Panasonic NNSD25HB Operations Instructions download pdf (Page 44)

1. Place the butter and chopped onion in a large bowl. Cover and

cook on High power (1000 W) for 3 minutes or until soft.

2. Add the stock, mushrooms and bouquet garni. Cover and cook on

High power (1000 W) for 13-15 minutes, or until mushrooms are

soft.

3. Remove the bouquet garni and blend until smooth.

4. Mix the cornour with a little of the milk, then stir in remaining milk.

Add to the mushroom mixture.

5. Cover and cook on High power (1000 W) for 5-6 minutes, or until

thickened.

6. Season and serve with cream swirled on top.

ingredients

Serves 4

100 g (4 oz) quick cook

macaroni

225 g (8 oz) courgettes, sliced

100 g (4 oz) bacon, chopped

50 g (2 oz) butter

50 g (2 oz) plain flour

600 ml (1 pt) milk

5 ml (1 tsp) mustard

100 g (4 oz) cheese, grated

salt and pepper

Topping

30 ml (2 tbsp) Parmesan

cheese

30 ml (2 tbsp) wholemeal

breadcrumbs

Dish: 20 cm (8”) casserole

1. Cook macaroni in 450 ml (¾ pt) boiling water on High power

(1000 W) for 6-8 minutes, or until soft. Drain. Place courgettes and

bacon in a bowl.

2. Cover and cook on High power (1000 W) for 4-5 minutes, or until

soft. Drain. Place the butter in a large jug.

3. Cook on High power (1000 W) for 40-50 seconds. Stir in the our

and cook for 30-40 seconds, on High power (1000 W).

4. Gradually add milk, stir well and cook on High power (1000 W) for

6-7 minutes, or until the sauce is thick and bubbling. Stir

frequently.

Add mustard and cheese. Mix in the macaroni, courgettes and

bacon.

5. Season and pour into a casserole dish, sprinkle over the topping

and cook on High power (1000 W) for 10 minutes or until the

cheese has melted.

ingredients

Serves 2

50 g (2 oz) green lentils

10 ml (2 tsp) oil,

1 small onion, sliced

3 ml (½ tsp) grated root ginger

1 garlic clove, crushed

3 ml (½ tsp) turmeric

3 ml (½ tsp) chilli powder

5 ml (1 tsp) curry powder

150 ml (¼ pt) natural yoghurt

50 g (2 oz) mushrooms, sliced

2 tomatoes, peeled and

chopped

150 ml (¼ pt) hot water

25 g (1 oz) cashew nuts

225 g (8 oz) cooked basmati

rice

Garnish

hard boiled egg slices and

coriander leaves

Dish: large casserole

1. Soak the lentils in cold water for 1 hour then drain.

2. Place the oil and onion in a large bowl. Cover and cook on High

power (1000 W) for 3-4 minutes, or until softened.

3. Add the ginger, garlic, turmeric, chilli and curry powder. Cover and

cook on High power (1000 W) for 2 minutes.

4. Add the yoghurt, mushrooms, tomatoes, water and lentils. Cover

and cook on High power (1000 W) for 20-25 minutes, or until the

lentils are tender and the liquid has evaporated.

5. Add the lentil mixture and cashew nuts to the cooked rice and mix

thoroughly.

6. Reheat on High power (1000 W) if necessary to ensure food is

piping hot. Garnish and serve.

Macaroni Cheese with Courgettes and Bacon

Lentil Biryani

ingredients

Serves 4

25 g (1oz) butter

1 small onion, chopped

600 ml (1 pt) hot chicken stock

225 g (8 oz) button

mushrooms, sliced

bouquet garni

15 ml (1t bsp) cornflour

300 ml (½ pt) milk

salt and pepper

cream to garnish

Dish: large bowl

Soups & snacks

Cream of Mushroom Soup

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Panasonic NNSD25HB Operations Instructions Page 44

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