User Manual

41
RECIPES
CHEESE & POTATO LAYER
Serves 4
600g par-boiled potatoes, thinly sliced
250g cheddar cheese, thinly sliced
125g onion, sliced
300g leek, sliced
100g cooked ham, chopped
600ml (1 pint) white sauce (See Page 47)
1Mix the onion, leek and ham in a bowl.
2 Place half the leek mixture in a 2.5 litre
(approx.4 pint) casserole dish cover with half
the potato slices, pour over half the sauce
and sprinkle with half the cheese. Repeat with
the remaining ingredients.
3 Cook on 70P for 30 minutes.
STUFFED TOMATOES
Serves 4
4 beef tomatoes
125g white long grain rice, cooked
50g cooked ham, chopped
50g peas
15ml (1tbsp) fresh oregano, chopped
salt and pepper to taste
75g mozzarella cheese, chopped
1 Slice the top off each tomato and scoop out
the flesh into a bowl, stir in the rice, ham,
peas, oregano, salt and pepper.
2 Fill each tomato shell with the rice mixture
and place in a large flan dish. Sprinkle
generously with the mozzarella cheese.
3 Place on the turntable and cook on 50P for
20 minutes until the tomatoes are tender and
the cheese has melted.
TOMATO, PASTA LAYER
Serves 4
800g canned, chopped tomatoes in tomato sauce
150g red pesto
15ml (1 tbsp) garlic puree
150g mushrooms, sliced
salt and pepper
600g fresh meat filled ravioli
300ml (
1
/2 pint) cheese sauce
1Empty the tomatoes, pesto, garlic,
mushrooms and seasoning into a large bowl
and cook on 100P for 12 minutes.
2 Spread half the tomato mixture over the base of
a 25cm (10”) round 5cm (2”) deep glass dish.
3 Place a single layer using half the pasta on top
of the sauce.
4 Repeat the process again using the remaining
sauce and pasta.
5Cover the pasta with the cheese sauce.
6 Place on the turntable and cook on 50P for
30 minutes.
UK R556D O/M,P32- 05.7.11 3:24 PM Page 43 (1,1)