Bedienungsanleitung Panasonic NN-CT54JW (Seite 100 von 120) (Englisch)

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Vegetable Chilli

ingredients

Serves 4

15 ml (1 tbsp) olive oil

1 onion, nely chopped

1 green pepper, deseeded, chopped

1 chilli, chopped

2 carrots, diced

5 ml (1 tsp) chilli powder

3 ml (½ tsp) cumin

175 g (6 oz) bulgar wheat

400 g (14 oz) canned chopped

tomatoes

30 ml (2 tbsp) tomato purée

400 g (14 oz) canned red kidney

beans, drained

450 ml (¾ pt) water

Dish: 1 x large Pyrex

casserole

dish with lid

Accessory: none

1. Place oil, onion, pepper, chilli and carrots in a large casserole,

cover and cook on High microwave for 4-5 minutes or until

softened.

2. Add chilli powder and cumin. Stir in bulgar wheat, chopped

tomatoes, tomato purée, red kidney beans and water. Cover and

cook on High microwave for 10-15 minutes.

Leek and Potato Gratin

ingredients

Serves 4

450 g (1 lb) leeks deseeded,

thinly sliced

450 g (1 lb) potatoes, thinly sliced

150 g (5 oz) blue cheese

225 g (8 oz) Greek yoghurt

75 ml (5 tbsp) double cream

50 g (2 oz) brown breadcrumbs

salt and pepper

Dish: 1 x large Pyrex

bowl

1 x small mixing bowl

1 x 25 cm (10 inch) Pyrex

an dish

Accessory: Enamel tray

1. Place the vegetables in large bowl. Add 90 ml (6 tbsp) of water,

cover and cook on High microwave for 10-12 minutes or until the

vegetables are softened.

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

in the yoghurt and the double cream.

3. Drain the vegetables and arrange in a an dish. Season and pour

over the blue cheese cream mixture. Sprinkle with breadcrumbs,

place on enamel tray and cook on Combination: Convection

220 ˚C + Low microwave for 10-12 minutes or until golden brown.

Roast Vegetable Parcels

ingredients

Serves 4

450 g (1 lb) mixed vegetable e.g.

sweet potato, red pepper, leeks,

aubergine, coutgettes, onion,

chopped

1 clove of garlic, crushed

30 ml (2 tbsp) olive oil

200 g (7 oz) canned chopped

tomatoes

10 ml (2 tsp) tomato purée

25 g (1 oz) pine nuts

50 g (2 oz) Gruyère cheese, grated

100 g (4 oz) Boursin

cheese

15 ml (1 tbsp) single cream

225 g (8 oz) ready made pu pastry

1 egg for glazing

Dish: 1 x large mixing bowl

1 x large Pyrex

bowl

1 x small mixing bowl

Accessory: Enamel tray

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

vegetables into 2 ½ cm (1 inch) chunks.

2. Add garlic and oil, mix thoroughly with mixed vegetables. Place

onto enamel tray.

3. Cook on Convection 220 °C for 20-25 minutes until vegetables

are browned and al dente.

4. Place the chopped tomatoes and purée in a heatproof bowl

uncovered and cook on High microwave for 5 minutes then

Medium microwave for 5 minutes or until mixture is reduced in

volume and thickened.

5. Mix the tomato sauce with the cooked vegetables and pine nuts.

6. Mix together the Gruyère cheese, Boursin

and single cream.

7. Roll out pastry until it measures approx 40 cm (16 inch) square.

Divide into 4 equal squares.

8. Place ¼ of the vegetable mixture in the centre of the square and

top with ¼ of the cheese mixture.

9. Bring the corners of the pastry to the centre, pressing the edges

together. Seal with water. Glaze with beaten egg.

10. Cook in a preheated oven on Convection 220 °C for

15-20 minutes or until golden and cooked through.

Vegetables and Vegetarian

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