Creda MBO55 manual Fruity Chicken Risotto, Tagliatelle Toscana, Vegetable Couscous, Ingredients

P A S T A A N D R I C E

Ingredients

30 ml (2 tbsp) olive oil

1 onion, finely chopped

2 cm (3⁄4”) fresh root ginger, peeled and chopped

10 ml (2 tsp) cumin seeds

3 ml (1⁄2 tsp) turmeric

1 cinnamon stick, broken in half

4 boneless chicken breasts, cubed

275 g (10 oz) basmati rice

1 litre (13⁄4 pt) hot chicken stock

75 g (3 oz) ready to eat dried apricots, chopped

50 g (2 oz) sultanas salt and pepper

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

15g (1⁄2 oz) butter salt and pepper

8-10 black olives, stoned

100g (4 oz) mozzarella, diced

30ml (2 tbsp) parmesan cheese, grated

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 (1/2 tsp) cinnamon salt

1 clove garlic, crushed

300 ml (1/2 pt) hot vegetable stock 350 g (12 oz) couscous

Fruity Chicken Risotto Serves 4

Dish: 3 litre (6 pt) casserole

1.Place the oil, onion and ginger in a large bowl, cover and cook on HIGH power for 3 mins. or until softened.

2.Add the cumin, turmeric, cinnamon and chicken. Cover and cook on HIGH power for 1 minute.

3.Add the rice, stock, apricots and sultanas. Cover and cook on HIGH power for 10 mins. and then MEDIUM power for 8 mins. or until the chicken and rice are cooked.

4.Season to taste and cover and allow to stand 5 mins. before serving.

Tagliatelle Toscana Serves 4

Dish: deep casserole dish

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 HIGH power for 4 mins. or until tender. Drain.

3.Place onion, garlic and oil in a bowl, cover and cook on HIGH power for 2 mins. or until soft. Add the remaining ingredients except the mozzarella and parmesan cheese, cover and cook on HIGH power 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 HIGH power for 4-5 mins. until piping hot.

Vegetable Couscous Serves 4

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 and cook on HIGH power for 16-18 mins. or until the vegetables are tender.

2.Pour 450 ml (3/4 pt) of boiling water over the couscous. Allow to stand for 10 mins. Cover and cook on MEDIUM power for 5 mins. or until warm and fluffed. Separate the grains with a fork and serve with the vegetables.

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