Panasonic nn-a883 User Manual
89
Ingredients
600 g (1 lb 5 oz) dessert apples such as
Granny Smith’s, cored, peeled and roughly
chopped
juice of
600 g (1 lb 5 oz) dessert apples such as
Granny Smith’s, cored, peeled and roughly
chopped
juice of
1/
2
lemon
50 g (2 oz) golden caster sugar
50 g (2 oz) walnuts, roughly chopped
50 g (2 oz) sultanas
5 ml (1 tsp) ground cinnamon
50 g (2 oz) ground almonds
225 g (8 oz) filo pastry
50 g (2 oz) butter, melted
icing sugar to serve
50 g (2 oz) walnuts, roughly chopped
50 g (2 oz) sultanas
5 ml (1 tsp) ground cinnamon
50 g (2 oz) ground almonds
225 g (8 oz) filo pastry
50 g (2 oz) butter, melted
icing sugar to serve
Apple Strudel
Serves 4
Oven Accessory: enamel shelf, greased
1. Preheat the oven empty on CONVECTION 180°C.
2. Put the apples and juice into a bowl and toss together.
3. Add the sugar, walnuts, sultanas, cinnamon and almonds and mix together.
4. Take three sheets of filo pastry and brush with melted butter. Place each one with the
1. Preheat the oven empty on CONVECTION 180°C.
2. Put the apples and juice into a bowl and toss together.
3. Add the sugar, walnuts, sultanas, cinnamon and almonds and mix together.
4. Take three sheets of filo pastry and brush with melted butter. Place each one with the
shortest edge towards you. Overlap the 2
nd
sheet onto the 1st sheet by 5-6 cms along the
long edge and repeat with the 3
rd
sheet overlapping the second.
5. Place three more sheets of filo on top, in the same way as in step 4.
6. Spread the apple filling along the front edge of the filo pastry just 2.5cms from the edge and
6. Spread the apple filling along the front edge of the filo pastry just 2.5cms from the edge and
2.5cms from each side.
7. Fold the sides in over the filling and brush with butter. Roll up from the long front edge
buttering the final long edge to seal the strudel.
8. Place on enamel shelf, seam-side down. Brush with melted butter.
9. Place enamel shelf on lower level and cook on CONVECTION 180°C for 35-40 mins.
10.Dust with icing sugar to serve.
9. Place enamel shelf on lower level and cook on CONVECTION 180°C for 35-40 mins.
10.Dust with icing sugar to serve.
I
ngredients
Pastry:
100 g (4 oz) margarine
25 g (1 oz) butter
175 g (6 oz) plain flour
pinch salt
Filling:
3 eggs
15 ml (1 tbsp) milk
150 ml (
100 g (4 oz) margarine
25 g (1 oz) butter
175 g (6 oz) plain flour
pinch salt
Filling:
3 eggs
15 ml (1 tbsp) milk
150 ml (
1/
4
pt) maple/corn syrup
50 g (2 oz) butter
175 g (6 oz) demerara sugar
3 ml (
175 g (6 oz) demerara sugar
3 ml (
1/
2
tsp) vanilla essence
175 g (6 oz) pecan nuts
Pecan Pie
Serves 8
Dish: 23 cm (9") flan tin
Oven Accessory: glass turntable + metal tray + low rack
1. Preheat the oven on CONVECTION 200°C.
2. Cream together fats. Gradually stir in the sieved flour and salt, to form a smooth dough and
2. Cream together fats. Gradually stir in the sieved flour and salt, to form a smooth dough and
chill.
3. Place in flan tin, press mixture evenly over the base and up the sides. Bake blind for 15-20
mins. on CONVECTION 220°C or until dry.
4. Beat together the eggs and milk in a bowl.
5. In a large Pyrex® bowl place the maple syrup, butter, sugar and vanilla essence. Cook on
5. In a large Pyrex® bowl place the maple syrup, butter, sugar and vanilla essence. Cook on
HIGH power for 2-3 mins. or until the sugar has dissolved.
6. Beat the sugar mixture into the eggs.
7. Preheat oven on CONVECTION 150°C.
8. Place the pecan nuts into the pastry case and pour over the syrup mixture.
8. Cook on CONVECTION 150°C for 30-35 mins. or until set.
7. Preheat oven on CONVECTION 150°C.
8. Place the pecan nuts into the pastry case and pour over the syrup mixture.
8. Cook on CONVECTION 150°C for 30-35 mins. or until set.
I
ngredients
125 g (1 oz) butter
200 g (7 oz) leeks, chopped
50 g (2 oz) plain flour
450 ml (
200 g (7 oz) leeks, chopped
50 g (2 oz) plain flour
450 ml (
3/
4
pt) milk
150 g (5 oz) stilton
400 g (14 oz) cooked chicken, cubed
250 g (9 oz) ready prepared
shortcrust pastry, chilled
400 g (14 oz) cooked chicken, cubed
250 g (9 oz) ready prepared
shortcrust pastry, chilled
Chicken & Stilton Pie
Serves 4
Dish: 20 cm (8") gratin dish
Oven Accessory: glass turntable + metal tray
1. Place the butter and leeks in a bowl, cover and cook on HIGH power for 4-5 minutes or until
soft.
2. Add the flour, stir well then gradually add the milk and cook on HIGH power for 4 mins
stirring throughout or until the sauce has thickened. Preheat the oven on CONVECTION
210°C.
210°C.
3. Finely chop the cheese and add to the sauce, mix in the chicken.
4. Grate the pastry on top of the chicken mixture and cook on Combination: CONVECTION
210°C + SIMMER power for 25-30 mins. or until cooked and browned.
P
ASTR
Y