Panasonic NN-CF768M Lentil Bake, Vegetable Curry, Vegetables and Vegetarian, Ingredients, Serves

Vegetables and Vegetarian

Lentil Bake

￿4

Ingredients

15 ml (2tbsp) olive oil

2 onions, chopped

2 celery sticks, chopped

3 carrots, diced

400g (14oz) can chopped tomatoes

425ml (3/4 pint) vegetable stock

30ml (2tbsp) tomato puree 100g (4oz) red lentils salt and pepper

30-45 ml (2-3tbsp) green pesto

For the Topping:

1 kg (2lb 2oz) potatoes, peeled

1 bunch spring onions, chopped 105ml (7tbsp) milk

freshly grated nutmeg 25g (1oz) butter

100g (4oz) cheddar or gruyere, grated

Serves 4

Dish: 3 litre (6 pt) large casserole with lid

Place the oil in a large bowl with the onions. Place on base of oven and cook on HIGH MICROWAVE for 3 mins. Add celery, carrots, tomatoes, stock, tomato puree and lentils. Cover and cook on HIGH MICROWAVE for 10 mins. Stir and then cook on SIMMER MICROWAVE for 10 mins. Season well. Stir in the pesto if desired and place in an ovenproof dish. Place potatoes in dish with 3tbsps water. Cover, place on base and cook on AUTO BOILED POTATO PROGRAM or on MEDIUM MICROWAVE for 12-14 mins. or until soft. Drain. Place spring onions, milk and nutmeg into a bowl and cook on HIGH MICROWAVE for 2mins. Mash the potatoes and add spring onions, flavoured milk, butter and 2/3 of the cheese and season well. Spoon the mash over the filling and smooth over with a fork. Sprinkle with remaining cheese. Place dish on wire shelf and cook on

CONVECTION 220°C + GRILL 1 and SIMMER

MICROWAVE for 10-15 mins. or until golden brown and piping hot.

Vegetable Curry

￿4

Ingredients

1 medium aubergine, diced salt

2 cloves of garlic, chopped

15 ml (1tbsp) oil pinch cayenne pepper

10 ml (2tsp) ground coriander

5 ml (1tsp) ground cumin

5 ml (1tsp) turmeric

2.5cm (1") root ginger, peeled and sliced

1 small cauliflower, divided into florets

2 medium potatoes, diced

100g (4oz) green beans, sliced

1 fresh chilli, deseeded and sliced

150 ml (¼ pt) vegetable stock

397g (14oz) can chopped tomatoes

100g (4oz) cashew nuts

Serves 4

Dish: 3 litre (6 pt) casserole

Sprinkle the aubergine liberally with salt in a colander. Stand for 30 mins. to remove bitter juices. Rinse well under cold water and drain. Combine garlic, oil and spices in casserole dish. Cover, place on base of oven and cook on HIGH MICROWAVE for 1 min. Add aubergine and all other ingredients to casserole, except cashews. Cover and cook on HIGH MICROWAVE for 10 mins. then SIMMER MICROWAVE for 40-50 mins. or until vegetables are soft. Stir occasionally. Sprinkle with cashews and serve with boiled rice.

N.B. This recipe is best cooked in advance, chilled and then reheated to allow the flavours to develop.

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