Panasonic nn-gd556 User Manual
55
I
ngredients
1 clove of garlic, halved
675 g (1
675 g (1
1
⁄
2
lb) potatoes, sliced very thinly
pinch nutmeg
pepper and salt
150 ml (
pepper and salt
150 ml (
1
⁄
4
pt) double cream
25 g (1 oz) butter
Gratin Dauphinois
Serves 4
Dish: 20 cm (8”) shallow dish
1. Rub halves of garlic around inside of dish and discard.
2. Layer the potato slices in the dish, seasoning with salt and pepper and nutmeg between each
layer.
3. Pour the cream evenly over the top of the potatoes and dot with butter. Cook on Combination:
GRILL 1 and MEDIUM power for 12-14 mins. or until cooked and browned.
I
ngredients
1 large onion, chopped
25 g (1 oz) butter
1 clove of garlic, crushed
225 g (8 oz) each of diced carrots,
diced leeks, diced courgettes
1 green pepper, chopped
150 ml (
25 g (1 oz) butter
1 clove of garlic, crushed
225 g (8 oz) each of diced carrots,
diced leeks, diced courgettes
1 green pepper, chopped
150 ml (
1
⁄
4
pt) hot vegetable stock
salt and pepper to taste
300 ml (
300 ml (
1
⁄
2
pt) prepared tomato sauce
175 g (6 oz) pre-cooked lasagne
225 g (8 oz) Mozzarella cheese
225 g (8 oz) Mozzarella cheese
Vegetable Lasagne
Serves 4-6
Dish: large shallow rectangular Pyrex® or heatproof dish
1. Place onion, butter and garlic in a casserole dish, cover and cook on HIGH power for
3 mins. Add vegetables and stock, re-cover and cook on HIGH power for 8-10 mins. or until
vegetables are soft. Season to taste.
vegetables are soft. Season to taste.
2. Cover base of dish with a thin layer of tomato sauce, then a layer of lasagne on top followed
by a layer of vegetable mixture. Thinly slice 175 g (6 oz) of the cheese and layer on top of
vegetables. Continue layering until ingredients are all used ending with a tomato sauce layer.
vegetables. Continue layering until ingredients are all used ending with a tomato sauce layer.
3. Grate remaining cheese and arrange over top in 3 diagonal bands. Cook on Combination:
GRILL 3 and MEDIUM power for 20 mins. or until the pasta is cooked.
I
ngredients
225 g (8 oz) aubergine, roughly chopped
225 g (8 oz) courgette, roughly chopped
1 yellow pepper, roughly chopped
1 red pepper, roughly chopped
2 large garlic cloves
397 g can chopped tomatoes
2.5 ml (
225 g (8 oz) courgette, roughly chopped
1 yellow pepper, roughly chopped
1 red pepper, roughly chopped
2 large garlic cloves
397 g can chopped tomatoes
2.5 ml (
1
⁄
2
tsp) caster sugar
30 ml (2 tbsp) chopped fresh basil
salt and ground black pepper
1 small baguette, sliced
100 g (4 oz) pack of mozzarella cheese,
thinly sliced
salt and ground black pepper
1 small baguette, sliced
100 g (4 oz) pack of mozzarella cheese,
thinly sliced
Crispy Toast Topped Ratatouille
Serves 4
Dish: shallow dish
1. Combine all the ingredients in a casserole dish, apart from the baguette and the cheese.
2. Cover and cook on HIGH power for 15 mins. or until vegetables are soft, stirring halfway
through the cooking time.
3. Arrange the slices of baguette on to the cooked ratatouille and top with the slices of cheese.
Cook on Combination: GRILL 1 and WARM power for 7 mins. or until the cheese has melted
and turned a golden brown.
and turned a golden brown.
VEGET
ABLES AND
VEGET
ARIAN