onion and carrots in the pot,
cover with plastic and cook on HIGH power for 4-5
minutes, add remaining ingredients, stir well.
2. Add 375 ml (1
1
/2 cups) boiling water, salt, spices, stir
well, cover plastic wrap and cook on HIGH for 12-14
minutes or until cooked.
3. Leave for 5 minutes with cover.
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