CHILLI AND TOMATO SPAGHETTI Serves 4-6
350 g spaghetti, snapped in half | 1 can diced tomatoes |
1 1/2 litres hot water | 3 tablespoons extra virgin olive oil |
1 birdseye chilli, finely chopped | salt and pepper to taste |
1 spanish onion, finely chopped | 2 handful of chopped continental |
2 cloves garlic finely chopped | parsley |
1.In a large microwave safe glass bowl combine the spaghetti and hot water. Cook for 14 minutes on HIGH (100%), stirring after 7 minutes. Drain and set aside.
2.In a medium microwave safe glass bowl add the oil onion and chilli. Cook for 3 minutes on 60%.
3.Add garlic, cook for 2 minutes on 60%.
4.Add tomatoes, salt and pepper, cook for 6 minutes on 60% stirring half way through.
5.Place spaghetti in serving dish, add parsley and sauce. Stir until well combined.
6.Serve with freshly grated parmesan cheese.
CHUNKY VEGETABLE SOUP | Serves | |
1/4 cup oil | 2 zucchinis chopped |
|
60 g butter | 1/4 cabbage shredded |
|
2 onions peeled and chopped | 3 cups beef stock |
|
3 carrots finely chopped | 2 cans chopped tomatoes | |
1 potato peeled and chopped | salt and pepper |
|
3 sticks celery chopped | parmesan cheese |
|
1.Combine oil, butter and onion in a large casserole dish. Cook for 3 minutes on HIGH (100%).
2.Add carrots and potato. Cover and cook for 6 minutes on MEDIUM HIGH (70%).
3.Add celery, zucchini and cabbage. Cover and cook for 4 minutes on MEDIUM HIGH (70%). Add stock, undrained tomatoes, salt and pepper. Cook covered for 27 minutes on 60% stirring occasionally
4.Serve hot, topped with parmesan cheese.
POTATO BAKE |
| Serves |
4 large potatoes, peeled and sliced | 1/3 | cup grated tasty cheese |
1/4 cup hot water | 1 tablespoon fresh parsley, chopped | |
1 onion, diced | cracked black pepper and salt, to taste | |
2 teaspoons finely chopped garlic | 1/2 | cup thickened cream |
2 rashers bacon, chopped |
|
|
1.In a large microwave safe casserole dish, combine the potato and hot water. Cover and cook for 12 minutes on MEDIUM HIGH (70%). Drain.
2.Arrange the potato to cover the base of the dish. Place a layer of onion, one third of the garlic and bacon, and a quarter of the cheese on top of the potato layer. Sprinkle with one third of the parsley and season to taste.
3.Repeat this layering twice, beginning with potato.
4.Pour the cream over the top. Sprinkle with the remaining cheese and parsley. Add the salt and pepper to taste. Cook uncovered for 8 minutes on MEDIUM HIGH (70%), until the cheese has melted.
5.Allow to stand for 1 minute and serve as a side dish with a main meal.
THAI VEGETABLE NOODLE SOUP | Serves 4 | |
1 teaspoon sesame oil | 1 carrot, thinly sliced |
|
2 cloves garlic, crushed | 50 g cabbage, sliced |
|
100 g rice vermicelli noodles | 100 g cauliflower, cut into florets | |
2 cups vegetable stock | 200 g canned baby corn (drained) | |
2 cm piece fresh ginger, grated | 1 shallot, sliced |
|
11/2 tablespoons oyster sauce | 100 g snow peas, topped and tailed | |
2 teaspoons hoisin sauce | 1 teaspoon fresh coriander, chopped | |
1.In a large bowl, add the noodles and cover with the boiling water. Leave to soak until soft, then drain. Set aside.
2.In a large microwave safe glass bowl, combine the oil and garlic. Cook for 1 minute on MEDIUM HIGH (70%), then stir.
3.Add the stock, ginger, sauces, carrot, cabbage and cauliflower. Cook for 5 minutes on MEDIUM HIGH (70%).
4.Add the remaining ingredients. Cook for 7 minutes on MEDIUM HIGH (70%).
5.Place the noodles into a serving bowl and pour the soup over the top.
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