User Manual

LENTIL BIRYANI
Serves: 4 to 6
Ingredients:
450 g
basmati rice
15 ml oil
1 large onion, sliced
5 ml root ginger, grated
1 garlic clove, crushed
3 ml turmeric
5 ml chilli powder
10 ml curry powder
150 ml natural yoghurt
100 g mushrooms, sliced
2 tomatoes, peeled and chopped
100 g tinned green lentils
50 g cashew nuts
Method:
1. Place rice in bowl with 550 ml boiling water.
Cover, place on the base of the oven and cook
on 1000 W for 8 to 10 minutes and stir halfway.
2. Place the oil and onion in casserole. Place on
base of oven and cook on 1000 W for 3 minutes
or until softened.
3. Add the ginger, garlic, turmeric, chilli and curry
powder and cook on 1000 W for 2 minutes.
4. Add the yoghurt, mushrooms, tomatoes and
lentils. Cover and cook on 600 W for 20 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. Heat on 600 W
for 3 to 4 minutes. Garnish and serve.
SPANISH OMELET
Serves: 2
Ingredients:
150 g beaten eggs
400 g potato
½ small piece onion
2½ tablespoons water
2 tablespoons olive oil
moderate butter
moderate salt, pepper
Method:
1. Add salt, pepper into the beaten egg and put
under room temperature. Cut the potato and
onion into slices of 5 mm, put into a deep
heatresistant container, add salt, pepper, and
then add water and olive oil. Loosely wrap in a
plastic wrap, and then put at the center of the
oven. Cook on 800 W for 8 to 10 minutes.
2. Before 1 cools off, stir with a fork, and then blend
evenly with the beaten egg.
3. Grease a 20 cm heat-resistant container with
butter, pour 2 into it. Place container on the
middle of the grill tray in the middle shelf position.
Choose Combi 10, and cook for 17 to 18 minutes.
HUMMUS
Ingredients:
1 cup
chick peas, water for soaking
3 cups boiling water
2 tablespoons lemon juice
2 teaspoon turmeric
¼ cup tahini (sesame paste)
1 tablespoon minced garlic
2 tablespoons olive oil
Method:
1. Place chick peas and water into a 4-litre
casserole dish and soak overnight. Drain.
2. Place chickpeas and boiling water into a 3-litre
casserole dish and cook on 600 W for 25 to
30 minutes, Drain, process with remaining
ingredients.
VEGETABLE & CHICK PEA CASSEROLE
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 cauliflower, cut into florets
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 finely chopped
salt and pepper
450 ml hot vegetable stock
chopped parsley to garnish
Method:
1. Place the onion and oil in the casserole. Place
on base of the oven and cook on 1000 W for
2 minutes or until starting to soften.
2. Add the prepared vegetables, apricots, garlic,
chick peas 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 minutes or until boiling. Add 175 g couscous and
allow to stand for 5 minutes. Fluff up with a fork
before serving.
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Rice, Pasta and Cereal
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