Panasonic NN-ST641W Thai Vegetable Curry, Cheesy Mashed Potatoes, Tomato Vegetable Casserole

Page 44

Vegetables and Legumes

THAI VEGETABLE CURRY

Serves: 4

 

Ingredients:

onion, sliced

1

2 tablespoons

green curry paste

3 cups

sliced vegetables

440 g

chick peas, drained

1 cup

coconut milk

1 tablespoon

lemon juice

1 tablespoon

soy sauce

1⁄2 cup

chopped nuts

Method:

Place onion and curry paste in a 3-litre casserole dish. Cook on High for 2 minutes. Add vegetables, chick peas, coconut milk, lemon juice and soy sauce. Cook on High for 6 to 8 minutes. Sprinkle with chopped nuts. Serve with jasmine rice.

CHEESY MASHED POTATOES

Serves: 4

 

Ingredients:

 

500 g

potatoes, peeled and diced

1⁄4

cup

water

1⁄3

cup

milk

1⁄4

cup

grated cheese

Method:

Place potatoes and water in a 2-litre casserole dish. Cover and cook on High for 10 minutes. Drain. Mash potatoes with milk and grated cheese. Mix well. Cook on High for 1 minute. Stir well before serving.

TOMATO VEGETABLE CASSEROLE

Serves: 4 to 6

 

Ingredients:

mushrooms, sliced

200 g

1

eggplant, chopped

200 g

zucchini, sliced

1

capsicum, sliced

1

onion, sliced

400 g

can tomatoes

1⁄2 cup

tomato paste

1 tablespoon

chopped basil

1 clove

garlic, minced

Method:

Place mushrooms, eggplant, zucchini, capsicum and onion in a 3-litre casserole dish. Cover. Cook on Med-High for 10 minutes. Add tomatoes, tomato purée, herbs and garlic. Re-cover and cook on High for 8 to 10 minutes.

Add remaining ingredients. Cover with plastic wrap. Cook on High for 8 to 10 minutes.

HINT:

It is better to slightly undercook vegetables as they will soften on standing. Allow to stand, covered, with plastic wrap or a lid.

HINT:

Wrap jacket potatoes in foil after cooking. They will retain their heat for about 15 to 20 minutes.

SAVOURY BRUSSELS SPROUTS

Serves: 4

 

Ingredients:

 

250 g

brussels sprouts

1 tablespoon

butter

150 g

bacon, finely chopped

1

onion, finely chopped

1 teaspoon

dill or basil

1 teaspoon

sugar

Method:

Wash and drain brussels sprouts. Cook in a covered 2-litre casserole dish on High for 4 to 5 minutes.

To cook by Auto Cook:

Prepare as above. Cover with plastic wrap.

Select Vegetables, press Serving/Weight Pad to

select 250 g, then press Start.

Drain and set aside. Place remaining ingredients in separate 1-litre casserole dish. Cook on High for 3 to 5 minutes. Add brussels sprouts and cook on High for 1 to 2 minutes. Serve.

HONEY GLAZED CARROTS AND SUGAR SNAP PEAS

Serves: 4 to 6

 

Ingredients:

 

350 g

carrots

150 g

sugar snap peas, trimmed

2 tablespoons

brown sugar

2 teaspoons

butter

2 tablespoons

honey

1 tablespoon

toasted sesame seeds

Method:

Peel and thinly slice carrots. Combine all ingredients in a 2-litre casserole dish. Cover and cook on High for 5 to 7 minutes, stirring halfway through cooking. Serve.

PARMESAN ASPARAGUS

Serves: 2 to 4

 

Ingredients:

 

1

bunch of asparagus spears

2 tablespoons

water

1 tablespoon

butter

1

clove garlic, crushed

1 tablespoon

grated Parmesan cheese

Method:

Place asparagus and water in a 2-litre casserole dish. Cover and cook on High for 1 to 2 minutes. Drain. Place butter and garlic in a small dish and cook on High for 1 minute. Add drained asparagus and mix lightly. Cook on High for a further 1 minute. Sprinkle Parmesan cheese over asparagus. Serve.

Tip:

When placing asparagus in dish, place half the tips one way and half the tips in the opposite direction for more even cooking.

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Page 43 Page 45
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