Panasonic NNL564 Cookery Book page 32

Ingredients
1 quantity of choux pastry
50 g (2 oz) butter
225 g (8 oz) cream cheese
2 garlic cloves, peeled and crushed
10 ml (2 tsp) each of finely chopped
fresh parsley, chives and chervil
Ingredients
1 small potato, thinly sliced
200 g (7 oz) puff pastry
1 small onion, sliced
small apple, peeled, cored and sliced
salt and pepper to taste
75 g (3 oz) cheese, grated or crumbled, eg.
Stilton, Roule etc.
1 egg, beaten
Ingredients
225 g (8 oz) plain flour
100 g (4 oz) butter
25 g (1 oz) flaked almonds, crushed
1 /
15 g ( oz) caster sugar
2
60 ml (4 tbsp) water
175 g (6 oz) cream cheese
175 g (6 oz) cottage cheese
75 g (3 oz) caster sugar
25 g (1 oz) cornflour
1 lemon, grated rind and juice of
1 /
150 ml ( pt) soured cream
4
2 eggs, separated
100 g (4 oz) sultanas
Savoury Choux Puffs
Dish: small bowl
Filling:
Oven Accessory: metal tray
1. Pipe out walnut sized balls of choux
pastry on the lightly greased, slightly
wetted metal tray. Cook on Convection
220°C for 20 mins. or until crisp and
golden.
2. Melt the butter until just warm on
600 W for 2-3 mins.
Savoury Potato Plait
Dish: baking sheet (round)
Oven Accessory: metal tray
1. Preheat the empty oven to 210°C
2. Cook potato in a shallow dish with
60 ml (4 tbsp) water, covered for 3
mins. on 1000 W. Drain.
Glaze:
3. Roll out the pastry to an oblong 25 x 27
cm (10 x 11"). Lift onto baking sheet.
With a knife, cut each side of the long
edges diagonally at 2.5 cm (1")
intervals, to give strips which will
become plaits.
Baked Lemon Cheesecake
Oven Accessory: panacrunch
1. Rub the butter into the flour until it
1 egg yolk
resembles breadcrumbs. Add the
almonds and sugar, egg yolk and water.
Mix and knead until smooth.
Chill for 30 mins.
2. Roll out pastry to panacrunch.
3. Blend together the cream cheese and
cottage cheese. Add the caster sugar,
cornflour, lemon juice and rind, soured
cream and egg yolks.
3. Beat all other ingredients together in a
bowl and then pour the butter slowly
onto the mixture, folding it in carefully.
Leave to cool.
4. Fill each cooled puff with the cheese
mixture.
4. Arrange layers of potato, onion and
apple down the centre of the pastry.
Season. Sprinkle over the cheese.
5. Brush the pastry strips with beaten egg
and fold alternately over the mixture to
form a plait. Place on the metal tray.
6. Glaze the complete plait with beaten
egg. Cook on Combination: Convection
220°C + 250 W for 15 mins. or
until crisp and golden.
4. Whisk the egg whites until stiff and fold
into the cheese mixture with the
sultanas.
5. Pour into the flan case and cook on
Combination: 200°C +
mins., cover and cook for 5 more mins.
until golden brown and set. Dust with
icing sugar when cooled.
Makes: 20
Serves: 4-6
Serves: 6-8
440 W for 5
En-31