Bedienungsanleitung Panasonic NN-SD261M (Seite 47 von 53) (Englisch)

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W ild Mushroom and Basil Risotto

Soak mushrooms in 300 ml (½pt) warm water for 30 mins. Place the

butter, garlic and onion in a large bowl, cover with cling lm and cook

on HIGH power for 3-4 mins. or until softened. Season with freshly

ground black pepper. Stir the rice into the butter mixture and add the

hot stock and soaking liquid from the mushrooms. Cover and cook for a

further 5 mins on HIGH power. Stir the mushrooms into the rice mix-

ture. Cover and cook for a further 5 mins. on HIGH power. Stir and add

the basil. Continue to cook for the nal 5 mins. on HIGH power. Stir

Parmesan cheese into the risotto mixture. Leave to stand for approx.

10 mins. and then stir with a fork.

Cauliflower Cheese

Place cauliower upside down in a bowl. Add water. Cover and cook

on HIGH power for 10 mins. or until tender. Drain. Melt butter on HIGH

power for 30-40 secs. Stir in our and mustard. Cook for a further 20

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

the cauliower. Top with remaining cheese and breadcrumbs.

Cook on HIGH power for 2-3 mins. or until cheese melts.

Vegetable Curry

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

HIGH power for 2 mins. Add all other ingredients to casserole, except

cashews. Cover and cook on HIGH power for 5 mins. then LOW power

for 25 mins. or until vegetables are soft. Stir occasionally.

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

40g (1½oz) dried Cep

mushrooms

50g (2oz) butter

1 clove garlic, finely chopped

1 small onion, finely chopped

freshly ground black pepper

250g (8oz) Arborio rice

300ml (½pt) hot vegetable

stock

12 basil leaves, torn

Dish: 3 litre (6pt)

casserole dish

ingredients

SERVES 4

1 cauliflower, trimmed and cut

into florets

90ml (6tbsp) water

33g (1¼oz) butter

33g (1¼oz) flour

4ml (¾tsp) French mustard

450ml (¾pt) milk

seasoning to taste

Topping:

150g (5oz) grated red cheese

60ml (4tbsp) brown

breadcrumbs

Dish: large bowl + shallow

casserole

ingredients

SERVES 2

15ml (1tbsp) oil

1 clove of garlic, chopped

pinch cayenne pepper

5ml (1tsp) ground coriander

3ml (1/2tsp) ground cumin

3ml (½tsp) turmeric

2.5cm (1”) root ginger,

peeled & sliced

½ small cauliflower, divided

1 medium aubergine, diced

into florets

1 medium potato, diced

50g (2oz) green beans, sliced

½ fresh chilli, deseeded and

sliced

150ml (¼pt) vegetable stock

200g (7oz) can chopped

tomatoes

50g (2oz) cashew nuts

Dish: : 3 litre (6pt) casserole

Vegetables

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