European Recipes

Meatballs in Tomato

Mint Sauce

Serves : 4 – 6

Ingredients:

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 1½ 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

500 g mince

English

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

 

Method:

Place butter in an oblong dish. Cook on HIGH for 1¼ minutes until melted. Add remaining ingredients. Stir well to coat nuts.

Cook on HIGH for 5 to 6½ minutes.

- Eng-22 -

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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Panasonic NN-SM330W, NN-ST340W operating instructions European Recipes

NN-SM330W, NN-ST340W specifications

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