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Panasonic NN-CF87LB Manual

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Carrot and Chickpea Traybake
Carrot Hummus
1. Preheat oven on Convection 220 °C. Tip the chickpeas onto the
enamel shelf. Peel and cut the carrots lengthways, then add to
chickpeas.
2. Drizzle with olive oil and toss to coat everything well. Sprinkle
the spices over the chickpeas and carrots along with the crushed
garlic. Season well.
3. Cook on enamel shelf in the lower shelf position on
Convection 220 °C for 30 minutes, until carrots are tender.
1. Preheat oven on Convection 200 °C.
2. Mix the spices, oil and honey together in a small bowl. Put the
carrots and garlic onto the enamel shelf in the lower shelf position.
Add the spice mixture and toss together. Cook for 20-25 minutes
on Convection 200 °C until the carrots are soft.
3. Tip the hot carrots into a bowl of a food processor and add the rest
of the ingredients. Blend well into a smooth paste.
4. Allow to cool and serve slightly warm or chilled.
ingredients
Serves 4
2 x 400 g tinned chickpeas, drained
750 g carrots
30 ml olive oil
5 g cayenne pepper
5 g cumin
5 g cumin seeds
2 garlic cloves, crushed
Accessory: Enamel shelf
ingredients
5 g cumin seeds
5 g ground coriander
30 ml olive oil
5 ml honey
700 g carrots, peeled and chopped
2 cloves of garlic
1 lemon, juice and rind
1 orange, juice and rind
60 ml tahini
2 g salt
Dish: 1 x small Pyrex
®
bowl
Accessory: Enamel shelf
Gratin Dauphinois
ingredients
Serves 4-6
1 clove of garlic, halved
700 g potatoes, halved
salt and pepper
pinch nutmeg
150 ml (¼ pt) double cream
25 g butter
Dish: 1 x shallow Pyrex
®
dish 20 cm,
1 x casserole dish
Accessory: Wire shelf
1. Rub halves of garlic around inside of dish and discard. Place
potatoes in a casserole dish with 45 ml (3 tbsp) water.
2. Place on base of the oven and par-boil on High Microwave for
5 minutes. Drain. Slice thinly. Layer the potato slices in the shallow
Pyrex
®
dish, seasoning with salt, pepper and nutmeg between
each layer.
3. Pour the cream evenly over the top of the potatoes and dot with
butter.
4. Place dish on wire shelf in lower shelf position and cook on
Combi 7 for 25 minutes or until potatoes are cooked.
Sides
Sweet Potato Crisps with Tomato Salsa
1. Rinse and dry the sweet potatoes, cut into 3 mm slices, sprinkle
with salt and oil.
2. Preheat oven on Convection 220 °C. Spread out sweet potatoes
on enamel shelf in middle shelf position. Cook on Convection
220 °C for 5-8 minutes, turn and return to oven and cook for a
further 5-8 minutes.
3. To make the salsa. Mix chopped tomatoes with honey, salt,
pepper, chilli, lime juice and zest. Serve with the sweet potato
crisps.
ingredients
Serves 2
2 sweet potatoes, peeled
pinch salt
30 ml olive oil
Salsa:
100 g chopped tomatoes
30 ml honey
pinch salt
pinch pepper
5 g chilli powder
1 lime, juice and zest
Dish: 1 x Pyrex
®
bowl
Accessory: Enamel shelf
… 108 …


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