Panasonic nn-a823mbbpq Manual De Usuario
72
P
AST
A, RICE
AND BEANS
I
ngredients
100 g (4 oz) green lentils
15 ml (1 tbsp) oil
1 large onion, sliced
5 ml (1 tsp) grated root ginger
1 garlic clove, crushed
3 ml (
15 ml (1 tbsp) oil
1 large onion, sliced
5 ml (1 tsp) grated root ginger
1 garlic clove, crushed
3 ml (
1/
2
tsp) turmeric
5 ml (1 tsp) chilli powder
10 ml (2 tsp) curry powder
150 ml (
10 ml (2 tsp) curry powder
150 ml (
1/
4
pt) natural yoghurt
100 g (4 oz) mushrooms, sliced
2 tomatoes, peeled and chopped
300 ml (
2 tomatoes, peeled and chopped
300 ml (
1/
2
pt) hot water
50 g (2 oz) cashew nuts
450 g (1 lb) cooked basmati rice
Garnish:
hard boiled egg slices and
coriander leaves
450 g (1 lb) cooked basmati rice
Garnish:
hard boiled egg slices and
coriander leaves
Lentil Biryani
Serves 4-6
Dish: large casserole
Oven Accessory: glass turntable
1. Soak the lentils in cold water for 1 hour then drain them.
2. Place the oil and onion in a large bowl. Cover and cook on HIGH power for 3 mins. or until
2. Place the oil and onion in a large bowl. Cover and cook on HIGH power for 3 mins. or until
softened.
3. Add the ginger, garlic, turmeric, chilli and curry powder. Cover and cook on HIGH power for
2 mins.
4. Add the yoghurt, mushrooms, tomatoes, water and lentils. Cover and cook on HIGH power
for 25-30 mins. or until the lentils are tender and the liquid has evaporated.
5. Add the lentil mixture and cashew nuts to the cooked rice and mix thoroughly. Reheat on
HIGH power if necessary. Garnish and serve.
I
ngredients
25g (1 oz) dried porcini
1 litre (1
1 litre (1
3/
4
pints) hot chicken or vegetable
stock
50g (2 oz) butter
2 shallots, finely chopped
200g (7 oz) firm cultivated white or chestnut
mushrooms, sliced
300g (11 oz) risotto rice
125 ml (4 fl. oz.) dry white wine
salt & pepper to taste
25g (1 oz) freshly grated parmesan cheese
plus extra for garnish
50g (2 oz) butter
2 shallots, finely chopped
200g (7 oz) firm cultivated white or chestnut
mushrooms, sliced
300g (11 oz) risotto rice
125 ml (4 fl. oz.) dry white wine
salt & pepper to taste
25g (1 oz) freshly grated parmesan cheese
plus extra for garnish
Wild Mushroom Risotto
Serves 4
Dish: small bowl + large bowl
Oven Accessory: glass turntable
1 Soak mushrooms in 300ml (
Oven Accessory: glass turntable
1 Soak mushrooms in 300ml (
1/
2
pint) stock for 20 mins.
2. Strain the porcini mushrooms and coarsely chop. Add the soaking liquid to the remaining
stock.
3. Place the butter and shallots in a large bowl and cook on HIGH power for 2 mins. or until
softened.
4. Stir the rice into the mixture. Add the stock, wine and seasoning. Cook on HIGH power for 5
mins. Add the mushrooms and porcini and cook on HIGH power for 15 mins. stirring halfway.
5. Mix in the parmesan cheese.
6. Cover and leave to stand for about 5 mins. before serving on warm plates sprinkled with
6. Cover and leave to stand for about 5 mins. before serving on warm plates sprinkled with
extra parmesan cheese.
I
ngredients
2 onions, chopped
2 cloves garlic, crushed
30 ml (2 tbsp) oil
3 deseeded red peppers, chopped
397 g (14 oz) canned tomatoes
15 ml (1 tbsp) tomato puree
salt and pepper
450 g (1 lb) frozen spinach, defrosted and
drained
450 g (1 lb) ricotta cheese
9 sheets lasagne, precooked
300 ml (
2 cloves garlic, crushed
30 ml (2 tbsp) oil
3 deseeded red peppers, chopped
397 g (14 oz) canned tomatoes
15 ml (1 tbsp) tomato puree
salt and pepper
450 g (1 lb) frozen spinach, defrosted and
drained
450 g (1 lb) ricotta cheese
9 sheets lasagne, precooked
300 ml (
1/
2
pt) natural yoghurt
45 ml (3 tbsp) grated parmesan cheese
Spinach & Ricotta Lasagne
Serves 4-6
Dish: 2 ltr (4 pt) shallow dish
Oven Accessory: glass turntable + metal tray
1. Place one of the onions and a clove of garlic in a bowl with 1 tbsp oil and cook for 2-3 mins.
on HIGH power or until soft.
2. Add the red peppers, tomatoes and tomato puree, season and cook on HIGH power for
5-6 mins. or until hot.
3.
4. In a 2 ltr (4 pt) shallow dish, place a layer of spinach. Top with ricotta cheese, then lasagne
followed by the tomato sauce and a further layer of pasta. Spoon yoghurt onto the top and
sprinkle with parmesan cheese.
sprinkle with parmesan cheese.
5. Cook on Combination: CONVECTION 190°C + SIMMER power for 30-40 mins. or until
golden and piping hot.
In another bowl, place the second onion and garlic clove with 1 tbsp oil. Cover and cook on
high power for 2-3 mins. until soft. Add the defrosted, drained spinach and stir well. Cook on
HIGH power for 2-3 mins. or until cooked. Drain.
high power for 2-3 mins. until soft. Add the defrosted, drained spinach and stir well. Cook on
HIGH power for 2-3 mins. or until cooked. Drain.