Panasonic NN-L564 Operating Instructions And Cookery Book page 92

Leek tart
4 servings
Pastry:
100 g butter
2 / dl flour
1
2
1 tsp. salt
3-4 tbsp. milk/cream
Filling:
100 g bacon
400 g leeks, finely chopped
4 whole eggs
1 / dl double cream
1
2
pinch of thyme
50 g Emmental cheese, grated
2 tbsp. flaked almonds
Fish Florentine
500 g cod fillet
tsp. salt
1 /
2
500 g frozen leaf spinach
Béchamel Sauce:
50 g butter
3 tbsp. wheat flour
4 dl milk
salt, pepper
50 g grated Emmental cheese
1. Rub butter, flour and salt until the mixture resembles fine bread-
crumbs. Bind with a little milk/cream.
2. Grease the panacrunch pan and line with pastry.
3. Cut the bacon into strips, place in a bowl, cover with a lid and
microwave at 1000 watts for 2 min.
6. Add leeks. Cover with a lid and microwave on 1000 watts for
8 min.
7. Beat the egg, cream and thyme together in a bowl.
8. Spread the cheese over the base, then cover with leeks and bacon.
Pour the egg mixture over. Sprinkle with flaked almonds.
9. Bake the pie on 200°C + 440 watts microwave for 25 mins.
10. Cover after 10 mins. with greasproof paper.
11. Check the tart to make sure it is cooked through.
2 – 4 servings
1. Defrost the spinach on 1000 watts for 6 min.
2. Squeeze out the liquid.
3. Place the cod fillets in an ovenproof dish and sprinkle with salt.
4. Place the defrosted spinach over the top.
5. Put the butter into a round-bottomed 1 litre glass bowl.
6. Cover with a lid. Microwave on 600 watts for 1 - 2 mins. until the
butter has melted.
7. Sprinkle the wheat flour into the butter and stir together to form a
paste.
8. Add the milk. You must not stir yet.
9. Microwave on 1000 watts for 3 - 4 mins., or until the milk boils.
10.Whisk the sauce thoroughly until it is smooth. Add salt and
pepper to taste. Pour the sauce over the fish dish, then add the
cheese.
11.Bake on Combination Grill 1 + 440 watt microwave for 25 - 30
mins.
Fish
En-29