Panasonic NN-ST557W, NN-ST557M manual Vegetables, Potatoes, Chickpea Salad with Coriander Dressing

COOKING VEGETABLES AND ROOT VEGETABLES BY AUTO COOK Å

Legumes

Vegetables

•Minimum weight 120g / Maximum weight 370g

•Suitable for cooking all types of leaf, green and soft varieties of vegetables, including broccoli, squash cauliflower, cabbage, asparagus, beans, celery, zucchini, spinach, capsicum or a mixture of these.

•All vegetables should be trimmed or prepared and cut into evenly sized pieces.

•Add 1 tablespoon to 1⁄4 cup of water to vegetables if dehydrated or a softer cooked texture is desired.

•Place in a suitable size dish.

•Butter, herbs, etc., may be added before heating, but do not salt vegetables until serving.

•Cover dishes securely with plastic wrap or a fitted lid.

•At the completion of heating, stir larger quantities of vegetables. Let stand, covered, for 2 to 3 minutes.

To Operate by Auto Cook:

Press Vegetables until desired weight is chosen. Press Start.

Potatoes

•Minimum weight 250g / Maximum weight 900g

•Suitable for cooking root vegetables such as potatoes, sweet potatoes, pumpkin, onions, swede, carrots, turnip and beetroot.

•All vegetables should be trimmed or prepared and cut into even sized pieces.

•Add 1 tablespoon to 1⁄4 cup of water to vegetables if dehydrated or a softer cooked texture is desired.

•Place into an appropriate size dish and cover securely with plastic wrap or a fitted lid.

•If desired, butter, herbs etc. may be added but do not add salt until after cooking.

•Halfway through the cooking time, the oven will ‘beep’ and prompt you to rearrange the vegetables.

•At the completion of cooking, stir larger quantities of vegetables. Let stand, covered, for 2 to 3 minutes.

To Operate by Auto Cook:

Press Potatoes until desired weight is chosen. Press Start.

Vegetables and

RED COCONUT DHAL

Serves: 4 to 6

Ingredients:
1 cup	red lentils
1 teaspoon	turmeric
400 ml	coconut milk
250 ml	water
1 teaspoon	crushed red chilli
1 teaspoon	crushed garlic

lemon juice to taste

Method:

Place all ingredients in a 2 litre casserole dish. Stir and cook on Medium for 18 to 20 minutes, stirring twice during cooking.

HUMMUS

Chickpea Salad with Coriander Dressing

Serves: 4 to 6

Ingredients:
1 cup	dried chickpeas, water for soaking
3 cups	boiling water
1	red capsicum, diced
1	lebanese cucumber, diced
250 g	cherry tomatoes, quartered
1	Spanish onion, diced
Coriander Dressing:
1⁄2 cup	lemon juice
2 teaspoons	sugar
1⁄2 cup	chopped fresh coriander
1 teaspoon	chopped red chilli

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 )
4 cloves	garlic, minced
2 tablespoons	olive oil

Method:

Place chickpeas 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 Medium for 25 to 30 minutes. Drain, process with remaining ingredients.

Method:

Cover chickpeas with water and soak overnight. Drain. Place chickpeas and boiling water into a 3- litre

dish and cook on Medium-High for 25 to 30 minutes. Drain and allow to cool.

Combine remaining salad ingredients in a large bowl and mix well.

Dressing:

Combine all ingredients in a screw top jar, shake well. Pour over salad and toss well.

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