Panasonic nn gm342wzxx [33/104] Vegetable varieties
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Panasonic nn gm342wzxx [33/104] Vegetable varieties

Panasonic nn gm342wzxx [33/104] Vegetable varieties
English
Vegetable Varieties
- Eng-30 -
CAULIFLOWER WITH SAUCE
Serves: 4
Ingredients:
500g cauliflower
30 ml (2 tablespoons) water
30 ml (2 tablespoons) butte
30 ml (2 tablespoons) flour
250 ml (1 cup) milk
125 ml (
1
/2 cup) cheese grated
Method:
Ware: short pot, liter pot, plastic wrap.
1. Place cauliflower and water in short pot. Cook coved in
auto cook program "VEGETABLES" or on HIGH power
for 6-8 minutes.
2. Place butte in liter pot. Cook on HIGH power for 1-2
minutes, stir flour and cook on HIGH for 1 minutes. Add
milk little by little; stir well and cook on HIGH for 2-3
minutes. Stirring halfway through cooking.
3. Pour off the water from cauliflower, add milk sauce,
and sprinkling over the top cheese. Cook on MED-
HIGH power for 1-2minutes or until cheese melted.
HONEY GLAZED CARROTS
Serves: 4
Ingredients:
500 g carrots thinly sliced
30 ml (2 tablespoons) brown sugar
30 ml (2 tablespoons) butte
30 ml (2 tablespoons) honey
Method:
Ware: 2-liter pot
1. Combine all ingredients in the pot, Cover and cook on
HIGH power for 6-8 minutes, stirring halfway through
cooking.
VINAIGRETTE
Serves: 5-6
Ingredients:
350 g (3-4 pcs.) potatoes
250 g (3-4 pcs.) carrots
350 g (2-3 pcs.) beetroot
180 g (3-4 pcs.) pickled cucumbers
150 g (1 cup) green pea, without water
75 ml (5 tablespoons) vegetable oil
30 ml (2 tablespoons) 3% vinegar
Salt, pepper, sugar on taste.
Method:
Ware: 2-liter pot, plastic wrap, foil.
1. The first place the beetroots, then potatoes and carrots
in the pot. Add 2-3 tablespoon of water, cover with
plastic wrap, cook on HIGH power for 10 minutes. The
first take out carrots, go on cooking 5 minutes, take out
the potatoes and go on cooking beetroot for 3-5 min-
utes until soft. Wrap all in foil and leave until cooling.
2. Cut all ingredients cube. Stirring beetroot and same
vegetable oil. The rest vegetable oil mixing with salt,
sugar and vinegar. Stir all.
POTATO CASSEROLE
Serves: 4
Ingredients:
750 g potato, peeled and potatoes
Salt on taste
250 ml (1 cup) sour cream
60 ml (
1
/4 cup) milk
3 spring onion sliced
2 bacon rashers, chopped
125 ml (
1
/2 cup) grated cheese
Method:
Ware: casserole dish
1. Layer potatoes in the dish. Pour over combined sour
cream and milk. Cook on HIGH power for 15-18 min-
utes.
2. Top with spring onion, bacon and cheese. Cook on
HIGH for 5 minutes.
VEGETABLE CURRY
Serves: 4
Ingredients:
1 onion sliced
30 ml (2 tablespoons) green curry paste
750 ml (3 cups) sliced vegetables
440 g (1 can) chick peas, drained
250 ml (1 cup) coconut milk
15 ml (1 tablespoon) lemon juice
15 ml (1 tablespoon) soy sauce
125 ml (
1
/2 cup) chopped nuts
Method:
1. Place onion and curry paste in a 3-litre casserole dish.
Cook on HIGH for 2 minutes.
2. Add remaining ingredients except nuts and stir Cook
on HIGH for 4-5 minutes. Sprinkle with chopped nuts
and serve.
STUFFED TOMATOES
Serves: 2
Ingredients:
2 tomatoes (large)
60 ml (
1
/4 cup) fresh breadcrumbs
125 ml (
1
/2 cup) grated cheese
4 shallots, finely sliced
15 ml (1 tablespoon) finely chopped parsley
salt and pepper
60 ml (
1
/4 cup) extra grated cheese
Method:
1. Cut tops off tomatoes. Scoop out pulp of tomato with a
teaspoon. Mix pulp with remaining ingredients, except
extra cheese.
2. Spoon mixture back into tomato shells. Sprinkle toma-
toes with extra cheese.
3. Place tomatoes in 2-litre casserole dish and cook on
HIGH for 2 to 3 minutes. Serve.
Tip: To cook 4 stuffed tomatoes, cook on HIGH for
6 to 8 minutes.
(continued)
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