Panasonic NN-T791, NN-S761, NN-S781 manual Press Root Vegetables , then Start

Vegetable Varieties

				Ardennis Style Potatoes
T ERIYAKI		T OFU	V EGETABLE	N OODLES
Serves: 4
Ingredients:
1	tablespoon	sesame oil
350 g			firm tofu, diced
1			onion, cut into petals
300 g			stir fry vegetables
1	tablespoon	hoisin sauce
1	tablespoon	teriyaki sauce
1	pkt		2 minute noodles
2 cups			boiling water

Method:

Place oil, tofu and onion in a 3 litre dish and cook on P10 for 2 to 3 minutes. Add vegetables and sauces and cook on P10 for 3 to 4 minutes, stirring once during cooking. Place noodles and water in a 2-litre bowl and cook on P10 for 2 minutes. Stir and drain. Toss noodles through tofu and vegetables and serve.

C REAMED	S PINACH	(S)
Serves: 4
Ingredients:
1		bunch spinach, roughly chopped
4		spring onions, finely chopped
1		clove garlic, crushed
2 tablespoons	sour cream
		salt and pepper

Method:

Cook washed spinach leaves, shallots and garlic in covered 3-litre casserole dish on P10 for 5 to 7 minutes.

To cook by Sensor Cook:

Prepare as above. Cover with plastic wrap.

Press Vegetables , then Start .

Drain well by squeezing between two dinner plates.

Toss through remaining ingredients. Season to taste.

Cook on P10 for 1 to 2 minutes. Serve.

A RDENNIS	S TYLE P OTATOES	(S)
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 2-litre casserole dish. Cook on P10 for 6 to 8 minutes.

To cook by Sensor Cook:

Prepare as above. Cover with plastic wrap.

Press Root Vegetables , 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 2-litre casserole dish. Cook on P10 for 2 to 3 minutes.

C AULIFLOWER		A U G RATIN	(S)
Serves: 4
Ingredients:
500 g		cauliflower, trimmed
		and cut into pieces
2	tablespoons	water
2	tablespoons	butter
1		small onion, finely chopped
2	tablespoons	flour
1 cup		milk
1⁄2 cup		grated tasty cheese

Method:

Place cauliflower and water in shallow casserole dish. Cover and cook on P10 for 6 to 8 minutes.

To cook by Sensor Cook:

Prepare as above. Cover with plastic wrap.

Press Vegetables , then Start . Stand, covered, while making sauce. Place butter

and onion in 4-cup glass jug. Cook on P10 for 1 to 2 minutes. Stir in flour and cook on P10 for 1 minute. Add milk gradually. Stir well. Cook on P10 for 2 to 3 minutes, stirring halfway through cooking. Drain cauliflower and pour over sauce. Sprinkle with

cheese. Cook on P7 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 2 to 3 cup jug

or bowl and heat on P10 for 1 1⁄2 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 be loosened and easily removed.

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