Panasonic NN-MX21 manual g Dried fettuccine Cups Boiling water

Rice, Pasta and Cereal

BACON AND ONION TORTELLINI

Serves: 4

Ingredients:
600 g	fresh tortellini
6 cups	boiling water
1	onion, diced
1	clove garlic, crushed
3	rashers bacon, chopped
300 ml	cream
1 tablespoon	parmesan cheese
1 teaspoon	chicken stock powder
2 tablespoons	chopped parsley

ground black pepper Parmesan cheese, extra

Method:

1.Place pasta and water in a 3-litre casserole dish. Cook on High for 8-10 minutes. Stand covered for 2 minutes. Drain.

2.Place onion, garlic and bacon in a 2-litre casserole dish and cook on High for 5 minutes. Add cream, cheese, stock powder and parsley stir until combined.

3.Add pasta and cook on High for 2 minutes. Serve sprinkled with pepper and extra parmesan cheese.

PESTO FETTUCCINE

Serves: 4

Ingredients:
250 g	dried fettuccine
6 cups	boiling water
2	cloves garlic, crushed
1 cup	basil leaves
1 tablespoon	pinenuts
1⁄2 cup	parmesan cheese
1 cup	olive oil

Method:

1.Place pasta and water in a 3-litre casserole dish. Cook on High for 14-16 minutes. Allow to stand for 5 minutes then drain.

2.Place remaining ingredients except oil in a food processor. Slowly add oil in a fine stream while processing.

3.Stir sauce through pasta and serve.

CHICKEN RISOTTO

Serves: 4

Ingredients:
300 g		fresh asparagus
2 tablespoons		olive oil
11⁄2 cups		aborio rice
1		clove garlic, crushed
4 cups		boiling chicken stock
2 cups		coarsely chopped cooked chicken
1⁄4	cup	grated fresh parmesan cheese
1⁄4	cup	cream

ground black pepper

extra coarsely grated parmesan cheese

Method:

1.Place asparagus in a 2-litre dish and cook on High for 1 minute. Set aside.

2.Place oil, rice and garlic in a 3-litre casserole dish, cover and cook on High for 1 minute. Add 2 cups of boiling chicken stock, cook on High for 5 minutes. Stir twice during cooking.

3.Add remaining chicken stock and cook on High for another 5 minutes. Add remaining ingredients including asparagus and stir into risotto. Cook covered on High for 2 minutes.

4.Stand for 5 minutes. Serve topped with pepper and extra parmesan cheese.

STIR FRIED RICE

Serves: 4

Ingredients:
1 tablespoon	vegetable oil
1	clove garlic, crushed
1 teaspoon	ginger
1	small carrot, finely chopped
1	stick celery, sliced
1⁄2	red capsicum, diced
6 to 8	medium mushrooms, sliced
4	shallots, chopped
2	eggs
	black pepper
1	small can prawns (optional)
1-2 tablespoons	soy sauce
2 cups	cooked rice

Method:

1.Place oil, garlic and ginger in large shallow dish and cook on HIGH for 1 to 2 minutes. Add carrot, celery and capsicum. Cook a further 3 minutes on HIGH.

2.Break eggs into small dish, add pepper to taste, mix well and cook on MEDIUM-HIGH for 11⁄2 to 2 minutes. Slice into thin strips.

3.Add eggs plus all remaining ingredients to vegetable mixture. Stir well and cook on HIGH for 3 to 5 minutes to heat thoroughly. Serve.

Cooking Guide

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