Bedienungsanleitung Panasonic NN-SD26HM (Seite 48 von 54) (Englisch)

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1. Soak mushrooms in 300 ml (½ pt) warm water for 30 minutes.

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

lm and cook on High power (1000 W) for 3-4 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 High power (1000 W).

Stir the mushrooms into the rice mixture.

5. Cover and cook for a further 5 minutes on High power (1000 W).

Stir and add the basil.

6. Continue to cook for the nal 5 minutes on High power (1000 W).

7. Stir Parmesan cheese into the risotto mixture.

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

ingredients

Serves 4

40 g (1½ oz) dried

Cep mushrooms

50 g (2 oz) butter

1 clove garlic, 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

Vegetables

Wild Mushroom and Basil Risotto

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

2. Cover and cook on High power (1000 W) for 10 minutes, or until

tender. Drain.

3. Melt butter on High power (1000 W) for 30-40 seconds.

4. Stir in our and mustard.

5. Cook for a further 20 seconds. Add milk gradually. Stir well and

season.

6. Cook on High power (1000 W) for 2-3 minutes, or until sauce is

thick and bubbling. Stir once halfway during cooking.

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

cauliower. Top with remaining cheese and breadcrumbs.

8. Cook on High power (1000 W) for 2-3 minutes or until cheese

melts.

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

5 ml (1 tsp) French mustard

450 ml (¾ pt) milk

seasoning to taste

Topping:

150 g (5 oz) grated red cheese

60 ml (4 tbsp) brown

breadcrumbs

Dish: large bowl + shallow

casserole

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

High power (1000 W) for 2 minutes.

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

3. Cover and cook on High power (1000 W) for 5 minutes, then Low

power (440 W) for 25 minutes 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 avours to develop.

ingredients

Serves 2

15 ml (1 tbsp) oil

1 garlic clove, chopped

pinch cayenne pepper

5 ml (1 tsp) ground coriander

3 ml (1/2 tsp) ground cumin

3 ml (½ tsp) turmeric

2.5 cm (1”) root ginger,

peeled & sliced

½ small cauliflower cut into

florets

1 medium aubergine, diced

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

Vegetable Curry

Cauliower Cheese

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