Panasonic NN-T704, NN-S784 manual Ardennis Style Potatoes, g Cabbage, shredded Tablespoons Water

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Ardennis Style Potatoes

CABBAGE HAM AND ONION (S)

Serves: 6
Ingredients:
500 g	cabbage, shredded
2 tablespoons	water
1	onion, finely chopped
1 tablespoon	butter
125 g	ham, finely chopped
	salt and pepper

Method:

Place cabbage and water in a 3-litre casserole dish. Cover and cook on P10 for 8 to 10 minutes.

To cook by Sensor Cook:

Prepare as above. Cover with plastic wrap. Press Vegetables.

Drain and set aside. Place onion and butter in a 1- litre casserole dish and cook on P10 for 2 to 3 minutes. Add onion mixture and ham to cabbage and mix well. Return to oven and cook on P10 for 2 to 3 minutes. Season with salt and pepper. Serve.

CREAMED SPINACH (S) Å

Serves: 4

Ingredients:
1	bunch spinach, roughly chopped
4	green onions, finely chopped
1	clove garlic, crushed
2 tablespoons	sour cream
	salt and pepper

Method:

Cook washed spinach leaves, shallots and garlic in a covered 3-litre casserole dish on P10 for 5 to 7 minutes.

To cook by Sensor Cook / Auto Cook: Prepare as above. Cover with plastic wrap. Refer to Vegetables on page 24.

Drain well by squeezing between two dinner plates.

Stir through sour cream. Season to taste. Cook on

P10 for 1 to 2 minutes. Serve.

ARDENNIS STYLE POTATOES (S) Å

Serves: 4

Ingredients:
4	medium sized potatoes
100 g	ham, finely diced
3 tablespoons	snipped chives
50 g	butter
1⁄2 cup	grated Cheddar cheese
	ground black pepper

Method:

Scrub potatoes, wash and pat dry with paper towel. Prick skins and place in a 2-litre casserole dish. Cook on P10 for 6 to 8 minutes.

To cook by Sensor Cook / Auto Cook: Prepare as above. Cover with plastic wrap. Refer to Potatoes on page 24.

Allow to cool slightly. Cut tops off potatoes and scoop out pulp from centre, leaving 1 to 2 cm in shell. Mash pulp and combine with remaining ingredients. Spoon filling back into potato shells. Place potatoes in 2-litre casserole dish. Cook on P10 for 2 to 3 minutes.

CAULIFLOWER AU GRATIN (S)

Serves: 4

Ingredients:
500 g	cauliflower, trimmed and cut into
	pieces
2 tablespoons	water
2 tablespoons	butter
1	small onion, finely chopped
2 tablespoons	flour
1 cup	milk
1⁄2 cup	grated tasty cheese

Method:

Place cauliflower and water in a shallow casserole dish. Cover and cook on P10 for 6 to 8 minutes.

To cook by Sensor Cook:

Prepare as above. Cover with plastic wrap. Refer to Vegetables on page 24.

Stand, covered, while making sauce. Place butter and onion in 4-cup glass jug. Cook on P10 for 1 to 2 minutes. Stir in flour and cook on P10 for 1 minute. Add milk gradually. Stir well. Cook on P10 for 2 to 3 minutes, stirring halfway through cooking. Drain cauliflower and pour over sauce. Sprinkle with cheese. Cook on P7 for 1 to 2 minutes.

Note: Depending on size and arrangement of cauliflower pieces, timing will vary.

HINT:

TO SKIN TOMATOES: Cut a cross into the tomato skin. Place 1 cup of hot tap water in a 2 cup jug or bowl and heat on P10 for 11⁄2 minutes or until boiling. Add 1 tomato and heat for a further 20 to 30 seconds. Remove and repeat procedure with remaining tomatoes. The skin will loosen and can be easily removed.

Vegetables and Legumes

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