Vegetable Frittata; Honey Glazed Carrots And Sugar Snap Peas; Creamed Spinach; Ardenis Style Potatoes/Cauliflower Au Gratin - Panasonic NN-ST557M Operation Manual

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
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 3 to
5 minutes. Sprinkle with pepper and cheese and
cook on Medium for 7 to 9 minutes.
H G C
ONEY LAZED ARROTS AND
P
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.
Å Å
C S
REAMED PINACH
Serves: 4
Ingredients:
1 bunch spinach, roughly chopped
4 green onions, finely 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 High for
4 to 6 minutes.
To cook by Auto Cook:
Prepare as above. Cover with plastic wrap.
Press Vegetables, select weight 250 g, then Start.
Drain well by squeezing between two dinner plates.
Stir through sour cream. Season to taste. Cook on
High for 1 to 2 minutes. Serve.
A
Serves: 4
Ingredients:
4
100 g
3 tablespoons
50 g
1
Method:
Scrub potatoes, wash and pat dry with paper towel.
Prick skins and place in a 2-litre casserole dish.
Cook on High for 6 to 8 minutes.
To cook by Auto Cook:
Prepare as above. Cover with plastic wrap.
Press Potatoes. Select weight 900 g, then 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 filling back into potato shells.
Place potatoes in a 2-litre casserole dish. Cook on
S S
UGAR NAP
High for 2 to 3 minutes.
C
Serves: 4
Ingredients:
500 g
2 tablespoons
2 tablespoons
2 tablespoons
1 cup
1
Method:
Place cauliflower and water in a shallow casserole
dish. Cover and cook on High for 6 to 8 minutes.
Stand, covered, while making sauce. Place butter in
a 4-cup glass jug. Cook on High for 1 minute. Stir in
flour and cook on High for 1 minute. Add milk
gradually. Stir well. Cook on High for 2 to 3 minutes,
stirring halfway through cooking. Drain cauliflower
and pour over sauce. Sprinkle with cheese. Cook on
Medium-High for 1 to 2 minutes.
Note: Depending on size and arrangement of
cauliflower pieces, timing will vary.
– 23 –
S P
RDENNIS TYLE OTATOES
medium sized potatoes
ham, finely diced
snipped chives
butter
⁄ cup grated Cheddar cheese
2
ground black pepper
A G
AULIFLOWER U RATIN
cauliflower, trimmed and cut into
pieces
water
butter
flour
milk
⁄ cup grated tasty cheese
4
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 High for 1
boiling. Add 1 tomato and heat for a further 20 to
30 seconds. Remove and repeat procedure with
remaining tomatoes. The skin will loosen and can
be easily removed.
Å Å
1
⁄ minutes or until
2