Panasonic NN-CT890S Operating Instructions And Cookery Book page 115

Ingredients
350g (12oz) dried pasta
like penne
15 ml (1tbsp) oil
3ml (½tsp) salt
2 red peppers, cut into
chunks
2 red onions, cut into
wedges
2 mild red chillies, finely
diced
3 garlic cloves, coarsely
chopped
5 ml (1tsp) golden caster
sugar
30 ml (2tbsp) olive oil
salt & pepper
700g (1 ½ lb) small ripe
tomatoes, quartered
handful fresh basil leaves
25g (1oz) grated
parmesan
Ingredients
1 bunch asparagus
(approx. 250g/ 9oz)
450ml (¾ pt) hot vegetable
stock
2 leeks, trimmed and finely
sliced
40g (1½oz) butter
200g (7oz) risotto rice
100g (4oz) frozen peas
Finely shredded zest and
juice ½ lemon
Salt & pepper to taste
40g (1½oz) fresh
parmesan cheese
5g (¼oz) fresh basil
Spicy Tomato Pasta
Dish: 3 litre (6 pt) bowl + large ovenproof dish
Oven Accessory: glass turntable + low wire rack on metal tray
1. Put pasta in a bowl. Add salt, oil and 1 litre of boiling water. Cover,
place on glass turntable and cook on HIGH MICROWAVE for 15
mins. Drain.
2. Pre-heat oven on TURBO-BAKE 230°C + GRILL 1.
3. Place peppers red onions, chillies and garlic in a large ovenproof
dish. Sprinkle with sugar, drizzle over the oil and season well with
salt and pepper
4. Place dish on low wire rack and cook on TURBO-BAKE 230°C +
GRILL 1 for 15 mins.
5. Add tomatoes, stir and cook on TURBO-BAKE 230°C + GRILL 1 for
10 mins. or until golden and starting to soften.
6. Remove the vegetables from the oven. Stir in the pasta and cook on
COMBINATION: TURBO-BAKE 230ºC + GRILL 2 + WARM
MICROWAVE for 5 mins.
7. Tear the basil leaves on top and sprinkle with parmesan to serve.
Lemon And Asparagus Risotto
Dish: small bowl, large bowl
Oven Accessory: glass turntable
1. Cut off asparagus tips with 2.5cm (1") stem attached. Add 30ml
(2tbsp) stock. Cover, place on glass turntable and cook on HIGH
MICROWAVE for 3 mins.
2. Chop remaining asparagus stems into 1cm pieces and leave to one
side.
3. Place leeks and 25g (1oz) butter in a large bowl. Place on glass
turntable and cook on HIGH MICROWAVE for 2 mins.
4. Add the rice to the leeks and stir in the hot vegetable stock. Cover
and cook on HIGH MICROWAVE for 10 mins.
5. Add chopped asparagus stems and cook on HIGH MICROWAVE for
a further 2 mins.
6. Stir in the peas, lemon zest and juice and cook on HIGH
MICROWAVE for 2 mins.
7. Stir in the cooked asparagus tips, basil, remaining butter and 25g
(1oz) Parmesan cheese. Heat on MEDIUM MICROWAVE for 3
mins.
8. Serve in warmed bowls sprinkled with a few whole basil leaves and
the rest of the Parmesan cheese.
113
Serves 4
Serves 4