Panasonic NN-S784 Operation Manual

Also see for NN-S784: Operation guide

Contents

– 27 –Vegetables and LegumesArdennis Style PotatoesC ABBAGE HAM AND O NION (S)Serves: 6Ingredients:500 g cabbage, shredded2 tablespoons water1 onion, finely chopped1 tablespoon butter125 g ham, finely choppedsalt and pepperMethod:Place cabbage and water in a 3-litre casserole dish.Cover and cook on P10 for 8 to 10 minutes.To cook by Sensor Cook:Prepare as above. Cover with plastic wrap.Press Vegetables.Drain and set aside. Place onion and butter in a 1-litre casserole dish and cook on P10 for 2 to 3minutes. Add onion mixture and ham to cabbage andmix well. Return to oven and cook on P10 for 2 to 3minutes. Season with salt and pepper. Serve.C REAMED SPINACH (S) ÅÅServes: 4Ingredients:1 bunch spinach, roughly chopped4 green onions, finely chopped1 clove garlic, crushed2 tablespoons sour creamsalt and pepperMethod:Cook washed spinach leaves, shallots and garlic in acovered 3-litre casserole dish on P10 for 5 to 7minutes.To cook by Sensor Cook / Auto Cook:Prepare as above. Cover with plastic wrap.Refer to Vegetables on page 24.Drain well by squeezing between two dinner plates.Stir through sour cream. Season to taste. Cook onP10 for 1 to 2 minutes. Serve.A RDENNIS S TYLE P OTATOES (S) ÅÅServes: 4Ingredients:4 medium sized potatoes100 g ham, finely diced3 tablespoons snipped chives50 g butter1 ⁄2 cup grated Cheddar cheeseground black pepperMethod:Scrub potatoes, wash and pat dry with paper towel.Prick skins and place in a 2-litre casserole dish. Cookon P10 for 6 to 8 minutes.To cook by Sensor Cook / Auto Cook:Prepare as above. Cover with plastic wrap.Refer to Potatoes on page 24.Allow to cool slightly. Cut tops off potatoes and scoopout pulp from centre, leaving 1 to 2 cm in shell. Mashpulp and combine with remaining ingredients. Spoonfilling back into potato shells. Place potatoes in 2-litrecasserole dish. Cook on P10 for 2 to 3 minutes.C AULIFLOWER AU G RATIN (S)Serves: 4Ingredients:500 g cauliflower, trimmed and cut intopieces2 tablespoons water2 tablespoons butter1 small onion, finely chopped2 tablespoons flour1 cup milk1 ⁄2 cup grated tasty cheeseMethod:Place cauliflower and water in a shallow casseroledish. Cover and cook on P10 for 6 to 8 minutes.To cook by Sensor Cook:Prepare as above. Cover with plastic wrap.Refer to Vegetables on page 24.Stand, covered, while making sauce. Place butterand onion in 4-cup glass jug. Cook on P10 for 1 to 2minutes. Stir in flour and cook on P10 for 1 minute.Add milk gradually. Stir well. Cook on P10 for 2 to 3minutes, stirring halfway through cooking. Draincauliflower and pour over sauce. Sprinkle withcheese. Cook on P7 for 1 to 2 minutes.Note: Depending on size and arrangement ofcauliflower pieces, timing will vary.HINT:TO SKIN TOMATOES: Cut a cross into the tomatoskin. Place 1 cup of hot tap water in a 2 cup jug orbowl and heat on P10 for 1 1⁄2 minutes or untilboiling. Add 1 tomato and heat for a further 20 to30 seconds. Remove and repeat procedure withremaining tomatoes. 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