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S

ERVES

 

4

P

REPARATION

 

TIME

  - 8 

MINUTES

1 Cut courgette slices in half, place in a bowl with the

olive oil, mix well. Cook on HIGH for 2 minutes.

2 Place the Fusilli in a large bowl and cover with the

boiling water. Cook on MEDIUM HIGH for 10-12
minutes until tender. Do not drain until the rest of
the dish is prepared.

3 Stir trout into courgette mixture. Add yoghurt and

season. Heat on HIGH for 3 minutes until hot,
spoon onto the Fusilli. Sprinkle with coriander.

Fusilli with Trout & Courgettes (page 44)

S

ERVES

 

4

P

REPARATION

 

TIME

  - 25 

MINUTES

1 Place onion, garlic and butter in a bowl, heat on

HIGH for 2 minutes. Add the mince, cook on HIGH
for 7 minutes, stir halfway through cooking.

2 Add mushrooms, purée, tomatoes, stock and

seasoning. Cook on MEDIUM HIGH for 25
minutes until thickened, stir every 5 minutes.

3 Place 3-4 pieces of lasagne in a bowl, cover with

boiling water. Cook on HIGH for 4 minutes until
tender enough to bend. Remove from water, dry on
kitchen paper. Repeat for the remaining lasagne.

4 Place a large spoonful of meat mixture at one

end of a piece of lasagne, roll up and place seam
side down in a deep, square 20.4cm (8") dish.
Repeat for remaining lasagne. Place any
remaining meat around the filled lasagne.

5 Pour the cheese sauce on top of the filled lasagne.

Sprinkle generously with cheese and parsley.

6 Place on low rack, cook on DUAL COOK 200

°

C,

MEDIUM for 30 minutes until brown and crispy.

Microwave Tip: Improving smells in the oven
Place half a lemon in a bowl, add 300ml (

1

/

2

 pint)

water and heat on HIGH for 10-12 minutes. Wipe the
oven using a dry cloth.

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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.

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.

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 13-14 minutes  until the rice is
tender and all the beef stock has been absorbed,
stir 2-3 times during cooking.

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.

S

ERVES

 

4

P

REPARATION

 

TIME

  - 8 

MINUTES

S

ERVES

 

4

P

REPARATION

 

TIME

  - 12 

MINUTES

S

ERVES

 

4

P

REPARATION

 

TIME

  - 10 

MINUTES

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45

1 Place 15ml (1tbsp) of the oil in a large bowl, stir in

the rice, turmeric and onion, heat on HIGH for 2
minutes.

2 Add the boiling water, cook on MEDIUM HIGH for

19-20 minutes until the rice is tender, stir 2-3
times during cooking. Drain.

3 Place remaining oil, mushrooms, flaked almonds

and mixed herbs in a separate bowl, cook on
HIGH for 4 minutes. Season and stir into rice.

Serve with Chicken Satay, photo and recipe page 25.

S

ERVES

 

4

P

REPARATION

 

TIME

  - 5 

MINUTES

1 Place the butter in a large bowl, heat on HIGH for

1 minute until melted, stir in the onion and cook
on HIGH for 1 minute.

2 Add the remaining ingredients, mix well. Cover

with the boiling water, cook on MEDIUM HIGH
for 13-14 minutes until the rice is tender, stir 2-3
times during cooking. Drain.

3 Remove the cinnamon stick and bay leaf.

S

ERVES

 

4

P

REPARATION

 

TIME

  - 6 

MINUTES

1 Slice the top off each tomato and scoop out the

flesh into a bowl, stir in the rice, ham,peas, oregano,
salt and pepper.

2 Fill each tomato shell with the rice mixture and

place in a large flan dish. Sprinkle generously with
the Mozzarella cheese and oregano.

3 Place the on low rack, cook on MEDIUM for 10

minutes, then GRILL for 6 minutes until the tomatoes
are tender and the cheese is brown and crispy.

S

ERVES

 

4

P

REPARATION

 

TIME

  - 10 

MINUTES

1 Place Tortellini in a large bowl, add boiling water.

Cook on MEDIUM HIGH for 10-12 minutes until
tender.  Drain.

2 Place oil in a separate bowl, stir in aubergine.

Cook on HIGH for 6 minutes, stir every minute.

3 Add tomatoes and garlic, mix well. Season. Cook

on HIGH for 3 minutes, stir in the basil.

4 Stir aubergine mixture into pasta. Heat on

MEDIUM HIGH for 4 minutes. Sprinkle with basil
and cheese to serve.

S

ERVES

 

4

P

REPARATION

 

TIME

  - 12 

MINUTES

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S

ERVES

 4-6

P

REPARATION

 

TIME

  - 20 

MINUTES

1 Combine breadcrumbs, carrot, courgette, potato

and celery. Add bacon (if using), cheese, eggs,
salt and pepper, mix well.

2 Pour mixture into a greased 1.5 litre (2.5 pint) loaf

dish, cover with the cheese and parsley.

3 Place on low rack, bake in a preheated oven DUAL

COOK 220

°

C, MEDIUM for 20 minutes.

1 Cut swede and carrots into small, even pieces.

Place in large bowl, add the water. Cover and
cook on HIGH for 14 minutes. Drain.

2 Add butter, salt and pepper and mash together.
3 Heat on HIGH for 3 minutes.

S

ERVES

 

4

P

REPARATION

 

TIME

  - 7 

MINUTES

1 Place the oil, cinnamon, coriander, Cayenne

pepper, sesame and caraway seeds in a 2.5 litre
(approx. 4 pint) casserole dish, mix well. Heat on
HIGH for 1 minute.

2 Add the butter, ginger and garlic. Cook on

MEDIUM HIGH for 3 minutes. Stir in the potatoes
and salt.

3 Place on the turntable, cook on MEDIUM for 8-10

minutes, stir every 2-3 minutes.

Garnish with fresh chopped coriander, serve with
grilled or roasted meats.

S

ERVES

 

4

P

REPARATION

 

TIME

  - 12 

MINUTES

S

ERVES

 

4

P

REPARATION

 

TIME

  - 15 

MINUTES

1 Place courgettes in bowl with 15ml (1tbsp) water.

Cover, cook on HIGH for 6 minutes, stir after 3
minutes. Drain. Place carrots in a bowl with 30ml
(2tbsp) water.  Cover, cook on HIGH for 6 minutes,
stir after 3 minutes. Drain. Add the mushrooms,
cook on HIGH for 2 minutes. Stir in courgettes
and cashew nuts. Place mixture in a 2.5 litre
(approx. 4 pint) casserole dish. Cover with sauce
and sprinkle with breadcrumbs and cheese.

2 Place on low rack, cook on DUAL GRILL, MEDIUM

LOW for 8 minutes until brown and crispy.

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