Panasonic nn-a883 User Manual
79
VEGET
ABLES AND
VEGET
ARIAN
I
ngredients
100 g (4 oz) button mushrooms
100 g (4 oz) onion, chopped
3 ml (
100 g (4 oz) onion, chopped
3 ml (
1/
2
tsp) celery and garlic salt
175 g (6 oz) fresh wholemeal breadcrumbs
100 g (4 oz) ground cashew nuts
1 egg
100 g (4 oz) ground cashew nuts
1 egg
I
ngredients
700 g (1 lb 8 oz) mixed vegetables eg. sweet
potato, red pepper, leeks, aubergine,
courgettes, onion
1 clove garlic, crushed
30 ml (2 tbsp) olive oil
200 g (7 oz) can chopped tomatoes
10 ml (2 tsp) tomato puree
25 g (1 oz) pinenuts
50 g (2 oz) gruyère cheese, grated
100 g (4 oz) Boursin
potato, red pepper, leeks, aubergine,
courgettes, onion
1 clove garlic, crushed
30 ml (2 tbsp) olive oil
200 g (7 oz) can chopped tomatoes
10 ml (2 tsp) tomato puree
25 g (1 oz) pinenuts
50 g (2 oz) gruyère cheese, grated
100 g (4 oz) Boursin
®
cheese
15 ml (1 tbsp) single cream
225 g (8 oz) ready made puff pastry
1 egg to glaze
225 g (8 oz) ready made puff pastry
1 egg to glaze
Roast Vegetable Parcels
Serves 4
Oven Accessory: enamel shelf
1. Place the chopped tomatoes and puree in a heatproof bowl uncovered and cook on HIGH
power for 5 mins then MEDIUM power for 7-8 mins or until mixture is reduced in volume
and thickened.
and thickened.
2. Preheat oven on TURBO-BAKE 220°C + GRILL 2.
3. Chop vegetables into 2.5 cm (1") chunks
4. Add garlic and oil, mix thoroughly with mixed vegetables. Place onto enamel shelf.
5. Cook on TURBO-BAKE 220°C + Grill 2 for 25-30 mins until vegetables are browned and al
dente.
6. Mix the tomato sauce with the cooked vegetables and pinenuts. Wash enamel shelf.
7. Preheat oven on CONVECTION 220°C
8. Mix together the gruyère cheese, Boursin
®
and single cream.
9. Roll out pastry until it measures approx 16" square. Divide into 4 equal squares.
10. Place
1/
4
of the vegetable mixture in the centre of the square and top with
1/
4
of the cheese
mixture.
11. Bring the corners of the pastry to the centre, pressing the edges together. Seal with water.
Glaze with beaten egg. Place parcels on greased enamel shelf on lower level in the oven.
12. Cook on CONVECTION 220°C for 20-25 mins or until golden and cooked through.
I
ngredients
450 g (1 lb) potatoes
30 ml (2 tbsp) oil
25 g (1 oz) butter
30 ml (2 tbsp) oil
25 g (1 oz) butter
Roast Potatoes
Serves 4
Oven Accessory: glass turntable + metal tray
1. Peel and cut potatoes into quarters. Par boil and drain (see page 51).
2. Place potatoes, oil and butter on metal tray. Cook on Combination: TURBO-BAKE 250°C +
GRILL 1 + WARM power for 25 mins. turning and basting potatoes during cooking, or until
crisp and brown.
crisp and brown.
Veggie Burgers
Serves 4
Oven Accessory: glass turntable + high wire rack + metal tray
1. Preheat the grill on GRILL 1.
2. Place the mushrooms, onion, seasoning and all but a handful of breadcrumbs in a food
processor. Whisk together and tip into a bowl, add the nuts and egg and blend with a fork.
3. Divide into four. Roll into balls and dip in the remaining breadcrumbs. Make into burger
shapes. Place on metal tray on high wire rack and cook on Combination: GRILL 1 +
WARM power for 15 mins. or until browned. Turn half way.
WARM power for 15 mins. or until browned. Turn half way.