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COOKING DRIED BEANS OR PEAS BY MICRO
POWER
Place hot tap water in
Note: Beans such as red kidney beans and lima beans should be soaked overnight before cooking. 250 g of dried beans equals about 3 cups cooked beans. Use in place of canned beans.
Cooking Dried Beans and Peas by Micro power
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| TO COOK | ||
ITEM | CONTAINER | BEANS on P3 | ||
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| COVERED | ||
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Lentils (250 g) | 15 to 20 | |||
Soup Mix (250 g) | 20 to 25 |
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Split Peas or | 4 litre dish | 25 to 30 | ||
Lentils (250 g) |
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Beans (250 g) | 25 to 30 | |||
Soaked overnight |
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Cooking Legumes by Sensor Cook (S) /
Auto Cook Å
•Suitable for cooking chickpeas, split peas, dried beans and peas and brown rice.
•Cover legumes with cold water and soak overnight, drain.
•Place legumes and boiling water into an appropriate sized dish.( See table for quantities )
Amount of | Amount of | Dish Size |
Legumes | Boiling Water |
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1 cup | 3 cups | 2 litre |
2 cups | 4 cups | 3 litre |
3 cups | 6 cups | 4 litre |
4 cup | 8 cups | 4 litre |
•During cooking the oven will beep and prompt you to stir. Remove covering.
•At the end of cooking time, allow legumes to stand for 5 minutes if required.
RED COCONUT DHAL (S) Å
Serves: 4 to 6 |
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Ingredients: |
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1 cup | red lentils |
1 teaspoon | turmeric |
400 ml | can 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 P7 for 18 to 20 minutes, stirring twice during cooking.
To cook by Sensor Cook / Auto Cook:
Prepare as above; cover with plastic wrap.Refer to
Legumes directions on page 25.
Chickpea Salad with Coriander Dressing (S) Å
Serves: 4 to 6 |
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Ingredients: |
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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 |
Method:
Cover chickpeas with water and soak overnight. Drain.
Place chickpeas and boiling water into a
To cook by Sensor Cook / Auto Cook:
Prepare as above, cover with plastic wrap. Refer to Legumes directions on page 25.
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.
Lentil Hot Pot (S)
Serves: 4 to 6 |
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Ingredients: |
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900 g | New potatoes |
2 | onions, diced |
2 | carrots, diced |
2 | stalks celery, sliced |
3 | cloves garlic, crushed |
1 teaspoon | curry powder |
415 g | can diced tomatoes |
1 cup | vegetable stock |
2 tablespoon | tomato paste |
3⁄4 cup | red lentils, washed |
1⁄2 cup | grated cheese |
| paprika |
1 tablespoon | chopped parsley |
Method:
Wash potatoes and place onto a paper towel lined plate. Cook on Potatoes or P7 for 10 to 12 minutes. Set aside. Place onion, carrot, celery and garlic into a 3 litre dish. Cook on P7 for 8 minutes. Add curry powder and cook on P7 for a further 1 minute. Add tomatoes, stock, tomato paste and lentils. Cook on P7 for 20 to 24 minutes. Slice potatoes thickly and layer over the top of lentil mixture. Sprinkle with grated cheese, paprika and parsley. Cook on P10 for 4 to 6 minutes.
To cook by Sensor Cook / Auto Cook:
Prepare potatoes as above. Cover with plastic wrap. Refer to Potatoes directions on page 24.
Vegetables and Legumes
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