Bedienungsanleitung Panasonic NN-CD87KS (Seite 106 von 125) (Englisch)

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Vegetable Lasagne

ingredients

Serves 4-6

1 large onion, chopped

25 g (1 oz) butter

1 clove of garlic, crushed

225 g (8 oz) carrots, diced

225 g (8 oz) leeks, chopped

225 g (8 oz) courgettes, diced

1 green pepper, chopped

150 ml (¼ pt) hot vegetable stock

salt and pepper

300 ml (½ pint) prepared tomato sauce

175 g (6 oz) fresh lasagne sheets

225 g (8 oz) Mozzarella cheese

Dish: 1 x large Pyrex

casserole dish

with lid

1 x Pyrex

rectangular dish

Accessory: Enamel tray

1. Place onion and butter in a casserole dish, cover and cook on

High microwave for 3 minutes. Add vegetables and stock, cover

and cook on High microwave for 8-10 minutes or until vegetables

are soft, drain. Season to taste.

2. Cover base of rectangular dish with a thin layer of tomato sauce,

then a layer of lasagne on top followed by a layer of vegetable

mixture. Thinly slice 175 g (6 oz) of the cheese and layer on top of

vegetables. Continue layering until ingredients are all used ending

with a tomato sauce layer.

3. Grate remaining cheese and arrange over top. Cook on enamel

tray on Combi 4 for 20 minutes or until the pasta is cooked.

Goat’s Cheese Tart with Roasted Vegetables

ingredients

Serves 4

100 g (4 oz) butter

225 g (8 oz) plain our

50 g (2 oz) Parmesan cheese,

grated nely

1 red pepper, diced into 4 cm

(1 ½ inch) pieces

1 yellow pepper, diced into 4 cm

(1 ½ inch) pieces

2 medium courgettes, sliced

100 g (4 oz) aubergine, diced into

4 cm (1 ½ inch) pieces

15 ml (1 tbsp) olive oil

100 g (4 oz) soft goat’s cheese

3 eggs, beaten

75 ml (5 tbsp) crème fraiche or

double cream

15 ml (1 tbsp) fresh parsley, chopped

salt and pepper

Dish: 1 x large mixing bowl

1 x 23 cm (9 inch) an dish

1 x Jug

Accessory: Enamel tray

1. Preheat the oven with enamel tray on Convection 200 °C.

2. Rub the butter into the our until the mixture resembles ne

breadcrumbs. Stir in the parmesan, add 2-3 tbsps (30-45 ml) cold

water and mix to a rm dough.

3. Roll out and line the an dish. Prick the base with a fork and allow

to rest for 15 minutes.

4. Cover the pastry with greaseproof, add baking beans and cook on

enamel tray on Convection 200 °C for 10-12 minutes. Remove

the paper and beans and cook for a further 5-7 minutes or until

cooked. Allow to cool.

5. Place the prepared vegetables on enamel tray and drizzle with

olive oil. Cook on Combi 1 for 10-12 minutes or until lightly

browned. Turn halfway during cooking.

6. Place the vegetables in the an case and dot teaspoons of the

goat’s cheese around the vegetables.

7. Beat together the eggs and creme fraiche or double cream until

smooth, add the parsley and seasoning. Pour carefully over the

lling.

8. Place on enamel tray and cook on Combi 2 for 20-25 minutes or

until set and lightly browned.

Roast Potatoes

ingredients

Serves 4

450 g (1 lb) potatoes,

25 g (1 oz) butter

30 ml (2 tbsp) oil

Dish: none

Accessory: Enamel tray

1. Peel and cut potatoes into quarters. Par boil and drain (see

page 85).

2. Place potatoes, butter and oil on enamel tray.

3. Cook on Combi 3 for 23 minutes turning and basting potatoes

during cooking, or until crisp and brown.

Vegetables and Vegetarian

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