50
R
ICE & PASTA
1 Place the Fettuccine in a large bowl. Add the
boiling water and cook on MEDIUM HIGH for
10-12 minutes until the pasta is tender, drain.
2 Place the mushrooms, shallots, bacon and butter
in a bowl. Cook on HIGH for 3 minutes. Drain.
3 Beat the cream, egg and oregano together, add
the mushroom mixture and peas. Season with
salt and pepper to taste.
4 Pour over the cooked Fettuccine, toss gently, and
heat on MEDIUM HIGH for 5 minutes, stir after 3
minutes.
225g (8oz) Fettuccine or other pasta
600ml (1pint) boiling water
225g (8oz) button mushrooms, halved
4 shallots, finely sliced
4 rashers bacon, chopped
25g (1oz) butter
300ml (
1
/2 pint) single cream
1 egg (size 3), beaten
15ml (1tbsp) fresh oregano, chopped
100g (4oz) peas
salt and pepper to taste
ETTUCCINE CARBONARA
F
30ml (2tbsp) groundnut oil
1 clove garlic, crushed (see Tip, page 47)
4 spring onions, sliced
100g (4oz) button mushrooms, halved
50g (2oz) peas
175g (6oz) long grain white rice, cooked
15ml (1tbsp) dark soy sauce
2 eggs (size 3), beaten
salt and pepper to taste
1 Place the oil, garlic, spring onions, mushrooms
and peas in a large bowl, mix well. Heat on HIGH
for 2 minutes.
2 Stir in the rice and soy sauce. Heat on HIGH for
6-7 minutes, stir every 2-3 minutes until the rice is
evenly hot.
3 Pour egg over the rice, do not stir into the rice.
Cook on HIGH for 2 minutes and then break up
the egg and stir evenly into the rice. Season.
GG FRIED RICE
E
1 Place the oil, onion, celery, red and green pepper
in a large bowl, mix well. Heat on HIGH for 2
minutes. Stir in the beef and cook on HIGH for
5-6 minutes, stir halfway through cooking.
2 Stir in the remaining ingredients and cook on
MEDIUM HIGH for 14-15 minutes until the rice is
tender and all the beef stock has been absorbed,
stir 2-3 times during cooking.
Variation: Make chicken risotto by substituting
beef fillet for 225g (8oz) chicken breast fillet.
30ml (2tbsp) olive oil
1 medium onion, finely chopped
1 stick celery, finely sliced
1 green pepper, seeded and sliced
1 red pepper, seeded and sliced
175g (6oz) beef fillet, thinly sliced into
5cm (2") strips
2.5ml (
1
/2tsp) cayenne pepper
5ml (1tsp) ground cumin
grated rind of 1 lemon
75g (3oz) peas
225g (8oz) white long grain rice
600ml (1 pint) hot beef stock
salt and pepper to taste
EEF RISOTTO
B
Microwave Tip: Softening avocados
Pierce an unpeeled avocado in several places.
Place on the turntable and heat on HIGH for 1
minute. Allow to cool before peeling.
SERVES 4PREPARATION TIME - 8 MINUTES
SERVES 4PREPARATION TIME - 12 MINUTES
SERVES 4PREPARATION TIME - 10 MINUTES
Microwave Tip: Cooking poppadums
Place 2-4 poppadums on the turntable leaving space
between them. Heat on HIGH for 30 seconds to 1
minute until puffed and bubbly. Allow to stand for 10-
20 seconds.
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