En-28
Ingredients
1 large aubergine, cubed
salt
350 g (12 oz) tagliatelle, fresh
1 onion
1 clove garlic, crushed
15 ml (1 tbsp) olive oil
397 g (14 oz) tin of chopped tomatoes
5 ml (1 tsp) basil
15 ml (1 tbsp) tomato puree
15 g (
1
/
2
oz) butter
salt and pepper
8-10 black olives, stoned
100 g (4 oz) mozzarella, diced
30 ml (2 tbsp) parmesan cheese, grated
Tagliatelle Toscana
Dish: deep casserole dish Serves: 4
Oven Accessory: glass turntable + metal tray + low rack
1. Sprinkle the aubergine with salt and
leave for 20 mins, then rinse and dry.
2. Cook the pasta in 600 ml (1 pt) boiling
water, covered, on 1000 W for
4 mins. or until tender. Drain.
3. Place onion, garlic and oil in a bowl,
cover and cook on 1000 W for
2 mins. or until soft. Add the remaining
ingredients except the mozzarella,
tagliatelle and parmesan cheese, cover
and cook on 1000 W for 6-8 mins.
4. Mix the drained pasta with the
mozzarella. Place in a casserole dish.
Pour the sauce over the top. Sprinkle
with parmesan and cook on
Combination: 230˚C + Grill 1 +
1000 W for 6-8 mins. or until golden
brown and piping hot.
Ingredients
175 g (6 oz) red lentils
450 ml (
3
/
4
pt) water
1 onion, finely chopped
100 g (4 oz) cheese, grated
1 egg, beaten
45 ml (3 tbsp) milk
15 ml (1 tbsp) parsley, chopped
3 ml (
1
/
2
tsp) cayene pepper
salt and pepper
2 small courgettes, thinly sliced lengthwise
Lentil Loaf
Dish: large bowl + 2 lb loaf tin, greased Serves: 4
Oven Accessory: glass tray then metal tray on glass tray
1. Rinse lentils and cover with water. Cook
on 600 W for 15-18 mins. or until
tender. Drain off any excess liquid.
2. Mix all remaining ingredients except
courgettes together with lentils.
3. Cook courgettes with 3 tbsp of water,
covered on 1000 W for 3 mins. Drain.
4. Spoon one third of lentil mixture into
base of loaf dish. Cover with half
courgette slices. Spoon another third
over cover with remaining courgettes.
Finish with lentil mixture. Smooth over.
5. Cook on Combination: 190°C +
100 W for approx. 30-35 mins. or until
set. Serve with ratatouille.
Ingredients
8 quick cooking cannelloni tubes
600 ml (1 pt) pouring white sauce
50 g (2 oz) cheese, grated
Filling:
100 g (4 oz) defrosted spinach
50 g (2 oz) cooked ham, chopped
30 ml (2 tbsp) Parmesan cheese
1 egg, beaten
100 g (4 oz) cooked chicken, finely diced
15 ml (1 tbsp) parsley, finely chopped
15 ml (1 tbsp) spring onions, finely chopped
60 ml (4 tbsp) Parmesan cheese
Cannelloni
Dish: shallow baking dish approx. 20 cm x 25 cm (8” x 10”) Serves: 4
Oven Accessory: glass tray then metal tray on glass tray
1. Prepare sauce. At the end of cooking,
whisk in the grated cheese. Set aside.
2. Prepare filling by combining all filling
ingredients. Fill cannelloni tubes from
each end.
3. Lay cannelloni in base of dish. Pour
over sauce and sprinkle with second
measure of Parmesan cheese.
4. Cook on Combination: 190°C +
250 W for approx. 25 mins or until
bubbling and browning.
