Panasonic NN-SF574S Operating Instruction And Cook Book page 48

R C D
ED OCONUT HAL
Serves: 4 to 6
Ingredients:
1 cup red lentils
1 teaspoon turmeric
400 ml coconut milk
250 ml water
1 teaspoon crushed red chilli
1 teaspoon crushed garlic
lemon juice to taste
Method:
Place all ingredients in a 2 litre casserole dish. Stir
and cook on Medium for 20 to 22 minutes, stirring
twice during cooking.
H
UMMUS
Ingredients:
1 cup chick peas, water for soaking
3 cups boiling water
2 tablespoons lemon juice
2 teaspoons turmeric
¼ cup tahini ( sesame paste )
4 cloves garlic, minced
2 tablespoons olive oil
Method:
Place chickpeas and water into a 4-litre casserole
dish and soak overnight. Drain.
Place chickpeas and boiling water into a 3-litre
casserole dish and cook on Medium for 25 to
30 minutes. Drain, process with remaining
ingredients.
H G C
ONEY LAZED ARROTS AND
S P
NAP EAS
Serves: 4 to 6
Ingredients:
350 g carrots
150 g sugar snap peas, trimmed
2 tablespoons brown sugar
2 teaspoons butter
2 tablespoons honey
1 tablespoon toasted sesame seeds
Method:
Peel and thinly slice carrots. Combine all ingredients
in a 2-litre casserole dish. Cover and cook on High
for 6 to 8 minutes, stirring halfway through cooking.
Serve.
C
HICKPEA
D
RESSING
Serves: 4 to 6
Ingredients:
1 cup
3 cups
1
1
250 g
1
Coriander Dressing:
½ cup
2 teaspoons
½ cup
1 teaspoon
Method:
Cover chickpeas with water and soak overnight.
Drain. Place chickpeas and boiling water into a 3-litre
dish and cook on Med-High for 25 to 30 minutes.
Drain and allow to cool.
Combine remaining salad ingredients in a large bowl
and mix well.
Dressing:
Combine all ingredients in a screw top jar, shake
well. Pour over salad and toss well.
V
EGETABLE
Serves: 4 to 6
Ingredients:
400 g
½
½
S
UGAR
1
2 tablespoons
4
⅓ cup
½ teaspoon
½ cup
Method:
Place potatoes in a 2-litre shallow dish. Cook on
High 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 Medium for
4 to 5 minutes. Sprinkle with pepper and cheese and
cook on Medium for 7 to 9 minutes.
– 46 –
S C
ALAD WITH ORIANDER
dried chick peas, water for soaking
boiling water
red capsicum, diced
lebanese cucumber, diced
cherry tomatoes, quartered
Spanish onion, diced
lemon juice
sugar
chopped fresh coriander
chopped red chilli
F
RITTATA
potatoes, thinly sliced
red capsicum, sliced into strips
green capsicum, sliced into strips
tomato, diced
fresh basil, chopped
eggs
sour cream
cracked black pepper
grated tasty cheese