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Roast Vegetable Parcels
ingredients
Serves 4
200 g can chopped
tomatoes
2 tsp tomato puree
600 g mixed vegetables
e.g. sweet potato, red pepper,
leeks, aubergine
1 clove garlic, crushed
1 tbsp (15 ml) olive oil
25 g pine nuts
50 g gruyere cheese, grated
100 g Boursin. cheese
1 tbsp (15 ml) single cream
350 g ready made pu pastry
1 beaten egg to glaze
Dish: 1 x large bowl, 1 x shallow
ovenproof dish, 1 x small bowl
Accessory: Glass tray, wire shelf,
enamel shelf
1. Place the chopped tomatoes and puree in a bowl. Place on base
of the oven and cook on High Microwave for 5 minutes then
Medium Microwave for 5-6 minutes or until mixture is reduced in
volume and thickened.
2. Cut vegetables into even sized chunks and toss with the garlic and
oil. Place on the glass tray on wire shelf in lower shelf position and
cook on Combi 7 for 30 minutes. Turn halfway, mix the tomato
sauce with the cooked vegetables and pine nuts.
3. Preheat oven on Convection 220 °C. In a small bowl mix together
the gruyere cheese, Boursin and single cream. Roll out pastry
until it measures approx 30 cm (12”) square. Divide into 4 equal
squares.
4. Place ¼ of the vegetable mixture in the centre of one of the
squares and top with ¼ of the cheese mixture. Bring the corners
of the pastry to the centre, pressing the edges together. Seal with
water and glaze with beaten egg, repeat 3 times.
5. Place parcels on lined enamel shelf in lower shelf position and
cook on Convection 220 °C for 16-18 minutes or until golden and
cooked through.
Bean Enchiladas
ingredients
Serves 4
1 onion, chopped
260 g carrots, grated
1 tbsp olive oil
2 tsp mild chilli powder
1 tsp ground cumin
400 g tin chopped tomatoes, drained
400 g tin baked beans, drained
400 g tin mixed beans,
rinsed and drained
6 small tortillas
200 g low fat natural yoghurt
50 g hard cheese, grated
Dish: 1 x large Pyrex® casserole
dish, 1 x square Pyrex® dish
22 x 22 cm
Accessory: Enamel shelf
1. Cook the onion and carrots with the olive oil in the covered Pyrex®
casserole dish on the base of the oven on High Microwave
for 5-6 minutes. Stir halfway through cooking.
2. Stir in the chilli powder and ground cumin. Cook on High
Microwave for 1 minute. Stir in the tomatoes and beans. Cover
and bring to the boil on High Microwave for 8-10 minutes then
cook on Simmer Microwave for 10 minutes, stirring occasionally.
3. Spread a thin layer of the mixture over the base of the square
Pyrex® dish. Fill each tortilla with a few tbsp of the mixture, fold
over the ends and roll up to seal. Place into the dish seal side
down. Cover with the remaining mixture.
4. Mix the yoghurt and grated cheese together and spoon evenly
over the dish. Place on enamel shelf in the lower shelf position
and brown on Grill 1 for 15-25 minutes.
Porcini Mushroom Risotto
ingredients
Serves 4
40 g dried porcini
mushrooms
1 onion
50 g butter
250 g arborio rice
1 garlic clove
500 ml (¾ pt) hot water with
1 vegetable stock cube added
basil leaves, chopped
30 g parmesan
Dish: 1 x small bowl,
1 x large casserole dish with lid
1. Soak the mushrooms for at least 2 hours with 400 ml warm water
in a small bowl. Cook the chopped onion with butter in a casserole
dish with lid on High Microwave for 3 minutes. Add the rice.
Cover and cook on High Microwave 1 minute.
2. Add peeled and crushed garlic, half the vegetable stock and half
the mushrooms’ soaking water. Cover and cook for 4-5 minutes on
High Microwave and 15 minutes on Simmer Microwave, adding
the remaining stock and mushrooms’ soaking water halfway
through cooking time.
3. Add the chopped mushrooms and basil leaves 3 minutes before
the end, adding a few spoonfuls of hot water if needed. Add
parmesan. Season to taste and leave the risotto to stand, covered,
for 8 minutes before stirring with a fork.
Vegetarian
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  • My english is very poor and I am living is Nederland,can you tell me that where can I get a Chinese manual?
    And I want to know what is the differect between NNCS88 and NNCS89. Submitted on 6-5-2022 at 09:32

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Others manual(s) of Panasonic NN-CS89

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