Panasonic NNA778SBPQ Operations Instructions download pdf (Page 123)

Cheese & Egg dishes

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.

Cheese & Red Pesto Tarlets

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Ingredients

25g (1oz) butter

25g (1oz) flour

150ml (¼ pt) milk

3 eggs, separated

salt & pepper

75g (3oz) cheese, grated

Serves 4

Dish: 15 cm (6") soufflé dish

Oven Accessory: no accessory then wire shelf

in lower position

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.

Baked Soufflé

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Panasonic NNA778SBPQ Operations Instructions Page 123

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