Panasonic NN-ST557M, NN-ST557W manual Tomato, diced

VEGETABLE FRITTATA

Serves: 4 to 6

Ingredients:
400 g	potatoes, thinly sliced
1⁄2	red capsicum, sliced into strips
1⁄2	green capsicum, sliced into strips
1	tomato, diced
2 tablespoons	fresh basil, chopped
4	eggs
1⁄3 cup	sour cream
1⁄2 teaspoon	cracked black pepper
1⁄2 cup	grated tasty cheese

Method:

Place potatoes in a 2-litre shallow dish. Cook on High for 5 to 7 minutes. Arrange capsicum in a circular pattern on top of potato sprinkle with tomato and basil. Beat together eggs and sour cream in a jug. Pour over vegetables. Cook on Medium for 3 to 5 minutes. Sprinkle with pepper and cheese and cook on Medium for 7 to 9 minutes.

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 6 to 8 minutes, stirring halfway through cooking. Serve.

CREAMED SPINACH Å

Serves: 4

Ingredients:
1	bunch spinach, roughly chopped
4	green onions, finely chopped
1	clove garlic, crushed
2 tablespoons	sour cream
	salt and pepper

Method:

Cook washed spinach leaves, green onions and garlic in a covered 3-litre casserole dish on High for 4 to 6 minutes.

To cook by Auto Cook:

Prepare as above. Cover with plastic wrap.

Press Vegetables, select weight 250 g, then Start.

Drain well by squeezing between two dinner plates. Stir through sour cream. Season to taste. Cook on High for 1 to 2 minutes. Serve.

ARDENNIS STYLE POTATOES Å

Serves: 4

Ingredients:
4	medium sized potatoes
100 g	ham, finely diced
3 tablespoons	snipped chives
50 g	butter
1⁄2 cup	grated Cheddar cheese
	ground black pepper

Method:

Scrub potatoes, wash and pat dry with paper towel. Prick skins and place in a 2-litre casserole dish. Cook on High for 6 to 8 minutes.

To cook by Auto Cook:

Prepare as above. Cover with plastic wrap. Press Potatoes. Select weight 900 g, then Start. Allow to cool slightly. Cut tops off potatoes and scoop out pulp from centre, leaving 1 to 2 cm in shell. Mash pulp and combine with remaining ingredients. Spoon filling back into potato shells. Place potatoes in a 2-litre casserole dish. Cook on High for 2 to 3 minutes.

CAULIFLOWER AU GRATIN

Serves: 4

Ingredients:
500 g	cauliflower, trimmed and cut into
	pieces
2 tablespoons	water
2 tablespoons	butter
2 tablespoons	flour
1 cup	milk
1⁄4 cup	grated tasty cheese

Method:

Place cauliflower and water in a shallow casserole dish. Cover and cook on High for 6 to 8 minutes. Stand, covered, while making sauce. Place butter in a 4-cup glass jug. Cook on High for 1 minute. Stir in flour and cook on High for 1 minute. Add milk gradually. Stir well. Cook on High for 2 to 3 minutes, stirring halfway through cooking. Drain cauliflower and pour over sauce. Sprinkle with cheese. Cook on Medium-High for 1 to 2 minutes.

Note: Depending on size and arrangement of cauliflower pieces, timing will vary.

HINT:

TO SKIN TOMATOES: Cut a cross into the tomato skin. Place 1 cup of hot tap water in a 2 cup jug or bowl and heat on High for 11⁄2 minutes or until boiling. Add 1 tomato and heat for a further 20 to 30 seconds. Remove and repeat procedure with remaining tomatoes. The skin will loosen and can be easily removed.

Vegetables and Legumes

– 23 –