Mixed Mushroom Cannelloni - Panasonic NN-CF873S Operating Instructions Manual

Mixed mushroom cannelloni

Put the lasagne sheets in a bowl with 1 litre of boiling water. Cover, place on the
base of the oven and cook on HIGH MICROWAVE for 5 mins. Drain and keep
covered in cold water until ready to use. Place the oil, onion and garlic in a bowl.
Place on the base of the oven and cook on HIGH MICROWAVE for
4 mins. Add the mushrooms and thyme to the onions and cook, uncovered on
HIGH MICROWAVE for 5 mins. Drain, season and cool slightly. Preheat the
oven on CONVECTION 180 °C. Crumble half of the goats cheese logs into the
cooled mushroom mixture and stir. Drain the lasagne sheets and spoon 2-3 tbsp
of the mushroom mixture along the edge of each lasagne sheet, leaving a 1 cm
(½") border. Roll up the pasta sheets. Put the pasta in a shallow oven proof dish
and spoon over the cheese sauce. Slice the remaining goats cheese into thick
rounds and arrange across the middle of the pasta rolls. Place dish on enamel
shelf in lower shelf position cook on CONVECTION 180 °C for 25-30 mins.
Lentil biryani
Place rice in bowl with 550 ml (1 pt) boiling water. Cover, place on the base
of the oven and cook on HIGH MICROWAVE for 8-10 mins and stir halfway.
Place the oil and onion in casserole. Place on base of oven and cook on
HIGH MICROWAVE for 3 mins or until softened. Add the ginger, garlic,
turmeric, chilli and curry powder and cook on HIGH MICROWAVE for
2 mins. Add the yoghurt, mushrooms, tomatoes and lentils. Cover and cook
on MEDIUM MICROWAVE for 20 mins or until the lentils are tender and the
liquid has evaporated. Add the lentil mixture and cashew nuts to the cooked
rice and mix thoroughly. Heat on MEDIUM MICROWAVE for 3-4 mins.
Garnish and serve.
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ingredients
SERVES 4
6 fresh lasagne sheets
45 ml (3 tbsp) olive oil
1 small onion, fi nely chopped
3 garlic cloves, sliced
25 g (1 oz) pack fresh thyme,
fi nely chopped
225 g (8 oz) chestnut
mushrooms, roughly chopped
100 g (4 oz) button mushrooms
250 g (9 oz) goats cheese
350 g (12 oz) tub cheese sauce
Dish: shallow Pyrex
proof dish
Oven accessory: Enamel
shelf in lower shelf position
ingredients
SERVES 4-6
450 g (1 lb) basmati rice
15 ml (1 tbsp) oil
1 large onion, sliced
5 ml (1 tsp) root ginger, grated
1 garlic clove, crushed
3 ml (½ tsp) turmeric
5 ml (1 tsp) chilli powder
10 ml (2 tsp) curry powder
150 ml (¼ pt) natural yoghurt
100 g (4 oz) mushrooms, sliced
2 tomatoes, peeled and chopped
100 g (4 oz) tinned green lentils
50 g (2 oz) cashew nuts
Garnish
hard boiled egg slices and
coriander leaves
Dish: 3 litre (6 pt) large
Pyrex
119
®
oven
®
casserole with lid
2013-8-20 9:21:55 2013-8-20 9:21:55