Manual Panasonic NN-CS89LB (page 148 of 154) (English)

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ingredients

Serves 2

5 ml vanilla extract

10 ml agave syrup

300 ml milk

150 g oats

50 g strawberries

50 g raspberries

50g blueberries

50 g blackberries

2 sprigs of mint

Dish: 2 x small bowls,

1 x large bowl

ingredients

Serves 2

2 small bananas, halved lengthways

100 g porridge oats

5 g ground cinnamon

pinch salt

150 ml milk

4 walnuts, roughly chopped

Dish: 1 x medium bowl,

1 x 20 x 20 cm Pyrex® square dish

ingredients

Serves 8

800 g rhubarb, cut into chunks

90 ml honey

1 lemon, juiced

100 g oats

50 g hazelnuts, roughly chopped

50 g coconut chips

800 g Greek yoghurt

Dish: 8 x small bowls

Accessory: Enamel shelf

Fill water tank

Porridge with Warm Berries & Mint

Baked Banana Porridge

Rhubarb Breakfast Pots

1. Mix the vanilla extract and agave syrup into the milk. Split the oats

into 2 bowls, putting half in each. Pour half the milk mixture into

each bowl. Cook on High Microwave for 1 minute. Remove, stir

and then cook for a further minute. Repeat with second bowl.

2. Cut the greens from the strawberries and cut into quarters. Place

half the berries into a bowl and heat them on High Microwave for

1 minute. Stir with a spoon. Mix the raw berries with the softened

berries.

3. Wash mint and shake dry. Spread the warm berries onto the

porridge and top with mint before serving warm.

1. Preheat oven on Convection 170 °C. Mash up one banana half,

then mix it with the oats, cinnamon, milk, 300 ml water and a pinch

of salt. Pour into a baking dish, then scatter over the walnuts.

2. Bake on Convection 170 °C for 20-25 minutes on the base of the

oven, until the oats are creamy and have absorbed most of the

liquid.

3. Top with the remaining banana halves.

1. Put half the rhubarb and 30 ml honey and half the lemon juice on

the glass tray on wire shelf in a single layer. Place the remaining

rhubarb, 15 ml honey and lemon juice on the enamel shelf. Place

glass tray on wire shelf in upper shelf position and place enamel

shelf in lower shelf position. Cook on Steam 1 for 20 minutes,

until the rhubarb is very soft. Transfer rhubarb to a bowl to cool

completely.

2. Preheat the oven to Convection 180 °C. Put the oats and

hazelnuts on the enamel shelf. Mix the remaining honey with

30 ml water, add to the oats and nuts, and toss. Cook on

Convection 180 °C for 15-20 minutes in the upper shelf position,

until lightly browned. Add the coconut chips to the mix and cook

for a further 5 minutes.

3. In 8 small bowls, layer up the rhubarb (including any juices) and

yoghurt. Top with the oats, nuts and coconut mix.

Breakfast

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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