3 tomatoes
Small handful of fresh fennel leaves
1 lemon
2 tbsp fish or vegetable stock
Freshly milled salt and black pepper
100g/3 ½ oz macaroni pasta
150ml/ ¼ pint low-fat crème fraîche
2 tbsp milk
50g/1 ¾ oz grated Cheddar cheese
Here is a fantastic mains recipe from Norma Miller!
Her book, containing more than 150 delicious halogen recipes, entitled “The Halogen Oven Secret”, is available through the Amazon link to the right in our sidebar.
Method
Macaroni cheese with a twist. Use any type of short pasta tubes to make this tasty dish. You will need an ovenproof dish which fits in your oven.
1.Preheat the halogen oven to 200°C (392°F).
2. Cut the salmon into bite-sized pieces, removing any bones. Thinly slice the tomatoes and chop the fennel leaves. Squeeze the juice from the lemon.
3. Arrange the tomato slices over the base of the dish and scatter over the salmon pieces. Sprinkle over the chopped fennel, pour over the lemon juice and stock and add a little seasoning. Cover with foil.
4. Put the dish into the hot oven and cook for 12-15 minutes until the salmon is almost cooked.
5. Cook the macaroni according to the packet instructions and drain.
6. Put the hot macaroni into a bowl and stir in the crème fraîche, milk and seasoning.
7. Remove the lid from the oven and lift out the dish. Replace the lid, and set the timer for 20 minutes.
8. Quickly spoon the creamy macaroni over the salmon and sprinkle over the grated Cheddar cheese. Put back into the hot oven and cook for 10-15 minutes until piping hot and cooked through.
Source: “The Halogen Oven Secret”, Norma Miller
