Bedienungsanleitung Panasonic NN-CF87LB (Seite 132 von 140) (Englisch)

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Bread & Baking

ingredients

Serves 2

10 ml olive oil

1 garlic clove, crushed

175 ml passata

½ bunch basil leaves

2 slices parma ham, shredded

50 g mozzarella, roughly chopped

30 g sundried tomatoes, chopped

30 g olives

2 x 200 g packs pizza dough

Dish: 1 x large Pyrex

casserole

dish with lid

Accessory: Enamel shelf

Calzone

1. Put the oil and garlic in a casserole dish with a lid and cook on

High Microwave for 30 seconds. Add the passata and half the

basil leaves and continue to cook on High Microwave for a further

2-3 minutes. Stir in the parma ham, sundried tomatoes and olives,

set aside to cool a little.

2. Preheat oven on Convection 200 °C. Roll out each pizza dough

into a 15-20 cm circle, then split the mixture between them,

piling it onto one half of each circle. Top with the mozzarella and

remaining basil.

3. Close the calzones, pulling the side without the lling over the

other, then crimp around the edge. Transfer onto lined enamel

shelf. Cook on Convection 200 °C for 13 minutes in the middle

shelf position until golden and puffed.

Choux Pastry

1. Place butter and water in a large jug and heat on base of oven on

High Microwave for 2-3 minutes or until boiling. Immediately add

the our and beat well until mixture is smooth. Cool slightly. Beat

in eggs one at a time, beating vigorously until mixture is smooth

and glossy.

ingredients

50 g butter

150 ml (¼ pt) water

65 g plain our sifted

2 eggs, lightly beaten

Dish: 1 x large Pyrex

jug

Suetcrust Pastry

1. Mix together our, salt and suet. Add enough water so that when

the mixture is kneaded lightly for a few seconds a rm, smooth

dough is formed.

ingredients

225 g self-raising our

½ tsp salt

100 g shredded suet

7 tbsp cold water

Dish: 1 x large Pyrex

bowl

Shortcrust Pastry

1. Place our and salt into a mixing bowl. Rub the margarine into the

our until the mixture resembles ne breadcrumbs.

2. Add enough water so that when the mixture is kneaded lightly for

a few seconds a rm, smooth dough is formed. If possible, rest for

15 minutes. before rolling out.

ingredients

Makes 1 quantity of

Shortcrust Pastry

225 g plain our

pinch salt

100 g margarine

45-60 ml cold water

Dish: 1 x mixing bowl

ingredients

Makes 6 rolls

250 g strong bread our

7 ml (1 tsp) sachet dried yeast

5 ml (1 tsp) salt

25 g sun-dried tomatoes,

roughly chopped

45 ml (3 tbsp) olive oil

75 ml passata

75 ml warm water

5 ml (1 tsp) olive oil

Dish: 1 x large bowl

Accessory: Enamel shelf

Sun Dried Tomato Rolls

1. In a large bowl, combine the our, yeast and salt, stir in the

tomatoes.

2. Gradually add the olive oil, passata and 3-5 tbsp of warm water

until you have soft dough. Turn onto a oured surface and knead

for 10 minutes.

3. Divide dough into 6 and place on enamel shelf. Prove in the

lower shelf position until dough has doubled in size on

Convection 40 °C for 30 minutes.

4. Preheat oven on Convection 220 °C. Drizzle with a little extra

olive oil and sprinkle with course sea salt. Cook on the enamel

shelf in lower shelf position on Convection 220 °C for 15-20

minutes or until golden.

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