Panasonic nn-a883wbbpq User Manual
83
VEGET
ABLES AND
VEGET
ARIAN
I
ngredients
2 medium aubergines, diced
salt
2 cloves of garlic, chopped
pinch cayenne pepper
10 ml (2 tsp) ground coriander
5 ml (1 tsp) ground cumin
5 ml (1 tsp) turmeric
15 ml (1 tbsp) oil
2.5 cm (1") root ginger, peeled and sliced
1 small cauliflower, divided into florets
2 medium potatoes, diced
100 g (4 oz) green beans, sliced
1 fresh chilli, deseeded and sliced
150 ml (
salt
2 cloves of garlic, chopped
pinch cayenne pepper
10 ml (2 tsp) ground coriander
5 ml (1 tsp) ground cumin
5 ml (1 tsp) turmeric
15 ml (1 tbsp) oil
2.5 cm (1") root ginger, peeled and sliced
1 small cauliflower, divided into florets
2 medium potatoes, diced
100 g (4 oz) green beans, sliced
1 fresh chilli, deseeded and sliced
150 ml (
1/
4
pt) vegetable stock
397 g (14 oz) can chopped tomatoes
100 g (4 oz) cashew nuts
100 g (4 oz) cashew nuts
I
ngredients
3 red and 3 yellow peppers
2 tbsp oil
50g (2oz) pine nuts
2 cloves garlic, crushed
100g (4oz) long grain rice
300ml (
2 tbsp oil
50g (2oz) pine nuts
2 cloves garlic, crushed
100g (4oz) long grain rice
300ml (
1/
2
pt) hot vegetable stock
1 bunch spring onions sliced thinly
100g (4oz) cherry tomatoes, halved
100g (4oz) mozzarella, diced
100g (4oz) gorgonzola or any blue cheese,
diced
handful each of parsley and basil, chopped
100g (4oz) cherry tomatoes, halved
100g (4oz) mozzarella, diced
100g (4oz) gorgonzola or any blue cheese,
diced
handful each of parsley and basil, chopped
I
ngredients
1 cauliflower, trimmed
90 ml (6 tbsp) water
25 g (1 oz) butter
25 g (1 oz) flour
3 ml (
90 ml (6 tbsp) water
25 g (1 oz) butter
25 g (1 oz) flour
3 ml (
1/
2
tsp) French mustard
300 ml (
1/
2
pt) milk
seasoning to taste
Topping:
75 g (3 oz) grated red cheese
15 ml (1 tbsp) brown breadcrumbs
Topping:
75 g (3 oz) grated red cheese
15 ml (1 tbsp) brown breadcrumbs
Cauliflower Cheese
Serves 4
Dish: shallow casserole
Oven Accessory: glass turntable + metal tray
1. Place cauliflower upside down in a bowl. Add water. Cover and cook on MEDIUM power for
10 mins. or until tender. Drain.
2. Melt butter on HIGH power for 15-30 secs. Stir in flour and mustard. Cook for a further
15 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.
sauce is thick and bubbling. Stir once halfway during cooking.
3. Stir in 60 g (4 tbsp) grated cheese. Pour the sauce over the cauliflower. Top with remaining
cheese and breadcrumbs.
4. Cook on Combination: CONVECTION 220°C + WARM power for 10-15 mins. or until
golden brown.
Vegetable Curry
Serves 4
Dish: 3 litre (6 pt) casserole
Oven Accessory: glass turntable
1. Sprinkle the aubergine liberally with salt in a colander. Stand for 30 mins. to remove bitter
juices. Rinse well under cold water and drain.
2. Combine garlic, spices and oil in casserole, cover and cook on HIGH power for 2 mins.
3. Add all other ingredients to casserole, except cashews. Cover and cook on HIGH power for
10 mins. then SIMMER power for 30-40 mins. 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 flavours to
develop.
develop.
Stuffed Peppers
Serves 6
Dish: 1.7 litre (3 pt) ovenproof dish
Oven Accessory: glass turntable + metal tray
Oven Accessory: glass turntable + metal tray
1. Slice the tops off the peppers and put to one side. Remove the seeds and rinse out.
2. Place oil, garlic and pine nuts into a large ovenproof dish and stir together. Cook on HIGH
power for 2 mins.
3. Add rice and hot stock. Cover and cook on HIGH power for 10 mins.
4. Allow to cool slightly and then stir in spring onions, cherry tomatoes, mozzarella,
gorgonzola, parsley and basil. Season well.
5. Fill peppers with cheesy mixture and place in ovenproof dish.
6. Cook on Combination: TURBO-BAKE 200°C + GRILL 1 + SIMMER for 10 mins.
7. Place tops back on peppers and cook on Combination: TURBO-BAKE 200°C + GRILL 1
+ SIMMER for a further 5 mins.