Cooking Vegetables And Root Vegetables By Auto Cook; Potatoes; Red Coconut Dhal; Hummus/Chickpea Salad With Coriander Dressing - Panasonic NN-ST557M Operation Manual

C V
OOKING EGETABLES AND
Vegetables
• Minimum weight 120g / Maximum weight 370g
• Suitable for cooking all types of leaf, green and soft
varieties of vegetables, including broccoli, squash
cauliflower, cabbage, asparagus, beans, celery,
zucchini, spinach, capsicum or a mixture of these.
• All vegetables should be trimmed or prepared and
cut into evenly sized pieces.
1
• Add 1 tablespoon to ⁄
4
dehydrated or a softer cooked texture is desired.
• Place in a suitable size dish.
• Butter, herbs, etc., may be added before heating, but
do not salt vegetables until serving.
• Cover dishes securely with plastic wrap or a fitted lid.
• At the completion of heating, stir larger quantities of
vegetables. Let stand, covered, for 2 to 3 minutes.
To Operate by Auto Cook:
Press Vegetables until desired weight is chosen.
Press Start.
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 18 to 20 minutes, stirring twice
during cooking.
H
UMMUS
Ingredients:
1 cup chick peas, water for soaking
3 cups boiling water
2 tablespoons lemon juice
2 teaspoon turmeric
1
⁄ cup tahini ( sesame paste )
4
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.
R V
OOT EGETABLES BY
cup of water to vegetables if
– 22 –
Å Å
A C
UTO OOK

Potatoes

• Minimum weight 250g / Maximum weight 900g
• Suitable for cooking root vegetables such as
potatoes, sweet potatoes, pumpkin, onions, swede,
carrots, turnip and beetroot.
• All vegetables should be trimmed or prepared and
cut into even sized pieces.
1
• Add 1 tablespoon to ⁄
4
dehydrated or a softer cooked texture is desired.
• Place into an appropriate size dish and cover
securely with plastic wrap or a fitted lid.
• If desired, butter, herbs etc. may be added but do
not add salt until after cooking.
• Halfway through the cooking time, the oven will
'beep' and prompt you to rearrange the vegetables.
• At the completion of cooking, stir larger quantities of
vegetables. Let stand, covered, for 2 to 3 minutes.
To Operate by Auto Cook:
Press Potatoes until desired weight is chosen. Press
Start.
Chickpea Salad with Coriander
Dressing
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:
1
⁄ cup lemon juice
2
2 teaspoons sugar
1
⁄ cup chopped fresh coriander
2
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 Medium-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.
cup of water to vegetables if