User Manual

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LASAGNE
Serves: 4 to 6
Ingredients:
250 g precooked lasagne noodles
3 tablespoons Parmesan cheese, extra
3 tablespoons grated Mozzarella cheese, extra
Meat Sauce:
750 g topside mince
2 onions, finely chopped
410 g tomato puree
400 g diced tomatoes
¼ cup red wine
2 cloves garlic, crushed
1 tablespoon dried mixed herbs
3 beef stock cubes
salt and pepper
Cheese Sauce:
60 g butter
3 tablespoons flour
500 ml milk
¼ cup Parmesan cheese
¼ cup grated Mozzarella Cheese
ground black pepper
Method:
1. Place all meat sauce ingredients into a 3-litre
casserole dish and mix well. Cover and cook on
1000 W for 20 to 22 minutes, stirring halfway
through cooking.
2. Melt butter in a 1-litre casserole dish on 1000 W
for 30 seconds. Add flour, stir and cook on
1000 W for 1 minute.
3. Add milk, stirring, cook on 1000 W for 6 minutes,
stirring halfway through cooking.
4. Add cheese and pepper and mix well. Place half of
the meat sauce into a 4-litre casserole dish. Layer
5 sheets of lasagne noodles over meat sauce. Top
with remaining meat sauce and another 5 sheets
of lasagne noodles.
5. Spread cheese sauce evenly over the noodles
and sprinkle with extra Parmesan and Mozzarella
cheese.
6. Preheat oven to 180 °C. Place lasagne in oven
and cook on 180 °C for 35 to 40 minutes. Serve
hot with a green salad and garlic bread.
CHILLI BEEF
Serves: 4 to 6
Ingredients:
500 g
beef mince
1 diced onion
1 teaspoon minced garlic
35 g packet chilli seasoning mix
400 g can tomato puree
440 g can kidney beans, drained
Method:
1. Place mince, onion, garlic, chilli seasoning and
tomato puree in a 3-litre dish. Mix well. Cook
on 1000 W for 10 minutes. Stir halfway through
cooking.
2. Add kidney beans and cook on 1000 W for a
further 10 minutes. Stir halfway through cooking.
3. Serve in taco shells with chopped tomatoes and
shredded lettuce or with a salad and crusty bread.
BEEF STROGANOFF
Serves: 4
Ingredients:
1 tablespoon
butter
1 onion, sliced
750 g rump steak sliced thinly
2 tablespoon tomato sauce
2 tablespoon Worcestershire sauce
200 g sliced button mushrooms
1 tablespoon cornflour
½ cup hot beef stock
½ cup sour cream
1 tablespoon chopped parsley
Method:
1. Place butter, onion, meat, sauces and mushrooms
into a 3-litre dish. Cook on 800 W for 8 to
10 minutes.
2. Combine stock and cornflour in a small bowl, then
add to meat mixture. Stir well. Cook on 800 W for
a further 3 to 5 minutes.
3. Add sour cream and parsley. Stir and cook on
800 W for 2 minutes. Serve with egg noodles or
rice.
Main Fare Meats
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