Bedienungsanleitung Panasonic NN-CF853W (Seite 124 von 148) (Englisch)

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Cheese & Egg dishes

ingredients

SERVES 4

1 medium onion, ﬁ nely diced

10 ml (2 tsp) olive oil

175

(6 oz) self-raising ﬂ our

3 ml (½ tsp) salt

3 ml (½ tsp) mustard powder

3 ml (½ tsp) cayenne pepper

salt and pepper

(1 oz) butter

(1½ oz) strong cheddar

cheese, grated

(1½ oz) Parmesan cheese

(1 oz) black olives,

stoned and chopped

1 egg, beaten

45 ml (3 tbsp) milk

1 beaten egg for glazing

Dish: bowl, 1 baking sheet

32 x 23 cm (12”x 9”) greased

Oven accessory: enamel

shelf, greased in lower shelf

position and wire shelf in

upper shelf position

Cheese, onion & olive scones

Place onion and oil in a bowl. Place on the base of the oven and cook on

HIGH MICROWAVE for 2 mins or until softened. Preheat oven on

CONVECTION 200 °C with wire shelf in upper shelf position. Sift together

the ﬂ our, salt, mustard and cayenne with seasoning. Rub in the butter. Mix

in onion, cheeses and olives. Beat egg and milk together. Add enough of

the egg and milk to form soft dough. On a ﬂ oured surface roll out dough to

approx. 2 cm thick. Cut out rounds using a 5 cm pastry cutter and brush with

beaten egg. Place the rounds on the enamel shelf and the baking sheet.

Place the enamel shelf in the lower shelf position and the baking sheet on

the wire shelf. Cook on CONVECTION 200 °C for 15-20 mins or until cooked

and golden brown.

ingredients

MAKES 24

350

(12 oz) readymade short

crust pastry

(3½ oz) red pesto or

sun-dried tomato puree

2 medium sized tomatoes,

peeled, seeded and chopped

(1 oz) black olives, chopped

125

(4 oz) Fontina or

Mozzarella cheese grated

1 garlic clove crushed

(1 oz) parmesan cheese,

grated

5 ml (1 tsp) dried oregano

Dish: 2 x 12 bun tins

32 cm x 24 cm (12

” x 9

”)

Oven accessory: enamel shelf

in lower shelf position + wire

shelf in upper shelf position

Cheese & red pesto tartlet

Roll out the short crust pastry to a thickness of approximately 3 mm (1⁄8”). Cut

out 24 circles using a 7.5 cm (3”) pastry cutter. Place in two lightly greased

bun tins. Chill pastry for 30 mins. Preheat oven on CONVECTION 200 °C

with both enamel shelf in lower shelf position and wire shelf in upper shelf

position. Mix the red pesto, tomatoes, black olives, mozzarella and garlic

together in a bowl. Fill the tartlet shells with mixture. Sprinkle the parmesan

and oregano over the tartlets. Place bun tins on shelves and cook on

CONVECTION 200 °C for 15-20 mins or until golden brown.

ingredients

SERVES 4-6

(3 oz) plain ﬂ our

pinch of salt

1 egg

75 ml (2½ ﬂ oz) milk

75 ml (2½ ﬂ oz) water

oil for tin

Dish: 12 section bun tin

32 cm ( 12 “ ) x 24 cm ( 9 “ )

Oven accessory: wire shelf in

lower shelf position

Yorkshire puddings

Place ﬂ our and salt in a mixing bowl. Make a well in the centre and break in

egg. Beat egg into ﬂ our and gradually add milk and water, beating well until

smooth. Stand until required. Place 5 ml (1 tsp) oil in each section of the bun

tin. Place on wire shelf, preheat oven to CONVECTION 220 °C. Pour batter

into heated oil in tins. Place on wire shelf and cook on CONVECTION 220 °C

for 15-20 mins or until well risen and brown.

F0003BH22BP_00_140401.indd 122F0003BH22BP_00_140401.indd 122 2014/4/1 9:42:312014/4/1 9:42:31

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