Bedienungsanleitung Panasonic NN-SD261M (Seite 43 von 53) (Englisch)

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Cream of Mushroom Soup

Place the butter and chopped onion in a large bowl. Cover and cook

on HIGH power for 3 mins or until soft. Add the stock, mushrooms

and bouquet garni. Cover and cook on HIGH power for 13-15 mins, or

until mushrooms are soft. Remove the bouquet garni and blend until

smooth. Mix the cornour with a little of the milk, then stir in remaining

milk. Add to the mushroom mixture. Cover and cook on HIGH power

for 5-6 mins, or until thickened. Season and serve with cream swirled

on top.

ingredients

SERVES 4

25 g (1oz) butter

1 small onion, chopped

600ml (1pt) hot chicken stock

225g (8oz) button mushrooms,

sliced

bouquet garni

15ml (1tbsp) cornflour

300ml (½pt) milk

salt and pepper

Dish: large bowl

ingredients

SERVES 4

100g (4oz) quick cook

macaroni

225g (8oz) courgettes, sliced

100g (4oz) bacon, chopped

50g (2oz) butter

50g (2oz) plain flour

600ml (1pt) milk

100g (4oz) cheese, grated

5ml (1tsp) mustard

salt and pepper

Topping

30ml (2tbsp) Parmesan cheese

30ml (2tbsp) wholemeal

breadcrumbs

Dish: 20cm (8”) casserole

Macaroni Cheese with Courgettes

and Bacon

Cook macaroni in 450ml (¾pt) boiling water on HIGH power for 6-8

mins, or until soft. Drain. Place courgettes and bacon in a bowl. Cover

and cook on HIGH power for 4-5 mins, or until soft. Drain.

Place the butter in a large jug. Cook on HIGH power for 40-50 secs.

Stir in the our and cook for 30-40 secs, on HIGH power. Gradually add

milk, stir well and cook on HIGH power for 6-7 mins. or until the sauce

is thick and bubbling. Stir frequently. Add mustard and cheese. Mix in

the macaroni, courgettes and bacon. Season and pour into a casserole

dish, sprinkle over the topping and cook on HIGH power for 10 mins. or

until the cheese has melted.

ingredients

SERVES 2

50g (2oz) green lentils

10ml (2tsp) oil,

1 small onion, sliced

3ml (½tsp) grated root ginger

1 garlic clove, crushed

3ml (½tsp) turmeric

3ml (½tsp) chilli powder

5ml (1tsp) curry powder

150ml (¼pt) natural yoghurt

50g (2oz) mushrooms, sliced

2 tomatoes, peeled and

chopped

150ml (¼pt) hot water

25g (1oz) cashew nuts

225g (8oz) cooked basmati rice

GARNISH

hard boiled egg slices and

coriander leaves

Dish: large casserole

Lentil Biryani

Soak the lentils in cold water for 1 hour then drain. Place the oil and

onion in a large bowl. Cover and cook on HIGH power for 3-4 mins.

or until softened. Add the ginger, garlic, turmeric, chilli and curry

powder. Cover and cook on HIGH power for 2 mins. Add the yoghurt,

mushrooms, tomatoes, water and lentils. Cover and cook on HIGH

power for 20-25 mins. or until the lentils are tender and the liquid has

evaporated.

Add the lentil mixture and cashew nuts to the cooked rice and mix

thoroughly. Reheat on HIGH power if necessary to ensure food is

piping hot. Garnish and serve.

Soups & snacks

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