Hotpoint 6665, 6666 manual Cheese and Egg Dishes, Swiss Cheese Fondue, Cheesey Risotto, Piperade

Cheese and Egg Dishes

PIERCING

Always pierce egg yolk and white to stop them exploding when poaching or frying in a microwave.

Ingredients

1 garlic clove, halved

300 ml (1⁄2 pt) dry white wine

450 g (1 lb) Gruyère cheese, grated

25 g (1 oz) plain flour Pinch of pepper Pinch of grated nutmeg Paprika for sprinkling

BOILED EGGS IN SHELLS	QUICHES
Never attempt to cook a boiled egg by	Always cook quiches on SIMMER power to
	avoid curdling the egg filling.
microwave. They can explode dangerously.
Swiss Cheese Fondue	Serves 4-6

Dish: large 2 litre (4 pt) bowl

1.Place garlic and wine in the bowl and cook on HIGH power for 4 mins., or until wine is just boiling.

2.In another bowl mix the cheese and flour together, until evenly combined.

3.Remove the garlic from the wine and discard. Add half of the cheese mixture, stirring constantly until the cheese melts.

4.Cook on HIGH power for 1 minute, then stir in the rest of the cheese mixture.

5.Return to the microwave and cook again for 1 minute on HIGH power. Season with pepper and nutmeg.

6.Sprinkle with Paprika, if desired. Serve with chunks of french bread, or vegetables.

G G D I S H E S

Ingredients

2 onions, finely chopped

50 g (2 oz) butter or margarine

225 g (8 oz) long grain rice

600 ml (1 pt) hot chicken stock

800 g (11⁄2 lb) tin tomatoes

100 g (4 oz) mature cheddar cheese, grated

25 g (1 oz) Parmesan cheese, grated salt and pepper

1 bunch of chives, chopped

Ingredients

15 ml (1 tbsp) olive or vegetable oil

1⁄2 red pepper, deseeded & diced

1⁄2 green pepper, deseeded & diced

1 onion finely chopped

4 eggs

3 ml (1⁄2 tsp) basil

salt and pepper to taste

Cheesey Risotto Serves 4

Dish: large casserole

1.Place the onions and butter in a large casserole. Cover and cook on HIGH power for 3 mins. or until softened.

2.Stir in the rice, cover and cook on HIGH for 1 minute.

3.Add the hot stock and tomatoes, cover and cook on HIGH power for 5 mins. and then MEDIUM power for 15 mins. or until the rice is cooked. Stir halfway during cooking.

4.Season and stir in 75 g (3 oz) cheese. Cover and leave to stand for 5 mins. (this enables the rice to absorb any excess stock).

5.Serve the Risotto sprinkled with remaining cheese and chives.

Piperade Serves 2

Dish: 22 cm (9”) Pyrex plate

1.Place oil and vegetables in a bowl, cover and cook on HIGH power for 3-4 mins. or until soft.

2.Grease the plate and spread with vegetables. Beat the eggs with salt and pepper and pour over the vegetables.

3.Cook on HIGH power for 3-4 mins. or until eggs are softly set, but still moist, beating with a fork several times during cooking. Allow to stand covered for 2 mins. before serving.

C H E E S E A N D E

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