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Panasonic NN-SD25HB Manual

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1. Place the butter and chopped onion in a large bowl. Cover and
cook on High power (1000 W) for 3 minutes or until soft.
2. Add the stock, mushrooms and bouquet garni. Cover and cook on
High power (1000 W) for 13-15 minutes, or until mushrooms are
soft.
3. Remove the bouquet garni and blend until smooth.
4. Mix the cornour with a little of the milk, then stir in remaining milk.
Add to the mushroom mixture.
5. Cover and cook on High power (1000 W) for 5-6 minutes, or until
thickened.
6. Season and serve with cream swirled on top.
ingredients
Serves 4
100 g (4 oz) quick cook
macaroni
225 g (8 oz) courgettes, sliced
100 g (4 oz) bacon, chopped
50 g (2 oz) butter
50 g (2 oz) plain flour
600 ml (1 pt) milk
5 ml (1 tsp) mustard
100 g (4 oz) cheese, grated
salt and pepper
Topping
30 ml (2 tbsp) Parmesan
cheese
30 ml (2 tbsp) wholemeal
breadcrumbs
Dish: 20 cm (8”) casserole
1. Cook macaroni in 450 ml (¾ pt) boiling water on High power
(1000 W) for 6-8 minutes, or until soft. Drain. Place courgettes and
bacon in a bowl.
2. Cover and cook on High power (1000 W) for 4-5 minutes, or until
soft. Drain. Place the butter in a large jug.
3. Cook on High power (1000 W) for 40-50 seconds. Stir in the our
and cook for 30-40 seconds, on High power (1000 W).
4. Gradually add milk, stir well and cook on High power (1000 W) for
6-7 minutes, or until the sauce is thick and bubbling. Stir
frequently.
Add mustard and cheese. Mix in the macaroni, courgettes and
bacon.
5. Season and pour into a casserole dish, sprinkle over the topping
and cook on High power (1000 W) for 10 minutes or until the
cheese has melted.
ingredients
Serves 2
50 g (2 oz) green lentils
10 ml (2 tsp) oil,
1 small onion, sliced
3 ml (½ tsp) grated root ginger
1 garlic clove, crushed
3 ml (½ tsp) turmeric
3 ml (½ tsp) chilli powder
5 ml (1 tsp) curry powder
150 ml (¼ pt) natural yoghurt
50 g (2 oz) mushrooms, sliced
2 tomatoes, peeled and
chopped
150 ml (¼ pt) hot water
25 g (1 oz) cashew nuts
225 g (8 oz) cooked basmati
rice
Garnish
hard boiled egg slices and
coriander leaves
Dish: large casserole
1. Soak the lentils in cold water for 1 hour then drain.
2. Place the oil and onion in a large bowl. Cover and cook on High
power (1000 W) for 3-4 minutes, or until softened.
3. Add the ginger, garlic, turmeric, chilli and curry powder. Cover and
cook on High power (1000 W) for 2 minutes.
4. Add the yoghurt, mushrooms, tomatoes, water and lentils. Cover
and cook on High power (1000 W) for 20-25 minutes, or until the
lentils are tender and the liquid has evaporated.
5. Add the lentil mixture and cashew nuts to the cooked rice and mix
thoroughly.
6. Reheat on High power (1000 W) if necessary to ensure food is
piping hot. Garnish and serve.
Macaroni Cheese with Courgettes and Bacon
Lentil Biryani
ingredients
Serves 4
25 g (1oz) butter
1 small onion, chopped
600 ml (1 pt) hot chicken stock
225 g (8 oz) button
mushrooms, sliced
bouquet garni
15 ml (1t bsp) cornflour
300 ml (½ pt) milk
salt and pepper
cream to garnish
Dish: large bowl
Soups & snacks
Cream of Mushroom Soup
… 44 …


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