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Ingredients
1 bag of young spinach
leaves
25 g (1 oz) butter
2 garlic cloves, crushed
450 g (1 lb) flat black
mushrooms,
finely chopped
75 g (3 oz) fine oatmeal
1 egg yolk
100 g (4 oz) cream cheese
30 ml (2 tbsp) chopped fresh
herbs
15 ml (1 tbsp) lemon juice
Mushroom Paté
Serves 4
Dish: 18 cm (7") souffle dish lightly greased
Oven Accessory: glass tur metal tray
1. Remove the stalks from the spinach and use the leaves to
line the souffle dish, reserving leaves for the top.
2. Place the butter and garlic in a large dish, cover and cook on
HIGH power for 1 min. or until melted. Add the mushrooms,
recover and cook on HIGH power for 5 mins. or until
softened. Stir in remaining ingredients and beat well.
3. Spoon the paté mixture into the lined souffle dish and cover
with the reserved spinach leaves. Cover with a circle of
greaseproof paper and cook on Combination:
CONVECTION 190°C + SIMMER power for 25 mins. or until
firm to the touch. Leave to cool before serving.
Goats Cheese & Basil Ciabatta
Serves 4
Oven Accessory: glass turntable, metal tray + high rack
1. Halve the rolls, rub each half with garlic and place on the
high rack on metal tray. Cook on GRILL 1 for 3-4 minutes
or until lightly toasted.
2. Slice the tomato and goats cheese. Quarter the olives.
3. Top each half with the sliced tomato, cheese and olives.
Drizzle with olive oil and place on the high rack on the
metal tray. Cook on GRILL 1 for 2-3 minutes or until the
cheese is golden and bubbling.
4. Sprinkle with basil and season with pepper. Serve
immediately.
Ingredients
2 ciabatta rolls
1 clove garlic, halved
1 beef tomato
100 g (4 oz) goats cheese
8 stoned black olives
15 ml (1 tbsp) olive oil
fresh basil, chopped
pepper
SOUPS AND
ST
AR
TERS
Ingredients
25 g (1 oz) butter
1 small onion, chopped
600 ml (1 pt) hot chicken
stock
225 g (8 oz) button
mushrooms, sliced
bouquet garni
15 ml (1tbsp) cornflour
300 ml (
1/
2
pt) milk
salt and pepper
60 ml (4 tbsp) single cream
Cream of Mushroom Soup
Serves 4
Dish: 3 litre (6pt) bowl
Oven Accessory: glass turntable
1. Place the butter and chopped onion in a large bowl. Cover
and cook on HIGH power for 3 mins. or until soft.
2 Add the stock, mushrooms and bouquet garni. Cover and
cook on HIGH power for 15-20 mins. or until mushrooms are
soft.
3. Remove the bouquet garni and blend the soup until smooth.
Mix the cornflour with a little of the milk, then stir in
remaining milk. Add to the mushroom mixture.
4. Cover and cook on HIGH power for 5 mins. or until
thickened. Stir halfway. Season and serve with cream swirled
on top.