Bedienungsanleitung Panasonic NN-CF87LB (Seite 112 von 140) (Englisch)

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Asparagus & Ricotta Flatbreads

Halloumi Curry

Spaghetti Puttanesca Grill

ingredients

Serves 2

7 g dried yeast

3 g sugar

200 g spelt our

150 g strong bread our

15 g salt

30 ml olive oil

200 g asparagus

100 g peas

½ bunch mint leaves, chopped

200 g ricotta

10 g parmesan, grated

1 clove of garlic, crushed

1 lemon, zested

1 pinch nutmeg

1 pinch black pepper

Dish: 1 x Pyrex

jug

2 x large bowls

1 x small bowl

Accessory: Enamel shelf

ingredients

Serves 2

450 g halloumi cheese, cubed

60 ml oil

6 cloves of garlic, crushed

2 red onions, diced

2 red peppers, diced

5 ml salt

5 ml ground turmeric

5 g cumin seeds

1 lemon, juice and rind

Dish: 1 x Pyrex

casserole dish

with lid

Accessory: Enamel shelf

ingredients

Serves 4

300 g spaghetti

300 g Tenderstem broccoli, chopped

45 ml oil

3 garlic cloves, peeled and nely

chopped

30 g capers, drained

pinch chilli akes

100 g pitted green olives, chopped

2 x 400 g tinned tomatoes

25 g breadcrumbs

25 g parmesan cheese, grated

Dish: 2 x Pyrex

casserole dish

with lid, 1 x Pyrex

shallow dish

Accessory: Enamel shelf

1. Snap the woody bases off the asparagus. Add to a bowl with the

peas and 300 ml water. Cook on High Microwave for 4 minutes.

Drain and set aside to cool. Add mint leaves, lemon juice and a

drizzle of olive oil. Toss to combine.

2. Put the yeast, sugar and 220 ml luke warm water in a jug and stir

thoroughly. Allow to stand for a few minutes.

3. Sift the ours and salt into a bowl, then incorporate the yeast mix.

Stir in the oil and turn the dough out onto a lightly oured surface

and knead for 5 minutes until smooth. Return to the bowl, place on

base of oven and prove on Convection 40 °C for 30 minutes until

doubled in size.

4. Remove dough from oven and knead for a few more minutes to

knock it back. Then divide the dough into two and shape each

piece into a ball.

5. Preheat oven on Convection 210 °C. Flatten the dough with the

palm of your hand, using a oured rolling pin, roll each into a wide

at base about 23-30 cm long. Place onto lined enamel shelf,

then brush dough with oil. Bake on Convection 210 °C for 8-10

minutes with the enamel shelf in the middle position. Turn halfway,

remove when the bread is puffed and golden. Leave to cool.

6. Put 4 mint leaves, cheeses, oil, garlic, lemon zest, salt, nutmeg

and pepper in a small bowl and stir to combine.

7. Spread the ricotta mix onto the atbreads, then top with the

asparagus and pea mix.

1. Preheat oven on Convection 220 °C. Cook the halloumi with

30 ml oil on the enamel shelf in the middle shelf position on

Convection 220 °C for 15-20 minutes. Set aside on a plate.

2. Add 30 ml oil, garlic and onion to a casserole dish, cover and

cook on High Microwave for 2 minutes. Add the red pepper, salt,

turmeric, cumin seeds, lemon zest, juice and 300 ml water. Stir

and cook on High Microwave for a further 10 minutes without a

lid.

3. Remove from oven and use a stick blender to purée the mixture

into a smooth paste, add the halloumi and heat on High

Microwave for 1-2 minutes.

1. Cook the spaghetti with 900 ml boiling water in a casserole dish

with lid on High Microwave for 6 minutes. Add the broccoli and

cook on High Microwave for a further 3 minutes. Drain, and toss

in 15 ml oil.

2. Add the remaining oil and garlic to a Pyrex

casserole dish with

lid, cook on High Microwave for 1 minute. Add the capers, chilli

akes, olives and tinned tomatoes. Cook on High Microwave for

8 minutes until sauce is thickened.

3. Preheat the grill on Grill 1. Toss the drained pasta and broccoli

in the sauce. Transfer to shallow Pyrex

dish, scatter with

breadcrumbs and parmesan. Place shallow Pyrex

dish on

enamel shelf in the middle shelf position. Cook on Grill 1 for

10 minutes.

Vegetarian

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