Panasonic NN-S781 Manuel D’Utilisation

Ardennis Style Potatoes 

Serves: 4 

Ingredients: 
1 tablespoon 

sesame oil

350 g

firm tofu, diced

1

onion, cut into petals

300 g

stir fry vegetables

1 tablespoon

hoisin sauce

1 tablespoon 

teriyaki sauce

1 pkt

2 minute noodles

2 cups

boiling water

Method: 
Place oil, tofu and onion in a 3 litre dish and cook on
P10 for 2 to 3 minutes. Add vegetables and sauces
and cook on P10 for 3 to 4 minutes, stirring once
during cooking. Place noodles and water in a 2-litre
bowl and cook on P10 for 2 minutes. Stir and drain.
Toss noodles through tofu and vegetables and serve. 

Serves: 4 

Ingredients: 
1

bunch spinach, roughly chopped

4

spring onions, finely chopped 

1

clove garlic, crushed 

2 tablespoons 

sour cream 
salt and pepper

Method: 
Cook washed spinach leaves, shallots and garlic in
covered 3-litre casserole dish on P10 for 5 to 7
minutes. 
To cook by Sensor Cook:
Prepare as above. Cover with plastic wrap. 
Press Vegetables, then Start.

Drain well by squeezing between two dinner plates.
Toss through remaining ingredients. Season to taste.
Cook on P10 for 1 to 2 minutes. Serve. 

Serves: 4 

Ingredients: 
4 

medium sized potatoes

100 g

ham, finely diced

3 tablespoons

snipped chives 

50 g

butter 

1

⁄

2

cup

grated Cheddar cheese 
ground black pepper 

Method:
Scrub potatoes, wash and pat dry with paper towel.
Prick skins and place in 2-litre casserole dish. Cook
on P10 for 6 to 8 minutes. 
To cook by Sensor Cook:
Prepare as above. Cover with plastic wrap. 
Press Root Vegetables, then Start.
Allow to cool slightly. Cut tops off potatoes and scoop
out pulp from centre, leaving 1 to 2 cm in shell. Mash
pulp and combine with remaining ingredients. Spoon
filling back into potato shells. Place potatoes in 2-litre
casserole dish. Cook on P10 for 2 to 3 minutes. 

Serves: 4 

Ingredients: 
500 g 

cauliflower, trimmed

and cut into pieces

2 tablespoons 

water 

2 tablespoons 

butter 

1 

small onion, finely chopped

2 tablespoons 

flour 

1 cup

milk 

1

⁄

2

cup

grated tasty cheese

Method: 
Place cauliflower and water in shallow casserole
dish. Cover and cook on P10 for 6 to 8 minutes. 
To cook by Sensor Cook:
Prepare as above. Cover with plastic wrap. 
Press Vegetables, then Start.
Stand, covered, while making sauce. Place butter
and onion in 4-cup glass jug. Cook on P10 for 1 to 2
minutes. Stir in flour and cook on P10 for 1 minute.
Add milk gradually. Stir well. Cook on P10 for 2 to 3
minutes, stirring halfway through cooking. Drain
cauliflower and pour over sauce. Sprinkle with
cheese. Cook on P7 for 1 to 2 minutes.

Note: Depending on size and arrangement of
cauliflower pieces, timing will vary.

HINT: 
TO SKIN TOMATOES: Cut a cross into the tomato
skin. Place 1 cup of hot tap water in 2 to 3 cup jug
or bowl and heat on P10 for 1

1

⁄

2

minutes or until

boiling. Add 1 tomato and heat for a further 20 to
30 seconds. Remove and repeat procedure with
remaining tomatoes. The skin will be loosened and
easily removed.

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