Bedienungsanleitung Panasonic NN-ST46KB (Seite 65 von 84) (Englisch)

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ingredients

SERVES 4

275g (10 oz) spaghetti

400g (14 oz) new potatoes, cubed

225g (8 oz) green beans, halved

120g (4½ oz) tub fresh pesto

olive oil, for drizzling

salt and fresh ground black pepper

Dish: large bowl

Place spaghetti in a large bowl, add 1 litre (1¾ pt) of boiling water.

Cover, place on glass turntable and cook on 1000 W for 10-13 minutes

or until cooked. Drain and keep warm. Place the potatoes in a bowl

with 90 ml (6 tbsp) of water, cover and cook on 1000 W for 5-6

minutes, add the green beans and cook for a further 3-4 minutes or

until tender. Combine the spaghetti and vegetables together with 60 ml

(4 tbsps) of the liquid, from the potatoes and beans. Stir in the fresh

pesto, season to taste and serve drizzled with a little olive oil.

ingredients

SERVES 4

225 g (8 oz) mixed dried pasta i.e.

tagliatelle, twists, shells

1½ litre (3 pt) boiling water

15 ml (1 tbsp) oil

3 ml (½ tsp) salt

25 g (1 oz) butter

100 g (4 oz) mushrooms, peeled

and sliced

198 g (7 oz) can tuna, drained

Sauce:

40 g (1½ oz) butter

40 g (1½ oz) our

600 ml (1 pt) milk

30 ml (2 tbsp) Dry Vermouth (optional)

salt & pepper

100 g (4 oz) prawns to garnish

Dish: large bowl, shallow dish, jug

Cook pasta in large bowl with water, oil and salt. Cover, place on glass

turntable and cook on 1000 W for 10-12 minutes (or Sensor Pasta,

see page 38) or until soft. Leave to stand for 2-3 minutes. Drain. Melt

butter in small dish on 1000 W for approx 40 seconds. Add mushrooms

and cook on 1000 W for 3-4 minutes or until soft. To make sauce, melt

butter in a jug on 1000 W for 30-40 seconds. Stir in our to make a

roux. Gradually whisk in milk until well combined. Cook on 1000 W for

3-5 minutes or until smooth and glossy. Stir halfway through cooking.

Add Vermouth and season. Combine pasta, tuna and mushrooms in

dish. Pour sauce over and stir to mix thoroughly. Garnish with prawns.

ingredients

SERVES 2

175 g (6 oz) easycook brown rice

600 ml (1 pt) hot chicken stock

450 g (1 lb) smoked haddock

30 ml (2 tbsp) lemon juice

1 medium onion, chopped

15 ml (1 tbsp) oil

150 ml (¼ pt) sour cream

15 ml (1 tbsp) curry paste

100 g (4 oz) frozen peas

30 ml (2 tbsp) parsley, chopped

2 hardboiled eggs, chopped

Dish: large casserole,

shallow dish, small bowl

Place the rice and chicken stock in casserole. Cover, place on glass

turntable and cook on 1000 W for 20-25 minutes or until cooked.

Place the sh in a shallow dish, sprinkle with lemon juice, cover and

cook on 1000 W for 5-6 minutes or until cooked. Skin and ake.

Place onion and oil in a small bowl, cover and cook on 1000 W for

3-4 minutes or until softened. Combine sour cream with curry paste.

Mix into rice then stir in aked sh, onion, peas, parsley, eggs and

seasoning. Cover and cook on 1000 W for 3-5 minutes until

piping hot.

Pesto Spaghetti

Tuna Pasta Bake

Kedgeree

Pasta and Rice

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