Serves: 4-6
Ingredients:
2 cups macaroni
3 cups hot water
1 1/2 cups cottage cheese
4 ounces (125 g) Light Philadelphia Cream Cheese
1/2 cup sour cream
8 ounces (250 g) peeled shrimp
3 spring onions, chopped
2 sticks celery, sliced
1 tablespoon seafood cocktail sauce
Black pepper
1/2 cup grated cheese
1 1/2 tablespoons Cornflake crumbs
Microwave Method:
1. Place macaroni in a large bowl with water. Cook for 7-8 minutes on HIGH, stir during cooking. When cooked, drain and rinse.
2. In a large bowl combine cottage cheese, Philadelphia Cream Cheese and sour cream. Add shrimp, spring onions, celery, cocktail sauce and black pepper. Mix well.
3. Combine macaroni and cheese mixture.
4. Place mixture in a lightly greased casserole dish.
5. Sprinkle with cheese and Cornflake crumbs.
6. Cook for 10-12 minutes on MEDIUM HIGH.
Convection Microwave Method:
1. Place macaroni in a large bowl with water. Cook for 7-8 minutes on HIGH, stir during cooking. When cooked, drain and rinse.
2. Preheat oven to 350 degrees F (180 degrees C).
3. In a large bowl combine cottage cheese, Philadelphia Cream Cheese and sour cream. Add shrimp, spring onions, celery, cocktail sauce and black pepper. Mix well.
4. Combine macaroni and cheese mixture.
5. Place mixture in a lightly greased casserole dish.
6. Sprinkle with cheese and Cornflake crumbs.
7. Place on Low Rack and cook for 15-20 minutes on LOW MIX/BAKE.
Saturday, October 11, 2008
Lasagna
Serves: 8
Ingredients:
Meat Sauce:
1 ounce (30 g) butter
1 onion, chopped
2 pound (1 kg) ground topside beef (mince)
1/4 cup tomato paste
8 ounce (250 g) jar Bolognese Sauce
7 ounce (200 g) can champignons, drained
1 clove garlic, crushed (optional)
Cheese Sauce:
3 ounces (90 g) butter
1/3 cup flour
1 3/4 cups milk
4 ounces (125 g) tasty cheese, grated
7 ounce (200 g) packet instant lasagna noodles
3 1/2 ounces (100 g) Mozzarella cheese, grated
Microwave Method:
Meat Sauce:
1. Place butter and onion in a Pyrex bowl. Cook for 2 minutes on HIGH.
2. Stir in ground beef. Cook, uncovered, for 8 minutes on MEDIUM HIGH, stirring every 2 minutes. Drain excess fat.
3. Stir in tomato paste, Bolognese Sauce, champignons and garlic.
Cheese Sauce:
1. Melt butter for 40 seconds on HIGH. Stir in flour, cook a further 1 minute on HIGH.
2. Gradually stir in milk. Cook for 5-6 minutes on HIGH, stirring every minute.
3. Stir in tasty cheese.
To Assemble:
1. Cover base of 11 x 8 inch (28 x 20 cm) lasagna dish with meat sauce. Dip lasagna noodles in hot water then place a layer of lasagna noodles on top. Spoon in one-third of remaining meat sauce. Spread with one-third of cheese sauce.
2. Repeat process, ending with cheese sauce.
3. Sprinkle with Mozzarella cheese.
4. Cook for 15-18 minutes on MEDIUM HIGH. Stand 10 minutes before serving.
5. Serve with a fresh garden salad and bread.
Convection Microwave Method:
Meat Sauce:
1. Place butter and onion in a Pyrex bowl. Cook for 2 minutes on HIGH.
2. Stir in ground beef. Cook, uncovered, for 8 minutes on MEDIUM HIGH, stirring every 2 minutes. Drain excess fat.
3. Stir in tomato paste, Bolognese Sauce, champignons and garlic.
Cheese Sauce:
1. Melt butter for 40 seconds on HIGH. Stir in flour, cook a further 1 minute on HIGH.
2. Gradually stir in milk. Cook for 5-6 minutes on HIGH, stirring every minute.
3. Stir in tasty cheese.
To Assemble:
1. Preheat oven to 350 degrees F (180 degrees C).
2. Cover base of 11 x 8 inch (28 x 20 cm) lasagna dish with meat sauce. Dip lasagna noodles in hot water then place a layer of lasagna noodles on top. Spoon in one-third of remaining meat sauce. Spread with one-third of cheese sauce.
3. Repeat process, ending with cheese sauce.
4. Sprinkle with Mozzarella cheese.
5. Place on Low Rack. Cook for 15-20 minutes on HIGH MIX/ROAST.
6. Serve with a fresh garden salad and bread.
Italian Spaghetti Sauce
Serves: 4-6
Ingredients:
1/2 pound (500 g) ground beef (mince)
1 onion, chopped
1 clove garlic, crushed
13 ounce (410 g) can whole tomatoes
1/2 cup tomato paste
3 1/2 ounces (100 g) mushrooms, sliced
1 tablespoon chopped parsley
1 teaspoon salt
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
Microwave Method:
1. Mix ground beef, onion and garlic together. Cook for 8 minutes on MEDIUM HIGH, stirring every 2 minutes. Drain well.
2. Stir in canned tomatoes, tomato paste, mushrooms, parsley, salt, oregano and basil.
3. Cook a further 5 minutes on MEDIUM HIGH. Stir halfway through cooking.
4. Serve over hot spaghetti.
Deep Dish Zucchini
Serves: 6-8
Ingredients:
8 ounces (250 g) fettuccine noodles
2 1/2 ounces (75 g) butter
1 onion, roughly chopped
3 tomatoes, roughly chopped
1/4 cup tomato paste
1/4 cup flour
2 cups milk
1 cup freshly grated Parmesan cheese
2 tablespoons chopped basil
1 egg, lightly beaten
6 zucchini, sliced
3/4 cup freshly grated Parmesan cheese, extra
Microwave Method:
1. Cover fettuccine with hot tap water in a 2-3 quart (2-3 litre) bowl. Cook for 10-15 minutes on HIGH. Drain well.
2. Melt butter for 1-1 1/2 minutes on HIGH in a large bowl. Stir in onion, tomatoes and tomato paste.
3. Cook for 7-9 minutes on HIGH, stir twice during cooking. Stir in flour.
4. Gradually stir in milk, Parmesan cheese, basil, egg and fettuccine.
5. Line base of a greased 10 1/2 inch-deep (26 cm) dish with one-third of zucchini.
6. Pour half fettuccine mixture over zucchini.
7. Top with another layer of zucchini. Spread with remaining fettuccine mixture.
8. Place remaining zucchini over fettuccine.
9. Sprinkle with extra Parmesan cheese.
10. Cook for 15-18 minutes on MEDIUM HIGH.
11. Allow to stand for 10-15 minutes before serving.
Convection Microwave Method:
1. Cover fettuccine with hot tap water in a 2-3 quart (2-3 litre) bowl. Cook for 10-15 minutes on HIGH. Drain well.
2. Melt butter for 1-1 1/2 minutes on HIGH in a large bowl. Stir in onion, tomatoes and tomato paste.
3. Cook for 7-9 minutes on HIGH, stir twice during cooking. Stir in flour.
4. Gradually stir in milk, Parmesan cheese, basil, egg and fettuccine.
5. Preheat oven to 350 degrees F (180 degrees C).
6. Line base of a greased 9 inch (22 cm) spring form tin with one-third of zucchini.
7. Pour half fettuccine mixture over zucchini.
8. Top with another layer of zucchini. Spread with remaining fettuccine mixture.
9. Place remaining zucchini over fettuccine.
10. Sprinkle with extra Parmesan cheese.
11. Place on Low Rack and cook for 18-22 minutes on HIGH MIX/ROAST.
12. Allow to stand for 10-15 minutes before serving.
Ingredients:
8 ounces (250 g) fettuccine noodles
2 1/2 ounces (75 g) butter
1 onion, roughly chopped
3 tomatoes, roughly chopped
1/4 cup tomato paste
1/4 cup flour
2 cups milk
1 cup freshly grated Parmesan cheese
2 tablespoons chopped basil
1 egg, lightly beaten
6 zucchini, sliced
3/4 cup freshly grated Parmesan cheese, extra
Microwave Method:
1. Cover fettuccine with hot tap water in a 2-3 quart (2-3 litre) bowl. Cook for 10-15 minutes on HIGH. Drain well.
2. Melt butter for 1-1 1/2 minutes on HIGH in a large bowl. Stir in onion, tomatoes and tomato paste.
3. Cook for 7-9 minutes on HIGH, stir twice during cooking. Stir in flour.
4. Gradually stir in milk, Parmesan cheese, basil, egg and fettuccine.
5. Line base of a greased 10 1/2 inch-deep (26 cm) dish with one-third of zucchini.
6. Pour half fettuccine mixture over zucchini.
7. Top with another layer of zucchini. Spread with remaining fettuccine mixture.
8. Place remaining zucchini over fettuccine.
9. Sprinkle with extra Parmesan cheese.
10. Cook for 15-18 minutes on MEDIUM HIGH.
11. Allow to stand for 10-15 minutes before serving.
Convection Microwave Method:
1. Cover fettuccine with hot tap water in a 2-3 quart (2-3 litre) bowl. Cook for 10-15 minutes on HIGH. Drain well.
2. Melt butter for 1-1 1/2 minutes on HIGH in a large bowl. Stir in onion, tomatoes and tomato paste.
3. Cook for 7-9 minutes on HIGH, stir twice during cooking. Stir in flour.
4. Gradually stir in milk, Parmesan cheese, basil, egg and fettuccine.
5. Preheat oven to 350 degrees F (180 degrees C).
6. Line base of a greased 9 inch (22 cm) spring form tin with one-third of zucchini.
7. Pour half fettuccine mixture over zucchini.
8. Top with another layer of zucchini. Spread with remaining fettuccine mixture.
9. Place remaining zucchini over fettuccine.
10. Sprinkle with extra Parmesan cheese.
11. Place on Low Rack and cook for 18-22 minutes on HIGH MIX/ROAST.
12. Allow to stand for 10-15 minutes before serving.
Curried Vegetable Pasta
Serves: 6
Ingredients:
1 pound (500 g) pasta
3 ounces (90 g) butter
1 onion, chopped
1 clove garlic, crushed
1 tablespoon curry powder
2 carrots, thinly sliced
4 stalks celery, sliced
2 peppers (capsicum), sliced
1 zucchini, sliced
2 tablespoons chopped basil
1/2 pint (300 ml) carton cream
3 eggs
Salt and pepper
1 cup grated tasty cheese
Microwave Method:
1. Cook pasta in boiling water for 12-17 minutes on HIGH, until tender. Drain.
2. Place butter, onion, garlic and curry powder in a 2-quart (2-litre) casserole dish. Cook for 4-5 minutes on HIGH.
3. Stir in carrots. Cover and cook for 2-3 minutes on HIGH.
4. Add remaining vegetables and basil. Cover and cook for 4-5 minutes on HIGH.
5. Whisk cream and eggs together. Season with salt and pepper.
6. Combine pasta, vegetables and egg mixture. Spoon into a greased casserole dish.
7. Sprinkle with cheese.
8. Cook for 8-12 minutes on MEDIUM HIGH.
9. Serve with salad.
Ingredients:
1 pound (500 g) pasta
3 ounces (90 g) butter
1 onion, chopped
1 clove garlic, crushed
1 tablespoon curry powder
2 carrots, thinly sliced
4 stalks celery, sliced
2 peppers (capsicum), sliced
1 zucchini, sliced
2 tablespoons chopped basil
1/2 pint (300 ml) carton cream
3 eggs
Salt and pepper
1 cup grated tasty cheese
Microwave Method:
1. Cook pasta in boiling water for 12-17 minutes on HIGH, until tender. Drain.
2. Place butter, onion, garlic and curry powder in a 2-quart (2-litre) casserole dish. Cook for 4-5 minutes on HIGH.
3. Stir in carrots. Cover and cook for 2-3 minutes on HIGH.
4. Add remaining vegetables and basil. Cover and cook for 4-5 minutes on HIGH.
5. Whisk cream and eggs together. Season with salt and pepper.
6. Combine pasta, vegetables and egg mixture. Spoon into a greased casserole dish.
7. Sprinkle with cheese.
8. Cook for 8-12 minutes on MEDIUM HIGH.
9. Serve with salad.
Curried Rice
Serves: 4-6
Ingredients:
1 ounce (30 g) butter
2 onions, chopped
1 tablespoon curry powder
1 cup brown rice
2 cups water
1 tablespoon golden syrup
1 apple, chopped
1/2 cup sultanas
1/2 cup shredded coconut
1/2 cup coconut cream
Microwave Method:
1. Place butter, onion and curry powder in a large bowl. Cook for 2-3 minutes on HIGH.
2. Stir in rice, water and golden syrup. Cook, uncovered, for 20 minutes on HIGH.
3. Stir in apple, sultanas, coconut and coconut cream. Cook a further 15-20 minutes on HIGH, until rice is tender and liquid has been absorbed.
Ingredients:
1 ounce (30 g) butter
2 onions, chopped
1 tablespoon curry powder
1 cup brown rice
2 cups water
1 tablespoon golden syrup
1 apple, chopped
1/2 cup sultanas
1/2 cup shredded coconut
1/2 cup coconut cream
Microwave Method:
1. Place butter, onion and curry powder in a large bowl. Cook for 2-3 minutes on HIGH.
2. Stir in rice, water and golden syrup. Cook, uncovered, for 20 minutes on HIGH.
3. Stir in apple, sultanas, coconut and coconut cream. Cook a further 15-20 minutes on HIGH, until rice is tender and liquid has been absorbed.
Creamy Leek, Bacon & Mushroom Sauce
Serves: 4-6
Ingredients:
2 large leeks, sliced and washed
4 rashers bacon, chopped
2 1/2 ounces (75 g) butter
8 ounces (250 g) mushrooms, sliced
1/4 cup flour
1/2 pint (300 ml) cream
2 tablespoons seeded mustard
Microwave Method:
1. Combine leeks, bacon and butter. Cook for 6-8 minutes on HIGH, stir twice during cooking.
2. Stir in mushrooms and flour. Cook for 1-2 minutes on HIGH.
3. Gradually stir in cream and seeded mustard.
4. Cook for 4-6 minutes on HIGH, stirring every minute.
5. Serve over hot tortellini. Sprinkle with Parmesan cheese, if desired.
Ingredients:
2 large leeks, sliced and washed
4 rashers bacon, chopped
2 1/2 ounces (75 g) butter
8 ounces (250 g) mushrooms, sliced
1/4 cup flour
1/2 pint (300 ml) cream
2 tablespoons seeded mustard
Microwave Method:
1. Combine leeks, bacon and butter. Cook for 6-8 minutes on HIGH, stir twice during cooking.
2. Stir in mushrooms and flour. Cook for 1-2 minutes on HIGH.
3. Gradually stir in cream and seeded mustard.
4. Cook for 4-6 minutes on HIGH, stirring every minute.
5. Serve over hot tortellini. Sprinkle with Parmesan cheese, if desired.
Citrus Prawn Fettuccine
Serves: 4
Ingredients:
12 ounces (375 g) fettuccine
8 cups hot water
1 tablespoon olive oil
1 clove garlic, finely chopped
1 pound (500 g) green prawns, shelled and vein removed
10 ounces (300 g) green beans, washed and trimmed
1 bunch fresh asparagus, cut into 1 1/4 - 1 3/4 inch (3-4 cm) lengths
1 red pepper (capsicum), seeded and sliced
1 tablespoon lemon juice
1 tablespoon chopped parsley
1 x 10 ounce (310 g) can mandarin segments, drained
1 cup orange juice
Salt and pepper to taste
Microwave Method:
1. Place fettuccine in a large bowl and cover with water. Cook for 9-10 minutes on HIGH. Drain and rinse.
2. Place oil, garlic and prawns in a bowl, cook for 3-4 minutes on MEDIUM, stir once during cooking.
3. Add beans, asparagus, pepper, lemon juice and parsley to prawns. Mix and cook for 4-6 minutes on MEDIUM HIGH. Add mandarin segments.
4. Heat orange juice for 1-2 minutes until hot. Stir into prawn mixture. Season to taste.
5. Toss mixture over fettuccine. Serve hot.
Ingredients:
12 ounces (375 g) fettuccine
8 cups hot water
1 tablespoon olive oil
1 clove garlic, finely chopped
1 pound (500 g) green prawns, shelled and vein removed
10 ounces (300 g) green beans, washed and trimmed
1 bunch fresh asparagus, cut into 1 1/4 - 1 3/4 inch (3-4 cm) lengths
1 red pepper (capsicum), seeded and sliced
1 tablespoon lemon juice
1 tablespoon chopped parsley
1 x 10 ounce (310 g) can mandarin segments, drained
1 cup orange juice
Salt and pepper to taste
Microwave Method:
1. Place fettuccine in a large bowl and cover with water. Cook for 9-10 minutes on HIGH. Drain and rinse.
2. Place oil, garlic and prawns in a bowl, cook for 3-4 minutes on MEDIUM, stir once during cooking.
3. Add beans, asparagus, pepper, lemon juice and parsley to prawns. Mix and cook for 4-6 minutes on MEDIUM HIGH. Add mandarin segments.
4. Heat orange juice for 1-2 minutes until hot. Stir into prawn mixture. Season to taste.
5. Toss mixture over fettuccine. Serve hot.
Broccoli and Almond Sauce
Serves: 4-6
Ingredients:
8 ounces (250 g) broccoli florets
3 1/2 ounce (100 g) packet flaked almonds
2 tablespoons cornflour
1 cup white wine
1 egg
1/2 pint (300 ml) cream
1 tablespoon French mustard
Microwave Method:
1. Place broccoli in a shallow flan dish. Cover and cook for 3-4 minutes on HIGH.
2. Place almonds into a small dish and cook for 2-3 minutes on HIGH, stirring every 30 seconds.
3. Blend cornflour and wine together, add egg and cream. Cook for 4-6 minutes on MEDIUM HIGH, stirring every minute.
4. Combine wine sauce, broccoli, almonds and mustard.
5. Serve over hot pasta.
Ingredients:
8 ounces (250 g) broccoli florets
3 1/2 ounce (100 g) packet flaked almonds
2 tablespoons cornflour
1 cup white wine
1 egg
1/2 pint (300 ml) cream
1 tablespoon French mustard
Microwave Method:
1. Place broccoli in a shallow flan dish. Cover and cook for 3-4 minutes on HIGH.
2. Place almonds into a small dish and cook for 2-3 minutes on HIGH, stirring every 30 seconds.
3. Blend cornflour and wine together, add egg and cream. Cook for 4-6 minutes on MEDIUM HIGH, stirring every minute.
4. Combine wine sauce, broccoli, almonds and mustard.
5. Serve over hot pasta.
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