Ingredients

• 300g Garlic Sausage
• 5 sprigs Fresh Parsley
• 150g Onion
• 100g Button Mushroom
• 450g Courgette
• 200g Mozzarella Cheese
• 40g Parmesan Cheese
• 400g Canned Chopped Tomatoes
• 200g Vegetable Stock
• 3 sprigs Fresh Thyme
• 1 pinch Salt & Pepper
• 2 Garlic Cloves
• 250g Orzo
• 5g Fresh Basil Leaves

Tools

• Oven
• kCook Multi
• Small bowl
• Kcook bowl
• Medium bowl
• Ceramic baking dish - 13 x 9 x 2"

Method

1. Fit extra fine grating disc (1) to direct prep attachment
2. Fit direct prep attachment to kCook Multi
3. Turn direct prep attachment to position 2
4. Grate parmesan cheese into a clean small bowl with direct prep attachment then set aside
5. Fit stir tool to kCook bowl
6. Add canned chopped tomatoes, vegetable stock, garlic sausage, fresh parsley and fresh thyme to the kCook bowl
7. Fit kCook bowl to kCook Multi
8. Add salt & pepper to the kCook bowl to taste
9. Add garlic clove to the kCook bowl
10. Fit thick slicing disc (5) to direct prep attachment
11. Turn direct prep attachment to position 1
12. Slice onion and button mushroom into the kCook bowl with direct prep attachment
13. Turn direct prep attachment to position 2
14. Attach lid to kCook bowl
15. Cook with filler cap removed - 10 min, 98°C, speed 3
16. Then add orzo to the kCook bowl
17. Cook with filler cap removed - 5 min, 98°C, speed 3
18. Pre-heat oven - 200°C
19. Turn direct prep attachment to position 2
20. Slice courgette into a clean medium bowl with direct prep attachment
21. Arrange half of content of medium bowl in ceramic baking dish
22. Transfer content of kCook bowl to mixture
23. Arrange the rest of content of medium bowl in mixture
24. Add content of small bowl to mixture
25. Add mozzarella cheese to the mixture
26. Bake until golden brown - 15 min, 200°C
27. Serve
28. Garnish with fresh basil leaves

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