Panasonic nn-a873 User Manual
82
I
ngredients
15 ml (2 tbsp) olive oil
2 onions, chopped
2 celery sticks, chopped
3 carrots, diced
400g (14 oz) can chopped tomatoes
450 ml (
2 onions, chopped
2 celery sticks, chopped
3 carrots, diced
400g (14 oz) can chopped tomatoes
450 ml (
3/
4
pint) vegetable stock
30 ml (2 tbsp) tomato puree
100g (4 oz) red lentils
salt and pepper
30-45 ml (2-3 tbsp) green pesto
100g (4 oz) red lentils
salt and pepper
30-45 ml (2-3 tbsp) green pesto
For the Topping
1 kg (2lb 2oz) potatoes, peeled
1 bunch spring onions, chopped
105ml (7 tbsp) milk
freshly grated nutmeg
25g (1 oz) butter
100g (4oz) chedder or gruyere, grated
1 bunch spring onions, chopped
105ml (7 tbsp) milk
freshly grated nutmeg
25g (1 oz) butter
100g (4oz) chedder or gruyere, grated
Lentil Bake
Serves 4
Dish: 25cm (10”) shallow ovenproof dish
Oven Accessory: glass turntable + low rack + metal tray
Oven Accessory: glass turntable + low rack + metal tray
1. Place the oil in a large bowl with the onions and cook on HIGH power for 3 mins.
2. Add celery, carrots, tomatoes, stock, tomato puree and lentils. Cover and cook on HIGH
power for 10 mins. Stir and then cook on SIMMER power for 10 mins.
3. Season well. Stir in the pesto if desired and place in an ovenproof dish.
4. Cut potatoes into small pieces and place in a large shallow microwave proof dish with 6 tbsp
water. Cover and cook on HIGH power for 10-12 mins. or until soft.
5. Place spring onions, milk and nutmeg into a bowl and cook on HIGH power for 2mins.
6. Drain the potatoes and mash. Then add spring onions, flavoured milk, butter and
2/3
of the
cheese and season well.
7. Spoon the mash over the filling and smooth over with a fork.
8. Sprinkle with remaining cheese.
9. Place on low rack on metal tray and cook on Combination: TURBO-BAKE 220°C + GRILL
1 and SIMMER for 10-15 mins. or until golden brown and piping hot.
I
ngredients
1 aubergine, sliced
5 ml (1 tsp) salt
1 courgette, sliced
1 onion, sliced
1 green pepper, trimmed and sliced
1 clove of garlic, peeled and crushed
396 g (14 oz) can of tomatoes
30 ml (2 tbsp) olive oil
salt and pepper to taste
5 ml (1 tsp) salt
1 courgette, sliced
1 onion, sliced
1 green pepper, trimmed and sliced
1 clove of garlic, peeled and crushed
396 g (14 oz) can of tomatoes
30 ml (2 tbsp) olive oil
salt and pepper to taste
Ratatouille
Serves 4
Dish: 20 cm (8") casserole
Oven Accessory: glass turntable
1. In a colander sprinkle aubergine slices with salt and leave for 30 mins. to remove bitter
juices. Rinse with cold water.
2. Combine all ingredients in a casserole. Cover and cook on HIGH power for 15 mins. or until
vegetables are soft. Stir halfway through cooking time.
I
ngredients
15 ml (1 tbsp) oil
1 onion, finely chopped
1 green pepper, chopped
1 chilli, chopped
2 carrots, diced
5 ml (1 tsp) chilli powder
3 ml (
1 onion, finely chopped
1 green pepper, chopped
1 chilli, chopped
2 carrots, diced
5 ml (1 tsp) chilli powder
3 ml (
1/
2
tsp) cumin
175 g (6 oz) bulgar wheat
396 g (14 oz) can chopped tomatoes
30 ml (2 tbsp) tomato puree
450 ml (
396 g (14 oz) can chopped tomatoes
30 ml (2 tbsp) tomato puree
450 ml (
3/
4
pt) water
396 g (14 oz) can red kidney beans, drained
Vegetarian Chilli
Serves 4
Dish: large casserole + lid
Oven Accessory: glass turntable
1. Place oil, onion, pepper, chilli and carrots in a large casserole, cover and cook on HIGH
power for 4-5 mins. or until softened.
2. Add chilli and cumin. Stir in bulgar wheat, chopped tomatoes, tomato puree and water.
Cover and cook on HIGH power for 10 mins. Stir in red kidney beans, cover and cook on
HIGH power for 2-3 mins.
HIGH power for 2-3 mins.
VEGET
ABLES AND
VEGET
ARIAN