Manual Panasonic NN-CS89LB (page 127 of 154) (English)

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Greek Stuffed Aubergine

Baked Potatoes with Mushrooms

ingredients

Serves 2

1 onion, diced

1 clove of garlic, crushed

5 ml olive oil

200 g tinned tomatoes

75 g olives, stoned

8 cherry tomatoes

2 aubergines

150 g feta cheese

Dish: 1 x large Pyrex® casserole

dish with lid

Accessory: Enamel shelf

ingredients

Serves 2

75 ml rapeseed oil

salt

pepper

30 ml paprika powder

5 ml cayenne pepper

5 ml marjoram

2 baking potatoes

100 g brown champignons

100 g oyster mushrooms

100 g beech mushrooms

125 g curd cheese

½ bunch parsley

½ bunch chives

1 sprig spring onion

Dish: 1 x shallow Pyrex® dish

20 cm x 20 cm, 1 x small bowl

1. Put the onion, garlic and oil in a Pyrex® casserole dish with lid,

cook on High Microwave for 3 minutes.

2. Add the tinned tomatoes, olives and cherry tomatoes, cook on

High Microwave for a further 5 minutes.

3. Preheat the oven on Convection 180 °C. Slice the aubergines

in half and score the esh diagonally, being careful not to cut all

the way through. Cook the aubergines on the enamel shelf in the

middle shelf position Convection 180 °C for 20 minutes.

4. Add the tomato sauce to the top of the aubergines and cook on

Convection 180 °C for a further 10 minutes. Remove from the

oven and crumble feta cheese on top.

1. Mix oil with salt, pepper, paprika, cayenne pepper and marjoram.

Rinse and dry potatoes, pierce skin. Place in a shallow Pyrex®

dish. Drizzle with half the oil mixture and cook at High Microwave

for 10 minutes.

2. Clean the mushrooms and cut into bite size pieces. Marinate the

mushrooms in the remaining oil mixture and add to the Pyrex®

dish with precooked potatoes. Bake on Convection 200 °C for

15 minutes, until crispy.

3. In a small bowl mix curd cheese with salt and pepper. Finely chop

the parsley, chives and spring onions. Add to the curd cheese.

4. Cut the potatoes in half, ll with curd cheese and mushrooms.

Greek Pie

ingredients

Serves 4

225 g bag spinach leaves

200 g jar sundried tomatoes in oil

100 g feta cheese, cubed

2 eggs, beaten

250 g pack lo pastry

Dish: 1 x large Pyrex® casserole

dish with lid, 1 x bowl,

1 x cake tin 20 cm

Accessory: Enamel shelf

1. Place spinach into a large casserole dish, cover and place on the

base of the oven, cook on High Microwave for 4-5 minutes or

until wilted. Leave to cool slightly then squeeze out any excess

water and roughly chop.

2. Preheat oven on Convection 180 °C with enamel shelf in lower

shelf position. Drain tomatoes, reserving the oil. Roughly chop

the tomatoes and put into a bowl along with the spinach, feta and

eggs. Mix well.

3. Take a sheet of pastry and brush liberally with some of the

sundried tomato oil. Drape oil-side down into the cake tin so that

some of the pastry hangs over the side. Brush oil on another

piece of pastry and place in the tin, just a little further round. Keep

placing the pastry pieces in the tin until the pastry is all used, then

spoon over the lling.

4. Pull the sides into the middle, scrunch up and make sure the lling

is covered. Brush with a little more oil. Place the tin on the enamel

shelf in the lower shelf position and cook on Convection 180 °C

for 25-30 minutes until the pastry is crispy and golden brown.

Remove from the tin. Slice into wedges.

Vegetarian

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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