Panasonic NN-ST680S, NN-ST780S manual Ingredients To cook by Sensor Cook

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THAI VEGETABLE CURRY SAVOURY BRUSSELS SPROUTS

Serves: 4
Ingredients:
1	onion, sliced
2 tablespoons	green curry paste
3 cups	sliced vegetables
440 g	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:

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.

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

200 g	sliced snow peas	Serves: 4 to 6
200 g	sliced carrots	Ingredients:
200 g	sliced zucchini	350 g		carrots
2 tablespoons	chopped fresh parsley
		150 g		sugar snap peas, trimmed
Method:		2 tablespoons		brown sugar
Place snow peas, carrots and zucchini in a 2-litre		2 teaspoons		butter
casserole dish. Cover. Cook on P10 for 4 to 6		2 tablespoons		honey
minutes, stirring once during cooking. Sprinkle with		1 tablespoon		toasted sesame seeds
parsley. Serve.		Method:
		Peel and thinly slice carrots. Combine all ingredients in
TOMATO VEGETABLE CASSEROLE
		a 2-litre casserole dish. Cover and cook on P10 for 5 to
Serves: 4 to 6		7 minutes, stirring halfway through cooking. Serve.
Ingredients:		To cook by Sensor Cook:
200 g	mushrooms, sliced	Prepare as above. Cover with plastic wrap.
1	eggplant, chopped	Select Vegetables, then Start.
200 g	zucchini, sliced
1	capsicum, sliced
			PARMESAN ASPARAGUS
1	onion, sliced
		Serves: 2 to 4
400 g	can tomatoes
1⁄2 cup	tomato paste	Ingredients:
1 tablespoon	chopped basil	1		bunch of asparagus spears
1 clove	garlic, minced	2 tablespoons		water
Method:		1 tablespoon		butter
Place mushrooms, eggplant, zucchini, capsicum and		1		clove garlic, crushed
		1 tablespoon		grated Parmesan cheese
onion in a 3-litre casserole dish. Cover. Cook on P7
		Method:
for 10 minutes. Add tomatoes, tomato purée, herbs
		Place asparagus and water in a 2-litre casserole dish.
and garlic. Re-cover and cook on P10 for 8 to 10
		Cover and cook on P10 for 1 to 2 minutes.
minutes.
		Drain. Place butter and garlic in a small dish and cook
To cook by Sensor Cook:
		on P10 for 1 minute. Add drained asparagus and mix
Prepare vegetables as above. Cover with plastic
		lightly. Cook on P10 for a further 1 minute. Sprinkle
wrap. Select Vegetables then Start.
		Parmesan cheese over asparagus. Serve.
Add remaining ingredients. Cover with plastic wrap.
Cook on P10 for 8 to 10 minutes.		Tip:
		When placing asparagus in dish, place half the tips
HINT:
		one way and half the tips in the opposite direction for
It is better to slightly undercook vegetables as they
		more even cooking.
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.

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Vegetables and Legumes