Cheese And Egg Dishes - John Lewis JLFSMW001 Instruction Manual

Cheese and egg dishes

Piercing
Always pierce egg yolk and white to stop them exploding when poaching or frying in a
microwave.
Boiled eggs in shells
Never attempt to cook a boiled egg by microwave. They can explode dangerously.
Quiches
Always cook quiches on SIMMER power to avoid curdling the egg filling.
Swiss cheese fondue
Ingredients
1 garlic clove, halved
1
/
300 ml ( pt) dry white wine
2
450 g (1 lb) Gruyère cheese, grated
25 g (1 oz) plain flour
Pinch of pepper
Pinch of grated nutmeg
Paprika for sprinkling
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.
76