Panasonic NN-CF874B Instruction Manual page 30

S D T
UN RIED OMATO
Serves: 6
Ingredients:
250 g strong bread fl our
7 ml sachet dried yeast
5 ml salt
25 g sun-dried tomatoes,
roughly chopped
45 ml olive oil
75 ml passata
75 ml warm water
5 ml olive oil
Method:
In a large bowl, combine the fl our, yeast and salt,
stir in the tomatoes. Gradually add the olive oil,
passata and 3-5 tbsp of warm water until you have
soft dough. Turn onto a fl oured surface and knead
for 10 mins. Divide dough into 6 and place on
enamel shelf. Prove until dough has doubled in size
in a warm place or on Convection 40 °C. Preheat
on Convection 220 °C. Drizzle with a little extra
olive oil and sprinkle with course sea salt. Cook on
Convection 220 °C for 15-20 mins or until golden.
F
OCACCIA C
Makes: 1
Ingredients:
400 g
strong bread fl our
1 sachet dried yeast
10 ml salt
75 g olive oil
10 ml curse sea salt
Method:
In a large bowl, combine the fl our, yeast and salt.
Gradually add the olive oil and 3-5 tbsp of warm
water until you have soft dough. Turn onto a fl oured
surface and knead for 10 minutes. Place in a
greased bowl, cover and prove until the dough has
doubled in size in a warm place or on Convection
40 °C. Knock back the dough and knead again for
a few minutes. Press the dough onto a greased 25
cm round tin, cover and prove in a warm place or
on Convection 40 °C for approximately 30 minutes.
Preheat on Convection 190 °C with the enamel shelf
in the lower shelf position. Dimple the surface of the
dough. Drizzle with a little extra olive oil and sprinkle
with course sea salt. Cook on Convection 190 °C for
20-25 minutes or until golden. Carefully remove from
the tin and leave to cool on a rack.
MP_F0003BH20QP_00.indb 99 MP_F0003BH20QP_00.indb 99
R
OLLS C
– 99 –
C P P
INNAMON OACHED EARS
Serves: 4
Ingredients:
½ cup water
¼ cup sugar
½ teaspoon ground cinnamon
4 pears, peeled and sliced
Method:
Combine water and sugar in a 2-litre dish. Stir to
dissolve sugar. Add the pears covered cook
on 800 W for 15 minutes, stir halfway. To cook by
select Auto menu Fruit Poached, select weight 500 g
and then touch Start.
P
AVLOVA C
Serves: 8 to 10
Ingredients:
4 egg whites
pinch of salt
1¼ cups caster sugar
2 teaspoons vinegar
2 tablespoons cornfl our
Topping:
300 ml cream
1 punnet strawberries,
hulled and cut in half
2 passionfruit
Method:
Preheat Convection to 140 °C. Grease and line the
enamel shelf. Dust with 1 tablespoon cornfl our. Beat
egg whites and salt until stiff. Gradually add sugar
and continue beating until white and glossy and
sugar has dissolved. Fold vinegar and remaining
cornfl our into egg mixture. Pile mixture 1000 W on
the enamel shelf in lower shelf position and cook on
140 °C for 70 to 80 minutes. Allow to cool.
Filling:
Beat cream until thick. Spread cream over pavlova
and decorate with strawberries and passionfruit.
R A G
HUBARB, PPLE & INGER
Serves: 4
Ingredients:
300 g rhubarb, trimmed cut to 3 cm
lengths
2 apples, peeled, cored and diced
30 g crystallized ginger, thinly sliced
½ cup caster sugar
1 orange, grated rind and juice
Method:
Place all ingredients into a 2-litre microwave-safe
dish. Stir to dissolve sugar.
Cook on 1000 W for 6 to 8minutes or until fruit is
softened.
To Cook by Auto Menu:
Select Auto Menu Fruit Poached, then select 500 g
weight and then touch Start.
C
OMPOTE
2013/12/9 11:40:27 2013/12/9 11:40:27