60
Ingredients
30 ml (2 tbsp) olive oil
1 onion, finely chopped
2 cm ( ”) fresh root ginger,
peeled and chopped
10 ml (2 tsp) cumin seeds
3 ml (
½ tsp) turmeric
1 cinnamon stick, broken in
half
4 boneless chicken breasts,
cubed
275 g (10 oz) risotto rice
1 litre (1 pt) hot chicken
stock
75 g (3 oz) ready to eat dried
apricots, chopped
50 g (2 oz) sultanas
salt and pepper
Fruity Chicken Risotto
Dish: large bowl
1. Place the oil, onion and ginger in a large bowl. Cover, place
on base of oven, and cook on 1000 W for 3 mins. or until
softened.
2. Add the cumin, turmeric, cinnamon and chicken. Cover and
cook on 1000 W for 1 minute.
3. Add the rice, stock, apricots and sultanas. Cover and cook
on 1000 W for 10 mins. and then 600 W for 8 mins. or until
the chicken and rice are cooked.
4. Season to taste, cover and allow to stand 5 mins. before
serving.
Ingredients
1 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 (
½ 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: large bowl
1. Sprinkle the aubergine with salt and leave for 20 mins. then
rinse and dry.
2. Place the pasta in a large bowl with 600 ml (1 pt) boiling
water. Cover, place on base of oven and cook on 1000 W
for 4 mins. or until tender. Drain.
3. Place onion, garlic and oil in a bowl, cover, place on base
of oven and cook on 1000 W for 2 mins. or until soft.
Add the remaining ingredients except the mozzarella and
parmesan cheese, cover and cook on 1000 W for 6
mins.
4. Mix the drained pasta with the mozzarella. Place in a
casserole dish. Pour the sauce over the top. Sprinkle with
parmesan. Cover and cook on 1000 W for 4-5 mins.
until piping hot.
Ingredients
1 large onion, sliced
225 g (8 oz) courgettes,
thickly sliced
225 g (8 oz) green beans,
chopped
225 g (8 oz) carrots, thickly
sliced
1 small cauliflower, broken
into florets
396 g
(14 oz) can chick
peas, drained
5 ml (1 tsp) tumeric
3 ml (
½ tsp) cinnamon
salt
1 clove garlic, crushed
300 ml (
½ pt) hot vegetable
stock
350 g (12 oz) couscous
Vegetable Couscous
Dish: large casserole
1. Place all the vegetables in a large casserole with the
spices, salt, garlic and chick peas. Add the hot vegetable
stock. Cover, place on base of oven and cook on 1000 W
for 16-18 mins. or until the vegetables are tender.
Drain.
2. Pour 450 ml ( pt) of boiling water over the couscous.
Allow to stand for 10 mins. Cover and cook on 600 W
for 5 mins. or until warm and fluffed. Separate the
grains with a fork and stir in the vegetables.
Serves 4
Serves 4
Serves 4
3
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4
3
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4
3
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4
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