Serves: 4 To 6; Ingredients; Method; To Cook By Sensor Menu - Panasonic NN-CF874B Instruction Manual

C S D
REAMY UN- RIED
Serves: 4

Ingredients:

250 g penne
5 cups boiling water
½ cup sun-dried tomatoes in oil, drained
1 cup basil leaves
¼ cup toasted pinenuts
⅓ cup grated parmesan cheese
300 ml cream
½ cup sliced ham
¼ cup grated parmesan cheese, extra

Method:

Place pasta and water in a 4-litre casserole dish.
Cook on 1000 W for 14 to 16 minutes stir halfway
through cooking time, or cook by Sensor Cook. While
pasta is cooking, prepare sauce. Place all ingredients
except ham and extra parmesan cheese in a blender,
process until smooth. Drain pasta and add sauce.
Serve topped with ham and extra parmesan cheese.

To Cook by Sensor Menu:

Prepare as above. Select Dried Pasta, then touch
Start.
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)
1 tablespoon minced garlic
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 600 W for 25 to 30
minutes, Drain, process with remaining ingredients.
P E
ESTO AND GG

Serves: 4 to 6

Ingredients:
6 cups boiling water
250 g packet egg noodles
2 cloves garlic, crushed
½ cup chopped fresh basil leaves
¼ cup pine nuts, fi nely chopped
½ cup grated Parmesan cheese
1 cup olive oil
salt and black pepper
Method:
Place water in a 3-litre casserole dish. Add egg
noodles. Cook on 1000 W for 6 to 8 minutes stir
halfway through cooking tmie. Mix together garlic,
basil, nuts and cheese in a blender. Gradually pour in
olive oil, pulsing constantly. Season and stir through
drained noodles.
MP_F0003BH20QP_00.indb 89 MP_F0003BH20QP_00.indb 89
T P
OMATO ENNE
N
OODLES
L B
ENTIL IRYANI
Serves: 4-6
Ingredients:
450 g basmati rice
15 ml oil
1 large onion, sliced
5 ml root ginger, grated
1 garlic clove, crushed
3 ml turmeric
5 ml chilli powder
10 ml curry powder
150 ml natural yoghurt
100 g mushrooms, sliced
2 tomatoes, peeled and chopped
100 g tinned green lentils
50 g cashew nuts
Method:
Place rice in bowl with 550 ml boiling water. Cover,
place on the base of the oven and cook on 1000 W
for 8-10 minutes and stir halfway. Place the oil and
onion in casserole. Place on base of oven and cook
on 1000 W for 3 minutes or until softened. Add the
ginger, garlic, turmeric, chilli and curry powder and
cook on 1000 W for 2 minutes. Add the yoghurt,
mushrooms, tomatoes and lentils. Cover and cook
on 600 W for 20 minutes 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 600 W for 3-4 minutes. Garnish
and serve.
– 89 –
Pesto and Egg Noodle
2013/12/9 11:40:25 2013/12/9 11:40:25