Bedienungsanleitung Panasonic NN-CS89 (Seite 133 von 154) (Englisch)

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Vegan

Vegan Brownies

ingredients

200 g dark chocolate,

roughly chopped

5 g coee granules

10 g vanilla extract

80 g vegan margarine

125 g self raising our

70 g ground almonds

50 g cocoa powder

250 g golden caster sugar

2 g baking powder

60 ml desiccated coconut

Dish: 2 x large bowls

1 x Pyrex® square dish 20 x 20 cm

Accessory: Enamel shelf

1. Grease and line a 20 cm square Pyrex® dish.

2. In a bowl, heat 120 g chocolate, coffee, vanilla extract and

margarine with 60ml water on Medium Microwave for 1-2

minutes. Allow to cool slightly.

3. Preheat oven on Convection 170 °C.

4. In a bowl, put the our, ground almonds, cocoa powder, golden

caster sugar, baking powder and dessicated coconut. Stir to

remove any lumps. Using a hand whisk, mix the dry ingredients

into the melted chocolate mixture and beat until smooth and

glossy.

5. Cook on Convection 170 °C for 20 minutes on the enamel shelf

in the middle shelf position. Allow to cool in the tin completely,

refrigerate, then cut into squares.

Flapjack Crumble

ingredients

Serves 6

450 g plums, cubed, stones removed

90 ml maple syrup

15 ml ground cinnamon

15 ml vanilla essence

300 g frozen mixed berries

100 g rolled oats

15 ml cornour

75 g wholemeal our

50 g aked almonds

75 g coconut oil

Dish: 1 x casserole dish,

1 x large bowl,

1 x Pyrex

shallow dish 20 x 20 cm

Accessory: Enamel shelf

1. Put the plums into a casserole dish with a lid, with 30 ml water,

45 ml maple syrup, 15 ml cinnamon and 15 ml vanilla essence.

Cover and heat on High Microwave for 5 minutes, until tender.

Add the berries and cornour, mix well.

2. Preheat oven on Convection 180 °C. In a large bowl mix together

the remaining maple syrup, cinnamon and vanilla with the oats,

cornour, wholemeal our, aked almonds and coconut oil. Add

the fruit to a 20 cm shallow Pyrex® dish. Spoon crumble mixture

over the top of the fruit and then bake on Convection 180 °C on

the enamel shelf in the middle shelf position for 20 minutes.

Tea Steeped Chickpeas

ingredients

Serves 4

60 ml vegetable oil

10 ml cumin seeds

2 bay leaves

2 small onions, nely chopped

5 cm piece ginger, peeled and grated

3 cloves of garlic, crushed

10 ml ground cumin

10 ml ground coriander

10 ml ground cloves

5 ml chilli powder

5 ml ground turmeric

400 g tinned tomatoes

400 x 2 tinned chickpeas

60 ml strong breakfast tea

5 ml salt

5 ml caster sugar

200 g spinach, roughly chopped

Dish: 1 x large Pyrex® casserole

dish with lid

1. Put the vegetable oil in a large casserole dish with lid. Add the

cumin seeds, bay leaves, onion, ginger and garlic and cook on

High Microwave for 6 minutes until the onions are soft and dark

brown.

2. Add the ground cumin, ground coriander and ground cloves and

cook on High Microwave for a further 2 minutes. Add the chilli

powder, turmeric, tomatoes, chickpeas, tea, salt and sugar. Cook

on High Microwave for 3 minutes. Then on Simmer Microwave

for 15 minutes, until thick and tangy.

3. Finish by stirring the spinach through before serving.

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