Bedienungsanleitung Panasonic NN-CF853W (Seite 116 von 148) (Englisch)

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Vegetables and Vegetarian

ingredients

SERVES 4

225

(8 oz) bag spinach leaves

200

(7 oz) jar sundried

tomatoes in oil

100

(4 oz) feta cheese, cubed

2 eggs, beaten

250

(9 oz) pack ﬁ lo pastry

Dish: 3 litre bowl, 22 cm (9”)

loose bottomed cake tin

Oven accessory: enamel

shelf in lower shelf position

Greek pie

Place spinach into a large bowl, cover and place on the base of the oven,

cook on HIGH MICROWAVE for 4-5 mins or until wilted. Leave to cool

slightly then squeeze out any excess water and roughly chop. Preheat on

CONVECTION 180 °C with enamel shelf in lower shelf position. Drain

tomatoes, reserving the oil. Roughly chop the tomatoes and put into a bowl

along with the spinach, feta and eggs. Mix well. Take a sheet of pastry and

brush liberally with some of the sundried tomato oil. Drape oil-side down

into the cake tin so that some of the pastry hangs over the side. Brush oil on

another piece of pastry and place in the tin, just a little further round. Keep

placing the pastry pieces in the tin until the pastry is all used, then spoon

over the ﬁ lling. Pull the sides into the middle, scrunch up and make sure

the ﬁ lling is covered. Brush with a little more oil. Place the tin on the enamel

shelf in the lower shelf position and cook on CONVECTION 180 °C for

30 mins until the pastry is crispy and golden brown. Remove from the tin.

Slice into wedges.

ingredients

SERVES 4

450

(1 lb) leeks, sliced thinly

450

(1 lb) potatoes, peeled

and sliced thinly

150

(5 oz) blue cheese

225

(8 oz) Greek yoghurt

75 ml (5 tbsp) double cream

salt and pepper

(2 oz) brown breadcrumbs

Dish: 1.5 litre (3 pt)

Pyrex

ovenproof dish

Oven accessory: glass shelf

in lower shelf position

Leek & potato gratin

Place the vegetables in a large bowl. Add 90 ml (6 tbsp) of water and cover.

Place on base of the oven and cook on HIGH MICROWAVE for 10-12 mins

or until the vegetables are softened. Crumble or ﬁ nely chop the cheese into

a bowl and gradually blend in the yoghurt and the double cream. Drain the

vegetables and arrange in a ﬂ an dish. Season and pour over the blue

cheese cream mixture. Sprinkle with breadcrumbs. Place on glass shelf in

the lower shelf position and cook on CONVECTION 230 °C + GRILL 3 +

LOW MICROWAVE for 10-12 mins or until golden brown.

ingredients

SERVES 4

1 onion, chopped

260

(9 oz) carrots, grated

1 tbsp olive oil

2 tsp mild chilli powder

1 tsp ground cumin

400

(14 oz) tin chopped

tomatoes, drained

400

(14 oz) tin baked beans,

drained

400

(14 oz) tin mixed beans,

rinsed and drained

6 small tortillas

200

(7 oz) low fat natural

yoghurt

(2 oz) hard cheese, grated

Dish: Large Pyrex

casserole

dish & 22 x 22 cm (9” x 9”)

square Pyrex

dish

Oven accessory: enamel

shelf in lower shelf position

Bean enchiladas

Cook the onion and carrots with the olive oil in the covered Pyrex

casserole dish on the base of the oven on HIGH MICROWAVE for

5-6 minutes. Stir halfway through cooking. Stir in the chilli powder and

ground cumin. Cook on HIGH MICROWAVE for 1 minute. Stir in the

tomatoes and beans. Cover and bring to the boil on HIGH MICROWAVE for

8-10 minutes then cook on SIMMER MICROWAVE for 10 minutes, stirring

occasionally. Spread a thin layer of the mixture over the base of the square

Pyrex® dish. Fill each tortilla with a few tbsp of the mixture, fold over the

ends and roll up to seal. Place into the dish seal side down. Cover with the

remaining mixture. Mix the yoghurt and grated cheese together and spoon

evenly over the dish. Place on enamel shelf in the lower shelf position and

brown on GRILL 1 for 10-15 minutes.

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