Panasonic NN-DS596B, Operating Instruction And Cook Book

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78
Soups and Starters
ingredients
Serves 4
2 rashers streaky bacon
25 g Cheddar cheese, grated
1 tsp (2.5 ml) Dijon mustard
50 g breadcrumbs
1 egg, beaten
4 tbsp (60 ml) milk
1 tbsp (15 ml) fresh parsley,
chopped
4 large flat mushrooms, stalks
removed
4 slices cheddar cheese
1 tomato, thinly sliced
Dish: 1 x medium Pyrex ® bowl,
1 x large plate
Accessory: Square Panacrunch
Pan
Fill water tank
ingredients
Serves 6
250 g puff pastry
2 tbsp (30 ml olive oil
150 g onions, thinly sliced
25 g pine nuts
75 g feta cheese, cubed
25 g black olives, stoned and chopped
25 g sundried tomato in oil, roughly
chopped
10 g capers
Salt and Pepper
Fresh oregano
Dish: 1 x medium Pyrex® bowl
Accessory: Square Panacrunch Pan
Fill water tank
1. Cook bacon rashers on a dinner plate on the base of the oven
on STEAM 1 + SIMMER MICROWAVE for 2 -4 minutes. When
cool, chop into small pieces.
2. In a medium Pyrex® bowl, mix together grated cheese,
mustard, bacon and breadcrumbs. Add beaten egg, milk,
parsley and seasoning and mix until well combined. Fill
mushroom cavities with mixture. Place one tomato slice on top
of filling. Place the cheese slices on top of each mushroom.
3. Place mushrooms on the Square Panacrunch Pan in the
lower shelf position and cook on STEAM 1 + GRILL 1 for
15-17 minutes or until cheese starts to melt and mushrooms
are just cooked.
1. Roll out the puff pastry and cut out 6 circles, each about 10 cm
diameter. Refrigerate the pastry for approximately 30 minutes.
2. Put the oil and onion in a medium Pyrex® bowl. Cook on the
base of the oven on STEAM 1 + LOW MICROWAVE for 10
minutes. Add the pine nuts, cheese, olives, sun-dried tomatoes
and capers to the onions. Season.
3. Preheat the oven on OVEN 220 °C.
4. Line the Square Panacrunch Pan with baking paper. Place 6
pastry circles on the Square Panacrunch Pan and prick them
with a fork.
5. Divide the mixture between the six pastry circles. Cook
the tartlets in the lower shelf position on OVEN 220 °C for
15 minutes or until golden. Sprinkle with fresh oregano.
Stuffed mushrooms
Onion and feta tarts