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ingredients
SERVES 4 - 6
1 garlic clove, halved
300 ml (½ pt) dry white wine
450g (1 lb) Gruyère cheese,
grated
25g (1 oz) plain flour
Pinch of pepper
Pinch of grated nutmeg
Paprika for sprinkling
Dish: large 2 litre (4 pt) bowl
Swiss Cheese Fondue
POace garOic and wine in the bowO. POace on gOass turntabOe and cook
on +,G+ power for mins, or untiO wine is Must boiOing. ,n another bowO
mi[ the cheese and Áour together, untiO evenOy combined. Remove
the garOic from the wine and discard. Add haOf of the cheese mi[ture,
stirring constantOy untiO the cheese meOts. &ook on +,G+ power for 1
min, then stir in the rest of the cheese mi[ture. Return to the microwave
and cook again for 1ô mins on +,G+ power. Season with pepper and
nutmeg. SprinkOe with Paprika, if desired. Serve with chunks of french
bread, or vegetabOes.
Piercing
AOways pierce egg yoOk and white to stop
them e[pOoding when poaching or frying in
a microwave.
Boiled eggs in shells
1ever attempt to cook a boiOed egg
by microwave. They can e[pOode
dangerousOy.
Quiches
AOways cook Tuiches on S,MMER power to
avoid curdOing the egg ÀOOing.
ingredients
SERVES 4
2 onions, finely chopped
50g (2 oz) butter or margarine
225g (8 oz) long grain rice
600 ml (1 pt) hot chicken stock
800g (1½ lb) tin tomatoes
100g (4 oz) mature cheddar
cheese, grated
25g (1 oz) Parmesan cheese,
grated
salt and pepper
1 bunch of chives, chopped
Dish: large casserole
Cheesey Risotto
POace the onions and butter in a Oarge casseroOe. &over, pOace on
gOass turntabOe and cook on +,G+ power for mins or untiO softened.
Stir in the rice, cover and cook on +,G+ for 1 min. Add the hot stock
and tomatoes, cover and cook on +,G+ power for 5 mins and then
ME',UM power for 0 mins or untiO the rice is cooked. Stir haOfway
during cooking. Season and stir in 75g  oz cheese. &over and Oeave
to stand for 5 mins this enabOes the rice to absorb any e[cess stock.
Serve the Risotto sprinkOed with remaining cheese and chives.
ingredients
SERVES 2
15 ml (1 tbsp) olive or
vegetable oil
½ red pepper,
deseeded & diced
½ green pepper,
deseeded & diced
1 onion finely chopped
4 eggs
3 ml (½ tsp) basil
salt and pepper to taste
Dish: large 2 litre (4 pt) bowl
Piperade
POace oiO and vegetabOes in a bowO. &over, pOace on gOass turntabOe and
cook on +,G+ power for  mins or untiO soft. Grease the pOate and
spread with vegetabOes. %eat the eggs with saOt and pepper and pour
over the vegetabOes. &ook on +,G+ power for  mins or untiO eggs
are softOy set, but stiOO moist, beating with a fork severaO times during
cooking. AOOow to stand covered for mins before serving.
Cheese and Egg Dishes
IP4405_39Y61BP_01_120817.indd 62IP4405_39Y61BP_01_120817.indd 62 2012-8-17 13:38:252012-8-17 13:38:25
62


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