Bedienungsanleitung Panasonic NN-CT585S (Seite 106 von 121) (Englisch)

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Ingredients

100 g (4 oz) butter

225 g (8 oz) plain flour

50 g (2 oz) finely grated

Parmesan

1 red and 1 yellow pepper,

diced into 4 cm pieces

2 medium courgettes, sliced

100 g (4 oz) aubergine,

diced into 4 cm pieces

15 ml (1 tbsp) olive oil

100 g (4 oz) soft goat’s

cheese

3 eggs, beaten

75 ml (5 tbsp) creme fraiche

or double cream

15 ml (1 tbsp) chopped fresh

parsley

salt and pepper

Goat’s cheese tart

with roasted vegetables Serves 4

Dish: 23 cm (9") flan tin

Oven accessory: glass turntable + Enamel tray

1. Preheat the oven on CONVECTION 200°C.

2. Rub the butter into the flour until the mixture resembles fine

breadcrumbs. Stir in the parmesan, add 2-3 tbsps cold

water and mix to a firm dough.

3. Roll out and line the flan ring. Prick the base with a fork and

allow to rest for 15 mins.

4. Cover the pastry with greaseproof, add baking beans and

cook on CONVECTION 200°C for 10 mins. Remove the

paper and beans and cook for a further 5 minutes or until

cooked. Allow to cool.

5. Place the prepared vegetables on Enamel tray and drizzle

with olive oil. Cook on Combination: GRILL 1 + SIMMER

power for 10-12 mins or until lightly browned. Turn halfway

during cooking.

6. Place the vegetables in the flan case and dot teaspoons of

the goat’s cheese around the vegetables.

7. Beat together the eggs and creme fraiche until smooth, add

the parsley and seasoning. Pour carefully over the filling.

8. Cook on Combination: CONVECTION 190°C + WARM

power for 20-25 mins. or until set and lightly browned.

Ingredients

3 red and 3 yellow peppers

50 ml (2 tbsp) olive oil

50 g (2 oz) pine nuts

2 garlic cloves, crushed

100 g (4 oz) long grain rice

300 ml (½ pt) hot vegetable

stock

1 bunch spring onions, sliced

thinly

100 g (4 oz) cherry

tomatoes, halved

100 g (4 oz) mozzarella,

diced

100 g (4 oz) gorgonzola or

any blue cheese, diced

handful each of parsley and

basil, finely shredded

Stuffed peppers Serves 6

Dish: 1.7 litre ovenproof dish

Oven Accessory: glass turntable + Enamel tray

1. Slice the tops off the peppers and put to one side.

Remove the seeds and rinse out.

2. Place the oil, garlic and pine nuts into in a large ovenproof

dish and stir together. Cook on HIGH power for 2 mins.

3. Add rice and hot stock. Cover and cook on HIGH power

for 10 mins.

4. Allow to cool slightly and then stir in the spring onions,

cherry tomatoes, mozzarella, gorgonzola, parsley and

basil. Season well.

5. Spoon the stuffing into the peppers and arrange them

closely together in the ovenproof dish.

6. Cook on Combination: CONVECTION 220°C + SIMMER

microwave power for 10 mins.

7. Place tops back on peppers and cook on Combination:

GRILL 1 + SIMMER power for a further 5-7 mins.

IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 102

104

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