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Panasonic NN-CS89LB Manual

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Vegan
Vegan Brownies
ingredients
200 g dark chocolate,
roughly chopped
5 g coee granules
10 g vanilla extract
80 g vegan margarine
125 g self raising our
70 g ground almonds
50 g cocoa powder
250 g golden caster sugar
2 g baking powder
60 ml desiccated coconut
Dish: 2 x large bowls
1 x Pyrex® square dish 20 x 20 cm
Accessory: Enamel shelf
1. Grease and line a 20 cm square Pyrex® dish.
2. In a bowl, heat 120 g chocolate, coffee, vanilla extract and
margarine with 60ml water on Medium Microwave for 1-2
minutes. Allow to cool slightly.
3. Preheat oven on Convection 170 °C.
4. In a bowl, put the our, ground almonds, cocoa powder, golden
caster sugar, baking powder and dessicated coconut. Stir to
remove any lumps. Using a hand whisk, mix the dry ingredients
into the melted chocolate mixture and beat until smooth and
glossy.
5. Cook on Convection 170 °C for 20 minutes on the enamel shelf
in the middle shelf position. Allow to cool in the tin completely,
refrigerate, then cut into squares.
Flapjack Crumble
ingredients
Serves 6
450 g plums, cubed, stones removed
90 ml maple syrup
15 ml ground cinnamon
15 ml vanilla essence
300 g frozen mixed berries
100 g rolled oats
15 ml cornour
75 g wholemeal our
50 g aked almonds
75 g coconut oil
Dish: 1 x casserole dish,
1 x large bowl,
1 x Pyrex
®
shallow dish 20 x 20 cm
Accessory: Enamel shelf
1. Put the plums into a casserole dish with a lid, with 30 ml water,
45 ml maple syrup, 15 ml cinnamon and 15 ml vanilla essence.
Cover and heat on High Microwave for 5 minutes, until tender.
Add the berries and cornour, mix well.
2. Preheat oven on Convection 180 °C. In a large bowl mix together
the remaining maple syrup, cinnamon and vanilla with the oats,
cornour, wholemeal our, aked almonds and coconut oil. Add
the fruit to a 20 cm shallow Pyrex® dish. Spoon crumble mixture
over the top of the fruit and then bake on Convection 180 °C on
the enamel shelf in the middle shelf position for 20 minutes.
Tea Steeped Chickpeas
ingredients
Serves 4
60 ml vegetable oil
10 ml cumin seeds
2 bay leaves
2 small onions, nely chopped
5 cm piece ginger, peeled and grated
3 cloves of garlic, crushed
10 ml ground cumin
10 ml ground coriander
10 ml ground cloves
5 ml chilli powder
5 ml ground turmeric
400 g tinned tomatoes
400 x 2 tinned chickpeas
60 ml strong breakfast tea
5 ml salt
5 ml caster sugar
200 g spinach, roughly chopped
Dish: 1 x large Pyrex® casserole
dish with lid
1. Put the vegetable oil in a large casserole dish with lid. Add the
cumin seeds, bay leaves, onion, ginger and garlic and cook on
High Microwave for 6 minutes until the onions are soft and dark
brown.
2. Add the ground cumin, ground coriander and ground cloves and
cook on High Microwave for a further 2 minutes. Add the chilli
powder, turmeric, tomatoes, chickpeas, tea, salt and sugar. Cook
on High Microwave for 3 minutes. Then on Simmer Microwave
for 15 minutes, until thick and tangy.
3. Finish by stirring the spinach through before serving.
… 133 …


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  • 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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