A42399,SCA/SCNZ R350J C/B

VEGETARIAN MEALS RECIPES

1.Spinach and Ricotta Cannelloni

1250g packet frozen spinach

375g reduced fat ricotta cheese

12instant cannelloni tubes pinch of ground nutmeg salt and pepper to taste

500g jar Summer Tomato Basil Pasta Sauce

1.Place the frozen spinach in a bowl. Cover with plastic wrap. Cook on Vegetarian Meals No. 1- “Spinach and Ricotta Cannelloni ”.

2.When the oven stops and STIR is displayed, stir and continue cooking.

3.When the oven stops and STRAIN SPINACH ADD TO CHEESE is displayed, strain the water from the spinach, pat dry with paper towel.

4.Place the ricotta cheese, spinach, nutmeg and seasoning in a bowl. Mix until well combined.

5.Place the mixture into a piping bag. Fill the cannelloni tubes by gently squeezing the piping bag until the tube is filled. Place the tubes in a single layer in a shallow casserole dish.

6.Pour the pasta sauce over the tubes. Smooth over with the back of a spoon to ensure all sections of the tubes are covered with the sauce. Cover with lid or plastic wrap and continue cooking.

7.After cooking, stand covered for 2 minutes.

8.Serve with a green salad and a little freshly grated Parmesan cheese.

Serves 4

Nutrition per serve

10.6g Fat; 6.5g Saturated fat; 15.3g Protein; 27.4g Carbohydrate; 9.8g Dietary fibre; 1198kJ

2. Vegetables with Hokkien Noodles

200g snow peas, topped, tailed and sliced in half

1bunch broccolini, cut into 5cm lengths

1125g packet baby corn, cut in half

2bunches baby bok choy, cut in half

100g oyster mushrooms, cut in half

1carrot, thinly sliced

1zucchini, thinly sliced

1/2 red capsicum, cut into strips 1/2 yellow capsicum, cut into strips

2green onions, finely sliced

1clove garlic, crushed

2cm piece ginger, grated

50 g bean shoots

1teaspoon sesame oil

2tablespoons oyster sauce

2tablespoons sweet chilli sauce

1tablespoon light soy sauce

1packet hokkien noodles

1.Add the sesame oil, garlic, and ginger to a large Pyrex® bowl. Cook on Vegetarian Meals No. 2- “Vegetables with Hokkien Noodles”.

2.When the oven stops and ADD CARROTS CAPSICUM BABYCORN GREEN ONIONS AND MUSHROOMS is displayed, add the carrot, baby corn, capsicums, green onions and oyster mushrooms. Cover with lid or plastic wrap and continue cooking.

3.When the oven stops and ADD GREEN VEGETABLES is displayed, add the snow peas, broccolini, baby bok choy and zucchini and continue cooking.

4.After cooking, stand covered for 2 minutes.

5.Place the hokkien noodles in a large bowl, cover with boiling water. Stand for 2 minutes. Separate with a fork. Strain.

6.Add the noodles to the vegetables. Add the sauces and bean shoots. Combine well.

Serves 6

Nutrition per serve

1.3g Fat; 0.3g Saturated fat; 9.7g Protein; 39g Carbohydrate; 7.0g Dietary fibre; 933kJ

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SCA/SCNZ

R350J C/B,P07-19

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04.6.22, 8:51 AM

 

 

 

 

 

 

 

 

 

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Sharp R-350J operation manual Vegetarian Meals Recipes, Spinach and Ricotta Cannelloni, Vegetables with Hokkien Noodles
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R-350J specifications

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