Vegetables - Panasonic NN-SD26HM Operating Instructions Manual

Wild Mushroom and Basil Risotto
ingredients
S er ve s 4
4 0 g ( 1 ½ o z ) d ri e d
C e p m u s h ro o m s
5 0 g ( 2 o z ) b u t t e r
1 c l o v e g a r l i c , f i n e l y c hop pe d
1 sm a l l o n i o n , f i n e ly choppe d
f re s h ly g ro u n d b l a c k peppe r
2 5 0 g ( 8 o z ) A r bo ri o ric e
3 0 0 m l ( ½ pt )
h o t v e g e t a b le st o c k
1 2 b a si l l e a v e s , t o r n
5 0 g ( 2 o z ) P a rm e sa n c he e s e ,
g r a t e d
Di s h : 3 l i t re ( 6 p t )
c a s se ro l e d i s h
Vegetable Curry
ingredients
S er ve s 2
1 5 m l (1 t b sp) o i l
1 g a r l i c c l o v e , c h o pp ed
pi n c h c a y e n n e pe p per
5 m l ( 1 t sp) g ro u n d c or ia n de r
3 m l ( 1 / 2 t sp) g ro u n d c umin
3 m l ( ½ t sp ) t u rm e r ic
2 . 5 c m ( 1 " ) ro o t g i n g e r,
pe e le d & s li c e d
½ sm a l l c a u l i f l o we r c u t int o
f lo re t s
1 m e d iu m a u b e r g i n e , dic e d
1 m e d iu m p o t a t o , di c ed
5 0 g ( 2 o z ) g re e n be a ns , s lic e d
½ f re s h c h i l l i , de s e e de d a n d
sl i c e d
1 5 0 m l ( ¼ pt ) v e g e t a ble s to c k
2 0 0 g ( 7 o z ) c a n c h o ppe d
t o m a t o e s
5 0 g ( 2 o z ) c a s h e w n u ts
Di s h : 3 l i t re ( 6 p t ) c as s erole
Cauliflower Cheese
ingredients
S er ve s 4
1 c a u l i f l o we r, t ri m m e d a n d c ut
i n t o f l o re t s
9 0 m l (6 t b sp) w a t e r
2 5 g ( 1 o z ) b u t t e r
2 5 g ( 1 o z ) f l o u r
5 m l ( 1 t sp) F re n c h m ust a rd
4 5 0 m l ( ¾ pt ) m i l k
se a s o n i n g t o t a st e
To p p i n g :
1 5 0 g ( 5 o z ) g r a t e d red c h e e s e
6 0 m l (4 t b sp) b ro w n
bre a d c ru m bs
Di s h : l a rg e b owl + s hal low
c a s se ro l e
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1. Soak mushrooms in 300 ml (½ pt) warm water for 30 minutes.
2. Place the butter, garlic and onion in a large bowl, cover with cling
film and cook on High power (1000 W) for 3-4 minutes, or until
softened.
3. Season with freshly ground black pepper. Stir the rice into the
butter mixture and add the hot stock and soaking liquid from the
mushrooms.
4. Cover and cook for a further 5 minutes on High power (1000 W).
Stir the mushrooms into the rice mixture.
5. Cover and cook for a further 5 minutes on High power (1000 W).
Stir and add the basil.
6. Continue to cook for the final 5 minutes on High power (1000 W).
7. Stir Parmesan cheese into the risotto mixture.
8. Leave to stand for approx. 10 minutes and then stir with a fork.
1. Combine oil, garlic and spices in the casserole, cover and cook on
High power (1000 W) for 2 minutes.
2. Add all other ingredients to casserole, except cashews.
3. Cover and cook on High power (1000 W) for 5 minutes, then Low
power (440 W) for 25 minutes or until vegetables are soft. Stir
occasionally.
4. Sprinkle with cashews and serve with boiled rice.
N.B. This recipe is best cooked in advance, chilled and then reheated
to allow the flavours to develop.
1. Place cauliflower florets in a bowl. Add water.
2. Cover and cook on High power (1000 W) for 10 minutes, or until
tender. Drain.
3. Melt butter on High power (1000 W) for 30-40 seconds.
4. Stir in flour and mustard.
5. Cook for a further 20 seconds. Add milk gradually. Stir well and
season.
6. Cook on High power (1000 W) for 2-3 minutes, or until sauce is
thick and bubbling. Stir once halfway during cooking.
Stir in 50 g (2 oz) grated cheese. Pour the sauce over the
7.
cauliflower. Top with remaining cheese and breadcrumbs.
8. Cook on High power (1000 W) for 2-3 minutes or until cheese
melts.
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