Bedienungsanleitung Panasonic NN-E281 BM (Seite 40 von 45) (Englisch)

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Vegetables

ngredients

40 g (1

oz) dried Cep mushrooms

50 g (2oz) butter

1 clove garlic, finely chopped

1 small onion, finely chopped

freshly ground black pepper

250 g (8oz) Arborio rice

300 ml (

pt) hot vegetable stock

12 basil leaves, torn

Wild Mushroom and Basil Risotto Serves 4

Dish: 3 litre (6pt) casserole dish

1. Soak mushrooms in 300 ml (

pt)

warm water.

2. Place the butter, garlic and onion in a large bowl,

cover with cling film and cook on HIGH power for

3-4 mins. or until softened. Season with freshly

ground black pepper.

3. Stir the rice into the butter mixture and add the hot

stock and soaking liquid from the mushrooms.

Cover and cook for a further 4 mins on HIGH

power.

4. Stir the mushrooms into the rice mixture. Cover

and cook for a further 4 mins. on HIGH power.

5. Stir and add the basil. Continue to cook for the final

10 mins. and then stir with a fork.

ngredients

1 cauliflower, trimmed and cut into florets

90 ml (6tbsp) water

25 g (1oz) butter

25 g (1oz) flour

3 ml (

tsp) French mustard

300 ml (

pt) milk

seasoning to taste

Topping:

75 g (3oz) grated red cheese

15 ml (1tbsp) brown breadcrumbs

Cauliflower Cheese Serves 2

Dish: large bowl + shallow casserole

1. Place cauliflower upside down in a bowl. Add water.

Cover and cook on HIGH power for 7 mins. or until

tender. Drain.

2. Melt butter on HIGH power for 30-40 secs. Stir in

flour and mustard. Cook for a further 20-30 secs.

Add milk gradually. Stir well and season. Cook on

HIGH power for 2-3 mins. or until sauce is thick and

bubbling. Stir once halfway during cooking.

3. Stir in 50 g (2oz) grated cheese. Pour the sauce

over the cauliflower. Top with remaining cheese and

breadcrumbs.

4. Cook on HIGH power for 1-2 mins. or until cheese

melts.

ngredients

1 medium aubergine, diced

salt, 15 ml (1tbsp) oil

1 clove of garlic, chopped

pinch cayenne pepper

5 ml (1tsp) ground coriander

3 ml (

tsp) ground cumin

3 ml (

tsp) turmeric

2.5 cm (1”) root ginger, peeled & sliced

small cauliflower, divided into florets

1 medium potato, diced

50 g (2oz) green beans, sliced

fresh chilli, deseeded and sliced

150 ml (

pt) vegetable stock

200 g (7oz) can chopped tomatoes

50 g (2oz) cashew nuts

Vegetable Curry Serves 2

Dish: 3 litre (6pt) casserole

1. Sprinkle the aubergine liberally with salt in a

colander. Stand for 30 mins. to remove bitter

juices. Rinse well under cold water and drain.

2. Combine oil, garlic and spices in the casserole,

cover and cook on HIGH power for 2 mins.

3. Add all other ingredients to casserole, except

cashews. Cover and cook on HIGH power for 4

mins. then LOW power for 25-30 mins. or until

vegetables are soft. Stir occasionally.

4. Sprinkle with cashews and serve with boiled rice.

N.B. This recipe is best cooked in advance, chilled

and then reheated to allow the flavours to

develop.

2 ⁄

4 mins. on HIGH power. Leave to stand for approx.

2 ⁄

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