Panasonic NN-CF778S Cheese & Egg dishes, Cheese & Red Pesto Tarlets, Baked Soufflé, Ingredients

Cheese & Egg dishes

Cheese & Red Pesto Tarlets

￿4

Ingredients

350g (12oz) readymade short crust pastry

90g (3½ oz) red pesto or sun-dried tomato puree

2 medium sized tomatoes, peeled, seeded and chopped

25g (1oz) black olives, chopped

125g (4½oz) Fontina or Mozzarella cheese grated

1garlic clove crushed

25g (1oz) parmesan cheese, grated

5 ml (1tsp) dried oregano

Serves 4

Dish: 2 bun tins 32cm x 24cm (12½” x 9½”) lightly greased

Oven Accessory: enamel shelf in lower position + wire shelf in upper position

Roll out the short crust pastry to a thickness of approximately 3 mm. (1/8”). Cut out 24 circles using a 7.5cm. (3”) pastry cutter. Place in bun tins. Chill pastry for 30 mins. Preheat oven on CONVECTION 200°C with both enamel and wire shelf in position. Mix the red pesto, tomatoes, black olives, mozzarella and garlic together in a bowl. Fill the tins with mixture. Sprinkle the parmesan and oregano over the tartlets. Place tins on shelves and cook on CONVECTION 200°C for 18-20 mins. or until golden brown.

Baked Soufflé

4	Serves 4
	Dish: 15 cm (6") soufflé dish
￿
	Oven Accessory: no accessory then wire shelf
	in lower position

Ingredients

25g (1oz) butter

25g (1oz) flour 150ml (¼ pt) milk

3 eggs, separated salt & pepper

75g (3oz) cheese, grated

Place butter in bowl, place on base and cook on HIGH MICROWAVE for 30 secs. Stir in flour. Cook on HIGH MICROWAVE for 30 secs. Stir in milk gradually, whisk until smooth. Cook on HIGH MICROWAVE for 2 mins. or until thickened. Beat well. Cool. Preheat oven on CONVECTION 180°C. Add egg yolks one at a time to the white sauce. Season and mix in cheese. Whisk the egg whites until stiff and fold into cheese mixture. Place on wire shelf and cook on CONVECTION 180°C for 20- 25 mins. until risen and brown.

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