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Просмотр инструкции микроволновой печи Panasonic NN-ST342M (W), страница 30
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Everyday Basics
GRANOLA CEREAL
Makes: approximately 4 cups (1 litre)
Ingredients:
500 ml (2 cups) oats
165 ml (
2
/3 cup) chopped nuts
85 ml (
1
/3 cup) wheat germ
60 ml (
1
/4 cup) brown sugar
60 ml (
1
/4 cup) honey
5 ml (1 teaspoon) vanilla essence
85 ml (
1
/3 cup) raisins
85 ml (
1
/3 cup) coconut
Method:
1.Place oats in 2-litre casserole dish, cook on HIGH for 2
to 3 minutes, stirring twice.
2.Add nuts, wheat germ, and brown sugar. Stir in honey
and vanilla. Cook on HIGH for 3 to 5 minutes, stirring
twice during cooking.
3.Add raisins, coconut and allow to cool. Stir to a crum-
ble texture. Store in an airtight container.
TOMATO AND ONION
Serves 4
Ingredients:
approx. 3 tomatoes, thinly sliced
1 onion, thinly sliced
2 ml (
1
/2 teaspoon) basil
salt and pepper to taste
Method:
1.Place all ingredients into 2-litre casserole dish.
2.Cook, covered, on HIGH for 6 to 8 minutes. Serve with
barbequed steak or grilled meat.
SCRAMBLED EGGS
Serves: 2
Ingredients:
4 x 61 g eggs
60 ml (4 tablespoons) milk
pinch of salt
Method:
1.In 1-litre casserole dish, beat eggs lightly with
whisk. Add milk and salt. Whisk until well combined.
Cover dish with plastic wrap and cook on MEDIUM
for 2 to 2
1
/2 minutes.
2.Stir egg and cook for further 2
1
/2 to 3 minutes.
Stand, covered, for 1 minute before serving.
POACHED EGGS
Serves: 2
Ingredients:
125 ml (
1
/2 cup) hot tap water
dash of vinegar
pinch of salt
2 x 61 g eggs
Method:
1.Place one quarter of a cup of water, dash of vinegar
and pinch of salt into 2 ramekin dishes or small glass
bowls.
2.Break egg into the water and with toothpick pierce the
egg yolk twice and egg white several times.
3.Cover dish with plastic wrap and cook on MEDIUM for
1 to 1
1
/2 minutes. Stand, covered, for 1 minute before
serving.
Note: The size of the eggs will alter cooking time.
GRAVY
Makes: 500 ml (2 cups)
Ingredients:
30 ml (2 tablespoons) dripping or pan juice
1 small onion, finely chopped
30 ml (2 tablespoons) flour
15 ml (1 tablespoon) tomato paste
375 ml (1
1
/2 cups) beef stock, divided
salt and pepper
Method:
1. Place dripping or pan juices and onion in 2-cup (500 ml)
jug. Cook on HIGH for 2 minutes.
2. Add flour, tomato paste and half of the beef stock. Stir
well. Cook on HIGH for 2 minutes. Add remaining stock.
3. Stir well and cook on HIGH for a further 2 minutes.
Season with salt and pepper. Serve with the meat of
your choice.
BASIC WHITE SAUCE
Makes: 250 ml (1 cup)
Ingredients:
30 ml (2 tablespoons)butter
30 ml (2 tablespoons)flour
salt and white pepper
310 ml (1
1
/4 cups) milk
Method:
1.Place butter in 4-cup (1-litre) jug. Cook on HIGH for 30
to 40 seconds.
2.Stir in flour, salt and pepper. Gradually add milk,
stirring until smooth.
3.Cook on HIGH for 3 to 4 minutes, stirring twice.
Tip: For cheese sauce, stir in 125 ml (
1
/2 cup) grated
cheese once sauce has thickened.
HINT:
TO COOK BACON RASHERS:
Place bacon between 2 sheets of paper towel on a pie
plate and cook on HIGH for 2 to 3 minutes.
HINT:
TO DRY FRESH BREADCRUMBS:
Place 250 ml (1 cup) of breadcrumbs on the base of
plate and heat on HIGH for 2 to 3 minutes, stirring once
during heating.
g
g
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