Bedienungsanleitung Panasonic NN-CT54JW (Seite 102 von 120) (Englisch)

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Cauliower Cheese

ingredients

Serves 4

1 cauliower

90 ml (6 tbsp) water

25 g (1 oz) butter

25 g (1 oz) our

3 ml (½ tsp) french mustard

300 ml (½ pt) milk

salt and pepper

Topping:

75 g (3 oz) red cheese, grated

15 ml (1 tbsp) brown breadcrumbs

Dish: 1 x large Pyrex

casserole

dish with lid

1 x Pyrex

jug

1 x medium Pyrex

gratin dish

Accessory: Enamel tray

1. Place cauliower orets in a bowl. Add water. Cover and cook on

Medium microwave for 10 minutes or until tender. Drain.

2. Melt butter on High microwave for 30-50 seconds in a Pyrex

jug.

Stir in our and mustard. Cook for a further 30 seconds. Add milk

gradually. Stir well and season.

3. Cook on High microwave for 2-3 minutes or until sauce is thick

and bubbling. Stir once halfway during cooking. Stir in 60 g

(4 tbsp) grated cheese.

4. Place cauliower in gratin dish and pour over sauce. Top with

remaining cheese and breadcrumbs.

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

220 °C + Warm microwave for 15-17 minutes or until golden

brown.

Spicy Potatoes

ingredients

Serves 4

350 g (12 oz) potatoes

45 ml (3 tbsp) natural yoghurt

10 ml (2 tsp) mango chutney

3 ml (½ tsp) cumin

3 ml (½ tsp) corriander

3 ml (½ tsp) tumeric

3 ml (½ tsp) garam marsala

10 ml (2 tsp) fresh corriander

pinch chilli powder

15 g (½ oz) sultanas

salt and pepper

Dish: 1 x 1.5 litre (2 pt) Pyrex

casserole dish with lid

1 x Pyrex

mixing bowl

Accessory: none

1. Cut the potatoes into large cubes and place in a large bowl with

6 tbsp (90 ml) water. Cover and cook on High microwave for

6-8 minutes or until soft. Drain and set aside.

2. Mix the remaining ingredients together. Add the potatoes and mix

well. Serve either hot or cold.

Vegetables and Vegetarian

Stuffed Peppers

ingredients

Serves 6

3 red peppers

3 yellow peppers

1 bunch spring onions, thinly sliced

30 ml (2 tbsp) olive oil

50 g (2 oz) pine nuts

2 cloves of garlic, crushed

100 g (4 oz) long grain rice

300 ml (½ pint) hot vegetable stock

100 g (4 oz) cherry tomatoes, halved

100 g (4 oz) mozzarella, diced

100 g (4 oz) gorgonzola or any

blue cheese, diced

1 handful parsley, nely shredded

1 handful basil, nely shredded

Dish: 1 x large Pyrex

casserole dish

1 x large Pyrex

rectangular dish

Accessory: Enamel tray

1. Slice the tops off the peppers and put to one side. Remove the

seeds and rinse out.

2. Place the spring onions, oil, garlic and pine nuts into in a casserole

dish and stir together. Cook on High microwave for 2 minutes.

3. Add rice and hot stock. Cover and cook on High microwave for

10 minutes.

4. Allow to cool slightly and then stir in the cherry tomatoes,

mozzarella, gorgonzola, parsley and basil. Season well.

5. Spoon the stufng into the peppers and arrange them closely

together in the rectangular dish.

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

220 °C + Simmer microwave for 10 minutes.

7. Place tops back on peppers and cook on Combination: Grill 1 +

Simmer microwave for a further 8-10 minutes.

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