Panasonic nn-a883wbbpq User Manual
80
I
ngredients
1 clove of garlic, halved
675 g (1
675 g (1
1/
2
lb) potatoes, sliced very thinly
salt and pepper
pinch nutmeg
150 ml (
pinch nutmeg
150 ml (
1/
4
pt) double cream
25 g (1 oz) butter
Gratin Dauphinois
Serves 4-6
Dish: 20 cm (8") shallow dish
Oven Accessory: glass turntable + metal tray
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: CONVECTION 190°C + SIMMER power for 30-35 mins. or until potatoes are
cooked.
cooked.
I
ngredients
1 red onion, cut into strips
2 red peppers, deseeded and cubed
1 aubergine, cubed
2 courgettes, cubed
350 g (12 oz) sweet potato, peeled and
cubed
4 garlic cloves, whole
45 ml (3 tbsp) olive oil
salt and pepper
400 g (14 oz) canned, chopped tomatoes
25 g (1 oz) sun-dried tomatoes, chopped
225 g (8 oz) cottage cheese
3 large eggs
175 g (6 oz) cheddar cheese, grated
45 ml (3 tbsp) natural yoghurt
2 red peppers, deseeded and cubed
1 aubergine, cubed
2 courgettes, cubed
350 g (12 oz) sweet potato, peeled and
cubed
4 garlic cloves, whole
45 ml (3 tbsp) olive oil
salt and pepper
400 g (14 oz) canned, chopped tomatoes
25 g (1 oz) sun-dried tomatoes, chopped
225 g (8 oz) cottage cheese
3 large eggs
175 g (6 oz) cheddar cheese, grated
45 ml (3 tbsp) natural yoghurt
Roasted Vegetable Moussaka
Serves 4-6
Dish: 2 litre (4 pt) ovenproof dish
Oven Accessory: glass turntable, metal tray + low rack
Oven Accessory: glass turntable, metal tray + low rack
1. Place the prepared vegetables and garlic into an ovenproof dish. Sprinkle
with oil and cook on Combination: TURBO-BAKE 230°C + GRILL 1 + SIMMER power for
25 - 30 minutes, or on the Roast Vegetable program.
25 - 30 minutes, or on the Roast Vegetable program.
2. Stir in the tomatoes and sun-dried tomatoes. Season to taste.
3. Beat together the cottage cheese, eggs, cheddar cheese and yoghurt, then season.
4. Pour over the vegetables and cook on Combination: TURBO-BAKE 250°C + GRILL 1 +
WARM power for 15 minutes, or until golden brown.
I
ngredients
1 quantity shortcrust pastry (page 86)
175 g (6 oz) courgettes
1 garlic clove, crushed
175 g (6 oz) broccoli
50 g (2 oz) peas
175 g (6 oz) asparagus
100 g (4 oz) tomatoes
100 g (4 oz) full fat soft cheese
150 ml (
175 g (6 oz) courgettes
1 garlic clove, crushed
175 g (6 oz) broccoli
50 g (2 oz) peas
175 g (6 oz) asparagus
100 g (4 oz) tomatoes
100 g (4 oz) full fat soft cheese
150 ml (
1/
4
pt) single cream
2 eggs + 1 egg yolk
40 g (1
40 g (1
1/
2
oz) mature cheddar
Summer Vegetable Flan
Serves 6
Dish: 23 cm (9") flan dish
Oven Accessory: glass turntable + metal tray
1. Preheat oven on CONVECTION 210°C. Line the flan dish with the pastry and bake blind for
10 mins with baking beans. Remove baking beans and lining and bake for a further
10 mins until golden.
10 mins until golden.
2. Thinly slice the courgettes and add garlic. Prepare the broccoli and peas place in a bowl
with 90 ml (6 tbsp) of water and soften on HIGH power for 4-5 mins. Drain. Place in the
pastry case with the asparagus and quartered tomatoes.
pastry case with the asparagus and quartered tomatoes.
3. Beat the soft cheese with the cream and eggs, pour over the vegetables and sprinkle with
cheddar. Cook on Combination: CONVECTION 180°C + WARM power for 35-40 mins or
until just set.
until just set.
VEGET
ABLES AND
VEGET
ARIAN