Panasonic NN-CF874B

– 88 –
Rice, Pasta and Cereal
M
IXED
M
USHROOM
C
ANNELLONI
C
Serves: 4
Ingredients:
6 fresh lasagne sheets
45 ml olive oil
1 small onion, fi nely chopped
3 garlic cloves, sliced
25
g
pack fresh thyme, fi nely chopped
225
g
chestnut mushrooms,
roughly chopped
100
g
button mushrooms
250
g
goats cheese
350
g
tub cheese sauce
Method:
Put the lasagne sheets in a bowl with 1 litre of
boiling water. Cover, place on the base of the oven
and cook on 1000 W for 5 mins. Drain and keep
covered in cold water until ready to use. Place the
oil, onion and garlic in a bowl. Place on the base of
the oven and cook on 1000 W for 4 minutes. Add
the mushrooms and thyme to the onions and cook,
uncovered on 1000 W for 5 minutes. Drain, season
and cool slightly. Preheat the oven on Convection
180 °C. Crumble half of the goats cheese logs into
the cooled mushroom mixture and stir. Drain the
lasagne sheets and spoon 2-3 tbsp of the mushroom
mixture along the edge of each lasagne sheet,
leaving a 1 cm border. Roll up the pasta sheets. Put
the pasta in a shallow oven proof dish and spoon
over the cheese sauce. Slice the remaining goats
cheese into thick rounds and arrange across the
middle of the pasta rolls. Place dish on enamel shelf
in lower shelf position cook on Convection 180 °C for
25-30 minutes.
V
EGETABLE
& C
HICK
P
EA
C
ASSEROLE
Serves: 4
Ingredients:
1 medium onion, chopped
10 ml vegetable oil
2 medium courgettes, sliced thickly
1 red pepper, seeded and chopped
2 medium carrots,
peeled & thinly sliced
1 small caulifl ower, cut into fl orets
100
g
dried apricots, halved
2 cloves garlic, crushed
425
g
can chick peas, drained
3 ml each: ground turmeric,
ground coriander, ground cumin
5 ml paprika
2.5 cm fresh root ginger,
peeled and fi nely chopped
salt and pepper
450 ml hot vegetable stock
chopped parsley to garnish
Method:
Place the onion and oil in the casserole. Place on
base of the oven and cook on 1000 W for 2 mins or
until starting to soften. Add the prepared vegetables,
apricots, garlic, chickpeas and stir in the spices, salt,
pepper and stock. Cover and cook on 600 W for 20
minutes, or until vegetables are soft. Stir two or three
times during cooking. Serve with couscous or rice
and garnish with parsley.
TIP:
To prepare couscous: Place 300 ml vegetable stock
in a bowl and 1.5 ml turmeric. Cook on 1000 W for 4
mins or until boiling. Add 175
g
(6 oz) couscous and
allow to stand for 5 mins. Fluff up with a fork before
serving.
P
RAWN
R
ISOTTO
Serves: 4
Ingredients:
1 onion, fi nely chopped
1 garlic clove, crushed
25
g
butter
225
g
brown cap mushrooms, quartered
225
g
Arborio (risotto) rice
juice and rind of 1 lemon
3 ml saffron strands, crushed
300 ml hot vegetable stock
300 ml white wine
100
g
frozen peas
300
g
cooked pealed prawns
30 ml fi nely chopped chives
Method:
Put the onion, garlic, butter and mushrooms in a
large bowl. Place on base of the oven and cook on
1000 W for 5 mins. Add rice, juice and rind of the
lemon, saffron, stock and wine to the mushroom
mixture. Cover and cook on 1000 W for 8 minutes.
Stir risotto. Add peas, re-cover and cook on 1000 W
for 4 mins. Add the prawns and chives and cook on
600 W for 3-4 minutes. Leave to stand for
2-3 minutes and serve.
MP_F0003BH20QP_00.indb 88MP_F0003BH20QP_00.indb 88 2013/12/9 11:40:252013/12/9 11:40:25