Panasonic NNST452W Operations Instructions Page 53

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47
Fish
ingredients
SERVES 4
200g (7 oz) white long grain rice
600 ml (1 pint) hot chicken stock
2.5 ml (½ tsp) paprika
salt and pepper to taste
1 red pepper, seeded and sliced
100g (4 oz) prawns, peeled and
cooked
100g (4 oz) peas
100g (4 oz) cockles, cooked
100g (4 oz) mussels, cooked
100g (4 oz) tin sweetcorn
225g (8 oz) chicken, cooked and
chopped
400g (14 oz) can chopped
tomatoes
Dish: large bowl
Paella
POace the rice in a Oarge bowO and add the stock, paprika and
seasoning. &over, pOace on gOass turntabOe and cook on ME',UM
power for 115 minutes, untiO the rice is tender, stir  times during
cooking. 'rain. &ook peppers in 1 tbsp water, covered on +,G+
power for mins. Stir in the pepper, prawns, peas, cockOes, musseOs,
sweetcorn, chicken and tomatoes into the rice. &ook on +,G+ power
for mins stirring haOfway through cooking.
ingredients
SERVES 4
100g (4 oz) broccoli
100g (4 oz) cauliflower
1 medium red pepper, diced
198g (7 oz) can salmon, drained
25g (1 oz) butter
30 ml (2 tbsp) plain flour
300 ml (½ pt) milk
50g (2 oz) grated tasty cheese
150 ml (¼ pt) cream (optional)
salt and pepper to taste
15g ( oz) butter
75g (3 oz) fresh white
breadcrumbs
15 ml (1 tbsp) chopped fresh
parsley
pinch paprika
Dish: 20 x 25 cm (8” x 10”)
dish
Salmon and Vegetable Mornay
%reak broccoOi and cauOiÁower into Áorets, add red pepper and tbsp
0 mO water. &over, pOace on gOass turntabOe and cook on +,G+ power
for 5 mins or untiO soft. 'rain. FOake saOmon and mi[ with vegetabOes.
MeOt butter in a Mug on +,G+ power for appro[. 00 secs. Stir in
Áour then miOk. &ook on +,G+ power for mins or untiO mi[ture boiOs
and thickens stir haOfway. Stir in cheese, cream and seasoning. Pour
cheese sauce over vegetabOes and saOmon. MeOt e[tra butter in a smaOO
bowO on +,G+ power for appro[. 100 secs. Stir in breadcrumbs,
parsOey and paprika. SprinkOe over vegetabOe mi[ture. &ook on
ME',UM power for 7 mins or untiO piping hot.
IP4405_39Y61BP_01_120817.indd 53IP4405_39Y61BP_01_120817.indd 53 2012-8-17 13:38:242012-8-17 13:38:24
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