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Panasonic NN-CD58 Manual

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Carrot and Orange Soup
Goat’s Cheese & Basil Ciabatta
Sweet Potato Soup
ingredients
Serves 4
25 g (1 oz) butter
1 medium onion,
coarsely chopped
700 g (1 ½ lb) carrots,
thickly sliced
1 litre (1 ¾ pt) vegetable stock
½ orange, grated zest
90 ml (6 tbsp) orange juice
60 ml (4 tbsp) crème fraiche
salt and pepper
15 ml (1 tbsp) fresh ch-,
chopped
Dish: 1 x 3 litre (6 pt) Pyrex
®
casserole dish
Accessory: none
ingredients
Serves 4
2 ciabatta rolls
1 clove of garlic, halved
1 beef tomato, sliced
100 g (4 oz) goats cheese
8 black olives, stoned and quartered
15 ml (1 tbsp) olive oil
fresh basil, chopped
pepper
Dish: none
Accessory: Enamel tray and wire
rack
ingredients
Serves 4
15 ml (1 tbsp) olive oil
1 medium onion,
coarsely chopped
2 clove of garlic, crushed
700 g (1 ½ lb) sweet
potatoes, peeled and chopped
1 large red pepper,
deseeded and chopped
725 ml (1 ¼ pt)
vegetable stock
150 ml (¼ pt) coconut milk
salt and pepper
Dish: 1 x 3 litre (6 pt) Pyrex
®
casserole dish with lid
Accessory: none
1. Place the butter and onion into casserole dish. Cover and cook on
High microwave for 3-4 minutes or until soft.
2. Add the carrots. Cover and cook on High microwave for
8-10 minutes or until the vegetables are softened. Stir halfway.
3. Add stock and orange zest. Cover and cook on High microwave
for 5 minutes then Low microwave for 15 minutes or until the
carrots are soft.
4. Place into a liquidiser and purée until smooth.
5. Return purée to the bowl and add orange juice. Stir in the
crème fraiche and season to taste. Cover and cook on Medium
microwave for 3-4 minutes or until piping hot.
6. Garnish with fresh chives.
1. Halve the rolls and place on the wire rack on enamel tray. Cook on
Grill 1 for 3-4 minutes or until lightly toasted. Rub each half with
the garlic.
2. Top each half with the sliced tomato, crumble over the goats
cheese and top with olives. Drizzle with olive oil and place on the
wire rack on the enamel tray. Cook on Grill 1 for 5-7 minutes or
until the cheese is golden and bubbling.
3. Sprinkle with basil and season with pepper. Serve immediately.
1. Place the oil, onion and garlic into casserole dish, cover. Cook on
Medium microwave for 3 minutes or until soft.
2. Add the sweet potato and pepper and cook on Medium
microwave for 5 minutes. Add stock, cover and cook on Medium
microwave for 15 minutes, or until the potatoes are soft, stirring
halfway.
3. Cool. Place in a liquidiser and purée until smooth. Stir in the
coconut milk and season to taste.
4. Cover and cook on Medium microwave for 3 minutes or until
piping hot.
Soups and Starters
… 83 …


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