Panasonic Inverter NN-GD38H Operating Instruction And Cook Book page 52

Wild Mushroom and Basil Risotto
ingredients
S er v es 4
40 g (1½ oz) dried Cep
mushrooms
50 g (2 oz) butter
1 garlic clove, finely chopped
1 small onion, finely chopped
freshly ground black pepper
250 g (8 oz) Arborio rice
300 ml (½ pt) hot vegetable
stock
12 basil leaves, tor n
50 g (2 oz) Parmesan cheese,
grated
Dish: 3 litre (6 pt)
casserole dish
Vegetable Curry
ingredients
Serves 2
15 ml (1 tbsp) oil
1 garlic clove, chopped
pinch cayenne pepper
5 ml (1 tsp) ground coriander
3 ml (½ tsp) ground cumin
3ml (½ tsp) turmeric
2.5 cm (1") root ginger,
peeled & sliced
1 medium aubergine, diced
½ small cauliflower, divided
into florets
1 medium potato, diced
50 g (2 oz) green beans,
sliced
½ fresh chilli, deseeded
and sliced
150 ml (¼ pt) vegetable stock
200 g (7 oz) can chopped
tomatoes
50 g (2 oz) cashew nuts
Dish: 3 litre (6 pt)
c a s s erole
Cauliflower Cheese
ingredients
Serves 4
1 cauliflower, trimmed and
cut into florets
90 ml (6 tbsp) water
25 g (1 oz) butter
25 g (1 oz) flour
3 ml (½ tsp) French mustard
300 ml (½ pt) milk
seasoning to taste
Topping:
75 g(3 oz) grated red cheese
15 ml (1 tbsp) brown
breadcrumbs
Dish: large bowl + shallow
casserole
52
1. Soak mushrooms in 300 ml (½ pt) warm water.
2. Place the butter, garlic and onion in a large bowl, cover with cling
film and cook on 1000 W for 2 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 1000 W. Stir the
mushrooms into the rice mixture.
5. Cover and cook for a further 5 minutes. on 1000 W. Stir and add
the basil.
6. Continue to cook for the final 5 minutes on 1000 W. Stir Parmesan
cheese into the risotto mixture.
7. 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
1000 W for 2 minutes.
2. Add all other ingredients to casserole, except cashews.
3. Cover and cook on 1000 W for 5 minutes, then 440 W for 25-35
minutes, or until vegetables are soft.
4. Stir occasionally.
5. Sprinkle with cashews and serve with boiled rice.
Note
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 1000 W for 8 minutes, or until tender. Drain.
3. Melt butter on 1000 W for 20-30 seconds.
4. Stir in flour and mustard. Cook for a further 20 seconds. Add milk
gradually. Stir well and season.
5. Cook on 1000 W for approx. 4 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
6.
cauliflower. Top with remaining cheese and breadcrumbs.
7. Cook on Combi 2 for 7-8 minutes.
52