Panasonic NN-G335WF manual European Recipes

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	European Recipes

English Cookbook

Mushroom Soup

Serves : 4

Ingredients:

15 g butter

250 g mushrooms, sliced

15 g flour

500 ml chicken stock

125 ml white wine

5 g mustard

125 ml cream

Method:

Place butter and mushrooms in a 2- litre casserole dish. Cover and cook on HIGH for 5 minutes. Add flour, stock, wine, mustard and cream to mushrooms, and mix well. Cover and cook on HIGH for 6 to 8 minutes, stirring halfway through cooking.

Tip: This soup can be puréed if desired.

Vegetable Soup

Serves : 4-6

Ingredients:

500 g prepared vegetables of your choice (carrot, turnips, celery, etc), finely chopped

1 onion, chopped

30 g butter

30 g cake flour

875 ml chicken stock salt and pepper

45 g parsley, chopped

Method:

Place vegetables, except onion, in a 3-litre casserole dish. Cover and cook on HIGH for 8 to 10 minutes. Set aside. Place onion and butter in a large casserole dish and cook on HIGH for 2 to 3 minutes. Add flour to onion mixture and mix well.

Gradually add 250 ml of stock. Stir well. Cook on HIGH for 3 minutes, stirring halfway through cooking. Add remaining stock and vegetables. Cook on HIGH for 12 to 14 minutes. Season with salt and pepper. Serve sprinkled with chopped parsley.

Baked Custard

Serves : 4-5

Ingredients:

425 ml milk

3 large eggs, lightly beaten

60 g sugar

5 ml vanilla essence pinch ground nutmeg

Method:

Place milk in a 1-litre glass jug. Cook on HIGH for 2 minutes. Add eggs, sugar and vanilla to milk, whisking all the time. Strain mixture into a 20-cm round dish and sprinkle with nutmeg. Cook on LOW for 22 to 25 minutes. Allow to stand covered for

5 minutes before serving.

Roast Chicken

Serves : 4 to 6

Ingredients:

1.5kg chicken

15 g melted butter pepper

Method:

Clean and pat chicken dry with paper towel. Brush chicken with melted butter and sprinkle with pepper. Place chicken breast-side down on a rack in a shallow dish.

To Cook by Microwave:

Cook on MEDIUM for 45 to 55 minutes, turning halfway through cooking. Stand for one third of cooking time, wrapped in foil before carving.

To Cook by Combination:

Prepare chicken as above. Cook on Auto Weight Combination or on COMBINATION 1, allowing 25 minutes per 500 g oven- ready weight. Turn chicken over halfway through cooking. Stand for at least 15 minutes, wrapped in foil, before carving.

Roast Chicken

Cheese Sauce

Makes : 375 ml

Ingredients:

30 g butter

30 g flour

310 ml milk salt and pepper 75 g tasty cheese

Method:

Melt butter in a 500 ml jug on HIGH for 1 minute. Add flour and mix well. Gradually stir in milk, salt and pepper. Cook on HIGH for 4 to 5 minutes, stirring halfway through cooking. Add cheese and cook on HIGH for a further 1 to 2 minutes. Stir and serve with the vegetable of your choice.

Irish Stew

Serves : 8

Ingredients:

750 g lamb, cut into 2 cm cubes

2 carrots, peeled and sliced

2 potatoes, peeled and sliced

500 ml water

40 g packet French Onion Soup mix

1 bay leaf

Method:

Arrange lamb, carrots and potatoes in a 2-litre casserole dish. Combine water, soup mix and bay leaf in a mixing bowl. Pour over meat, carrots and potatoes.

Cook on HIGH for 5 to 7 minutes and then cook on LOW for 70 to 80 minutes. Stand covered for 5 minutes. Serve with steamed vegetables.

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