Bedienungsanleitung Panasonic NN-CF853W (Seite 122 von 148) (Englisch)

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Pasta and Rice

ingredients

SERVES 4

1 medium onion, chopped

10 ml (2 tsp) vegetable oil

2 medium courgettes, sliced thickly

1 red pepper, seeded and

chopped

2 medium carrots,

peeled & thinly sliced

1 small cauliﬂ ower, cut into ﬂ orets

100

(4 oz) dried apricots, halved

2 cloves garlic, crushed

425

(15 oz) can chick peas,

drained

3 ml (½ tsp) each: ground

turmeric, ground coriander,

ground cumin

5 ml (1 tsp) paprika

2.5 cm (1”) fresh root ginger,

peeled and ﬁ nely chopped

salt and pepper

450 ml (¾ pt) hot vegetable stock

chopped parsley to garnish

Dish: 3 litre (6 pt) large

Pyrex

casserole with lid

Vegetable & chick pea casserole

Place the onion and oil in the casserole. Place on base of the oven and

cook on HIGH MICROWAVE for 2 mins or until starting to soften. Add the

prepared vegetables, apricots, garlic, chickpeas and stir in the spices, salt,

pepper and stock. Cover and cook on MEDIUM MICROWAVE for 20 mins,

or until vegetables are soft. Stir two or three times during cooking. Serve

with couscous or rice and garnish with parsley.

TIP: To prepare couscous: Place 300 ml (½ pt) vegetable stock in a bowl

and 1.5 ml (¼ tsp) turmeric. Cook on HIGH MICROWAVE for 4 mins or until

boiling. Add 175 g (6 oz) couscous and allow to stand for 5 mins. Fluff up

with a fork before serving.

ingredients

SERVES 4

(1 oz) butter

(1 oz) ﬂ our

250 ml (8 ﬂ oz) milk

4 eggs

(3 oz) gruyere, grated,

salt and pepper

Dish: jug,

15 cm (6”) soufﬂ é dish

Oven accessory: enamel shelf

in lower position

Cheese soufﬂ é

Place butter in a jug on the base of the oven and melt on HIGH

MICROWAVE for 30 secs. Stir in ﬂ our. Cook on HIGH MICROWAVE for

30 secs. Stir in milk gradually, whisk until smooth. Cook the bechamel on

HIGH MICROWAVE for 2 - 3 mins. Whisk briskly and add grated cheese, then

egg yolks one at a time. Season. Preheat oven to CONVECTION 210 °C with

enamel shelf in lower shelf position. Meanwhile, butter and ﬂ our the

soufﬂ e dish. Then whisk the egg whites until stiff. Gently incorporate the

cooled mornay sauce with the help of a spatula. Pour into the dish without

pressing down. Cook on CONVECTION 210 °C for about 20 mins. then on

CONVECTION 180 °C for a further 10 mins. Serve immediately.

ingredients

SERVES 4

300

(11 oz) shortcrust pastry

100

(4 oz) back smoked bacon

100

(4 oz) gruyere, grated

150 ml (

pt) milk

3 eggs

150 ml (

pt) single cream

salt and pepper

grated nutmeg

Dish: 23 cm (9”) metal tin

Oven accessory:

glass shelf in lower shelf

position

Quiche lorraine

Cut bacon into small pieces. Place on a covered plate on the base of the

oven on HIGH MICROWAVE for 1 minute. Drain. Line the ﬂ an dish with

the pastry. Place the bacon and grated gruyere onto the pastry base. Mix

together the seasoned milk, eggs, cream and grated nutmeg with an electric

whisk. Pour into the pastry dish. Cook on glass shelf in lower shelf position

on CONVECTION 210 °C + WARM MICROWAVE for 27 mins.

F0003BH22BP_00_140401.indd 120F0003BH22BP_00_140401.indd 120 2014/4/1 9:42:312014/4/1 9:42:31

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