Bedienungsanleitung Panasonic NN-CT54JW (Seite 95 von 120) (Englisch)

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Pasta, Rice and Beans

Tagliatelle Toscana

ingredients

Serves 4

400 g (14 oz) fresh tagliatelle

1 large onion, chopped

1 clove of garlic, crushed

15 ml (1 tbsp) olive oil

1 large aubergine, cubed

400 g (14 oz) canned chopped

tomatoes

5 ml (1 tsp) basil

15 ml (1 tbsp) tomato purée

15 g (½ oz) butter

salt and pepper

8-10 black olives, stoned

100 g (4 oz) mozzarella, diced

30 ml (2 tbsp) Parmesan cheese,

grated

Dish: 2 x large Pyrex

casserole dish with lid

Accessory: Enamel tray

1. Cook the pasta in casserole dish with 600 ml (1 pt) boiling water,

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

2. Place onion, garlic and oil in a casserole dish, cover and cook on

High microwave for 2 minutes or until soft. Add the aubergine,

chopped tomates, basil, tomato purée, butter, seasoning and

olives. Cover and cook on High microwave for 6-8 minutes.

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

dish. Pour the sauce over the top. Sprinkle with Parmesan. Place

on enamel tray and cook on Combination: Convection 220 ˚C +

Warm microwave for 6-8 minutes or until golden brown and piping

hot.

Roast Vegetable and Pasta Gratin

ingredients

Serves 4

1 auberbine, diced

2 leeks, sliced

1 red pepper, chopped

1 green pepper, chopped

1 onion, chopped

1 clove of garlic, crushed

45 ml (3 tbsp) olive oil

225 g (8 oz) pasta shapes

225 g (8 oz) fresh spinach

White sauce:

40 g (1 ½ oz) butter

40 g (1 ½ oz) our

600 ml (1 pt) milk

15 ml (1 tbsp) mustard

50 g (2 oz) Cheddar cheese, grated

150 g (5 oz) Boursin

cheese

salt and pepper

Dish: 1 x small roasting dish

1 x large casserole dish with lid

1 x large Pyrex

shallow dish

Accessory: Enamel tray

1. Preheat oven with enamel tray on Convection 220 °C. Chop all

the vegetables except spinach into bite sized pieces and put in

roasting dish with the oil. Cook on Convection 220 °C

25-30 minutes.

2. Cook the pasta shapes in a casserole dish with 450 ml (¾ pt)

boiling water on High microwave for 5-6 minutes or until soft.

Drain. Wash the spinach and tear into small pieces.

3. Make the white sauce as per instructions on page 103, add the

mustard, Cheddar, Boursin

cheese and stir thoroughly until

smooth. Season well.

4. Mix the pasta, spinach and roast vegetables with the sauce and

place in a large shallow dish. Sprinkle the top with cheese.

5. Cook on enamel tray on Combination: Convection 220 °C +

Low microwave for 10-15 minutes or until golden brown.

Lentil Biryani

ingredients

Serves 4-6

15 ml (1 tbsp) oil

1 large onion, sliced

5 ml (1 tsp) ginger root, grated

1 clove of garlic, crushed

3 ml (½ tsp) tumeric

5 ml (1 tsp) chilli powder

10 ml (2 tsp) curry powder

150 ml (¼ pt) natural yoghurt

100 g (4 oz) mushrooms, sliced

2 tomatoes, peeled and chopped

100 g (4 oz) canned green lentils

300 ml (½ pt) hot water

50 g (2 oz) cashew nuts

450 g (1 lb) cooked basmati rice

Garnish:

1 hard boiled egg, sliced

corriander leaves

Dish: 1 x large Pyrex

casserole

dish with lid

Accessory: none

1. Place the oil and onion in a large casserole dish. Cover and cook

on High microwave for 3 minutes or until softened.

2. Add the ginger, garlic, turmeric, chilli and curry powder. Cover and

cook on High microwave for 2 minutes.

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

and cook on High microwave for 30-35 minutes or until the lentils

are tender and the liquid has evaporated.

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

thoroughly. Reheat on High microwave if necessary. Garnish and

serve.

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