Panasonic NN-SD466, NN-SD446 Soups and Starters, Garlic Mushrooms with Herbs, Coarse Pork Pâtés

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Soups and Starters

Ingredients

8 field mushrooms, approx. 150 g (5 oz) total weight

50 g (2 oz) butter

60 ml (4 tbsp) chopped mixed herbs

1 garlic clove, crushed seasoning

Ingredients

8 rashers streaky bacon, stretched and halved

450 g (1 lb) minced pork

60 ml (4 tbsp) breadcrumbs

5 ml (1 tsp) sage

1 onion, finely chopped

15 ml (1 tbsp) lemon juice

30 ml (2 tbsp) parsley, chopped

15 ml (1 tbsp) capers salt and pepper to taste

Ingredients

25 g (1 oz) butter

15 ml (1 tbsp) olive oil

1 onion, finely chopped

350 g (12 oz) potatoes, diced

500 g (1 lb 2 oz) broccoli, cut into florets 850 ml (11⁄2 pts) vegetable stock

3 ml (1⁄2 tsp) grated nutmeg

150 ml (1⁄4 pt) semi skimmed milk

100 g (4 oz) stilton cheese, cubed Salt and pepper

Garlic Mushrooms with Herbs

Serves 4

Dish: large flan dish

1.Arrange the mushrooms in a large flan dish. Dot with butter and sprinkle with the herbs and garlic.

2.Cover and cook on HIGH power for 3-4 mins. or until mushrooms are just tender. Season and serve.

Coarse Pork Pâtés

Serves 4

Dish: 4 ramekin dishes 8 cm (3”) diameter

1.Line each ramekin with 4 half rashers of bacon.

2.Mix all ingredients together and press into ramekins.

3.Cook 4 ramekins together on MEDIUM power for 12-14 mins. or until cooked through. Pour off excess liquid, and serve hot or cold with crusty French bread.

Broccoli and Stilton Soup

Serves 4

Dish: large bowl

1.Place the butter, oil and onion in a large bowl. Cover and cook on HIGH power for 3 mins. or until soft.

2.Add the potatoes, cover and cook on HIGH power for 3-4 mins. or until softened.

3.Add the broccoli, hot vegetable stock and nutmeg. Cover and cook on HIGH power for 15-20 mins. or until the broccoli is cooked.

4.Allow to cool and then blend in a food processor until smooth.

5.Stir in the milk and stilton cheese. Season to taste. Reheat the soup on HIGH power for 4-5 mins. or until hot and smooth. Stir frequently.

S O U P S & S T A R T E R S

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Contents C R O W a V E C O O K E R Y B O O K Weight Standard Conversion ChartDear Owner Welcome to Panasonic Microwave CookingVoltage & Power Unpacking your oven Using your ovenService Maintenance of your ovenSelected Spares and Accessories Door SealsMenu Label Parts of Your OvenControl Panel Identification PlateNever Operate the Oven Without Food Inside on Microwave Important Information Read CarefullyMaximum weight on turntable Keeping Your Oven CleanMeat Thermometer Paper, PlasticMicrowave Water Molecule Absorption Microwaving PrinciplesAmp fused socket General Guidelines Moisture ContentPiercing Cling FilmDensity Containers to use Testing Dishes for SuitabilityPlastic Clock Pad Control PanelDuring Cooking Start PadPlug Let’s Start to Use your OvenPower Press Level Wattage Setting the ClockHigh Power Up to 30 minutes Other Powers Up to 99 minutes Microwave Cooking and DefrostingTurbo Reheat Using the the Delay/Stand FeatureAccessory to USE Auto Weight DefrostTurn Shield Auto Weight Defrost ProgramsDefrosting Guidelines Meat Defrosting Time Method Standing Time Defrosting Foods Using Defrost Power & TimeAuto Weight Reheat / Cook Programs NN-SD466/SD456/SD446 Important Note Auto Weight Cook Programs for NN-SD466/SD456Program Minimum Maximum Auto Weight Reheat / Cook Programs NN-SD446Cooking and Reheating Guidelines When is food reheated?Heating Category Reheating ChartsPoints for Checking Christmas Puddings Overheating may cause pudding to ignite Canned Vegetables DrainSafe dish BaseSauces Microwave and conventional ovens may be used with careCooking Charts Eggs Scrambled Eggs PoachedFish Fresh from raw For Guidelines see Fish Chapter Fish Frozen from raw For Guidelines see Fish ChapterHave a soft base Guidelines see Meat ChapterFat! Remove dish with care. For Guidelines see Meat Chapter Porridge N.B. Use a large bowlMicrowave Safe bowl Safe bowlFresh Vegetables Place Shallow microwave safe dish Frozen Vegetables Place in shallow microwave safe dish Increasing and Decreasing Recipes Using Recipes from Other BooksCooking for One Increasing RecipesGarlic Mushrooms with Herbs Soups and StartersCoarse Pork Pâtés Broccoli and Stilton SoupStuffed Citrus Trout FishStuffing Poached Smoked Haddock Salmon and Vegetable MornayFamily Fish Pie Fish Kebabs Plaice ProvencalFish Balti MarinadeMeat and Poultry Lamb Casserole Bolognese SauceDish 1.5 litre 3 pt casserole dish Dish large casserole dishSteak and Kidney Pudding Belgian Beef CasseroleChicken Satay Ingredients FillingChicken Casserole Paprika Pork CasseroleSweet and Sour Pork Ingredients SaucePesto Spaghetti Pasta and RiceTuna Pasta Bake KedgereeTagliatelle Toscana Fruity Chicken RisottoVegetable Couscous Dish deep casserole dishSwiss Cheese Fondue Cheese and Egg DishesCheesey Risotto PiperadeMacaroni Cheese Quiche LorraineDish 20 cm 8 flan dish Dish large bowl + heatproof dishBefore Cooking Vegetables and VegetarianAfter Cooking Gratin Dauphinois RatatouilleVegetable Lasagne Dish 20 cm 8 shallow dishCauliflower Cheese Stuffed Sweet PotatoesRed Lentil Casserole ToppingRed Cabbage with Red Onion and Almonds Serves Vegetable EnchiladasSpicy Bean Goulash Almond Eve’s Pudding Puddings and DessertsCreme Caramel Date Puddings and Butterscotch SauceBaked Apples Lemon BrûleéOrange and Chocolate Drop Pudding Steamed Suet Sponge Pudding Chocolate Risotto IndulgenceChristmas Pudding Dish 1 litre 2 pt pudding basinWhite Pouring Sauce SaucesCustard Hollandaise SauceSponge Cake Baking GuidelinesCarrot Cake IcingGinger Cake Chewy FlapjacksBoston Brownies Soft Fruit Jam PreservesLemon Curd Orange MarmaladeTomato Chutney Plum JamRed Onion Chutney Technical Specifications Questions and AnswersFor business users in the European Union Index Pasta and Rice recipes LambPork Preserves08705

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