Bedienungsanleitung Panasonic NN-CS89 (Seite 130 von 154) (Englisch)

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Lentil Biryani

ingredients

Serves 4-6

450 g basmati rice

1 tbsp (15 ml) oil

1 large onion, sliced

1 tsp root ginger, grated

1 garlic clove, crushed

½ tsp turmeric

1 tsp chilli powder

2 tsp curry powder

150 ml (¼ pt) natural yoghurt

100 g mushrooms, sliced

2 tomatoes, peeled and chopped

100 g tinned green lentils

50 g cashew nuts

Garnish

hard boiled egg slices and

coriander leaves

Dish: 2 x large casserole dish

with lid

Fill water tank

1. Place rice in a casserole dish with 550 ml (1 pt) boiling water.

Cover, place on the base of the oven and cook on High

Microwave for 8-10 minutes and stir halfway.

2. Place the oil and onion in a casserole dish with lid. Place on

base of oven and cook on High Microwave for 3 minutes or until

softened. Add the ginger, garlic, turmeric, chilli and curry powder

and cook on High Microwave for 2 minutes.

3. Add the yoghurt, mushrooms, tomatoes and lentils. Cover and

cook on Medium Microwave for 15 minutes or until the lentils are

tender and the liquid has evaporated.

4. Add the lentil mixture and cashew nuts to the cooked rice and mix

thoroughly. Heat on Combi 1 for 3-4 minutes. Garnish and serve.

Macaroni Cheese

Cheese & Red Pesto Tartlet

ingredients

Serves 4

200 g quick cooking macaroni

40 g butter

1 small onion, nely chopped

40 g plain our

600 ml (1 pt) milk

1 tsp French mustard

150 g cheddar cheese, grated

salt and pepper

25 g fresh brown breadcrumbs

Dish: 1 x large casserole dish,

1 x jug, 1 x shallow Pyrex® dish

Accessory: Wire shelf

ingredients

Makes 18

375 g readymade short crust pastry

90 g red pesto or

sun-dried tomato puree

2 medium sized tomatoes,

peeled, seeded and chopped

25 g black olives, chopped

125 g Fontina or Mozzarella cheese,

grated

1 garlic clove crushed

25 g parmesan cheese, grated

1 tsp dried oregano

Dish: 2 x 12 bun tins 32 cm x 24 cm,

1 x small bowl

Accessory: Enamel shelf, wire shelf

1. Cook macaroni in a casserole dish with 550 ml (1 pt) boiling

water. Cover, place on the base of the oven and cook on High

Microwave for 5-6 minutes or until soft. Drain.

2. Place butter and onion in a jug. Cook on High Microwave for

5 minutes or until onion is soft. Stir halfway through cooking. Stir

in our and cook for 30 seconds on High Microwave. Gradually

add milk, stir well and season. Cook on High Microwave for 5-6

minutes or until sauce is thick and bubbling. Stir twice during

cooking. Add mustard and 100 g grated cheese.

3. Add macaroni and season. Place the macaroni mixture in a

shallow Pyrex® dish. Sprinkle with breadcrumbs and remaining

cheese. Place dish on the wire shelf in the lower shelf position and

cook on Combi 5 for 10-15 minutes or until cheese starts to melt.

1. Roll out the short crust pastry to a thickness of approximately

3 mm. Cut out 18 circles using a 7.5 cm pastry cutter. Place circles

in two lightly greased bun tins. Chill pastry for 30 minutes.

2. Preheat oven on Convection 200 °C with both enamel shelf in

lower shelf position and wire shelf in upper shelf position.

3. Mix the red pesto, tomatoes, black olives, mozzarella and garlic

together in a bowl. Fill the tartlet shells with mixture. Sprinkle the

parmesan and oregano over the tartlets.

4. Place bun tins on shelves and cook on Convection 200 °C for

15-20 minutes or until golden brown.

Vegetarian

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