Bedienungsanleitung Panasonic NN-GD37HS (Seite 51 von 57) (Englisch)

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Vegetables

1. Soak mushrooms in 300 ml (½ pt) warm water.

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

lm and cook on 1000 W for 2 minutes, or until softened.

3. Season with freshly ground black pepper. Stir the rice into the

butter mixture and add the hot stock and soaking liquid from the

mushrooms.

4. Cover and cook for a further 5 minutes on 1000 W. Stir the

mushrooms into the rice mixture.

5. Cover and cook for a further 5 minutes. on 1000 W. Stir and add

the basil.

6. Continue to cook for the nal 5 minutes on 1000 W. Stir Parmesan

cheese into the risotto mixture.

7. Leave to stand for approx. 10 minutes, and then stir with a fork.

1. Place cauliower orets in a bowl. Add water.

2. Cover and cook on 1000 W for 8 minutes, or until tender. Drain.

3. Melt butter on 1000 W for 20-30 seconds.

4. Stir in our and mustard. Cook for a further 20 seconds. Add milk

gradually. Stir well and season.

5. Cook on 1000 W for approx. 4 minutes, or until sauce is thick and

bubbling. Stir once halfway during cooking.

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

cauliower. Top with remaining cheese and breadcrumbs.

7. Cook on Combi 2 for 7-8 minutes.

1. Combine oil, garlic and spices in the casserole, cover and cook on

1000 W for 2 minutes.

2. Add all other ingredients to casserole, except cashews.

3. Cover and cook on 1000 W for 5 minutes, then 440 W for 25-35

minutes, or until vegetables are soft.

4. Stir occasionally.

5. Sprinkle with cashews and serve with boiled rice.

Note

This recipe is best cooked in advance, chilled and then reheated to

allow the avours to develop.

ingredients

Serves 4

40 g (1½ oz) dried Cep

mushrooms

50 g (2 oz) butter

1 garlic clove, finely chopped

1 small onion, finely chopped

freshly ground black pepper

250 g (8 oz) Arborio rice

300 ml (½ pt) hot vegetable

stock

12 basil leaves, torn

50 g (2 oz) Parmesan cheese,

grated

Dish: 3 litre (6 pt)

casserole dish

ingredients

Serves 4

1 cauliflower, trimmed and

cut into florets

90 ml (6 tbsp) water

25 g (1 oz) butter

25 g (1 oz) flour

3 ml (½ tsp) French mustard

300 ml (½ pt) milk

seasoning to taste

Topping:

75 g(3 oz) grated red cheese

15 ml (1 tbsp) brown

breadcrumbs

Dish: large bowl + shallow

casserole

ingredients

Serves 2

15 ml (1 tbsp) oil

1 garlic clove, chopped

pinch cayenne pepper

5 ml (1 tsp) ground coriander

3 ml (½ tsp) ground cumin

3ml (½ tsp) turmeric

2.5 cm (1”) root ginger,

peeled & sliced

1 medium aubergine, diced

½ small cauliflower, divided

into florets

1 medium potato, diced

50 g (2 oz) green beans,

sliced

½ fresh chilli, deseeded

and sliced

150 ml (¼ pt) vegetable stock

200 g (7 oz) can chopped

tomatoes

50 g (2 oz) cashew nuts

Dish: 3 litre (6 pt)

casserole

Wild Mushroom and Basil Risotto

Vegetable Curry

Cauliower Cheese

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