Panasonic NN-SM332 User Manual download pdf (Page 38)

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Vegetable Varieties

CAULIFLOWER WITH

SAUCE

Serves: 4

Ingredients:

500g cauliflower

30 ml (2 tablespoons) water

30 ml (2 tablespoons) butte

30 ml (2 tablespoons) flour

250 ml (1 cup) milk

125 ml (

/2 cup) cheese grated

Method:

Ware: short pot, liter pot, plastic wrap.

1. Place cauliflower and water in short pot. Cook coved in

auto cook program "VEGETABLES" or on HIGH power

for 6-8 minutes.

2. Place butte in liter pot. Cook on HIGH power for 1-2

minutes, stir flour and cook on HIGH for 1 minutes. Add

milk little by little; stir well and cook on HIGH for 2-3

minutes. Stirring halfway through cooking.

3. Pour off the water from cauliflower, add milk sauce,

and sprinkling over the top cheese. Cook on MED-

HIGH power for 1-2minutes or until cheese melted.

HONEY GLAZED CARROTS

Serves: 4

Ingredients:

500 g carrots thinly sliced

30 ml (2 tablespoons) brown sugar

30 ml (2 tablespoons) butte

30 ml (2 tablespoons) honey

Method:

Ware: 2-liter pot

1. Combine all ingredients in the pot, Cover and cook on

HIGH power for 6-8 minutes, stirring halfway through

cooking.

VINAIGRETTE

Serves: 5-6

Ingredients:

350 g (3-4 pcs.) potatoes

250 g (3-4 pcs.) carrots

350 g (2-3 pcs.) beetroot

180 g (3-4 pcs.) pickled cucumbers

150 g (1 cup) green pea, without water

75 ml (5 tablespoons) vegetable oil

30 ml (2 tablespoons) 3% vinegar

Salt, pepper, sugar on taste.

Method:

Ware: 2-liter pot, plastic wrap, foil.

1. The first place the beetroots, then potatoes and carrots

in the pot. Add 2-3 tablespoon of water, cover with

plastic wrap, cook on HIGH power for 10 minutes. The

first take out carrots, go on cooking 5 minutes, take out

the potatoes and go on cooking beetroot for 3-5 min-

utes until soft. Wrap all in foil and leave until cooling.

2. Cut all ingredients cube. Stirring beetroot and same

vegetable oil. The rest vegetable oil mixing with salt,

sugar and vinegar. Stir all.

POTATO

CASSEROLE

Serves: 4

Ingredients:

750 g potato, peeled and potatoes

Salt on taste

250 ml (1 cup) sour cream

60 ml (

/4 cup) milk

3 spring onion sliced

2 bacon rashers, chopped

125 ml (

/2 cup) grated cheese

Method:

Ware: casserole dish

1. Layer potatoes in the dish. Pour over combined sour

cream and milk. Cook on HIGH power for 15-18 min-

utes.

2. Top with spring onion, bacon and cheese. Cook on

HIGH for 5 minutes.

VEGETABLE CURRY

Serves: 4

Ingredients:

1 onion sliced

30 ml (2 tablespoons) green curry paste

750 ml (3 cups) sliced vegetables

440 g (1 can) chick peas, drained

250 ml (1 cup) coconut milk

15 ml (1 tablespoon) lemon juice

15 ml (1 tablespoon) soy sauce

125 ml (

/2 cup) chopped nuts

Method:

1. Place onion and curry paste in a 3-litre casserole dish.

Cook on HIGH for 2 minutes.

2. Add remaining ingredients except nuts and stir Cook

on HIGH for 4-5 minutes. Sprinkle with chopped nuts

and serve.

STUFFED TOMATOES

Serves: 2

Ingredients:

2 tomatoes (large)

60 ml (

/4 cup) fresh breadcrumbs

125 ml (

/2 cup) grated cheese

4 shallots, finely sliced

15 ml (1 tablespoon) finely chopped parsley

salt and pepper

60 ml (

/4 cup) extra grated cheese

Method:

1. Cut tops off tomatoes. Scoop out pulp of tomato with a

teaspoon. Mix pulp with remaining ingredients, except

extra cheese.

2. Spoon mixture back into tomato shells. Sprinkle toma-

toes with extra cheese.

3. Place tomatoes in 2-litre casserole dish and cook on

HIGH for 2 to 3 minutes. Serve.

Tip: To cook 4 stuffed tomatoes, cook on HIGH for

6 to 8 minutes.

in the pot. Add 2-3 tablespoons of water, cover with

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Panasonic NN-SM332 User Manual Page 38

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