Panasonic NN-SD786S manual g Peeled and sliced potatoes 250 ml Cream ⁄4 cup Milk

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Vegetables and Legumes

HUMMUS (S) Å

Ingredients:
1 cup	chick peas, water for soaking
3 cups	boiling water
2 tablespoons	lemon juice
2 teaspoon	turmeric
1⁄4 cup	tahini ( sesame paste )
1 tablespoon	minced garlic
2 tablespoons	olive oil

Method:

Place chick peas and water into a 4-litre casserole dish and soak overnight. Drain.

Place chickpeas and boiling water into a 3-litre casserole dish and cook on P7 for 25 to 30 minutes. Drain. Process with remaining ingredients.

To cook by Sensor Cook / Auto Cook:

Prepare as above. Cover with plastic wrap. Refer to Legumes directions on page 25.

CHEESY MASHED POTATOES (S) Å

Serves: 4	cipe Prompti	ng
	Re
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 P10 for 10 minutes.

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

Drain. Mash potatoes with potato masher. Add milk and grated cheese. Mix well. Cook on P10 for 1 minute. Stir well before serving.

TOMATO VEGETABLE CASSEROLE

Serves: 4 to 6	cip	e Prom
		pti
	Re		ng
Ingredients:
200 g	mushrooms, sliced
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 teaspoon	minced garlic

Method:

Place mushrooms, eggplant, zucchini, capsicum and onion in a 3-litre casserole dish. Cover. Cook on P10 for 6 minutes. Add tomatoes, tomato purée, herbs and garlic. Re-cover and cook on P10 for 6 to 8 minutes.

POTATO BAKE

Serves: 4 to 6	cip	e Prom
		pti
	Re		ng
Ingredients:
750 g	peeled and sliced potatoes
250 ml	cream
1⁄4 cup	milk
3	green onions, sliced
2	bacon rashers, chopped
1⁄2 cup	grated cheese

Method:

Combine potatoes, cream and milk in a 2-litre casserole dish. Cook on P10 for 15 to 18 minutes. Top with green onions, bacon and cheese. Cook on P10 for 5 minutes.

HERBED VEGETABLES

Serves: 4 to 6	cipe Prompti	ng
	Re
Ingredients:
200 g	sliced snow peas
200 g	sliced carrots
200 g	sliced zucchini
2 tablespoons	chopped fresh parsley

Method:

Place snow peas, carrots and zucchini in a 2-litre casserole dish. Cover. Cook on P10 for 5 to 7 minutes, stirring once during cooking. Sprinkle with parsley. Serve.

THAI VEGETABLE CURRY

Serves: 4	cip	e Prom
		pti
	Re		ng
Ingredients:
1	onion, sliced
2 tablespoons	green curry paste
3 cups	sliced vegetables
440 g	can 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 P10 for 2 minutes. Add vegetables, chick peas, coconut milk, lemon juice and soy sauce. Cook on P10 for 8 to 10 minutes. Sprinkle with chopped nuts. Serve with jasmine rice.

HINT:

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

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