Panasonic nn-a883 User Manual

54

SOUPS & ST

AR

TERS

Soups and Starters

Serves 4

1. Place the butter and onion in a large bowl. Cook on HIGH power for 3-4 mins. or until soft.

2. Add the carrots. Cover and cook on HIGH power for 8-10 mins. or until vegetables are

softened. Stir halfway.

3. Add stock and orange zest. Cover and cook on HIGH power for 5 mins. then LOW power for

15 mins. or until the carrots are soft.

4. Place in liquidiser and puree until smooth.

5. Return puree to the bowl and add orange juice. Stir in the crème fraiche and season to taste.

Cover and cook on MEDIUM power for 3-4 mins. or until piping hot.

6. Garnish with fresh chives.

Serves 4

1. Place the butter, garlic and parsley in bowl. Cover and cook on HIGH power for 1 min.

2. Add the chopped mushrooms and rehydrated porcini. Cover and cook on HIGH power for 6-

8 mins. or until softened. Stir halfway.

3. Add wine. Cover and cook on HIGH power for 5 mins.

4. Add stock and cook on HIGH power for 15 mins.

5. Place in liquidiser and puree until smooth.

6. Return puree to the bowl. Stir in cream and season to taste. Cover and cook on MEDIUM

power for 3-4 mins. or until piping hot.

Serves 6

1/2

Oven Accessory: enamel shelf + wire shelf
1. Roll out the puff pastry and cut out 6 circles each 10cm (4 inches) in diameter. Chill pastry

for 30 mins.

2. Put oil and onions into large bowl and cook on HIGH power for 12-15 mins. or until

caramelised. Cool for 5 mins.

3. Preheat oven on CONVECTION 220°C with enamel and wire shelf in posiition and place

baking tray on wire shelf.

4. Stir nuts, cheese, olives, sun-dried tomatoes and capers into onion mixture. Season well.
5. Carefully remove the baking tray and the enamel shelf from the oven using oven gloves.
6. Place 3 pastry circles on the baking sheet and 3 on the enamel shelf and prick with a fork.
7. Divide the onion mixture among the pastry circles.
8. Cook the tarts on CONVECTION 220°C for 15 mins. or until golden brown.