Panasonic NN-CT569M, NN-CT559W manual En-82, Cardamom Flavoured Tapioca, Thin Strudel, Coconut Flan

Cardamom Flavoured Tapioca

Cooking time: 17 min	4-6 people - MICROWAVE
Container: 1 large bowl
750 ml milk,	Weigh out the tapioca with the sugar in a bowl. Add the
80 g sugar,	vanilla sugar. Warm up the milk with the cardamom on MAX
1 sachet of vanilla sugar,	for 5 minutes. Pour the hot milk over the tapioca. Whisk and
1 cardamom pod,	continue cooking for 11 to 12 minutes on 440W, uncovered,
120 g tapioca,	stirring at least once during the cooking time. Add the egg
3 eggs.	yolks, whisking vigorously; leave to cool.
	Whisk the egg whites with 1 tbsp sugar until stiff and add
	these to the mixture whilst it is still warm and before it sets
	too much. Remove the pieces of cardamom and pour the
	mousse into a bowl, then put in the fridge for a few hours
	before serving.

Thin Strudel

Cooking time: 20 min

Container: Baking sheet (round)

600 g (1 lb 5 oz) dessert apples such as Granny Smithʼs, cored, peeled and roughly chopped juice of 1/2 lemon 50 g (2 oz) golden caster sugar

50 g (2 oz) walnuts, roughly chopped 50 g (2 oz) sultanas

5 ml (1 tsp) ground cinnamon

50 g (2 oz) ground almonds

6 sheets filo pastry

50 g (2 oz) butter, melted icing sugar to serve

4 people CONVECTION

Preheat the oven on CONVECTION 180°C.

Put the apples and juice into a bowl and tosstogether. Add the sugar, walnuts, sultanas, cinnamon and almonds and mix together. Take three sheets of filo pastry and brush with melted butter. Place each one with the shortest edge towards you. Overlap the 2nd sheet onto the 1st sheet by 5-6 cms along the long edge and repeat with the 3rd sheet overlapping the second. Place three more sheets of filo on top, in the same way as in step 4. Spread the apple filling along the front edge of the filo pastry just 2.5cms from the edge and 2.5cms from each side. Fold the sides in over the filling and brush with butter. Roll up from the long front edge buttering the final long edge to seal the strudel. Place on baking sheet, seam-side down. Brush with melted butter. Cook on CONVECTION 180°C for 30-35 mins. Dust with icing sugar to serve.

Coconut Flan

Cooking time: approx. 30 min	6 people COMBINATION COOKING
Container: 1 round Pyrex® dish, 22 cm diameter
Caramel: 50 g sugar,	Put the sugar and water into the dish. Cook on MAX for 4 to
2 tbsp water.	5 minutes, checking every so often, until you obtain a
1 small tin sweetened	caramel mixture. Tip the dish in all directions to spread the
condensed milk (400 g),	caramel out evenly. In a bowl mix the fresh milk, coconut
1 tin coconut milk (400 g),	milk and the tapioca. Cook for 4 minutes on MAX. Add the
100 ml milk, 4 eggs,	condensed milk and the eggs. Beat with an electric whisk.
2 tbsp tapioca.	Pour into the dish. Put into the oven on the Metal Tray and
	cook for 15 to 17 minutes in Combination mode:
	CONVECTION HEATING 160°C + 440W, checking the
	colour. Serve warm or cold.

En-82