Manual Panasonic NN-CS89LB (page 125 of 154) (English)

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Vegetarian

Black Bean Cottage Pie

Mushroom Stroganoff

Tabbouleh Stuffed Peppers

ingredients

Serves 4

1 onion, nely chopped

15 ml olive oil

250 g frozen soya mince

2 garlic cloves, crushed

5 ml ground cumin

10 ml mild chilli powder

400 g tinned black beans, drained

400 g tinned chopped tomatoes

750 g sweet potatoes, peeled and

chopped

75 g soured cream

50 g feta cheese

Dish: 2 x Pyrex® casserole dish

with lid, 1 x Pyrex® rectangular dish

25 x 18 cm

Accessory: Enamel shelf

ingredients

Serves 4

1 bunch spring onions, nely sliced

20 ml olive oil

250 g basmati rice

100 g spinach

1 large onion, chopped

600 g mixed mushrooms, sliced

2 cloves of garlic, crushed

10 ml smoked paprika

200 ml hot vegetable stock

150 ml sour cream

15 ml fresh tarragon, chopped

Dish: 2 x large Pyrex® casserole

dish with lid

ingredients

Serves 2

75 g bulgur wheat

½ red onion, nely diced

2 tomatoes, nely diced

15 ml hazelnuts, roughly chopped

1 lemon, juiced

½ bunch coriander, chopped

½ bunch parsley, chopped

4 large red peppers

olive oil

50 g feta cheese, crumbled

100 ml natural yoghurt

Dish: 1 x Pyrex® casserole dish

with lid

Accessory: Enamel shelf

1. In a large Pyrex® casserole dish with lid, cook the onions and oil

on High Microwave for 5 minutes. Add the soya mince, garlic and

spices and cook for on High Microwave for a further 3 minutes.

Add the black beans and tomatoes and cook on High Microwave

for 5 minutes.

2. Cook the sweet potatoes in a large casserole dish lled with

boiling water on High Microwave for 10-15 minutes until

completely tender. Drain well, then mash the sweet potatoes. Stir

in the sour cream and feta to the mash.

3. Add the mince mixture to a shallow Pyrex® dish and top with the

mash mixture. Place dish on the enamel shelf in the lower shelf

position. Brown on Grill 1 for 20-30 minutes.

1. Add the spring onions and half of the oil to a Pyrex® casserole

dish with lid. Heat on High Microwave for 1 minute and 30

seconds. Add the rice to the casserole dish with 500 ml boiling

water and cook on High Microwave for a further 10 minutes.

2. Drain the excess liquid and tip rice mixture back into the dish. Add

the spinach, cover with lid to allow the spinach to wilt and to keep

rice warm while stroganoff is cooking.

3. Add remaining oil, onion, mushrooms, garlic and paprika to a

casserole dish with lid. Cook on High Microwave for 5 minutes.

Add the vegetable stock and cook on High Microwave for a

further 10 minutes until thickened.

4. Add the sour cream and the tarragon, serve with the rice.

1. Cook the bulgur wheat in a large casserole dish with a lid, with

750 ml boiling water on High Microwave for 10 minutes. Drain

and mix with the red onion, tomatoes, hazelnuts, half the lemon

juice, coriander and parsley.

2. Preheat oven on Convection 180 °C.

3. Cut the tops off the peppers, reserving them. Remove all of the

pith and seeds from inside. Take a little slice off the bottom so that

they sit at, but try not to make a hole.

4. Divide the tabbouleh mixture between the peppers, put their lids

back on and drizzle with a little olive oil.

5. Put peppers on enamel shelf in the middle shelf position and cook

on Convection 180 °C for 30 minutes until tender.

6. For the dressing, put the feta, yoghurt and remaining lemon juice

in a food processor with 1-2 tbsp water, and whizz. Remove the

pepper lids, add the dressing then replace the lids.

is the steamer tray to be in the oven at all times or only when needed Submitted on 17-6-2023 at 11:58
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Others manual(s) of Panasonic NN-CS89LB

Panasonic NN-CS89LB Quick start guide - English - 20 pages

Panasonic NN-CS89LB User Manual - German - 140 pages

Panasonic NN-CS89LB Quick start guide - German, Dutch - 20 pages

Panasonic NN-CS89LB User Manual - French - 67 pages

Panasonic NN-CS89LB Quick start guide - French, Italian - 20 pages

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Panasonic NN-CS89LB Manual

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