Panasonic nn-gd556 ユーザーズマニュアル
42
I
ngredients
100 g (4 oz) tasty grated cheese
100 g (4 oz) smoked ham, diced
1 tomato, deseeded and chopped
60 ml (4 tbsp) sour cream
15 ml (1 tbsp) mayonnaise
10 ml (2 tsp) wholegrain mustard
8 croissants
100 g (4 oz) smoked ham, diced
1 tomato, deseeded and chopped
60 ml (4 tbsp) sour cream
15 ml (1 tbsp) mayonnaise
10 ml (2 tsp) wholegrain mustard
8 croissants
pepper
Stuffed Croissants
Serves 4
Dish: dinner plate
1. Combine all the filling ingredients in a bowl.
2. Slit in back of each croissant and fill with mixture.
3. Cook in two batches of 4 croissants on a heatproof plate on the turntable. Cook on
Combination: GRILL 1 and SIMMER power for 4-5 mins. each batch or until the cheese has
melted and the croissants are crispy.
melted and the croissants are crispy.
Broccoli and Stilton Soup
Serves 4
Dish: large bowl
1. Place the butter, oil and onion in a large bowl. Cover and cook on HIGH power for 3 mins.
or until soft.
2. Add the potatoes, cover and cook on HIGH power for 3-4 mins. or until softened.
3. Add the broccoli, hot vegetable stock and nutmeg. Cover and cook on HIGH power for
15-20 mins. or until the broccoli is cooked.
4. Allow to cool and then blend in a food processor until smooth.
5. Stir in the milk and stilton cheese. Season to taste. Reheat the soup on HIGH power for
4-5 mins. or until hot and smooth. Stir frequently.
I
ngredients
25 g (1 oz) butter
15 ml (1 tbsp) olive oil
1 onion, finely chopped
350 g (12 oz) potatoes, diced
500 g (1 lb 2 oz) broccoli, cut into florets
850 ml (1
15 ml (1 tbsp) olive oil
1 onion, finely chopped
350 g (12 oz) potatoes, diced
500 g (1 lb 2 oz) broccoli, cut into florets
850 ml (1
1
⁄
2
pts) vegetable stock
3 ml (
1
⁄
2
tsp) grated nutmeg
150 ml (
1
⁄
4
pt) semi skimmed milk
100 g (4 oz) stilton cheese, cubed
Salt and pepper
Salt and pepper
Cheese and Garlic Loaf
Serves 4
Dish: heatproof plate
1. Cook the baguettes on Combination: GRILL 1 and SIMMER power for 5-6 mins.
2. Blend together the oil, vinegar, pinch of caster sugar, crème frâiche, parsley and mustard.
3. Stir in the crumbled stilton and season. Toss the lettuce and the sliced avocado.
4. Split open the hot loaves and fill with the salad mixture. Serve immediately.
I
ngredients
2 ready to bake frozen garlic baguettes
50 ml (2 fl.oz) olive oil
15 ml (1 tbsp) white wine vinegar
pinch caster sugar
15 ml (1 tbsp) crème frâiche
15 ml (1 tbsp) chopped fresh parsley
5 ml (1 tsp) Dijon mustard
100 g (4 oz) stilton, crumbled
1 gem lettuce, shredded
1 avocado, peeled and sliced
salt and pepper
50 ml (2 fl.oz) olive oil
15 ml (1 tbsp) white wine vinegar
pinch caster sugar
15 ml (1 tbsp) crème frâiche
15 ml (1 tbsp) chopped fresh parsley
5 ml (1 tsp) Dijon mustard
100 g (4 oz) stilton, crumbled
1 gem lettuce, shredded
1 avocado, peeled and sliced
salt and pepper
SOUPS & ST
AR
TERS