Panasonic NN-C2000W User Manual
96
Cooking Guide
Micro - Made Extras
Peach Butter
Makes: 2 cups
Ingredients:
1 can (425 g)
1 can (425 g)
peaches, drained
1 teaspoon
grated lemon rind
1
/
4
cup
lemon juice
90 g
butter
3
eggs
3
/
4
cup
caster sugar
Method:
In a blender or food processor, place peaches,
lemon rind and juice process until smooth. :lace
eggs in a 3 litre casserole dish whisk (with an egg
whisk) until well combined, add remaining
ingredients, cook on HIGH for 6 to 8 minutes, until
mixture has thickened. Whisk twice during cooking.
Pour into jars, cool them seal. Store in the
refrigerator.
In a blender or food processor, place peaches,
lemon rind and juice process until smooth. :lace
eggs in a 3 litre casserole dish whisk (with an egg
whisk) until well combined, add remaining
ingredients, cook on HIGH for 6 to 8 minutes, until
mixture has thickened. Whisk twice during cooking.
Pour into jars, cool them seal. Store in the
refrigerator.
Lemon Butter
Makes: 1 cup
Ingredients:
1
/
2
cup
lemon juice
1 tablespoon
lemon rind
1
/
3
cup
sugar
3
egg yolks
1 tablespoon
butter
1 tablespoon
cornflour
Method:
Blend all ingredients in a 4-cup glass jug. Cook on
MEDIUM for 3 to 4 minutes, stirring every minute.
Pour into hot sterilised jars and seal immediately.
Blend all ingredients in a 4-cup glass jug. Cook on
MEDIUM for 3 to 4 minutes, stirring every minute.
Pour into hot sterilised jars and seal immediately.
Mango Chutney
Makes: 2 cups
Ingredients:
450 g
450 g
fresh mango, sliced
250 g
cooking apples,
peeled, cored and sliced
peeled, cored and sliced
2 tablespoons
salt
2
onions, finely sliced
300 g
brown sugar
150 ml
malt vinegar
1 teaspoon
ground ginger
1 teaspoon
chilli powder
Method:
Place mango and apple in a bowl and sprinkle with
salt. Stand overnight. Rinse and drain fruit. Place
fruit in a 4-litre casserole dish, add onion. Cover and
cook on HIGH for 6 minutes, stirring halfway through
cooking. Add sugar, vinegar and spices, mix well.
Cover and cook on HIGH for 15 minutes. Pour into
sterilised jars and seal.
Place mango and apple in a bowl and sprinkle with
salt. Stand overnight. Rinse and drain fruit. Place
fruit in a 4-litre casserole dish, add onion. Cover and
cook on HIGH for 6 minutes, stirring halfway through
cooking. Add sugar, vinegar and spices, mix well.
Cover and cook on HIGH for 15 minutes. Pour into
sterilised jars and seal.
Tomato Chutney
Makes: 3 cups
Ingredients:
250 g
250 g
onion, finely chopped
1.5 kg
ripe tomatoes, skins removed
and tomatoes chopped
and tomatoes chopped
1 teaspoon
salt
1 teaspoon
paprika
pinch cayenne pepper
pinch cayenne pepper
150 ml
malt vinegar
175 g
sugar
Method:
Place onions in a 3-litre dish. Cover and cook on
HIGH for 4 to 5 minutes. Add tomatoes and cover
and cook on HIGH for 5 to 6 minutes. Add salt,
spices and vinegar. Stir well and cook on HIGH for
10 minutes, stirring halfway through cooking. Add
sugar, stir well and cook on HIGH for 35 to
40 minutes, stirring occasionally. Pour into sterilised
jars and seal.
Place onions in a 3-litre dish. Cover and cook on
HIGH for 4 to 5 minutes. Add tomatoes and cover
and cook on HIGH for 5 to 6 minutes. Add salt,
spices and vinegar. Stir well and cook on HIGH for
10 minutes, stirring halfway through cooking. Add
sugar, stir well and cook on HIGH for 35 to
40 minutes, stirring occasionally. Pour into sterilised
jars and seal.
Passionfruit Butter
Makes: 1
1
/
2
cups
Ingredients:
3
3
eggs
1
/
2
cup
caster sugar
6
passionfruit, pulp removed
90 g
butter
Method:
Beat eggs and sugar together in a 1 litre jug until
combined. Stir in passionfruit pulp and butter. Cook
on MED HIGH for 4 minutes, stirring after every
minutes. Pour into hot sterilised jars, when cool,
seal.
Beat eggs and sugar together in a 1 litre jug until
combined. Stir in passionfruit pulp and butter. Cook
on MED HIGH for 4 minutes, stirring after every
minutes. Pour into hot sterilised jars, when cool,
seal.