Bedienungsanleitung Panasonic NN-CT54JW (Seite 101 von 120) (Englisch)

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Vegetables and Vegetarian

Vegetable Lasagne

ingredients

Serves 4-6

1 large onion, chopped

25 g (1 oz) butter

1 clove of garlic, crushed

225 g (8 oz) carrots, diced

225 g (8 oz) leeks, chopped

225 g (8 oz) courgettes, diced

1 green pepper, chopped

150 ml (¼ pt) hot vegetable stock

salt and pepper

300 ml (½ pint) prepared tomato sauce

175 g (6 oz) fresh lasagne sheets

225 g (8 oz) Mozzarella cheese

Dish: 1 x large Pyrex

casserole dish

with lid

1 x Pyrex

rectangular dish

Accessory: Enamel tray

1. Place onion and butter in a casserole dish, cover and cook on

High microwave for 3 minutes. Add vegetables and stock, cover

and cook on High microwave for 8-10 minutes or until vegetables

are soft, drain. Season to taste.

2. Cover base of rectangular dish with a thin layer of tomato sauce,

then a layer of lasagne on top followed by a layer of vegetable

mixture. Thinly slice 175 g (6 oz) of the cheese and layer on top of

vegetables. Continue layering until ingredients are all used ending

with a tomato sauce layer.

3. Grate remaining cheese and arrange over top. Cook on enamel

tray on Combination: Convection 190 °C + Simmer microwave

for 20-25 minutes or until the pasta is cooked.

Goat’s Cheese Tart with Roasted Vegetables

ingredients

Serves 4

100 g (4 oz) butter

225 g (8 oz) plain our

50 g (2 oz) Parmesan cheese,

grated nely

1 red pepper, diced into 4 cm

(1 ½ inch) pieces

1 yellow pepper, diced into 4 cm

(1 ½ inch) pieces

2 medium courgettes, sliced

100 g (4 oz) auberbine, diced into

4 cm (1 ½ inch) pieces

15 ml (1 tbsp) olive oil

100 g (4 oz) soft goat’s cheese

3 eggs, beaten

75 ml (5 tbsp) crème fraiche or

double cream

15 ml (1 tbsp) fresh parsley, chopped

salt and pepper

Dish: 1 x large mixing bowl

1 x 23 cm (9 inch) an dish

1 x Jug

Accessory: Enamel tray

1. Preheat the oven on Convection 200 °C.

2. Rub the butter into the our until the mixture resembles ne

breadcrumbs. Stir in the parmesan, add 2-3 tbsps (30-45 ml) cold

water and mix to a rm dough.

3. Roll out and line the an dish. Prick the base with a fork and allow

to rest for 15 minutes.

4. Cover the pastry with greaseproof, add baking beans and cook on

enamel tray on Convection 200 °C for 10 minutes. Remove the

paper and beans and cook for a further 5 minutes or until cooked.

Allow to cool.

5. Place the prepared vegetables on enamel tray and drizzle with

olive oil. Cook on Combination: Grill 1 + Simmer microwave for

10-12 minutes or until lightly browned. Turn halfway during

cooking.

6. Place the vegetables in the an case and dot teaspoons of the

goat’s cheese around the vegetables.

7. Beat together the eggs and creme fraiche until smooth, add the

parsley and seasoning. Pour carefully over the lling.

8. Place on enamel tray and cook on Combination: Convection

190 °C + Warm microwave for 20-23 minutes or until set and

lightly browned.

Roast Potatoes

ingredients

Serves 4

450 g (1 lb) potatoes,

25 g (1 oz) butter

30 ml (2 tbsp) oil

Dish: none

Accessory: Enamel tray

1. Peel and cut potatoes into quarters. Par boil and drain (see

page 80).

2. Place potatoes, oil and butter on enamel tray.

3. Cook on Combination: Convection 220 ºC + Warm microwave

for 25 minutes turning and basting potatoes during cooking, or

until crisp and brown.

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