Panasonic NN-S215WF manual European Recipes, Pate, Mexican Dip, Spicy Nuts, Meatballs in Tomato

European￿ Recipes

Pate

Makes : 500 ml

Ingredients:

1 small onion, finely chopped

1 clove garlic, crushed

125 g butter

375 g chicken livers, trimmed and cut in half

2 g pepper

30 ml sour cream

Method:

Place onion, garlic and butter in a small casserole dish. Cook on High for 4 to 5 minutes. Add chicken livers and pepper to mixture. Cover and cook on MEDIUM- HIGH for 6 to 7 minutes, stirring halfway through cooking. Set aside and allow to cool. Place cooled mixture in a blender or food processor. Add sour cream and blend until smooth. Pour into a 500- ml mould and refrigerate until set.

Pate

Mexican Dip

Ingredients:

310 g can red kidney beans

60 ml oil

125 g grated cheese

2 g salt

5-7 g chilli powder

Method:

Place oil and beans in a food processor. Blend until smooth. Pour into a bowl, then stir in cheese, salt and chilli powder. Cook on HIGH for 1 to 1 1/2 minutes or until cheese melts. Stir well. Serve with corn chips.

Spicy Nuts

Makes : 500 g

Ingredients:

60 g butter or margarine

15-30 g curry powder

15 g Worcestershire sauce

330 g mixed nuts

Method:

Place butter in an oblong dish. Cook on HIGH for 1 1/4 minutes until melted. Add remaining ingredients. Stir well to coat nuts.

Cook on HIGH for 5 to 6 1/2 minutes.

Meatballs in Tomato
Mint Sauce
	English
Ingredients:
Serves : 4 – 6
500 g mince	Cookbook
375 g fresh breadcrumbs
1 onion chopped
1 clove garlic, crushed
1 large egg, lightly beaten
15 ml Worcestershire sauce
15 ml tomato sauce
60 g freshly chopped mixed herbs
ground black pepper
1 small onion, chopped
15 g pine nuts
15 g butter
250 g tomato purée
15 g chopped mint
30 g grated Parmesan cheese
Method:
Place mince, breadcrumbs, onion,
garlic, egg, Worcestershire sauce,
tomato sauce, herbs, and pepper in
a large bowl and mix well. Roll
mixture into 2.5 cm balls. Place half
the meatballs onto a paper towel-
lined dinner plate, evenly spaced.
Cook on MEDIUM- HIGH for 3 to 4
minutes, turning halfway through
cooking. Set aside.
Repeat above procedure with
remaining meatballs. Place onion,
pine nuts and butter in a 500 ml jug
and cook on HIGH for 2 to 3
minutes. Add tomato purée and mint,
and stir well. Place meatballs and
sauce in a 2-litre dish and combine
gently. Sprinkle with Parmesan
cheese and heat on MEDIUM-HIGH
for 4 to 5 minutes.
Tomato Soup	Arabic Operating Instructions
Serves : 4-6
Ingredients:
30 g butter
1 kg ripe tomatoes, peeled and
chopped
1 onion, sliced
1 carrot, sliced
625 ml chicken stock
5 g oregano
salt & pepper to taste
Method:
Place butter in a 4-litre casserole
dish and heat on HIGH for 30 to 60
seconds. Add vegetables. Cook on
HIGH for 8 to 10 minutes. Pour in
stock and oregano. Cover and cook
on HIGH for 15 minutes. Purée in a
food processor or blender. Season to
taste with salt and pepper. Serve in
individual soup bowls.

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