Bedienungsanleitung Panasonic NN-CF853W (Seite 92 von 148) (Englisch)

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Soups / Starters

ingredients

SERVES 4

200

(7 oz) or 4-5 large ﬂ at

mushrooms

10 ml (2 tsp) olive oil

8 slices ciabatta

(1 oz) softened butter beaten

with 1 chopped clove of garlic

150

(5 oz) jar roasted red peppers,

sliced if necessary

100

(4 oz) ﬁ rm goat’s cheese

Dish: 1 Pyrex

bowl,

Oven accessory: wire shelf

in higher shelf position

Red pepper & mushroom bruschetta

Slice mushrooms, place in a bowl and drizzle with olive oil. Place on base

of oven, cover with pierced cling ﬁ lm and cook on MEDIUM MICROWAVE

for 5 mins. Leave to cool slightly. Spread one side of each slice of ciabatta

with garlic butter. Place the ciabatta slices on the wire shelf in higher shelf

position and toast on GRILL 1 for 5 mins. Layer mushrooms and pepper on

top of ciabatta slices. Cut the goat’s cheese into 8 slices and put one slice

on top of each stack. Place wire shelf in higher shelf position and cook on

GRILL 1 + SIMMER MICROWAVE for 4-5 mins.

ingredients

SERVES 4

200

(7 oz) salmon, boned,

skinned, and cut into bite-sized

pieces.

125

(4 oz) cooked peeled prawns

juice of ½ lemon

salt and pepper

125

(4 oz) ﬁ lo pastry

(2 oz) butter, melted

Dish: greased baking sheet

32 x 23 cm (12 ½ x 9 inches)

Oven accessory: wire shelf in

lower shelf position

Prawn & salmon ﬁ lo parcels

Combine salmon and prawns. Sprinkle with lemon juice and season to taste.

Preheat the oven empty on CONVECTION 190 °C. Cut the ﬁ lo pastry into

8 squares measuring 18 cm (7 inch). Brush 2 squares with the melted butter,

covering the remaining squares with a damp tea towel. Place ¼ of the

salmon & prawn mixture in the middle of one buttered ﬁ lo square. Fold

2 sides of the ﬁ lo to form a rectangle. Fold one of the open ends over the

ﬁ lling and the other one underneath. Place this parcel on the second

buttered square and draw up the edges and seal the parcel. Repeat this

process three more times. Place parcels on baking sheet, brush with melted

butter and place on wire shelf. Cook in lower shelf position on

CONVECTION 190 °C for 15 mins or until crisp and golden.

ingredients

SERVES 4

2 small French baguette,

cut into 8 slices

60 ml (4 tbsp) cranberry sauce

175

(6 oz) brie, sliced

sesame seeds

Oven accessory: wire shelf

Brie & cranberry crostini

Preheat grill on GRILL 1. Place the slices of baguette on the wire shelf in the

higher shelf position. Toast on GRILL 1 for 2-3 mins or until lightly toasted.

Turn the slices over and spread each slice with cranberry sauce. Top with

a slice of brie and sprinkle with sesame seeds. Return crostini’s on wire

shelf to the oven in the middle shelf position. Cook on GRILL 1 + SIMMER

MICROWAVE for 5-6 mins or until cheese has started to melt and sesame

seeds turn golden.

ingredients

MAKES 40 - 45

115

(4 oz) plain ﬂ our

115

(4 oz) chilled butter, diced

115

(4 oz) mature cheddar,

ﬁ nely grated

(2 oz) can anchovy ﬁ llets in oil,

drained and roughly chopped

(2 oz) pitted black olives,

roughly chopped

½ tsp cayenne pepper

salt

Oven accessory:

enamel shelf in lower shelf

position

Olive & anchovy bites

Place the ﬂ our, butter, cheese, anchovies, olives and cayenne pepper in a

food processor and pulse until mixture forms a ﬁ rm dough. Cover the dough.

Chill for 20 minutes. Preheat on CONVECTION 200 °C. Roll out the dough

thinly on a lightly ﬂ oured surface. Divide the dough in two. Cut the dough

into 5 cm wide strips, then cut across each strip in alternate directions to

make triangles. Transfer onto enamel shelf, cook in the lower shelf

position on CONVECTION 200 °C for 8 - 10 minutes until golden. Repeat

with another portion of dough. Cool on a wire rack. Sprinkle with sea salt.

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