56
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
P
O
ace gar
O
ic and wine in the bow
O
. P
O
ace on g
O
ass turntab
O
e and cook
on
+,
G
+
power for
mins, or unti
O
wine is
M
ust boi
O
ing.
,
n another bow
O
mi
[
the cheese and
Á
our together, unti
O
even
O
y combined. Remove
the gar
O
ic from the wine and discard. Add ha
O
f of the cheese mi
[
ture,
stirring constant
O
y unti
O
the cheese me
O
ts.
&
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 1
ô
mins on
+,
G
+
power. Season with pepper and
nutmeg. Sprink
O
e with Paprika, if desired. Serve with chunks of french
bread, or vegetab
O
es.
Piercing
A
O
ways pierce egg yo
O
k and white to stop
them e
[
p
O
oding when poaching or frying in
a microwave.
Boiled eggs in shells
1
ever attempt to cook a boi
O
ed egg
by microwave. They can e
[
p
O
ode
dangerous
O
y.
Quiches
A
O
ways cook
T
uiches on S
,
MMER power to
avoid curd
O
ing the egg
ÀOO
ing.
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
P
O
ace the onions and butter in a
O
arge cassero
O
e.
&
over, p
O
ace on
g
O
ass turntab
O
e and cook on
+,
G
+
power for
mins or unti
O
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 unti
O
the rice is cooked. Stir ha
O
fway
during cooking. Season and stir in 75g
oz
cheese.
&
over and
O
eave
to stand for 5 mins
this enab
O
es the rice to absorb any e
[
cess stock
.
Serve the Risotto sprink
O
ed 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
P
O
ace oi
O
and vegetab
O
es in a bow
O
.
&
over, p
O
ace on g
O
ass turntab
O
e and
cook on
+,
G
+
power for
mins or unti
O
soft. Grease the p
O
ate and
spread with vegetab
O
es.
%
eat the eggs with sa
O
t and pepper and pour
over the vegetab
O
es.
&
ook on
+,
G
+
power for
mins or unti
O
eggs
are soft
O
y set, but sti
OO
moist, beating with a fork severa
O
times during
cooking. A
OO
ow to stand covered for
mins before serving.
Cheese and Egg Dishes
IP4405_39Y61BP_01_120817.indd 62
IP4405_39Y61BP_01_120817.indd 62
2012-8-17 13:38:25
2012-8-17 13:38:25
