Panasonic NN-C2000W manual Peach Butter, Mango Chutney, Lemon Butter, Passionfruit Butter

Micro - Made Extras

Peach Butter

Makes: 2 cups
Ingredients:
1 can (425 g)	peaches, drained
1 teaspoon	grated lemon rind
1/4 cup	lemon juice
90 g	butter
3	eggs
3/4 cup	caster sugar

Method:

In a blender or food processor, place peaches, lemon rind and juice process until smooth. :lace eggs in a 3 litre casserole dish whisk (with an egg whisk) until well combined, add remaining ingredients, cook on HIGH for 6 to 8 minutes, until mixture has thickened. Whisk twice during cooking. Pour into jars, cool them seal. Store in the refrigerator.

Mango Chutney

Makes: 2 cups
Ingredients:
450 g	fresh mango, sliced
250 g	cooking apples,
	peeled, cored and sliced
2 tablespoons	salt
2	onions, finely sliced
300 g	brown sugar
150 ml	malt vinegar
1 teaspoon	ground ginger
1 teaspoon	chilli powder

Method:

Place mango and apple in a bowl and sprinkle with salt. Stand overnight. Rinse and drain fruit. Place fruit in a 4-litre casserole dish, add onion. Cover and cook on HIGH for 6 minutes, stirring halfway through cooking. Add sugar, vinegar and spices, mix well. Cover and cook on HIGH for 15 minutes. Pour into sterilised jars and seal.

Cooking Guide

Lemon Butter

Makes: 1 cup
Ingredients:
1/2 cup	lemon juice
1 tablespoon	lemon rind
1/3 cup	sugar
3	egg yolks
1 tablespoon	butter
1 tablespoon	cornflour

Method:

Blend all ingredients in a 4-cup glass jug. Cook on MEDIUM for 3 to 4 minutes, stirring every minute. Pour into hot sterilised jars and seal immediately.

Passionfruit Butter

Makes: 11/2 cups
Ingredients:
3	eggs
1/2 cup	caster sugar
6	passionfruit, pulp removed
90 g	butter

Method:

Beat eggs and sugar together in a 1 litre jug until combined. Stir in passionfruit pulp and butter. Cook on MED HIGH for 4 minutes, stirring after every minutes. Pour into hot sterilised jars, when cool, seal.

Tomato Chutney

Makes: 3 cups
Ingredients:
250 g	onion, finely chopped
1.5 kg	ripe tomatoes, skins removed
	and tomatoes chopped
1 teaspoon	salt
1 teaspoon	paprika
	pinch cayenne pepper
150 ml	malt vinegar
175 g	sugar

Method:

Place onions in a 3-litre dish. Cover and cook on HIGH for 4 to 5 minutes. Add tomatoes and 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 halfway through cooking. Add sugar, stir well and cook on HIGH for 35 to

40 minutes, stirring occasionally. Pour into sterilised jars and seal.

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