Panasonic NN-ST665B Operating Instruction And Cook Book page 56

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 P6 for 25 to 30 minutes.
Drain, process with remaining ingredients.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Legumes directions on page 18. Select
Legumes, then Start.
C S
HICKPEA ALAD WITH
D
RESSING
Serves: 4 to 6
Ingredients:
1 cup dried chickpeas, water for soaking
3 cups boiling water
1 red capsicum, diced
1 lebanese cucumber, diced
250 g cherry tomatoes, quartered
1 spanish onion, diced
Coriander Dressing:
½ cup lemon juice
2 teaspoons sugar
½ cup chopped fresh coriander
1 teaspoon chopped red chilli
Method:
Cover chickpeas with water and soak overnight.
Drain. Place chickpeas and boiling water into a 3-litre
dish and cook on P7 for 25 to 30 minutes.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Legumes directions on page 18. Select
Legumes, then Start.
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.
C
ORIANDER
– 54 –
L H P
ENTIL OT OT
Serves: 4 to 6
Ingredients:
900 g new potatoes
2 onions, diced
2 carrots, diced
2 stalks celery, sliced
3 cloves garlic, crushed
1 teaspoon curry powder
400 g can diced tomatoes
1 cup vegetable stock
2 tablespoons tomato paste
¾ cup red lentils, washed
½ cup grated cheese
paprika
1 tablespoon chopped parsley
Method:
Wash potatoes and place onto a paper towel lined
plate. Cook on P7 for 8 to 10 minutes.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Root Vegetables directions on page 18.
Select Root Vegetables, then Start.
Set aside. Place onion, carrot, celery and garlic into
a 3 litre dish. Cook on P7 for 7 to 8 minutes. Add
curry powder and cook on P7 for a further 1 minute.
Add tomatoes, stock, tomato paste and lentils. Cook
on P7 for 20 to 24 minutes, stirring halfway through
cooking. Slice potatoes thickly and layer over the top
of lentil mixture. Sprinkle with grated cheese, paprika
and parsley. Cook on P10 for 4 to 6 minutes.