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- Eng-36 -
English
European Recipes
Spaghetti Meat Sauce, Hollandaise Sauce
Lemon Butter
Makes : 250
g
Ingredients:
grated rind and juice of 3 lemons
85
g
sugar
3 large egg yolks
15
g
butter
15
g
cornflour
Method:
Blend all ingredients in a 500 ml
glass jug. Cook on 600 W for
4 minutes, or until thickened, stirring
every minute. Pour into hot sterilised
jars and seal immediately.
Orange Marmalade
Ingredients:
700
g
oranges
1 lemon
750
g
sugar
Method:
Wash fruit and cut in half. Squeeze
juice from fruit and set aside.
Remove rind from fruit, being careful
not to include white pith. Cut rind
into fine strips. Set aside. Pour fruit
juice into a 1-litre jug. Add enough
water to make 750 ml of liquid. Add
seeds. Cover and cook on 1000 W
for 20 minutes. Strain. Add sugar
and rind to mixture. Mix well. Cook
on 600 W for a further 30 minutes,
or until marmalade is setting. Pour
into clean sterilised jars. Seal.
Apricot Chutney
Ingredients:
250
g
dried apricots
375 ml water
5
g
ground ginger
190 ml white vinegar
5
g
chilli powder
250
g
sugar
Method:
Combine apricots and water in
a 2-litre casserole dish. Cook on
1000 W for 8 to 10 minutes. Strain
and purée apricots in a blender or
food processor. Place remaining
ingredients in a 2-litre casserole dish
and cook on 1000 W for 5 minutes.
Add apricot purée and cook on
600 W for 25 to 32 minutes. Cool
and pour into sterilised jars. Serve
with turkey or lamb.
Ratatouille
Serves : 4
Ingredients:
60 ml vegetable oil
1 large onion, chopped
2 cloves garlic, crushed
2
g
dried thyme
1 small eggplant, cut in 2.5 cm cubes
1 large red pepper, deseeded and cubed
1 small green pepper, deseeded
and cubed
2 courgettes, sliced
3 large tomatoes, chopped
6 to 8 small mushrooms, halved
pepper to taste
Method:
Place half the oil in a shallow dish
with onion, garlic and herbs. Heat on
1000 W for 2½ to 3 minutes. Spoon
onion mixture into a deep dish, then
add remaining oil to shallow dish. Add
eggplant to oil and cook on 1000 W
for 1½ to 2 minutes. Spoon eggplant
into a deep dish. Put red peppers in a
shallow dish and cook on 1000 W for
2 to 3 minutes. Add green peppers,
plus remaining ingredients, to deep
dish. Cook covered on 1000 W for 5
minutes, then on 600 W for 8 to 10
minutes. Stand for 5 minutes. Serve.
Hollandaise Sauce
Makes : 190 ml
Ingredients:
60
g
butter
30 ml lemon juice
2 large egg yolks
60 ml cream
2
g
mustard
1
g
salt
Method:
Place butter in a 500 ml jug and
cook on 1000 W for 40 seconds.
Add lemon juice, egg yolks and
cream. Mix well. Cook on 600 W
for 1½ to 2 minutes. Add mustard
and salt. Mix until smooth. Serve
with eggs, vegetables or fish
dishes.
Tomato Chutney
Ingredients:
250
g
onions, finely chopped
1.5
kg
ripe tomatoes, skins
removed and tomatoes chopped
5
g
salt
5
g
paprika
pinch cayenne pepper
150 ml malt vinegar
175 ml sugar
Method:
Place onions in a 3-litre casserole
dish. Cover and cook on 1000 W
for 4 to 5 minutes. Add tomatoes,
cover and cook on 1000 W for 5 to 6
minutes. Add salt, spices and vinegar.
Stir well and cook on 1000 W for 10
minutes, stirring once during cooking.
Add sugar, stir well and cook on
1000 W for 35 to 40 minutes, stirring
occasionally. Pour into sterilised jars
and seal.
Spaghetti Meat Sauce
Serves : 4-6
Ingredients:
500
g
minced beef
1 small onion, chopped
1 clove garlic, crushed
190
g
finely sliced celery
425
g
can tomatoes, chopped
250
g
tomato paste
2 beef stock cubes (or 10
g
beef stock powder)
30
g
finely chopped parsley
15 ml Worcestershire sauce
5
g
salt
5
g
brown sugar
2
g
pepper
1 bay leaf
Method:
In a 3-litre casserole dish combine
minced beef, onion, garlic and
celery. Cover and cook on 600 W for
10 to 12 minutes. Drain off fat. Add
remaining ingredients and mix well.
Cover and cook on 600 W for 32 to
34 minutes, stirring halfway through
cooking. Serve with spaghetti.