Bedienungsanleitung Panasonic NN-CF87LB (Seite 113 von 140) (Englisch)

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Greek Stuffed Aubergine

Baked Potatoes with Mushrooms

ingredients

Serves 2

1 onion, diced

1 clove of garlic, crushed

5 ml olive oil

200 g tinned tomatoes

75 g olives, stoned

8 cherry tomatoes

2 aubergines

150 g feta cheese

Dish: 1 x large Pyrex

casserole

dish with lid

Accessory: Enamel shelf

ingredients

Serves 2

75 ml rapeseed oil

salt

pepper aub

30 ml paprika powder

5 ml cayenne pepper

5 ml marjoram

2 baked potatoes

100 g brown champignons

100 g oyster mushrooms

100 g beech mushrooms

125 g curd cheese

½ bunch parsley

½ bunch chives

1 sprig spring onion

Dish: 1 x square Pyrex

dish

20 cm x 20 cm,

small Pyrex

bowl

1. Put the onion, garlic and oil in a Pyrex

casserole dish with lid,

cook on High Microwave for 3 minutes.

2. Add the tinned tomatoes, olives and cherry tomatoes, cook on

High Microwave for a further 5 minutes.

3. Preheat oven on Convection 180 °C. Slice the aubergines in half

and score the esh diagonally, being careful not to cut all the way

through. Cook the aubergines on the enamel shelf in the middle

shelf position on Convection 180 °C for 20 minutes.

4. Add the tomato topping to the aubergines and cook on

Convection 180 °C for a further 10 minutes. Remove from the

oven and crumble feta cheese on top.

1. Mix oil with salt, pepper, paprika, cayenne pepper and marjoram.

Rinse and dry potatoes, pierce skin. Place in a shallow

Pyrex

dish. Drizzle with half the oil mixture and cook on High

Microwave for 10 minutes.

2. Clean the mushrooms and cut into bite size pieces. Marinate the

mushrooms in the remaining oil mixture and add to the Pyrex

dish with precooked potatoes. Bake on Convecton 200 °C for

15 minutes, until crispy.

3. In a small Pyrex

bowl, mix curd cheese with salt and pepper.

Finely chop the parsley, chives and spring onions. Add to the curd

cheese.

4. Cut the potatoes in half, ll with curd cheese and mushrooms.

Vegetarian

Roast Vegetable Parcels

ingredients

Serves 4

200 g can chopped

tomatoes

2 tsp tomato puree

600 g mixed vegetables

e.g. sweet potato, red pepper,

leeks, aubergine

1 clove garlic, crushed

1 tbsp (15 ml) olive oil

25 g pine nuts

50 g gruyere cheese, grated

100 g Boursin. cheese

1 tbsp (15 ml) single cream

350 g ready made pu pastry

1 beaten egg to glaze

Dish: 1 x large bowl,

1 x shallow ovenproof dish,

1 x small bowl

Accessory: Glass tray, wire shelf,

enamel shelf

1. Place the chopped tomatoes and puree in a bowl. Place on base

of the oven and cook on High Microwave for 5 minutes then

Medium Microwave for 5-6 minutes or until mixture is reduced in

volume and thickened.

2. Cut vegetables into even sized chunks and toss with the garlic

and oil. Place on the glass tray on wire shelf in lower shelf position

and cook on Combi 4 for 30 minutes. Turn halfway.

3. Mix the tomato sauce with the cooked vegetables and pine

nuts. Preheat oven on Convection 220 °C. In a small bowl, mix

together the gruyere cheese, Boursin and single cream.

4. Roll out pastry until it measures approx 30 cm (12”) square. Divide

into 4 equal squares. Place ¼ of the vegetable mixture in the

centre of one of the squares and top with ¼ of the cheese mixture.

Bring the corners of the pastry to the centre, pressing the edges

together.

5. Seal with water and glaze with beaten egg, repeat with other

square 3 times. Place parcels on lined enamel shelf in lower shelf

position and cook on Convection 220 °C for 16-18 minutes or

until golden and cooked through.

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