Panasonic nn-gd556 User Manual
52
CHEESE
AND EGG DISHES
I
ngredients
1 garlic clove, halved
300 ml (
300 ml (
1
⁄
2
pt) dry white wine
450 g (1 lb) Gruyère cheese, grated
25 g (1 oz) plain flour
Pinch of pepper
Pinch of grated nutmeg
Paprika for sprinkling
25 g (1 oz) plain flour
Pinch of pepper
Pinch of grated nutmeg
Paprika for sprinkling
Swiss Cheese Fondue
Serves 4-6
Dish: large 2 litre (4 pt) bowl
1. Place garlic and wine in the bowl and cook on HIGH power for 4 mins., or until wine is just
boiling.
2. In another bowl mix the cheese and flour together, until evenly combined.
3. Remove the garlic from the wine and discard. Add half of the cheese mixture, stirring
constantly until the cheese melts.
4. Cook on HIGH power for 1 minute, then stir in the rest of the cheese mixture.
5. Return to the microwave and cook again for 1 minute on HIGH power. Season with pepper
and nutmeg.
6. Sprinkle with Paprika, if desired. Serve with chunks of french bread, or vegetables.
I
ngredients
1 red pepper
3 ciabatta rolls, halved
1 garlic clove, peeled and halved
4 eggs
60 ml (4 tbsp) milk
knob of butter
1 ripe tomato, deseeded and diced
30 ml (2 tbsp) fresh basil, chopped
salt and pepper
Parmesan Cheese, grated
3 ciabatta rolls, halved
1 garlic clove, peeled and halved
4 eggs
60 ml (4 tbsp) milk
knob of butter
1 ripe tomato, deseeded and diced
30 ml (2 tbsp) fresh basil, chopped
salt and pepper
Parmesan Cheese, grated
Ciabatta with Scrambled eggs
Serves 4-6
Oven Accessory: glass turntable and grill rack
1. Cut the pepper in half. Place on the grill rack and use GRILL 1 for 7-8 mins. or until the skin
has blackened. Carefully peel off the skin, remove the core and seeds, and dice the flesh.
2. Toast the rolls using GRILL 1 for 2-3 mins. or until lightly browned. Rub each roll with the
cut side of the garlic clove.
3. Place the eggs, milk and butter in a large jug and whisk to combine. Cook on HIGH power
for 2 mins., stirring every 30 secs. Add the pepper, tomato, basil and seasoning.
Cook for a further 1 minute on HIGH power or until the eggs have just set.
Cook for a further 1 minute on HIGH power or until the eggs have just set.
4. Spoon the eggs over the toasted ciabatta and sprinkle with parmesan. Serve immediately.
I
ngredients
1 small onion, sliced
15 ml (1 tbsp) cooking oil
1 small French stick
30 ml (2 tbsp) Dolmio sauce or Passata
75 g (3 oz) Mozzarella cheese, grated
15 ml (1 tbsp) cooking oil
1 small French stick
30 ml (2 tbsp) Dolmio sauce or Passata
75 g (3 oz) Mozzarella cheese, grated
French Bread Pizza
Serves 2
Oven Accessory: glass turntable then grill rack
1. Cook the onion with the oil, covered, on HIGH power for 3-4 mins. or until softened.
2. Cut bread in half lengthways. Place on grill rack and use GRILL 1 for 1-2 mins. Spread with
the Dolmio sauce. Top with the onion and then cheese.
3. Place back on grill rack and cook on Combination: GRILL 1 and SIMMER power for
3-4 mins. or until browning and hot.
PIERCING
Always pierce egg yolk and white to stop
them exploding when cooking in a
microwave.
them exploding when cooking in a
microwave.
BOILED EGGS IN SHELLS
Never attempt to cook a boiled egg by
microwave. They can explode dangerously.
microwave. They can explode dangerously.
Cheese and Egg Dishes
QUICHES
Always cook quiches on SIMMER power to
avoid curdling the egg filling.
avoid curdling the egg filling.