TINSEB088WRRZ-K51 UK R555
46
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 51)
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.
3Place on the turntable and cook on 50P for
20 minutes until the tomatoes are tender and
the cheese has melted.
PARTY PASTA
Serves 4
600g canned, chopped tomatoes
150g red pesto
150g sun-dried tomatoes, chopped
salt and pepper to taste
500g fresh ravioli (meat or vegetarian)
600ml (1 pint) cheese sauce (See page 51)
150g mozzarella cheese, grated
1 Empty the tomatoes into a large bowl and
cook on 100P for 8 minutes to reduce the
juice.
2 Combine the pesto and sun-dried tomatoes
with the tomatoes and season.
3 Spread
1
/3 of this mixture over the base of a
greased 25cm (10”) square dish, then place a
single layer of ravioli on top. Next, spread
1
/
3
of the cheese sauce over the ravioli. Layer
until all the ingredients have been used, the
last layer being cheese sauce.
4 Sprinkle the mozzarella over the top and
place on the turntable. Cook on 50P for 50
minutes.
RECIPES
UK R-555 O/M,P35- 05.2.21 3:41 PM Page 46 (1,1)
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