LOW SALT COOK BOOK

MUSHROOM AND SAFFRON RISOTTO - FREE COOK BOOKS PDF

Serves 4 | 25 - 28 min

Soak the mushrooms in warm water, chop into pieces and mix

them with the onion and butter in a microwaveable container;

cover and cook for 4 minutes at 750 W, stirring once halfway

through. COOK BOOKS,

Add the rice and the wine, stir and leave to evaporate, uncovered,

for 3 minutes at 750 W.

Pour in the hot stock and saffron. The stock can be heated in a

microwaveable container for 5-6 minutes. Stir, cover and cook at

750 W for 6-7 minutes. FREE COOK BOOKS, Cover and continue cooking at 750 W for

7-8 minutes.

Remove from the oven, add the grated cheese and stir well.

Season to taste and leave to stand for a few minutes before

serving.

1 small onion, chopped

1 clove garlic, crushed

25 g butter

30 g dried mushrooms

1 sachet saffron

350 g rice

100 ml dry white wine

50 g cheese, grated

700 ml savoury stock (hot)

400 g pork, diced

1-2 onions

2-3 peppers (use

different colours)

2-3 tablespoons oil

1 tablespoon potato

starch

2 tablespoons water

2 tablespoons cream +

a splash of milk

Salt

Pepper
Mushroom and Saffron Risotto - free acca books download pdf

Pork with Onions and Peppers

Peel and slice the onions, then remove the seeds from the

peppers and cut them into thin strips. Place the meat, onion and

oil in a microwaveable casserole dish and stir well. Free Cookbooks Pdf, Cover and

cook for 10 minutes at 750 W.

Add the peppers, stir, cover and continue cooking for

8-10 minutes at 500 W. Reduce the power if the mixture boils too

vigorously.

Mix the starch with the water and pour over the meat, cover and

continue cooking for a further 2 minutes at 750 W.

Thin the cream lightly with a splash of milk, pour it into the

casserole dish, Free Cookbooks Download stir, cover and leave to stand for a further

5-10 minutes before serving.

500 g cod cutlets

1 big onion

2 cloves of garlic

4 anchovies in oil

2 teaspoons of capers,

black olives

2 tablespoons of oil

50 ml dry white wine

2 tablespoons of water

3 peeled tomatoes

fresh parsley

salt and pepper

Cod with olives

Finely chop the garlic, onion, capers and anchovies in oil. Place

them in a microwave proof dish, add oil and two tablespoons of

water. Cover and cook for 4-5 minutes at 750 W.

Add the cod, cook uncovered for 3 minutes at 750 W. Turn the

fish, Low Salt Cook Book add the wine and allow to evaporate for 3 minutes at 750 W.

Pour the tomatoes. Add the olives, a pinch of salt and pepper.

Cover, lower the power to 500  W and continue cooking for

another 7-8 minutes. Before serving sprinkle with parsley.

 20 - 22 min

Serves 4 | 17 - 19 min

2 tablespoons of butter or

margarine

3 tablespoons of flour

4 ml of milk

salt

nutmeg

Bechamel Sauce

Place the butter in a dish, cover and heat at 750 W for one

minute.

Stir the flour into the butter, pour in the milk, mixing well.

Cook uncovered at 750 W for 4-7 minutes. Add the salt and

nutmeg and beat well using a whisk or beater until you achieve

the desired consistency.

For a special touch:

Try replacing the milk with meat, vegetable or fish stock to

prepare sauces to be served with meat or fish dishes. Try adding

two tablespoons of cream to the sauce.

300 g of minced meat

1 onion, chopped

2 tablespoons of oil

400 g of canned tomatoes

½ stock cube

salt

Serves 4 | 5 - 8 min

Peel and chop the onion.

Place it in a dish with the oil, cover and cook at 500 W for

2 minutes.

Stir in the minced meat, cover and cook for 2 minutes at 750 W.

Add the chopped tomatoes with half of the juice, the stock cube

and the salt. Stir, cover and cook at 500 W for 6-8 minutes.

Stir from time to time during cooking. If the sauce is too lquid

at the end of cooking time, uncover and continue cooking until

reaching the desired consistency.

For a special touch: 

Meat Sauce

 Serves 4  | 10 -12 min

If you like, you can add finely chopped carrot, celery and onion to

the sauce, increasing cooking time if necessary.