Panasonic NN-T791 Cup Sour cream ⁄4 cup Milk, g Sliced snow peas Sliced carrots Sliced zucchini

Vegetable Varieties

P OTATO	C	ASSEROLE
Serves: 4 to 6		R	e c ip	e	P	r o m	p	tin g
Ingredients:
750 g		peeled and sliced potatoes
1 cup		sour cream
1⁄4 cup		milk
3		spring onions, sliced
2		bacon, rashers chopped
1⁄2 cup		grated cheese

Method:

Combine potatoes, sour cream and milk in 2-litre casserole dish. Cook on P10 for 15 to 18 minutes. Top with spring onions, bacon and cheese. Cook on P10 for 5 to 7 minutes.

S AUTÉ M		USHROOMS		(S)
Serves: 4 to 6
Ingredients:
1 tablespoon		butter
400 g			mushrooms
1			clove garlic, crushed
			salt and pepper
2 tablespoons		chopped parsley
Method:
Place butter in 2-litre casserole dish and cook on
P10 for 30 to 40 seconds. Add mushrooms, garlic,
salt, pepper and parsley. Cover and cook on P10 for
3 to 4 minutes. Stir halfway through cooking.
To cook by Sensor Cook:
Prepare as above. Cover with plastic wrap.
Press	Vegetables		, then	Start .
H ERBED		V EGETABLES		(S)
Serves: 4 to 6				R	e c ip e	P	r o m	p tin g
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 2-litre
casserole dish. Cover. Cook on P10 for 5 to 7
minutes, stirring once during cooking. Sprinkle with
parsley. Serve.
To cook by Sensor Cook:
Prepare as above. Cover with plastic wrap.
Press	Vegetables		, then	Start .

HINT:

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

S TUFFED	T OMATOES
Serves: 2
Ingredients:
2	tomatoes (large)
1⁄4 cup	fresh breadcrumbs
1⁄2 cup	grated cheese
4	spring onions, finely sliced
1 tablespoon	finely chopped parsley
1⁄4 cup	salt and pepper
	extra grated cheese

Method:

Cut tops off tomatoes. Scoop out pulp of tomato with a teaspoon. Mix pulp with remaining ingredients, except extra cheese. Spoon mixture back into tomato shells. Sprinkle tomatoes with extra cheese. Place tomatoes in 2-litre casserole dish and cook on P10 for 2 to 3 minutes. Serve.

Tip: To cook 4 stuffed tomatoes, cook on P10 for 6 to 8 minutes.

V EGETABLE		C URRY
Serves: 4		R	e c ip	e	P	r o	m	p	tin g
Ingredients:
1		onion, sliced
2 tablespoons		green curry paste
3	cups	sliced vegetables
1	can (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 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.

ZUCCHINI AND	T OMATOES	(S)
Serves: 6 to 8
Ingredients:
2 tablespoons	butter
500 g	zucchini, finely sliced
350 g	tomatoes, finely sliced (approx. 2)
2	onions, finely sliced
1	garlic clove, crushed
1 teaspoon	oregano
	salt and pepper to taste

Method:

Place all ingredients in covered 2-litre casserole dish. Cook on P10 for 4 to 5 minutes, stir halfway during cooking. Serve hot, or cold as a salad.

To cook by Sensor Cook:

Prepare as above. Cover with plastic wrap.

Press Vegetables , then Start .

Cooking Guide

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