Bedienungsanleitung Panasonic NN-CF853W (Seite 118 von 148) (Englisch)

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Vegetables and Vegetarian

ingredients

SERVES 6-8

300

(11 oz) quinoa

2 courgettes

300

(11 oz) frozen peas

1 bunch of mint

100 ml (4 ﬂ oz) olive oil

juice of 2 lemons

salt and pepper

Dish: 1 Pyrex

large bowl +

1 Pyrex

medium bowl

Quinoa tabbouleh with mint

To be prepared the day before it is eaten. Weigh out the quinoa in a large

bowl and cook it with twice the volume of salted hot water, ﬁ rstly for

5 minutes on HIGH MICROWAVE then on SIMMER MICROWAVE for

10-15 minutes. Drain and leave to cool. Meanwhile chop the courgettes

ﬁ nely. Cover the chopped courgettes and frozen peas with water in a bowl

and cook on HIGH MICROWAVE for 6 to 8 minutes. Drain well and leave

to cool. Remove the mint leaves from the stalk and mix with the olive oil

and lemon juice. Add this mixture to the quinoa, courgette and pea mixture.

Check the seasoning and leave to rest for several hours before serving.

ingredients

SERVES 4

375

(13 oz) ready rolled puff

pastry

30 ml (2 tbsp) olive oil

500

(1 lb 1 oz) red onions,

peeled & thinly sliced

15 ml (1 tbsp) fresh thyme

45 ml (3 tbsp) balsamic vinegar

10 ml (2 tsp) muscovado sugar

salt and pepper

balsamic glaze for decoration

200

(7 oz) soft goats cheese,

cut into slices

Dish: large Pyrex

bowl,

23 cm (9”) ﬂ an tin/dish

Oven Accessory: enamel

shelf in lower shelf position,

greased

Goats cheese & onion tart

Place pastry on the greased enamel shelf and make an incision 2 cm from

each edge all the way round the pastry. Prick the base with a fork and chill

for 15 mins. In the fridge. Place the oil, onions and thyme into a large bowl.

Place on base of oven and cook on HIGH MICROWAVE for 5 mins. Add

balsamic and sugar, stir and cook on HIGH MICROWAVE for 10 mins. Stir

halfway and season. Preheat oven on CONVECTION 200 °C. Place the

onions on the pastry. Decorate with cheese and cook in lower shelf position

on CONVECTION 200 °C for 20 mins.

ingredients

SERVES 6

350

(12 oz) ready made

shortcrust pastry

100

(6 oz) courgettes, thinly

sliced

1 garlic clove, crushed

100

(6 oz) broccoli

(2 oz) peas

(6 oz) asparagus

(4 oz) tomatoes

100

(4 oz) full fat soft cheese

150 ml (¼ pt) single cream

2 eggs plus 1 egg yolk

(1½ oz) mature cheddar

Dish: bowl, 23 cm (9”)

Pyrex

ﬂ an dish

Oven accessory: glass shelf

in lower shelf position

Summer vegetable ﬂ an

Line the ﬂ an dish with the pastry, prick the base with a fork and chill for

15 mins. in the fridge. Preheat oven on CONVECTION 210 °C. Place ﬂ an

dish on glass shelf in the lower shelf position and bake blind on

CONVECTION 210 °C for 20 mins. With baking beans. Remove baking

beans and lining after 10 mins and place ﬂ an back in oven for ﬁ nal 10 mins.

Place the courgettes, garlic, broccoli and peas in a bowl with 3 tbsp of water.

Cover, place on base of oven and cook on MEDIUM MICROWAVE for

6 mins. Drain. Place in the pastry case with the asparagus and quartered

tomatoes. Beat the soft cheese with the cream and eggs, pour over the

vegetables and sprinkle with cheddar. Place the ﬂ an dish on glass shelf in

lower shelf position and cook on CONVECTION 180 °C + WARM

MICROWAVE for 25-30 mins or until just set.

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