User Manual

36
Microwave Tip: Garlic bread
75g (3oz) butter, 2 cloves garlic, crushed, one small
French stick, sliced. Mix butter and garlic together
and spread onto the sliced bread. Wrap the stick in
kitchen paper and heat on MEDIUM for 1-2 minutes
until butter has melted.
SERVES 4-6 PREPARATION TIME - 30 MINUTES
75g (3oz) butter
225g (8oz) mushrooms, thickly sliced
1 vegetable stock cube, crumbled
900g (2lb) frozen spinach
2.5ml (
1
/2tsp) nutmeg
325g (12oz) cottage cheese
salt and pepper to taste
12 pieces of lasagne
300ml (
1
/2 pint) cheese sauce (see page 65)
100g (4oz) Cheddar or Parmesan cheese, grated
S
PINACH & MUSHROOM LASAGNE
1 Place 50g (2oz) butter in a bowl, heat on HIGH for
30 seconds. Add mushrooms and stock cube,
mix well. Cook on HIGH for 2 minutes.
2 Heat spinach on HIGH for 10 minutes, stir 2-3
times. Drain. Stir in remaining butter, nutmeg,
cheese, seasoning and mushroom mixture.
3 Line the base of a deep, square 20.4cm (8") dish
with a layer of lasagne, followed by a layer of
spinach mixture, cheese sauce and another layer
of lasagne. Layer until all ingredients have been
used, ensuring the final layer is lasagne, with
enough cheese sauce to cover the surface.
Sprinkle generously with grated cheese.
4 Place on low rack, cook on DUAL COOK 220°C,
MEDIUM for 25 minutes.
V
EGETARIAN
Blue Cheese & Chive Jackets (page 35); Butter Bean Casserole (page 35); Spinach & Mushroom Lasagne (page 36).