Panasonic NN-ST641W manual Vegetables and Legumes

POTATO BAKE

Serves: 4 to 6
Ingredients:
750 g		peeled and sliced potatoes
300 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 2-litre casserole dish. Cook on High for 15 to 18 minutes. Top with green onions, bacon and cheese. Cook on High for 5 minutes.

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 Med-High for 3 to 5 minutes. Sprinkle with pepper and cheese and cook on Med-High for 7 to 9 minutes.

CREAMED SPINACH

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 5 to 7 minutes.

To cook by Auto Cook:

Prepare as above. Cover with plastic wrap. Select Vegetables, press Serving/Weight Pad to select 250 g, then press 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

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 on a dinner plate. Cook on High for 6 to 8 minutes.

To cook by Auto Cook:

Prepare as above. Cover with plastic wrap. Select Vegetables, press Serving/Weight Pad to select 120 g, then press 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 2-litre casserole dish. Cook on High for 2 to 3 minutes.

CAULIFLOWER AU GRATIN

Serves: 4
Ingredients:
500 g	trimmed cauliflower
	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 to 2 minutes. 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 Med-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 wil loosen and can be easily removed.

Vegetables and Legumes

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