Bedienungsanleitung Panasonic NN-CF87LB (Seite 115 von 140) (Englisch)

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Tagliatelle Toscana

ingredients

Serves 4-6

350 g tagliatelle, fresh

1 onion, chopped

1 clove garlic, crushed

1 tbsp (15 ml) olive oil

1 large aubergine, cubed

400 g tin of chopped tomatoes

5 ml (1 tsp) basil

1 tbsp (15 ml) tomato puree

15 g butter

salt and pepper

8-10 black olives, stoned

100 g mozzarella, diced

2 tbsp (30 ml) parmesan cheese

Dish: 2 x large Pyrex

casserole

dish

1. Cook the pasta in a casserole dish with 600 ml boiling water,

covered, on High Microwave for 4 minutes or until tender. Drain.

2. Place onion, garlic and oil in a Pyrex

casserole dish, cover and

cook on High Microwave for 2 minutes or until soft.

3. Add the remaining ingredients except the mozzarella, tagliatelle

and parmesan cheese, cover and cook on High Microwave for

6-8 minutes.

4. Mix the drained pasta with the mozzarella. Place in a casserole

dish. Pour the sauce over the top.

5. Sprinkle with parmesan and cook on the base of the oven on

Combi 1 or 10-12 minutes or until golden brown and piping hot.

Spicy Tomato Pasta

ingredients

Serves 4

350 g 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

1 tsp golden caster sugar

2 tbsp (30 ml) olive oil

salt and pepper

700 g small ripe tomatoes, quartered

handful fresh basil leaves

25 g grated parmesan

Dish: 1 x large Pyrex

casserole

dish, 1 x ovenproof dish

Accessory: Wire shelf

1. Put pasta in a Pyrex

casserole dish, add 1 litre of boiling water,

cover. Place on base of oven and cook on High Microwave for

10-12 minutes. Drain.

2. 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.

3. Place on wire shelf in lower shelf position and cook on Combi 9

for 15 minutes. Add tomatoes, stir and cook on Combi 9 for 10

minutes or until golden and starting to soften.

4. Remove the vegetables from the oven. Stir in the pasta and cook

on the base of the oven on Combi 3 for 10 minutes.

5. Tear the basil leaves on top and sprinkle with parmesan to serve.

Vegetarian

Porcini Mushroom Risotto

ingredients

Serves 4

40 g dried porcini mushrooms

1 onion, chopped

50 g butter

250 g arborio rice

1 garlic clove

500 ml (¾ pt) hot water with

1 vegetable stock cube added

basil leaves, chopped

30 g parmesan

Dish: 1 x small Pyrex

bowl,

1 x large Pyrex

casserole with lid

1. Soak the mushrooms for at least 2 hours with 400 ml warm water.

In a small Pyrex

bowl. Cook the chopped onion with butter in a

casserole dish with lid, covered on High Microwave for 3 minutes.

2. Add the rice. Cover and cook on High Microwave for 1 minute.

Add peeled and crushed garlic, half the vegetable stock and half

the mushrooms’ soaking water.

3. Cover and cook for 4-5 minutes on High Microwave, then a

further 15 minutes on Simmer Microwave, adding the remaining

stock and mushrooms’ soaking water halfway through cooking

time.

4. Add the chopped mushrooms and basil leaves 3 minutes before

the end, adding a few spoonfuls of hot water if needed.

5. Add parmesan. Season to taste and leave the risotto to stand,

covered, for 8 minutes before stirring with a fork.

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