Bedienungsanleitung Panasonic NN-CF853W (Seite 120 von 148) (Englisch)

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Pasta and Rice

ingredients

SERVES 4

350

(12 oz) dried pasta e.g. penne

2 red peppers, seeded

and cut into chunks

2 red onions cut into wedges

2 mild red chillies,

seeded and diced

3 garlic cloves,

coarsely chopped

5 ml (1 tsp) golden caster sugar

30 ml (2 tbsp) olive oil

salt and pepper

700

lb) small ripe

tomatoes, quartered

handful fresh basil leaves

(1 oz) grated parmesan

Dish: 3 litre (6 pt) Pyrex

bowl

+ large Pyrex

ovenproof dish

Oven accessory: glass shelf

in lower shelf position

Spicy tomato pasta

Put pasta in a bowl, add 1 litre of boiling water, cover. Place on base of

oven and cook on HIGH MICROWAVE for 10-12 mins. Drain. Preheat oven

on CONVECTION 230 °C + GRILL 1. Place peppers red onions, chillies

and garlic in a large ovenproof dish. Sprinkle with sugar, drizzle over the oil

and season well with salt and pepper. Place on glass shelf in lower shelf

position and cook on CONVECTION 230 °C + GRILL 1 for 15 mins. Add

tomatoes, stir and cook on CONVECTION 230 °C + GRILL 1 for 10 mins or

until golden and starting to soften. Remove the vegetables from the oven.

Stir in the pasta and cook on the base of the oven on CONVECTION 230 °C

+ GRILL 2 + WARM MICROWAVE for 5 mins. Tear the basil leaves on top

and sprinkle with parmesan to serve.

ingredients

SERVES 4

1 bunch asparagus

(approx. 250

/9 oz)

450 ml (¾ pt) hot vegetable stock

2 leeks, trimmed and ﬁ nely sliced

(1½ oz) butter

200

(7 oz) risotto rice

100

(4 oz) frozen peas

Finely shredded zest

and juice lemon

salt & pepper

(1½ oz) fresh parmesan

cheese

(¼ oz) fresh basil

Dish: small Pyrex

bowl +

large Pyrex

bowl

Lemon & asparagus risotto

Cut asparagus into 2.5 cm (1”) pieces. Add 30 ml (2 tbsp) stock and place

in bowl. Cover, place on base of oven and cook on HIGH MICROWAVE

power for 2 mins. Place leeks and 25 g (1 oz) butter in a large bowl. Place

on base of oven and cook on HIGH MICROWAVE for 2 mins. Add the rice

to the leeks and stir in the hot vegetable stock. Cover and cook on HIGH

MICROWAVE for 10 mins. Stir in the peas, lemon zest and juice and cook

on MEDIUM MICROWAVE for 2 mins. Stir in the cooked asparagus, basil,

remaining butter and 25 g (1 oz) Parmesan cheese. Cook on MEDIUM

MICROWAVE for 2 mins. Serve in warmed bowls sprinkled with a few whole

basil leaves and the rest of the Parmesan cheese.

ingredients

SERVES 4

250

(9 oz) fusilli

1 litre (1¾ pt) boiling water

5 ml (1 tsp) olive oil

1 red and 1 yellow pepper, sliced

2 cloves of garlic, crushed

5 ml (1 tsp) crushed dried chillies

2 x 400

(1 lb 12 oz) tins

chopped tomatoes

2 x 200

(14 oz) tins tuna,

drained and ﬂ aked

(1 oz) fresh breadcrumbs

30 ml (2 tbsp) grated parmesan

Dish: 3 litre (6 pt) Pyrex

bowl,

3 litre (6 pt) Pyrex

casserole

Oven accessory: enamel shelf

in lower shelf position

Spicy tuna pasta bake

Place pasta in water. Cover, place on the base of oven and cook on HIGH

MICROWAVE for 10 mins, or until soft. Leave to stand for 2-3 mins. Drain.

Place the oil and peppers in the casserole dish and cook on HIGH

MICROWAVE for 5 mins, until the peppers have slightly softened. Add the

garlic and chilli to the pepper mixture and cook on HIGH MICROWAVE for

1 min. Add the tomatoes and sugar, stir and cook on HIGH MICROWAVE

for a further 5 mins. Stir tuna and pasta into the tomato and pepper

mixture until coated. Top with breadcrumbs and parmesan. Place the dish

on enamel shelf in lower shelf position and cook on GRILL 1 for 5-7 mins, or

until golden.

F0003BH22BP_00_140401.indd 118F0003BH22BP_00_140401.indd 118 2014/4/1 9:42:312014/4/1 9:42:31

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