Panasonic NN-C2000W Frittata, Stuffed Tomatoes, Tomato Vegetable Casserole R, Vegetable Curry R

Vegetable Varieties

Frittata

Serves: 4
Ingredients:
400 g	potatoes (approx. 4)
	thinly sliced
1	onion, peeled and sliced
1/2	red capsicum (pepper),
1/2	finely sliced
	green capsicum, finely sliced
1	medium sized tomato, chopped
2 tablespoons	chopped basil
4	eggs
1/3 cup	sour cream
	salt and pepper
1 tablespoon	butter
1/2 cup	grated tasty cheese

Method:

Place potatoes and onion into a 2-litre flat dish and cook on HIGH for 5 to 7 minutes. Prepare remaining vegetables. Preheat a browning dish on HIGH for 5 minutes. Beat together eggs and sour cream, season with salt and pepper. Add butter and all vegetables to browning dish. Stir quickly. Pour over egg mixture and cook on HIGH for 4 to 5 minutes. Sprinkle with cheese and cook on MED HIGH for a further 8 to 10 minutes. Allow to stand covered for 5 minutes before serving.

Stuffed Tomatoes

Serves: 2
Ingredients:
2	tomatoes (large)
1/4 cup	fresh breadcrumbs
1/4 cup	grated cheese
4	spring onions, finely sliced
1 tablespoon	finely chopped parsley
1/4 cup	salt and pepper
	extra grated cheese

Method:

Cut tops off tomatoes. Scoop out pulp of tomato with a teaspoon. Mix with remaining ingredients, except extra cheese. Place tomatoes in a 1-litre dish. Cook on HIGH for 1 minute. Spoon mixture back into tomato shells. Sprinkle tomatoes with extra cheese. Place tomatoes into a 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.

Tomato Vegetable Casserole R

Serves: 2 to 4
Ingredients:
200 g	sliced mushrooms
1	egg plant, chopped
200 g	zucchini sliced
1	Capsicum, sliced
1	onion sliced
410 g	can tomatoes
1/2 cup	tomato puree
1 teaspoon	mixed herbs
1 teaspoon	minced garlic

Method:

In a 4 litre dish place mushrooms, eggplant, zucchini, capsicum and onion.

Cover. Cook on HIGH for 8 minutes. Add tomatoes, puree, mixed herbs and garlic. Cover. Cook on HIGH for 8 minutes.

Vegetable Curry R

Serves: 4 to 6
Ingredients:
1	onion sliced
2 tablespoons	green curry paste
3 cups	sliced vegetables
1 can (440 g)	chick peas, drained
1 cup	coconut milk
1 tablespoon	lemon juice
1 tablespoon	soy sauce
1/2 cup	chopped nuts

Method:

In a 3 litre dish place onion and curry paste. Cook on HIGH for 2 minutes. Add vegetables, chick peas, coconut milk, lemon juice and soy sauce. Cook on HIGH for 7 minutes. Sprinkle with nuts.

Oriental Vegetables

Serves: 4 to 6
Ingredients:
1 tablespoon	oil
1 cup	diagonally sliced celery
1	large onion, cut into petals
1	green capsicum (pepper),
	cut into 2.5 cm pieces
1	red capsicum (pepper),
	cut into 2.5 cm pieces
1 cup	sliced mushrooms
1 tablespoon	Hoi Sin sauce
2 teaspoons	soy sauce

Method:

Place a browning dish on HIGH for 7 minutes. Add oil and vegetables and stir well. Cook on HIGH for 4 to 5 minutes, stirring halfway through cooking. Mix together sauces in a 1-cup glass jug and cook on HIGH for 1 minute. Pour over hot vegetables and mix well.

Cooking Guide

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