1 Rotelle, Asparagus and Potato Salad

Ingredients:

• 225g/8 oz Hana Rotelle.
• 60ml/4-tbsp extra virgin olive oil.
• 350g/12 oz baby new potato.
• 225g/8 oz fresh asparagus.
• 115g/4 oz Parmesan cheese.
• Salt and ground black pepper.

Instruction:

• Cook the Hana Rotelle in boiling salted water.
• Drain well and toss with the olive oil and salt and pepper while still warm.
• Wash the potatoes and cook in boiling salted water for about 12-15 minutes or until tender.
• Drain and toss with the Hana Riso.
• Trim any woody ends off the asparagus and halve the stalks if very long.
• Blanch in boiling salted water for 6 minutes until bright green and still crunchy.
• Drain, refresh in cold water and allow cooling.
• Drain and pat dry.
• Toss the asparagus with the potatoes and Hana Riso, season and transfer to shallow bowl.
• Using a rotary vegetable peeler, shave over the Parmesan.
• Serve immediately.

Ingredients:

• 450g/1 Ib Hana Rotelle.
• 675g/1 ½ Ib ripe, firm plum tomatoes, quartered.
• 90ml/6 tbsp olive oil.
• 5ml/1 tsp. dried oregano.
• 350g/ 12 oz broccoli florets.
• 1 small onion, sliced.
• 5ml/1 tsp. dried thyme.
• 450g/1 Ib skinless, boneless turkey breast, cubed.
• 3 garlic cloves, crushed.
• 15ml/ 1 tbsp fresh lemon juice.
• Salt and ground black pepper.

Instruction:

• Preheat the oven to 200C(400F).
• Place the plum tomatoes in a baking dish.
• Add 15ml/1 tbsp of the oil, the oregano and 2.5ml/-½ tsp. salt and stir.
• Bakes for 30-40 minutes, until the tomatoes are just browned; do not stir.
• Meanwhile, bring a large saucepan of salted water to the boil.
• Add the broccoli florets and cook until just tender, about 5 minutes.
• Drain and set aside, (alternatively, steam the broccoli until tender.)
• Heat 30ml/2tbsp of the oil in a large non-stick frying pan.
• Add the onion, thyme, turkey and 2.5ml/-½ tsp. salt.
• Cook over a high heat, stirring often, until the meat is cooked and beginning to brown, about
5-7 minutes.
• Add the garlic and cook for a further 1-minute, stirring frequently.
• Remove from the heat.
• Stir in the lemon juice and season with ground black pepper. Set aside and keep warm.
• Cook the Hana Rotelle in plenty of boiling salted water until al dente.
• Drain and place in a large bowl.
• Toss the Hana Rotelle with the remaining oil.
• Add the broccoli to the turkey mixture, then stir into the Hana Rotelle.
• Add the tomatoes and stir gently to blend.
• Serve immediately.

Ingredients:

• 350g/12 oz Hana Rotelle.
• 15ml/1-tbsp olive oil.
• 1 onion, chopped.
• 1 garlic clove, chopped.
• 1 carrot, cut into matchsticks.
• 65g/2 ½ oz cup green lentils, boiled for 25 minutes.
• 15ml/1-tbsp tomato puree.
• 15ml/1 tbsp chopped fresh oregano.
• 150ml/ ¼ pint/ 2/3 cup vegetable stock.
• 225g/8 oz /2 cups grated cheddar cheese.
• Salt and ground black pepper.
• Freshly grated cheese, to serve.

Instruction:

• Heat the oil in a large frying pan and fry the onion and garlic for 3 minutes.
• Add the carrot and cook for a further 5 minutes.
• Cook the Hana Rotelle in plenty of boiling salted water.
• Add the lentils, tomato puree and oregano to the frying pan, stir, cover and cook for 3
minutes.
• Add the stock and salt and pepper to the pan.
• Cover and simmer for 10 minutes.
• Add the grated cheddar cheese.
• Drain the Hana Rotelle thoroughly and stir the sauce to coat.
• Serve with plenty of extra grated cheese.

Ingredients:

350g/ 12oz Hana Rotelle.
15ml/1-tbsp olive oil.
1 onion, chopped.
1 carrot, chopped.
50g/ 2oz sun-dried tomatoes in olive oil, drained weight.
1 garlic clove, chopped.
400g/ 14oz can chopped tomatoes, drained.
15ml/ 1-tbsp tomato puree.
150ml/ ¼ pint 2/3 cup chicken stock.
225g/ 8oz chicken, diagonally sliced.
Salt and ground black pepper.
Fresh mint sprigs, to garnish.

Instruction:

• Stir the garlic, tomatoes, tomato puree and stock into the onions and carrots and bring to the
boil.
• Simmer for 10 minutes, stirring occasionally.
• Cook Hana Rotelle in plenty of boiling salted water.
• Pour the sauce into a blender or food processor and process until smooth.
• Return the sauce to the pan and stir in the sun-dried tomatoes and chicken.
• Bring back to the boil and then simmer for 10 minutes until the chicken is cooked.
• Adjust the seasoning, if necessary.
• Drain the Hana Rotelle thoroughly and toss in the sauce.
• Serve at once, garnished with sprigs of fresh mint.

• 375g/12 oz Hana Rotelle.
• 65g/2 ½ oz/5 tbsp butter.
• 1 large spinach onion, halved and thinly sliced.
• 450g/1 Ib courgettes, very thinly sliced.
• 50g/2 oz/ ½ cup walnuts, coarsely chopped.
• 45ml/3 tbsp chopped fresh parsley.
• 30ml/2 tbsp single cream.
• Salt and ground black pepper.
• Freshly grated Parmesan cheese, to serve.

Instruction:

• Melt the butter in a frying pan.
• Add the onion, cover and sweat for 5 minutes until translucent, then add the courgettes.
• Stir well, cover again and sweat until the vegetables are very soft, stirring occasionally.
• Meanwhile, cook the Hana Rotelle in plenty of boiling salted water, until al dente.
• While the Hana Rotelle is cooking, add the walnuts, parsley and cream to the Courgette
mixture and stir well.
• Season with salt and pepper.
• Drain the Hana Rotelle and return to the pan.
• Add the Courgette sauce and mix together well.
• Serve immediately, with freshly grated Parmesan to sprinkle over

Ingredients:

• 250g Hana Rotelle.
• 2 stalks of fresh lemongrass.
• 125ml/4fl oz fine green beans.
• 3 tablespoon fresh young peas.
• 4 plum tomatoes.
• 1 shallot, finely chopped.
• Grated rind of 1 small lemon.
• Squeeze of fresh lemon juice.
• Sea salts and freshly ground black pepper.
• Finely chopped stoned black olives, to garnish.

Instruction;

• Trim the lemongrass, then cut in half lengthways.
• Slice finely and place in a saucepan with the oil; heat slowly until hot but not boiling.
• Remove from the heat and leave to infuse for about 5 minutes.
• Meanwhile, trim the beans and cut into 2.5cm length.
• Blanch in boiling water for 2 minutes, then add the peas and cook for another minute.
• Drain and rinse in cold running water.
• Drain and dry on paper towels.
• Score the base of each tomato with a sharp knife, place in a bowl and cover with boiling
water.
• Leave for about 1 minute.
• Drain and rinse in cold water, then slip off the skins.
• Quarter the tomatoes, remove the seeds and cores and cut the flesh into fine dice.
• Strain the infused oil through a sieve and discard the lemongrass.
• Mix the oil with the shallot, lemon rind and juice and the beans, peas and diced tomatoes;
season to taste.
• Toss with freshly cooked Hana Rotelle and serve at once, as a warm salad, garnished with
chopped black olives.

Ingredients:

• 450g/1 Ib Hana Rotelle.
• 12 sun-dried tomatoes.
• 175ml/6 fl oz dry whit vermouth.
• 1 bay leaf.
• 1 large marjoram sprig.
• 100ml/4 fl oz olive oil.
• Freshly ground black pepper.
• 1 red or white onion, very thinly sliced and separated into rings.
• Freshly grated Parmesan cheese, to serve.

Instruction:

• Use a pair of kitchen scissors to snip the tomatoes into strip, then across into small pieces.
• Do this over a large screw-top jar.
• Add the vermouth, bay leaf and marjoram, then pour in the oil and cover the jar.
• Shake well and leave to stand for at least 3 hours- the longer the better, ideally overnight.
• Tip the tomato mixture into a small saucepan and heat fairly slowly until just boiling.
• Reduce the heat so that the mixture barely bubbles and leave while you cook the Hana
Rotelle.
• Stir the tomatoes occasionally, then stir well just before pouring over the piping hot drained
Hana Rotelle.
• Add the freshly ground black pepper and toss the Hana Rotelle to coat all the pieces with the
dressing.
• Top with the fine onion rings and serve with Parmesan cheese.

Ingredients:

• 250g Hana Rotelle.
• 1 tablespoon olive oil.
• 1 medium brown onion, chopped finely.
• 4 lamb sliced thinly.
• 2 tablespoon pine nuts.
• 250g mushrooms, sliced thinly.
• ½ cup sour cream.
• 1 egg, beaten lightly.
• ¼ cup grated Parmesan cheese.
• ¼ cup chopped fresh parsley.

Instruction:

• Cook Hana Rotelle in large pan of boiling water, uncovered, until just tender; drain.
• Heats oil in pan; cook onion, lamb and pine nuts, stirring, until onion is soft.
• Add mushrooms; cook, stirring, until mushrooms are soft.
• Stir in combined sour cream, egg, cheese and parsley; stir over low heat until heated
through.
• Serve over Hana Rotelle.

Ingredients:

• 375g Hana Rotelle.
• ¼ cup olive oil.
• 2 medium brown onions, sliced.
• 1Kg chuck steak, chopped.
• 2 cloves garlic, crushed.
• ½ teaspoon ground cardamom.
• 1 teaspoon ground cinnamom.
• 1 teaspoon garam masala.
• 1 tablespoon hot Chilli sauce.
• 1 tablespoon sugar.
• 150g can coconut cream.
• 200g carton plain yogurt.
• 1 cup water.
• 2 tablespoons lemon juice.
• 1 teaspoon cumin seeds.
• 2 tablespoons chopped fresh coriander.
• 2 small green cucumbers, sliced.

Instruction:

• Heats oil in pan; cook onion, stirring, until soft.
• Add steak; cook, stirring, until well browned.
• Stir in garlic, spices, sauce, sugar, coconut cream, yogurt and water.
• Bring to boil; simmer, covered, stirring occasionally, about 1 hour or until steak is tender.
• Remove cover; simmer, 15 minutes or until slightly thickened.
• Stir in juice, remove from heat; let stand, covered, 5 minutes.
• Cook Hana Rotelle in large pan of boiling water, uncovered, until just tender; drain.
• Combine Hana Rotelle with seeds, coriander and cucumber; serve with curry.

Ingredients:

• 500g (1 Ib 2 oz) Hana Rotelle.
• 1 onion.
• 2 zucchini.
• 5-6 large silverbeet (Swiss chard) leaves.
• 2 anchovies.
• 1 tablespoon capers.
• 2 tablespoons olive oil.
• 50g (1 ¾ oz) butter.

Instruction:

• Add Hana Rotelle to a large pan of boiling water and cook until just tender.
• Drain and return to pan.
• Meanwhile, finely chop the onion and grate the zucchini.
• Remove and discard the stalks from silverbeet.
• Chop or shred the leaves into small pieces.
• Chop the anchovies and capers finely.
• Heat the oil and butter in a large heavy-based deep pan.
• Add the onion and zucchini and cook, stirring, for 3 minutes over medium heat.
• Add the anchovies and capers.
• Season with salt and pepper and cook, stirring, for 2 minutes.
• Add the silverbeet to the pan and cook for 1-2 minutes, or until the silverbeet softens.
• Add the sauce to the warm Hana Rotelle and toss until well distributed.
• Serve immediately in warmed Hana Rotelle bowls.