Manual Panasonic NN-CS89LB (page 108 of 154) (English)

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Onion & Feta Tarts

Red Pepper & Mushroom Bruschetta

ingredients

Serves 6

320 g ready rolled pu pastry

30 ml (2 tbsp) olive oil

150 g peeled and sliced onions

25 g pine nuts

75 g feta-type cheese in

small pieces

25 g black olives,

stoned and chopped

25 g sun-dried tomatoes

(in oil or rehydrated),

roughly chopped

10 g capers

salt and pepper

Fresh oregano to garnish

Dish: 1 x Pyrex® bowl

Accessory: Enamel shelf

Fill water tank

ingredients

Serves 4

200 g or 3-4 large at mushrooms

1 tbsp olive oil

8 slices ciabatta

25 g softened butter beaten

with 1 chopped clove of garlic

150 g jar roasted red peppers,

sliced if necessary

125 g rm goat’s cheese

Dish: 1 x Pyrex

bowl

Accessory: Wire shelf

Fill water tank

1. Roll out the puff pastry and cut out 6 circles, each about 10 cm

diameter. Refrigerate the pastry for 30 minutes.

2. Put the oil and onion in a Pyrex® bowl. Cook on Combi 1 for

8 minutes.

3. Preheat oven on Convection 220 °C.

4. Add the pine nuts, cheese, olives, sun-dried tomatoes and capers

to the onions. Season. Place 6 pastry circles on the lined enamel

shelf and prick them with a fork. Divide the mixture between the

six pastry circles.

5. Cook the tartlets on lower shelf position Convection 220 °C for

10-12 minutes or until golden. Garnish with fresh oregano.

1. Slice mushrooms, place in a bowl and drizzle with olive oil. Place

on base of oven and cook on Combi 1 for 5 minutes. Leave to

cool slightly.

2. Spread one side of each slice of ciabatta with garlic butter. Place

the ciabatta slices on the wire shelf in upper shelf position and

toast on Grill 1 for 4 minutes.

3. Layer mushrooms and pepper on top of ciabatta slices. Cut the

goat’s cheese into 8 slices and put one slice on top of each stack.

Place wire shelf in upper shelf position and cook on Combi 10 for

9 minutes.

Olive & Anchovy Bites

ingredients

Makes 40 - 45

115 g plain our

115 g chilled butter, diced

115 g mature cheddar,

nely grated

50 g can anchovy llets in oil,

drained and roughly chopped

50 g pitted black olives,

roughly chopped

½ tsp cayenne pepper

sea salt

Accessory: Enamel shelf

1. Place the our, butter, cheese, anchovies, olives and cayenne

pepper in a food processor and pulse until mixture forms a rm

dough. Cover the dough. Chill for 20 minutes.

2. Preheat oven on Convection 200 °C.

3. Roll out the dough thinly on a lightly oured surface. Divide the

dough in two. Cut the dough into 5 cm wide strips, then cut across

each strip in alternate directions to make triangles.

4. Transfer onto enamel shelf, cook in the lower shelf position on

Convection 200 °C for 8-10 minutes until golden. Repeat with

another portion of dough. Cool on a wire rack. Sprinkle with sea

salt.

Soups and Starters

is the steamer tray to be in the oven at all times or only when needed Submitted on 17-6-2023 at 11:58
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Others manual(s) of Panasonic NN-CS89LB

Panasonic NN-CS89LB Quick start guide - English - 20 pages

Panasonic NN-CS89LB User Manual - German - 140 pages

Panasonic NN-CS89LB Quick start guide - German, Dutch - 20 pages

Panasonic NN-CS89LB User Manual - French - 67 pages

Panasonic NN-CS89LB Quick start guide - French, Italian - 20 pages

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Panasonic NN-CS89LB Manual

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