Bedienungsanleitung Panasonic NN-CS89 (Seite 131 von 154) (Englisch)

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Courgette, Pine Nut and Ricotta Tart

Swiss Cheese Flan

ingredients

Serves 4-6

1 tbsp olive oil

2 large courgettes, thinly sliced

250 g tub of ricotta

2 eggs

basil leaves

½ tsp nutneg

50 g parmesan, grated

1 garlic clove, crushed

320 g ready rolled pu pastry

25 g pine nuts

Dish: 2 x medium Pyrex® bowls

Accessory: Enamel shelf

Fill water tank

1. Place oil and courgettes in Pyrex® bowl, cook on Combi 1 for

5 minutes. In a separate bowl, beat the ricotta with the eggs, basil,

nutmeg, half the parmesan and garlic. Set aside.

2. Roll out pastry onto lined enamel shelf, spread the ricotta mix onto

the pastry, leaving a 2 cm border. Press the courgette slices into

the ricotta, then scatter over the pine nuts and parmesan.

3. Place enamel shelf in lower shelf position and cook on Combi 3

for 4 minutes then, Convection 200 °C for 20 minutes.

ingredients

Serves 6

100 g butter or margarine

200 g plain our

water to mix

Filling:

250 g Gruyere cheese, grated

30 ml plain our

2 eggs

300 ml milk

60 ml white wine

1 clove garlic, crushed

1/2 tsp celery salt

nutmeg to sprinkle

Dish: 1 x shallow Pyrex® dish 23 cm

1 x large Pyrex® bowl

Accessory: Wire shelf

1. Rub butter into our until it resembles ne breadcrumbs. Add

water to form a dough. Roll out and line dish. Prick base all over

with a fork. Chill for 15 minutes.

2. Preheat oven on Convection 180 °C. Cover pastry with

parchment and baking beans and cook on Convection 180 °C

for 15-20 minutes on wire shelf in the lower shelf position. Toss

together the grated cheese and our together in a plastic bag.

3. Mix remaining ingredients in a large bowl. Add the cheese and

stir well. Pour into an case and sprinkle with nutmeg. Cook on

Combi 10 for 30 minutes or until set and brown.

Spinach & Ricotta Lasagne

ingredients

Serves 4-6

2 onions, chopped

2 cloves garlic, crushed

30 ml oil

2 deseeded red peppers, chopped

400 g canned chopped tomatoes

15 ml tomato puree

salt and pepper

450 g spinach

450 g fresh ricotta cheese

6 sheets lasagne

300 ml natural yoghurt

parmesan cheese

Dish: 2 x large Pyrex® bowls

1 x large shallow dish

Fill water tank

1. Place half the onions and garlic in a Pyrex® bowl with 15 ml oil,

cook on the base of the oven for 2-3 minutes on Combi 1 or until

soft.

2. Add the red peppers, tomatoes and tomato puree, season and

cook on High Microwave for 5-6 minutes.

3. In another Pyrex® bowl, place the rest of the onion and garlic with

15 ml oil. Cook on Steam 1 for 10 minutes until soft.

4. Add the spinach and stir well. Cook on High Microwave for

3-5 minutes or until cooked. Drain. Place a layer of spinach in the

shallow dish.

5. Top with ricotta cheese, then lasagne followed by the tomato

sauce and a further layer of pasta. Spoon yoghurt onto the top

and sprinkle with parmesan cheese. Place the dish on the base

of the oven and cook on Combi 7 for 30 minutes then Grill 1 for

3-5 minutes or until golden and piping hot.

Vegetarian

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