Panasonic NN-ST666W, NN-ST676M g Brussels sprouts Tablespoon Butter 150 g, Onion, finely chopped

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THAI VEGETABLE CURRY
	Serves: 4
	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 6 to 8 minutes. Sprinkle with chopped nuts. Serve with jasmine rice.

HERBED VEGETABLES

Serves: 4 to 6

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 4 to 6 minutes, stirring once during cooking. Sprinkle with parsley. Serve.

TOMATO VEGETABLE CASSEROLE (S)

Serves: 4 to 6
Ingredients:
200 g	mushrooms, sliced
1	eggplant, chopped
200 g	zucchini, sliced
1	capsicum, sliced
1	onion, sliced
410 g	Can tomatoes
1⁄2 cup	tomato paste
1 tablespoon	chopped basil
1 teaspoon	minced garlic

SAVOURY BRUSSELS SPROUTS (S) Å

Serves: 4

Ingredients:
250 g	brussels sprouts
1 tablespoon	butter
150 g	bacon, finely chopped
1	onion, finely chopped
1 teaspoon	dill or basil
1 teaspoon	sugar

Method:

Wash and drain brussels sprouts. Cook in a covered 2-litre casserole dish on P10 for 4 to 5 minutes.

To cook by Sensor Cook:

Prepare as above. Cover with plastic wrap. Select Vegetables, then Start.

To cook by Auto Cook:

Prepare as above. Cover with plastic wrap.

Press Vegetables. Select weight 250 g, then Start. Drain and set aside. Place remaining ingredients in separate 1-litre casserole dish. Cook on P10 for 3 to 5 minutes. Add brussels sprouts and cook on P10 for 1 to 2 minutes. Serve.

HONEY GLAZED CARROTS AND SUGAR SNAP PEAS

Serves: 4 to 6

Ingredients:
350 g	carrots (approximately 4)
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 P10 for 5 to 7 minutes, stirring halfway through cooking. Serve.

To cook by Sensor Cook:

Prepare as above. Cover with plastic wrap. Select Vegetables, then Start.

PARMESAN ASPARAGUS

Vegetables and Legumes

Method:

Place mushrooms, eggplant, zucchini, capsicum and onion in a 3-litre casserole dish. Cover. Cook on P7 for 10 minutes. Add tomatoes, tomato purée, herbs and garlic. Re-cover and cook on P10 for 8 to 10 minutes.

To cook by Sensor Cook:

Prepare vegetables as above. Cover with plastic wrap. Select Vegetables then Start.

Add remaining ingredients. Cover with plastic wrap. Cook on P10 for 8 to 10 minutes.

HINT:

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

HINT:

Wrap jacket potatoes in foil after cooking. They will retain their heat for about 15 to 20 minutes.

Serves: 2 to 4
Ingredients:
1	bunch of asparagus spears
2 tablespoons	water
1 tablespoon	butter
1	clove garlic, crushed
1 tablespoon	grated Parmesan cheese

Method:

Place asparagus and water in a 2-litre casserole dish. Cover and cook on P10 for 1 to 2 minutes.

Drain. Place butter and garlic in a small dish and cook on P10 for 1 minute. Add drained asparagus and mix lightly. Cook on P10 for a further 1 minute. Sprinkle Parmesan cheese over asparagus. Serve.

Tip:

When placing asparagus in dish, place half the tips one way and half the tips in the opposite direction for more even cooking.

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