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105
VEGET
ABLES AND
VEGET
ARIAN
I
ngredients
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) créme
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 tur metal tray + high rack
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 mins or until cooked. Allow to
cool.
5.
Place the prepared vegetables on metal tray on high rack 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.
I
ngredients
1 cauliflower, trimmed
90 ml (6 tbsp) water
25 g (1 oz) butter
25 g (1 oz) flour
3 ml (
1/
2
tsp) french
mustard
300 ml (
1/
2
pt) milk
seasoning to taste
Topping:
75 g (3 oz) grated red
cheese
15 ml (1 tbsp) brown
breadcrumbs
Cauliflower Cheese
Serves 4
Dish: shallow casserole
Oven Accessory: glass tur metal tray
1. Place cauliflower upside down in a bowl. Add water. Cover and
cook on MEDIUM power for 10 mins. or until tender. Drain.
2. Melt butter on HIGH power for 15-30 secs. Stir in flour and
mustard. Cook for a further 15 secs. Add milk gradually. Stir well
and season. Cook on HIGH power for 2-3 mins. or until sauce is
thick and bubbling. Stir once halfway during cooking.
3. Stir in 60 g (4 tbsp) grated cheese. Pour the sauce over the
cauliflower. Top with remaining cheese and breadcrumbs.
4. Cook on Combination: CONVECTION 220°C + WARM power
for 10 - 15 mins. or until golden brown.