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Panasonic NN-CT54JW Manual

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Vegetable Chilli
ingredients
Serves 4
15 ml (1 tbsp) olive oil
1 onion, nely chopped
1 green pepper, deseeded, chopped
1 chilli, chopped
2 carrots, diced
5 ml (1 tsp) chilli powder
3 ml (½ tsp) cumin
175 g (6 oz) bulgar wheat
400 g (14 oz) canned chopped
tomatoes
30 ml (2 tbsp) tomato purée
400 g (14 oz) canned red kidney
beans, drained
450 ml (¾ pt) water
Dish: 1 x large Pyrex
®
casserole
dish with lid
Accessory: none
1. Place oil, onion, pepper, chilli and carrots in a large casserole,
cover and cook on High microwave for 4-5 minutes or until
softened.
2. Add chilli powder and cumin. Stir in bulgar wheat, chopped
tomatoes, tomato purée, red kidney beans and water. Cover and
cook on High microwave for 10-15 minutes.
Leek and Potato Gratin
ingredients
Serves 4
450 g (1 lb) leeks deseeded,
thinly sliced
450 g (1 lb) potatoes, thinly sliced
150 g (5 oz) blue cheese
225 g (8 oz) Greek yoghurt
75 ml (5 tbsp) double cream
50 g (2 oz) brown breadcrumbs
salt and pepper
Dish: 1 x large Pyrex
®
bowl
1 x small mixing bowl
1 x 25 cm (10 inch) Pyrex
®
an dish
Accessory: Enamel tray
1. Place the vegetables in large bowl. Add 90 ml (6 tbsp) of water,
cover and cook on High microwave for 10-12 minutes or until the
vegetables are softened.
2. Crumble or nely chop the cheese into a bowl and gradually blend
in the yoghurt and the double cream.
3. Drain the vegetables and arrange in a an dish. Season and pour
over the blue cheese cream mixture. Sprinkle with breadcrumbs,
place on enamel tray and cook on Combination: Convection
220 ˚C + Low microwave for 10-12 minutes or until golden brown.
Roast Vegetable Parcels
ingredients
Serves 4
450 g (1 lb) mixed vegetable e.g.
sweet potato, red pepper, leeks,
aubergine, coutgettes, onion,
chopped
1 clove of garlic, crushed
30 ml (2 tbsp) olive oil
200 g (7 oz) canned chopped
tomatoes
10 ml (2 tsp) tomato purée
25 g (1 oz) pine nuts
50 g (2 oz) Gruyère cheese, grated
100 g (4 oz) Boursin
®
cheese
15 ml (1 tbsp) single cream
225 g (8 oz) ready made pu pastry
1 egg for glazing
Dish: 1 x large mixing bowl
1 x large Pyrex
®
bowl
1 x small mixing bowl
Accessory: Enamel tray
1. Preheat oven Convection 220 °C with enamel tray. Chop
vegetables into 2 ½ cm (1 inch) chunks.
2. Add garlic and oil, mix thoroughly with mixed vegetables. Place
onto enamel tray.
3. Cook on Convection 220 °C for 20-25 minutes until vegetables
are browned and al dente.
4. Place the chopped tomatoes and purée in a heatproof bowl
uncovered and cook on High microwave for 5 minutes then
Medium microwave for 5 minutes or until mixture is reduced in
volume and thickened.
5. Mix the tomato sauce with the cooked vegetables and pine nuts.
6. Mix together the Gruyère cheese, Boursin
®
and single cream.
7. Roll out pastry until it measures approx 40 cm (16 inch) square.
Divide into 4 equal squares.
8. Place ¼ of the vegetable mixture in the centre of the square and
top with ¼ of the cheese mixture.
9. Bring the corners of the pastry to the centre, pressing the edges
together. Seal with water. Glaze with beaten egg.
10. Cook in a preheated oven on Convection 220 °C for
15-20 minutes or until golden and cooked through.
Vegetables and Vegetarian
… 100 …


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