Bedienungsanleitung Panasonic NN-CF87LB (Seite 116 von 140) (Englisch)

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Mixed Mushroom Cannelloni

Macaroni Cheese

Cheese & Red Pesto Tartlet

ingredients

Serves 4

200 g quick cook macaroni

40 g butter

1 small onion, nely chopped

40 g plain our

600 ml (1 pt) milk

1 tsp French mustard

150 g cheddar cheese, grated

salt and pepper

25 g fresh brown breadcrumbs

Dish: 1 x large casserole dish,

1 x jug, 1 x shallow Pyrex

dish

Accessory: Wire shelf

ingredients

Serves 4

6 fresh lasagne sheets

45 ml (3 tbsp) olive oil

1 small onion, nely chopped

3 garlic cloves, sliced

25 g pack fresh thyme, nely chopped

225 g chestnut

mushrooms, roughly chopped

100 g button mushrooms

250 g goats cheese

350 g tub cheese sauce

Dish: 2 x Casserole dish with lid,

1 x shallow Pyrex

oven proof dish

Accessory: Enamel shelf

ingredients

Serves 18

375 g readymade short crust pastry

90 g red pesto or

sun-dried tomato puree

2 medium sized tomatoes,

peeled, seeded and chopped

25 g black olives, chopped

125 g Fontina or Mozzarella cheese,

grated

1 garlic clove crushed

25 g parmesan cheese, grated

1 tsp dried oregano

Dish: 2 x 12 bun tins 32 cm x 24 cm,

1 x small bowl

Accessory: Enamel shelf, wire shelf

1. Cook macaroni in a casserole dish with 550 ml (1 pt) boiling water.

2. Cover, place on the base of the oven and cook on High

Microwave for 5-6 minutes or until soft. Drain.

3. Place butter and onion in a jug. Cook on High Microwave for

5 minutes or until onion is soft. Stir halfway through cooking. Stir

in our and cook for 30 seconds on High Microwave. Gradually

add milk, stir well and season.

4. Cook on High Microwave for 5-6 minutes or until sauce is thick

and bubbling. Stir twice during cooking. Add mustard and 100 g

grated cheese.

5. Add macaroni and season. Place the macaroni mixture in a

shallow Pyrex

dish. Sprinkle with breadcrumbs and remaining

cheese.

6. Place dish on the wire shelf in the lower shelf position and cook on

Combi 2 for 10-15 minutes or until cheese starts to melt.

1. Put the lasagne sheets in a casserole dish with 1 litre of boiling

water. Cover, place on the base of the oven and cook on High

Microwave for 5 minutes.

2. Drain and keep covered in cold water until ready to use. Place the

oil, onion and garlic in a casserole dish.

3. Place on the base of the oven and cook on High Microwave for

4 minutes. Add the mushrooms and thyme to the onions and cook,

uncovered on High Microwave for 5 minutes.

4. Drain, season and cool slightly. Preheat oven on Convection 180 °C.

Crumble half of the goats cheese into the cooled mushroom mixture

and stir.

5. Drain the lasagne sheets and spoon 2-3 tbsp of the mushroom

mixture along the edge of each lasagne sheet, leaving a 1 cm (½”)

border. Roll up the pasta sheets.

6. 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.

7. Place dish on enamel shelf in lower shelf position cook on

Convection 180 °C for 25-30 minutes.

1. Roll out the short crust pastry to a thickness of approximately

3 mm. Cut out 18 circles using a 7.5 cm pastry cutter.

2. Place circles in two lightly greased bun tins. Chill pastry for

30 minutes. Preheat oven on Convection 200 °C with enamel

shelf in lower shelf position and wire shelf in upper shelf position.

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

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

4. Sprinkle the parmesan and oregano over the tartlets. Place

bun tins on shelves and cook on Convection 200 °C for 15-20

minutes or until golden brown.

Vegetarian

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