Panasonic NN-G335WF manual Ratatouille, Hollandaise Sauce, Tomato Chutney, Spaghetti Meat Sauce

￿European￿ ￿￿￿￿￿Recipes￿￿￿￿ ￿￿

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 2.5cm 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 HIGH for 21/2 to 3 minutes. Spoon onion mixture into a deep dish, then add remaining oil to shallow dish. Add eggplant to oil and cook on HIGH for 11/2 to 2 minutes. Spoon eggplant into a deep dish. Put peppers in a shallow dish and cook on HIGH for 2 to 3 minutes. Add peppers, plus remaining ingredients, to deep dish. Cook covered on HIGH for 5 minutes, then on MEDIUM 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 HIGH for 40 seconds. Add lemon juice, egg yolks and cream. Mix well. Cook on MEDIUM for 11/2 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

1.5kg 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 HIGH for 4 to 5 minutes. Add tomatoes, cover and cook on HIGH for 5 to 6 minutes. Add salt, spices and vinegar. Stir well and cook on HIGH for 10 minutes, stirring once during cooking. Add sugar, stir well and cook on HIGH for 35 to 40 minutes, stirring occasionally. Pour into sterilised jars and seal.

Spaghetti Meat

Sauce

Serves : 4 to 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 MEDIUM for 10 to 13 minutes. Drain off fat. Add remaining ingredients and mix well. Cover and cook on MEDIUM for 35 to 40 minutes, stirring halfway through cooking. Serve with spaghetti.

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 MEDIUM for 4 minutes, or until thickened, stirring every minute. Pour into hot sterilised jars and seal immediately.

Orange Marmalade

Ingredients:

700 g oranges

1lemon 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 HIGH for 20 minutes. Strain. Add sugar and rind to mixture. Mix well. Cook on HIGH 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 HIGH 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 HIGH for 5 minutes. Add apricot purée and cook on MEDIUM for 25 to 32 minutes. Cool and pour into sterilised jars. Serve with turkey or lamb.

English Cookbook

Spaghetti Meat Sauce, Hollandaise Sauce

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