47
PASTA AND RICE
Ingredients
275 g (10 oz) spaghetti
400 g (14 oz) new potatoes, cubed
225 g (8 oz) green beans, halved
120 g (4
1
/
2
oz) tub fresh pesto
olive oil, for drizzling
salt and fresh ground black pepper
Pesto Spaghetti Serves 4
Dish: large casserole
1. Place spaghetti in a large bowl, add 1 litre (1
3
/
4
pt) of boiling water, cover and cook on HIGH
power for 8-9 mins. or until cooked. Drain and keep warm.
2. Place the potatoes in a bowl with 90 ml (6 tbsp) of water, and cook on HIGH power for
5-6 mins., add the green beans and cook for a further 3-4 mins. or until tender.
3. Combine the spaghetti and vegetables together with 4 tbsps of the liquid, from the potatoes
and beans.
4. Stir in the fresh pesto, season to taste and serve drizzled with a little olive oil.
I
ngredients
1 bunch asparagus (approx. 250 g / 9 oz)
450 ml (
3
/
4
pint) hot vegetable stock
35 g (1
1
/
2
oz) butter
2 leeks trimmed and finely sliced
200 g (7 oz) risotto rice
100 g (4 oz) frozen peas
Finely shredded zest and + juice
1
/
2
lemon
Salt & pepper to taste
40 g (1
1
/
2
oz) fresh Parmesan cheese
10 g (
1
/
4
oz) fresh basil
Lemon and Asparagus Risotto Serves 4
Dish: small bowl + large bowl
1. Cut off asparagus tips with 2.5 cm (1”) middle stem and cook with 2 tbsp stock on HIGH
power for 2 mins.
2. Chop remaining asparagus stems into 1 cm pieces and leave to one side.
3. Cook leeks in 25g butter for 2 mins on HIGH power.
4. Add the rice to the leeks and cook on HIGH power for 2 mins.
5. Stir in
3
/
4
pint hot vegetable stock and cook on HIGH power for 5 mins. Add chopped
asparagus stems and cook on HIGH power for 5 mins.
6. Stir in the peas, lemon zest and juice and cook on HIGH power for 2 mins.
7. Stir in the cooked asparagus tips, basil, remaining butter and 25 g (1 oz) Parmesan cheese
and allow to heat through.
8. Serve in warmed bowls sprinkled with a few whole basil leaves and the rest of the Parmesan
cheese.
Ingredients
50 g (2 oz) green lentils
10 ml (2 tsp) oil
1 small onion, sliced
3 ml (
1
/
2
tsp) grated root ginger
1 garlic clove, crushed
3 ml (
1
/
2
tsp) turmeric
3 ml (
1
/
2
tsp) chilli powder
5 ml (1 tsp) curry powder
150 ml (
1
/
4
pt) natural yoghurt
50 g (2 oz) mushrooms, sliced
1 tomato, peeled and chopped
150 ml (
1
/
4
pt) hot water
25 g (1 oz) cashew nuts
225 g (8 oz) cooked basmati rice
Garnish:
hard boiled egg slices and
coriander leaves
Lentil Biryani Serves 4-6
Dish: large casserole
1. Soak the lentils in cold water for 1 hour then drain them.
2. Place the oil and onion in a large bowl. Cover and cook on HIGH power for 3 mins. or until
softened.
3. Add the ginger, garlic, turmeric, chilli and curry powder. Cover and cook on HIGH power for
2 mins.
4. Add the yoghurt, mushrooms, tomato, water and lentils. Cover and cook on HIGH power for
15–20 mins. or until the lentils are tender and the liquid has evaporated.
5. Add the lentil mixture and cashew nuts to the cooked rice and mix thoroughly. Reheat on
HIGH power if necessary. Garnish and serve.
Pasta and Rice
