Bedienungsanleitung Panasonic NN-CF87LB (Seite 114 von 140) (Englisch)

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Bean Enchiladas

ingredients

Serves 4

1 onion, chopped

260 g carrots, grated

1 tbsp olive oil

2 tsp mild chilli powder

1 tsp ground cumin

400 g tin chopped tomatoes, drained

400 g tin baked beans, drained

400 g tin mixed beans,

rinsed and drained

6 small tortillas

200 g low fat natural yoghurt

50 g hard cheese, grated

Dish: 1 x large Pyrex

casserole

dish, 1 x square Pyrex

dish 22 cm

x 22 cm, 1 x small bowl

Accessory: Enamel shelf

ingredients

Serves 4

450 g leeks, sliced thinly

450 g potatoes, peeled and sliced

thinly

150 g blue cheese

225 g Greek yoghurt

75 ml double cream

salt and pepper

50 g brown breadcrumbs

Dish: 1 x casserole dish,

1 x small bowl, 1 x an dish

Accessory: Wire shelf

1. Cook the onion and carrots with the olive oil in the covered Pyrex

casserole dish on the base of the oven on High Microwave

for 5-6 minutes. Stir halfway through cooking.

2. Stir in the chilli powder and ground cumin. Cook on High

Microwave for 1 minute. Stir in the tomatoes and beans.

3. Cover and bring to the boil on High Microwave for 8-10 minutes

then cook on Simmer Microwave for 10 minutes, stirring

occasionally. Spread a thin layer of the mixture over the base of

the square Pyrex

dish.

4. Fill each tortilla with a few tbsp of the mixture, fold over the ends

and roll up to seal. Place into the dish seal side down. Cover with

the remaining mixture.

5. Mix the yoghurt and grated cheese together and spoon evenly

over the dish. Place on enamel shelf in the lower shelf position

and brown on Grill 1 for 15-25 minutes.

1. Place the vegetables in a casserole dish with lid. Add 90 ml

(6 tbsp) of water. Place on base of the oven and cook on High

Microwave for 10-12 minutes or until the vegetables are soft.

2. Crumble or nely chop the cheese into a bowl and gradually blend

in the yoghurt and the double cream. Drain the vegetables and

arrange in a an dish. Season and pour over the blue cheese

cream mixture. Sprinkle with breadcrumbs.

3. Place on wire shelf in the lower shelf position and cook on

Combi 2 for 15 minutes or until golden brown.

Leek and Potato Gratin

Vegetarian

Greek Pie

ingredients

Serves 4

225 g bag spinach leaves

200 g jar sundried tomatoes in oil

100 g feta cheese, cubed

2 eggs, beaten

250 g pack lo pastry

Dish: 1 x large Pyrex

casserole

dish with lid, 1 x bowl,

1 x cake tin 20 cm

Accessory: Enamel shelf

1. Place spinach into a large Pyrex

casserole dish, cover and place

on the base of the oven, cook on High Microwave for 4-5 minutes

or until wilted. Leave to cool slightly then squeeze out any excess

water and roughly chop.

2. Preheat oven on Convection 180 °C with enamel shelf in lower

shelf position. Drain tomatoes, reserving the oil. Roughly chop

the tomatoes and put into a bowl along with the spinach, feta and

eggs. Mix well.

3. Take a sheet of pastry and brush liberally with some of the

sundried tomato oil. Drape oil-side down into the cake tin so that

some of the pastry hangs over the side. Brush oil on another

piece of pastry and place in the tin, just a little further round. Keep

placing the pastry pieces in the tin until the pastry is all used, then

spoon over the lling.

4. Pull the sides into the middle, scrunch up and make sure the lling

is covered. Brush with a little more oil. Place the cake tin on the

enamel shelf in the lower shelf position and cook on Convection

180 °C for 25-30 minutes until the pastry is crispy and golden

brown. Remove from the tin. Slice into wedges.

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Panasonic NN-CF87LB Seite 114

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