Bedienungsanleitung Panasonic NN-ST462M (Seite 62 von 78) (Englisch)

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ingredients

SERVES 4 - 6

1 garlic clove, halved

300 ml (½ pt) dry white wine

450g (1 lb) Gruyère cheese,

grated

25g (1 oz) plain flour

Pinch of pepper

Pinch of grated nutmeg

Paprika for sprinkling

Dish: large 2 litre (4 pt) bowl

Swiss Cheese Fondue

POace garOic and wine in the bowO. POace on gOass turntabOe and cook

on +,G+ power for  mins, or untiO wine is Must boiOing. ,n another bowO

mi[ the cheese and Áour together, untiO evenOy combined. Remove

the garOic from the wine and discard. Add haOf of the cheese mi[ture,

stirring constantOy untiO the cheese meOts. &ook on +,G+ power for 1

min, then stir in the rest of the cheese mi[ture. Return to the microwave

and cook again for 1ô mins on +,G+ power. Season with pepper and

nutmeg. SprinkOe with Paprika, if desired. Serve with chunks of french

bread, or vegetabOes.

Piercing

AOways pierce egg yoOk and white to stop

them e[pOoding when poaching or frying in

a microwave.

Boiled eggs in shells

1ever attempt to cook a boiOed egg

by microwave. They can e[pOode

dangerousOy.

Quiches

AOways cook Tuiches on S,MMER power to

avoid curdOing the egg ÀOOing.

ingredients

SERVES 4

2 onions, finely chopped

50g (2 oz) butter or margarine

225g (8 oz) long grain rice

600 ml (1 pt) hot chicken stock

800g (1½ lb) tin tomatoes

100g (4 oz) mature cheddar

cheese, grated

25g (1 oz) Parmesan cheese,

grated

salt and pepper

1 bunch of chives, chopped

Dish: large casserole

Cheesey Risotto

POace the onions and butter in a Oarge casseroOe. &over, pOace on

gOass turntabOe and cook on +,G+ power for  mins or untiO softened.

Stir in the rice, cover and cook on +,G+ for 1 min. Add the hot stock

and tomatoes, cover and cook on +,G+ power for 5 mins and then

ME',UM power for 0 mins or untiO the rice is cooked. Stir haOfway

during cooking. Season and stir in 75g  oz cheese. &over and Oeave

to stand for 5 mins this enabOes the rice to absorb any e[cess stock.

Serve the Risotto sprinkOed with remaining cheese and chives.

ingredients

SERVES 2

15 ml (1 tbsp) olive or

vegetable oil

½ red pepper,

deseeded & diced

½ green pepper,

deseeded & diced

1 onion finely chopped

4 eggs

3 ml (½ tsp) basil

salt and pepper to taste

Dish: large 2 litre (4 pt) bowl

Piperade

POace oiO and vegetabOes in a bowO. &over, pOace on gOass turntabOe and

cook on +,G+ power for  mins or untiO soft. Grease the pOate and

spread with vegetabOes. %eat the eggs with saOt and pepper and pour

over the vegetabOes. &ook on +,G+ power for  mins or untiO eggs

are softOy set, but stiOO moist, beating with a fork severaO times during

cooking. AOOow to stand covered for  mins before serving.

Cheese and Egg Dishes

IP4405_39Y61BP_01_120817.indd 62IP4405_39Y61BP_01_120817.indd 62 2012-8-17 13:38:252012-8-17 13:38:25

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