Panasonic NN-CT559W, NN-CT569M En-19, Lasagne Pesto, Chicken Gratin, Homemade dishes, English

Homemade dishes

1.2 litres milk

100 g butter

100 g plain flour pinch freshly grated nutmeg 250 g baby spinach leaves 125 g fresh lasagne sheets 2 rounded tbsp pesto

300 g cherry tomatoes on the vine

2 or 3 vines left whole handful of fresh basil leaves 175 g fresh parmesan, coarsly grated 2 x 150 g balls of buffalo

mozzarella, torn into bite size pieces

Lasagne Pesto 2 Presses

Melt the butter in a large heatproof bowl on 1000 W for 1 minute, or until melted. Add the flour and cook on 100 W for 30-40 seconds. Gradually add the milk, whisking all the time. Cook on 1000 W for 8-10 minutes, stirring or whisking every minute until the mixture has thickened. Add the nutmeg and allow to cool, stirring occassionally to prevent a skin forming. Place the spinach in a large heatproof bowl, pour over boiling water and leave for 30 seconds. Drain under cold water then squeeze well to remove excess liquid. Chop coarsely. Spread a spoonful or two of the sauce on the bottom of a large ovenproof dish, and lay a third of the lasagne on top. Spoon over a third of the sauce and spread it out. Swirl a spoonful of pesto through the sauce with a knife and scatter over half the spinach with a third of the tomatoes, a few basil leaves and a third of the cheeses. Season and layer another third of the lasagne, a third of the sauce, a spoonful of pesto, the rest of the spinach, a third of the tomatoes and cheeses and some basil. Season. Finish with a layer of lasagne, the last of the sauce, pesto, cheeses and tomatoes, including those on the vine. Place dish on the metal tray and select ʻPesto Lasagneʼ program (tow presses).

English

300 g packet of fresh cheese-sauce mix 1 cooked chicken, 1 kg

(auto program for roast chicken, cooled down)

225 g Emmental cheese, grated

250 g mushrooms

1 stem of leek, sliced

200 g small potatoes, eg charlotte, washed 145 ml whipping cream 1 clove of garlic, peeled and thinly sliced

½nutmeg grated Salt and freshly ground pepper

Chicken Gratin 3 Presses

Skin the cooked chicken and dispose of the skin. Cut chicken meat in to bite size pieces. Place meat together with 2/3 of the Emmental in a bowl. Cut mushrooms into thick slices, potatoes into 5mm thick slices. Place the mushroom and potato slices into the bowl as well; mix in the leek slices, cheese sauce, cream and garlic. Grate the nutmeg and add, season with salt and pepper. Mix well and pour into casserole dish. Cover with the rest of the cheese. Place casserole dish onto the enamel tray and select program “Chicken Gratin” (Haehnchenauflauf) (Press pad 3 times)

En-19