Panasonic NN-ST64JW Operating Instruction And Cook Book page 55

O V
RIENTAL EGETABLES
Serves: 4 to 6
Ingredients:
1 tablespoon oil
1 cup celery, sliced diagonally
1 large onion, cut into petals
1 green capsicum,
cut into 2.5 cm pieces
1 red capsicum,
cut into 2.5 cm pieces
1 cup sliced mushrooms
1 tablespoon Hoisin sauce
2 teaspoons soy sauce
Method:
1. Place oil and vegetables in a 2-litre casserole
dish. Stir well. Cook on 1100 W for 3 to 4
minutes, stirring halfway through cooking.
2. Mix sauces together in 1-cup glass jug and cook
3. on 1100 W for 1 minute. Pour over hot vegetables
and mix well.
V F
EGETABLE RITTATA
Serves: 4 to 6
Ingredients:
400 g potatoes, thinly sliced
1 red capsicum, sliced into strips
⁄
2
1 green capsicum, sliced into strips
⁄
2
1 tomato, diced
2 tablespoons fresh basil, chopped
4 eggs
1 cup sour cream
⁄
3
1 teaspoon cracked black pepper
⁄
2
1 cup grated tasty cheese
⁄
2
Method:
Place potatoes in a 2-litre shallow dish. Cook on
1100 W for 5 to 7 minutes. Arrange capsicum in a
circular pattern on top of potato sprinkle with tomato
and basil. Beat together eggs and sour cream in a
jug. Pour over vegetables. Cook on 600 W for 3 to 5
minutes. Sprinkle with pepper and cheese and cook
on 600 W for 7 to 9 minutes.
C S
REAMED PINACH
Serves: 4
Ingredients:
250 g bunch spinach, roughly chopped
4 green onions, fi nely chopped
1 clove garlic, crushed
2 tablespoons sour cream
salt and pepper
Method:
Cook washed spinach leaves, green onions and
garlic in a covered 3-litre casserole dish on 1100 W
for 5 to 6 minutes.
To cook by Auto Cook:
Prepare as above. Cover with plastic wrap. Select
Vegetables, press Weight pads to select 250 g ,
then press Start.
Drain well by squeezing between two dinner plates.
Stir through sour cream. Season to taste. Cook on
1100 W for 1 to 2 minutes. Serve.
A S
RDENNIS TYLE
Serves: 4
Ingredients:
4 medium sized potatoes
100 g ham, fi nely diced
3 tablespoons snipped chives
50 g butter
1 cup grated Cheddar cheese
⁄
2
ground black pepper
Method:
Scrub potatoes, wash and pat dry with paper towel.
Prick skins and place on a dinner plate. Cook on
1100 W for 6 to 8 minutes.
To cook by Auto Cook:
Prepare as above. Cover with plastic wrap.
Select Root Vegetables, press Weight pads to
select 250 g , then press Start.
Allow to cool slightly. Cut tops off potatoes and scoop
out pulp from centre, leaving 1 to 2 cm in shell. Mash
pulp and combine with remaining ingredients. Spoon
fi lling back into potato shells. Place potatoes in 2-litre
casserole dish. Cook on 1100 W for 4 to 5 minutes.
C A
AULIFLOWER U
Serves: 4
Ingredients:
500 g trimmed caulifl ower
and cut into pieces
2 tablespoons water
2 tablespoons butter
2 tablespoons fl our
1 cup milk
1 cup grated tasty cheese
⁄
4
Method:
Place caulifl ower and water in a shallow casserole
dish. Cover and cook on 1100 W for 6 to 8 minutes.
Stand, covered, while making sauce. Place butter
in a 4-cup glass jug. Cook on 1100 W for 1 to 1
minutes. Stir in fl our and cook on 1100 W for 1
minute. Add milk gradually. Stir well. Cook on 1100 W
for 2 to 3 minutes, stirring halfway through cooking.
Drain caulifl ower and pour over sauce. Sprinkle with
cheese. Cook on 800 W for 1 to 2 minutes.
Note: Depending on size and arrangement of
caulifl ower pieces, timing will vary.
HINT:
TO SKIN TOMATOES: Cut a cross into the tomato
skin. Place 1 cup of hot tap water in a 2 cup jug or
bowl and heat on 1100 W for 1
boiling. Add 1 tomato and heat for a further 20 to
30 seconds. Remove and repeat procedure with
remaining tomatoes. The skin wil loosen and can
be easily removed.
– 55 –
P
OTATOES
G
RATIN
1 minutes or until
⁄
2
1
⁄
2