Basic Recipes; Everyday Basics - Panasonic NN-S215 Operation Manual And Cookbook

Everyday Basics

G C
RANOLA EREAL
Makes: approximately 4 cups
Ingredients:
2 cups oats
⁄ cup chopped nuts
2
3
⁄ cup wheat germ
1
3
⁄ cup brown sugar
1
4
⁄ cup honey
1
4
1 teaspoon vanilla essence
⁄ cup raisins
1
3
⁄ cup coconut
1
3
Method:
1. Place oats in 2-litre casserole dish, cook on High
for 2 to 3 minutes, stirring twice.
2. Add nuts, wheat germ, and brown sugar. Stir in
honey and vanilla. Cook on High for 3 to 5
minutes, stirring twice during cooking.
3. Add raisins, coconut and allow to cool. Stir to a
crumble texture. Store in an airtight container.
T O
OMATO AND NION
Serves 4
Ingredients:
approx. 3 tomatoes, thinly sliced
1 onion, thinly sliced
⁄ teaspoon basil
1
2
salt and pepper to taste
Method:
1. Place all ingredients into 2-litre casserole dish.
2. Cook, covered, on High for 6 to 8 minutes. Serve
with barbequed steak or grilled meat.
S E
CRAMBLED GGS
Serves: 2
Ingredients:
4 x 61 g eggs
4 tablespoons milk
pinch of salt
Method:
1. In a 1-litre casserole dish, beat eggs lightly with
whisk. Add milk and salt. Whisk until well combined.
Cover dish with plastic wrap and cook on Medium
for 2 to 2 ⁄ minutes.
1
2
2. Stir eggs and cook for further 2
Stand, covered, for 1 minute before serving.
HINT:
TO COOK BACON RASHERS:
Place bacon between 2 sheets of paper towel on a
pie plate and cook on High for 2 to 3 minutes.
HINT:
TO COOK PAPPADUMS:
Place on paper towel lined microwave safe plate.
Cook on High for 15 to 20 seconds for each
pappadum, turning halfway through cooking. Allow
to stand 1 minute before serving.
P
OACHED
Serves: 2
Ingredients:
⁄ cup
1
2
2 x 61 g
Method:
1. Place one quarter of a cup of water, dash of
2. Break egg into the water and with toothpick pierce
3. Cover dishes with plastic wrap and cook on
Note: The size of the eggs will alter cooking time.
G
RAVY
Makes: 2 cups (500 ml)
Ingredients:
2 tablespoons
1
2 tablespoons
1 tablespoon
1 ⁄
1
2
Method:
1. Place dripping or pan juices and onion in a 2-cup
2. Add flour, tomato paste and half of the beef stock.
3. Stir well and cook on High for a further 2 minutes.
B
ASIC
Makes: 1 cup
Ingredients:
2 tablespoons
2 tablespoons
1 ⁄
1
4
Method:
⁄ to 3 minutes.
1
2
1. Place butter in a 4-cup jug. Cook on High for 30 to
2. Stir in flour, salt and pepper. Gradually add milk,
3. Cook on High for 3 to 4 minutes, stirring twice.
Tip: For cheese sauce, stir in
once sauce has thickened.
HINT:
TO DRY FRESH BREADCRUMBS:
Place 1 cup (250 ml) of breadcrumbs on the base
of plate and heat on High for 2 to 3 minutes, stirring
once during heating.
– 20 –
E
GGS
hot tap water
dash of vinegar
pinch of salt
eggs
vinegar and pinch of salt into 2 ramekin dishes or
small glass bowls.
the egg yolk twice and egg white several times.
Medium for 1 to 1 ⁄ minutes.
1
2
Stand, covered, for 1 minute before serving.
dripping or pan juice
small onion, finely chopped
flour
tomato paste
cups beef stock, divided
salt and pepper
jug. Cook on High for 2 minutes.
Stir well. Cook on High for 2 minutes. Add
remaining stock.
Season with salt and pepper. Serve with the meat
of your choice.
W S
HITE AUCE
butter
flour
salt and white pepper
cups milk
40 seconds.
stirring until smooth.
1
⁄ cup grated cheese
2